Green Chile Cornbread Pancakes & Egg Stack with Red Chile Honey
Golden cornmeal pancakes infused with smoky roasted green chiles form the hearty base of this Southwestern-inspired creation
. Layered with soft, runny eggs and kissed with the richness of crispy bacon, every bite is anchored in comfort yet elevated with bold, fiery notes. The finishing touch—a drizzle of sweet-spicy red chile honey—brings harmony to the dish, balancing heat, sweetness, and savory depth.
More than just breakfast, this recipe is a vibrant celebration of flavor, warmth, and tradition, crafted to awaken the senses and transform an ordinary morning into a feast.
Why People Will Love Green Chile Cornbread Pancakes & Egg Stack with Red Chile Honey:
A balance of flavors – smoky roasted green chiles, sweet red chile honey, and savory eggs create a harmony that excites every taste bud.
Comfort with a twist – cornbread pancakes offer the cozy familiarity of Southern cooking, yet the chile and honey elevate it with bold Southwestern flair.
Texture in every bite – crispy-edged pancakes, soft runny yolks, and sticky chile-kissed honey give layers of richness and contrast.
A feast for the senses – vibrant colors, fragrant aromas, and the gentle heat of chile make this dish both visually striking and soul-warming.
Memorable brunch centerpiece – it transforms a simple breakfast into a shared experience, perfect for family gatherings or impressing guests.
Key Ingredients:
Roasted Green Chiles – smoky, earthy, and mildly fiery, they infuse the pancakes with depth and a true Southwestern soul.
Cornmeal – rustic and golden, it delivers hearty texture and the warm, comforting backbone of traditional cornbread.
Farm-Fresh Eggs – soft, runny yolks act like a rich sauce, binding every flavor together with natural creaminess.
Red Chile Honey – a bold fusion of heat and sweetness, it elevates the dish with a fiery kiss and lingering sweetness.
Crispy Bacon (optional) – salty and savory, it adds crunch and indulgence, making the stack even more irresistible.
Expert Tips:
Roast and peel your own chiles – fresh fire-roasted green chiles bring a smoky complexity that canned versions can’t fully match.
Don’t overmix the batter – stir gently until just combined; a few lumps are fine and will keep the pancakes tender instead of tough.
Control the heat of the skillet – medium heat allows the pancakes to develop crisp golden edges without burning before the centers cook through.
Cook eggs to complement the stack – runny yolks are ideal, as they act like a luxurious sauce over the pancakes and chiles.
Warm the honey before whisking in red chile – this releases deeper floral notes in the honey and helps the chile powder bloom, intensifying both flavor and aroma.
Green Chile Cornbread Pancakes & Egg Stack with Red Chile Honey
Ingredients
For the Cornbread Pancakes
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar (optional, for sweetness)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (or milk + 1 tsp vinegar)
2 large eggs
3 tablespoons vegetable oil or melted butter
1 cup roasted green chiles, chopped
1–2 tablespoons oil (for cooking pancakes)
For the Stack
4 eggs (cooked over-easy or to preference)
4 slices of bacon (optional, for serving)
For the Red Chile Honey
½ cup honey
1–2 teaspoons red chile powder (adjust to taste)
Instructions
1. Make the Pancake Batter
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, and oil until smooth.
Stir the wet mixture into the dry ingredients until just combined.
Fold in the roasted green chiles gently.
2. Cook the Cornbread Pancakes
Heat a skillet or griddle over medium heat and drizzle with a little oil.
Pour about ¼ cup batter for each pancake.
Cook 2–3 minutes per side, until golden brown and crisp on the edges.
Transfer to a warm plate and repeat with remaining batter.
3. Prepare the Eggs
In the same skillet, cook eggs over-easy (or to your liking) so the yolks remain soft and runny.
Cook bacon if using, until crispy.
4. Make the Red Chile Honey
In a small bowl, whisk honey with red chile powder until smooth and spicy-sweet.
5. Assemble the Stack
Place one pancake on a plate, top with a fried egg.
Add another pancake and layer with another egg.
Spoon roasted green chile over the stack.
Drizzle generously with red chile honey.
Serve with crispy bacon on the side.
Serving Tip: This dish shines as a bold brunch centerpiece. The crispy-edged pancakes soak up the yolk and honey-chile drizzle, balancing savory, spicy, and sweet all in one bite.
