Jalapeno Popper Pancakes

5 from 5 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: breakfast, pancakes

Servings:

Calories: 670kcal

Author: Joanna Cismaru

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

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.

Nutrition