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savory pancakes

Savory Soyrizo Pancakes with Creamy Sriracha

These savory pancakes are studded with fresh veggies, Soyrizo, cheddar and cornmeal.  Top with my creamy Sriracha sauce for the perfect vegetarian appetizer or meal!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 16
Print Recipe

Ingredients

For the batter:

  • 1 cup flour
  • ½ cup corn meal
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp brown sugar
  • 1 cup milk
  • cup canola oil
  • 1 egg

For the veggies:

  • ½ bell pepper, chopped
  • 1 cup cherry tomatoes, cut into quarters
  • 1 cup scallions, chopped
  • 1 clove garlic, minced

Everything else:

  • 8 oz Soyrizo, I like to use Trader Joe’s brand
  • 1 ½ cups cheddar, freshly grated
  • cilantro, minced, for serving

For the sauce:

  • cup Vegenaise or mayonnaise
  • 2-3 Tbsp Sriracha
  • ¼ scant tsp liquid smoke
  • 1 tsp lime juice, freshly squeezed
  • 1 small clove garlic, minced

Instructions

Make the sauce

  • Simply place all the sauce ingredients in a small bowl and whisk with a fork until completely combine. Creamy Sriracha sauce is done! (Note: Use 2 Tbsps Sriracha for a less spicy sauce, and 3 Tbsps Sriracha for a more spicy sauce.)
  • Combine the dry ingredients
  • To a large mixing bowl, add the flour, cornmeal, baking powder, brown sugar, and salt. Whisk until well combined.

Chop the veggies

  • If you haven’t already, now is the time to chop the veggies and grate the cheese.

Add the wet ingredients

  • Now add the oil, milk, and egg to the bowl with the dry ingredients. Whisk until just incorporated.

Add the veggies, cheese, and Soyrizo

  • Finally, add all the veggies, cheese, and Soyrizo to the batter. Stir until everything is incorporated and evenly distributed throughout the batter, but don’t overmix!.

Fry the pancakes

  • In a medium or large skillet, heat about 3 Tbsp of olive oil over medium-high heat until the oil is hot, about 1 minute.
  • I find the pancakes cook the best when each pancake is made with 1 heaping Tbsp of batter. In my medium-sized non-stick skillet, I fry 3-4 pancakes at a time.
  • The batter should sizzle as it hits the pan. If it doesn’t, the pan isn’t hot enough, and you’ll need to fry the pancakes a little longer on each side.

Flip the pancakes

  • Fry the pancakes for 2-4 minutes, until the side facing the pan turns golden brown.
  • Flip, and fry the other size of each pancake for 2-4 minutes, until golden brown.
  • Keep an eye on your heat and oil level. Add more olive oil if the pan gets too dry, and turn the heat down to medium if the pancakes are frying too quickly or burning.
  • Place the pancakes on a paper-towel-covered-plate to help remove excess oil.
  • Repeat the process until you’ve use all the batter.

Serve and enjoy!

  • Top these savory Soyrizo pancakes and creamy Sriracha sauce and freshly minced cilatnro for a delicion appetizer.
  • Or, make it a meal by serving these pancakes over a bed of spinach with chickpeas, and drizzle the creamy Sriracha and sprinkle cilantro over the top.
  • Enjoy!

Notes

These savory Soyrizo pancakes and Creamy Sriracha sauce are vegetarian.