Important Notes When Making Green Chile Cornbread Pancakes & Egg Stack with Red Chile Honey:
Adjusting the heat – the spiciness of both green and red chiles can vary greatly; taste as you go to strike the perfect balance for your table.
Buttermilk matters – its slight tang and acidity keep the pancakes tender and airy; if substituting with milk + vinegar, let it rest for 5–10 minutes to develop richness.
Honey quality is key – choose a raw or local honey for fuller body and natural floral undertones, which will shine against the chile’s heat.
Serving timing is critical – these pancakes are best enjoyed fresh off the skillet, with eggs still warm and yolks silky.
Balance is everything – too much honey can overwhelm the savoriness, while too little will mute the intended sweet-heat harmony.
How To Enjoy Green Chile Cornbread Pancakes & Egg Stack with Red Chile Honey After Cooking:
Assemble with care – stack the pancakes while still warm, nestling the eggs gently on top so the yolks remain intact and ready to burst.
Pause before eating – take a moment to breathe in the aromas: smoky chiles, sweet honey, and the comforting scent of cornbread mingling together.
Cut deliberately – slice through the layers so each forkful carries pancake, egg, chile, and honey; let the yolk spill across the plate to create a natural sauce.
Balance each bite – scoop up a little of everything: the crisp bacon (if used), the tender pancake, the fiery-sweet drizzle. This interplay of texture and flavor is the soul of the dish.
Savor slowly – allow the spicy warmth of the chiles and the sweetness of the honey to unfold gradually, followed by the grounding comfort of cornmeal.
Pair thoughtfully – enjoy with strong black coffee or a light, citrusy mimosa to cleanse the palate and elevate the richness of the stack.
Share the experience – this dish is best served family-style, sparking conversation and lingering moments at the table.
Nutrition Information:
Per serving (1 stack with 2 pancakes, 1 egg, drizzle of red chile honey, and 1 slice of bacon).
Calories: 435 kcal | Total Fat: 20.8 g | Saturated Fat: 6.2 g | Monounsaturated Fat: 8.1 g | Polyunsaturated Fat: 3.1 g | Cholesterol: 215 mg | Sodium: 640 mg (depending on added salt & bacon) | Total Carbohydrates: 49.6 g | Dietary Fiber: 4.8 g | Sugars: 15.2 g | Protein: 15.7 g
Frequently Asked Questions:
Can I make the cornbread pancakes ahead of time?
Yes, you can cook them in advance and store in an airtight container in the fridge for up to 2 days. Reheat on a skillet or in the oven to restore their crisp edges before stacking.
What if I don’t have roasted green chiles?
You can substitute with canned diced green chiles, jalapeños, or even roasted bell peppers for a milder version. For the truest flavor, roast fresh chiles yourself over an open flame or under a broiler.
How can I make this recipe healthier?
Use less honey or swap with a drizzle of agave, skip the bacon, and cook the pancakes with olive oil instead of butter. Adding extra roasted vegetables (like zucchini or mushrooms) to the stack also boosts nutrition.
Can I adjust the spice level of the red chile honey?
Absolutely. Start with ½ teaspoon of red chile powder for a subtle warmth, then increase gradually to your preferred heat. You can also experiment with smoked paprika or cayenne for different flavor notes.
What’s the best way to serve this for a crowd?
Cook the pancakes in batches and keep them warm in a low oven. Set up a “stacking station” with eggs, bacon, chile, and honey so guests can build their own customized stacks fresh at the table.
How do I keep the pancakes light and fluffy instead of dense?
Do not overmix the batter—stop stirring as soon as the wet and dry ingredients come together. A few small lumps are fine and actually help maintain tenderness.
What’s the best way to roast green chiles at home?
Place whole chiles directly over an open flame, under the broiler, or on a hot skillet until the skins blister and blacken. Immediately transfer to a covered bowl or bag to steam for 10 minutes, then peel off the skins and chop.
How do I prevent the pancakes from sticking to the skillet?
Preheat the skillet properly, lightly oil it before pouring the batter, and avoid flipping too early. Flip only once, when bubbles form and the edges look set.
How can I keep the eggs warm if I’m cooking for several people?
Cook the eggs last, just before serving, so the yolks stay runny. If needed, you can hold them briefly in a warm oven (covered with foil) but avoid overcooking.
Can I prepare the red chile honey in advance?
Yes, you can mix it ahead of time and store it in a sealed jar at room temperature for up to a week. Stir before serving, since the chile powder may settle at the bottom.