Jalapeno Popper Pancakes

Maple syrup drizzling over a stack of 8 Jalapeno Popper Pancakes

These Jalapeno Popper Pancakes are an incredible combination of sweet and savory. Extra moist pancakes with green chiles (that’s right!) layered with a 3 cheese mixture and drizzled with maple syrup!


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp lemon zest (from 1 lemon)
  • 3 cups milk
  • 2 large eggs
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 8 oz green chilis (2 4 oz cans)
Cheese filling
  • 1 cup whipped cream cheese
  • 1 cup ricotta cheese
  • 1 tbsp lemon juice freshly squeezed
  • 1 cup mozzarella cheese
  • 1/2 tsp salt
  • 1 tsp pepper ground
  • 1/3 cup green onions chopped
  • 1/4 cup maple syrup


  • In a large bowl whisk together the flour, baking soda, baking powder, salt and lemon zest. Set aside.
  • In a separate bowl whisk together the milk, eggs, sugar and vanilla extract.
  • In another medium size bowl combine the whipped cream cheese, ricotta cheese, lemon juice, mozzarella, salt, and pepper.
  • Add the wet ingredients to the flour mixture and gently whisk until well incorporated. 
  • Pour about a ladle onto a medium hot griddle (or a hot non stick skillet), sprinkle about 1 tbsp of the green chiles over the entire surface of the pancake and cook for 2-3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 minute on the other side. Repeat with remaining batter.
  • To assemble layer pancakes, cheese filling, and top with green onions, repeat layers. Top with maple syrup and/or powdered sugar and serve while still warm.

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