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Home / Recipes
45 minutes
5 from 5 votes
1 Comments

Jalapeno Popper Pancakes

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  • 178
by: Joanna Cismaru

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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!

Maple syrup drizzling over a stack of 8 Jalapeno Popper Pancakes

This is what happens when I watch too much Diners, Drive-Ins and Dives. No, but seriously. I can’t even remember when I saw this episode, all I remember is that Guy Fieri was visiting some place where they made Jalapeno Popper Pancakes. I thought at the time that it was such a weird combination, but I’m always one to try everything. As I always say, I’ll try anything once, if I don’t like it I won’t ever try it again. There might be a few exceptions but let’s not go there just yet.

Anyway, I couldn’t really remember how they made them, I just remember there was green chiles and cheese, so here’s my rendition of it. Trust me, but this combination works, it really does. For the pancakes, I just used my basic ricotta pancakes, I modified it a bit, like added a bit more milk because I wanted a thinner batter. If you haven’t tried those pancakes on their own, you must, they’re super fluffy and delicious.

A fork taking a bite out of a stack of Jalapeno Popper Pancakes

When you cook these pancakes, this is when they get interesting. That’s when we add green chiles, I used the milder ones because I wasn’t sure how this was going to turn out but the next time I made them I used the spicier ones, so it really depends on you if you want mild and spicy. That cheese filling though is to die for. All my favorite cheeses mixed together with a bit of lemon juice. Simply irresistible.

Icing sugar being dusted over a stack of Jalapeno Popper Pancakes

I decided to turn this into a huge stack of pancakes by layering the cheese in between the pancakes along with some green onions, because why not, it’s part of the savory factor. And for the sweet factor I drizzled the stack generously with maple syrup, because I’m Canadian, eh? And if that wasn’t enough, sprinkled some powdered sugar over the stack.

So what does it taste like? Surprisingly, it does take like jalapeno poppers and pancakes together. When we made these, we couldn’t stop eating them. I really do love sweet and savory together and the chiles were mild but you could still taste them and that cheese filling is just to die for. So perfect for a weekend breakfast or brunch! Trust me if you make these for friends or family, you’ll be a rockstar! If you really want to shine, add a couple strips of bacon when serving these, just saying.

A stack of Jalapeno Popper Pancakes topped with green onions

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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side view shot of syrup being poured over a stack of jalapeno popper pancakes

Jalapeno Popper Pancakes

5 from 5 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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!

Ingredients

Pancakes

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest (from 1 lemon)
  • 3 cups milk
  • 2 large eggs
  • 2 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 8 ounce green chilis (2 4 oz cans)

Cheese filling

  • 1 cup whipped cream cheese
  • 1 cup ricotta cheese
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup mozzarella cheese
  • ½ teaspoon salt
  • 1 teaspoon pepper ground
  • ⅓ cup green onions chopped
  • ¼ cup maple syrup
US Customary - Metric

Instructions

  • 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.

Video

Recipe Notes

This recipe should yield about 8 large pancakes. Nutritional information assumes 2 pancakes plus cream cheese mixture. (You only 7 in the pictures because we ate one.)
 
I used whipped cream cheese in the cheese mixture mostly because it's my latest obsession, but you can use just regular cream cheese, just make sure it's at room temperature, so that it's easier to mix with the other ingredients.
 
You could freeze the pancakes, but not as a stack with the cheese mixture. To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through. Prepare the cheese mixture when serving the pancakes.
 
Please note that in the video you will only see 2 cups of milk used, but I added another cup as I was stirring the batter, I wanted a somewhat thinner batter than normal. 
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Information:

Calories: 670kcal (34%)Carbohydrates: 85g (28%)Protein: 28g (56%)Fat: 23g (35%)Saturated Fat: 13g (81%)Cholesterol: 164mg (55%)Sodium: 1131mg (49%)Potassium: 800mg (23%)Fiber: 4g (17%)Sugar: 30g (33%)Vitamin A: 980IU (20%)Vitamin C: 11.8mg (14%)Calcium: 657mg (66%)Iron: 4.2mg (23%)
Course:Breakfast
Cuisine:American
Keyword:breakfast, pancakes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Jalapeno Popper Pancakes
Amount Per Serving
Calories 670 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 164mg55%
Sodium 1131mg49%
Potassium 800mg23%
Carbohydrates 85g28%
Fiber 4g17%
Sugar 30g33%
Protein 28g56%
Vitamin A 980IU20%
Vitamin C 11.8mg14%
Calcium 657mg66%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Sarah says

    November 3, 2017 at 5:48 am

    5 stars
    I’ve got to try these. I love pancakes and all things spicy, so this must be fantastic.

    Sarah

    Reply

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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