Pancakes with Chili Butter

Posted on December 21, 2025

Introduction

These Pancakes with Chili Butter bring a surprising twist to a breakfast classic — fluffy, golden pancakes paired with spicy, buttery heat that melts right into every bite. The balance of sweet and spicy makes them perfect for brunch lovers who like a bold flavor kick. They’re easy to make, ready in minutes, and guaranteed to become a weekend favorite!

stack of pancakes topped with melting chili

Why You’ll Love This Recipe

Sweet-meets-spicy perfection — a daring combo that totally works.
Quick and easy — ready in under 25 minutes.
Customizable heat level — make it mild or fiery!
Perfect for brunch or breakfast-for-dinner.
Crowd-pleasing flavor that’s different but still comforting.
Pairs beautifully with bacon, syrup, or fruit.

Ingredients Needed

Pancake Batter

1 ½ cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
¼ tsp salt
1 cup milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract

Chili Butter

½ cup unsalted butter, softened
1 tbsp honey or maple syrup
½ tsp chili flakes (adjust to taste)
¼ tsp smoked paprika
Pinch of salt

Optional Toppings

Fresh berries
Drizzle of honey
Crispy bacon or sausage on the side

Step-by-Step Instructions

Make the chili butter: In a small bowl, mix softened butter with honey, chili flakes, smoked paprika, and salt. Stir until smooth. Set aside.
Prepare the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add wet ingredients: Mix in milk, egg, melted butter, and vanilla until just combined (don’t overmix).
Cook pancakes: Heat a nonstick pan over medium heat. Pour ¼ cup batter per pancake and cook until bubbles form, about 2 minutes. Flip and cook 1–2 minutes more.
Serve: Stack pancakes and top with a pat of chili butter. Watch it melt and create that sweet-spicy drizzle.

Tips for Success

Don’t overmix your batter — lumps are fine for fluffier pancakes.
Adjust chili flakes to your spice preference.
For extra smoky flavor, add a dash of cayenne or chipotle powder.
Serve immediately for the best buttery melt.
Keep pancakes warm in a 200°F oven if cooking in batches.

Variations & Substitutions

Vegan: Use plant-based butter, non-dairy milk, and a flax egg.
Gluten-Free: Substitute flour with a gluten-free 1:1 blend.
Extra heat: Mix a pinch of cayenne into the butter.
Sweet twist: Add a touch of cinnamon or orange zest to the batter.
Savory brunch: Top with a fried egg and bacon for a complete meal.

Serving Suggestions

Drizzle with maple syrup and a bit more chili butter for extra shine.
Add crispy bacon or sausage for a hearty brunch.
Pair with fresh mango or pineapple for tropical sweetness.
Serve with iced coffee or a latte for balance.

Storage & Reheating

Refrigerate: Store cooked pancakes and chili butter separately in airtight containers for up to 3 days.
Freeze: Layer pancakes with parchment and freeze for up to 2 months.
Reheat: Warm pancakes in the toaster or microwave; soften chili butter before serving.

Frequently Asked Questions

Can I use store-bought pancake mix?
Yes! Just prepare as directed and top with homemade chili butter.

How spicy is the chili butter?
It’s mild to medium — add more flakes for extra kick.

Can I make the butter ahead of time?
Yes, refrigerate it up to 5 days or freeze for 1 month.

What’s the best syrup pairing?
Honey or maple syrup both balance the heat beautifully.

Can I make this dairy-free?
Yes, substitute with non-dairy butter and milk.