Ultimate breakfast pancakes with crispy Ibérico Chorizo, guacamole & Hot Honey

Sweet, savory, creamy, and just a little spicy. these pancakes bring everything you want to the breakfast table. Crispy Ibérico chorizo sausage, fresh homemade guacamole, a runny fried egg, and a drizzle of hot honey turn classic American pancakes into an unforgettable brunch. Whether it's a lazy weekend morning or a special breakfast with friends, this recipe is guaranteed to steal the show. One bite and you'll wonder why pancakes were ever just sweet.

FEATURED CUT

Ibérico Chorizo Sausage

$19.00 8oz

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Recipe for Ultimate breakfast pancakes with crispy Ibérico Chorizo, guacamole & Hot Honey

Ingredients

Pancakes

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¾ cups whole milk
• 2 tablespoons melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• Oil for cooking

Crispy Ibérico Chorizo

• 1 pack Campo Grande Ibérico Chorizo Sausage 

Guacamole

• 2 ripe avocados
• ¼ cup finely diced tomato
• 2 tablespoons finely chopped shallot
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

To Finish

• 4 fried eggs
• 4 tablespoons hot honey
• 2 tablespoons chopped cilantro

Preparation

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the milk, melted butter, egg, and vanilla extract. Mix until just combined. Let the batter rest for 10 minutes.
2. Remove the Ibérico chorizo sausage from its casing and crumble it into small pieces. Heat a skillet over medium heat and cook the chorizo for 10 minutes, stirring often, until deeply browned and crispy.
3. Mash the avocados until mostly smooth. Fold in the diced tomato, shallot, cilantro, lime juice, salt, and black pepper. Mix gently, leaving the vegetables slightly chunky for texture.
4. Heat a lightly buttered griddle or skillet to medium heat. Pour about ¼ cup of batter per pancake and cook for 1-2 minutes until bubbles appear on the surface. Flip and cook for another 1–2 minutes until golden brown. Make 8–12 pancakes, depending on the size.
5. Fry the eggs over medium heat until the whites are set but the yolks remain runny.
6. Stack 2–3 pancakes on each plate. Drizzle generously with hot honey.
7. Spoon the guacamole over the pancakes, top with a fried egg, and finish with the crispy Ibérico chorizo. Garnish with chopped cilantro and serve immediately while everything is warm.

FEATURED CUT

Ibérico Chorizo Sausage

$19.00 8oz

QUICK ADD