How to Make It
Form pancake batter as directed in recipe for Fluffy Buttermilk Pancakes below.
Combine chorizo and olive oil in a large nonstick or cast iron skillet over medium heat and cook, stirring constantly, until chorizo is crisp. Transfer to a bowl, making sure to get all of the excess oil.
Return skillet to medium-low heat, add 1 tablespoon vegetable oil or rendered chorizo fat, and heat until shimmering, about 1 minute. Add 2 halloumi slices (these will become the center of two pancakes). Cook until lightly browned on first side, about 1 minute. Flip halloumi and scatter a teaspoon of crisp chorizo on either side of each piece of halloumi.
Ladle a few ounces of batter on top of halloumi and chorizo, completely covering it. Cook pancake without moving until well-browned and crisp on first side, 2 to 3 minutes. Carefully flip and cook until browned on second side, about 2 minutes longer. Transfer to a rack and set in a warm oven while you cook the remaining pancakes.
Repeat Steps 3 and 4 to cook remaining pancakes.