Jalapeno Cheddar Corn Pancakes

why make this recipe

Jalapeno Cheddar Corn Pancakes are a delicious and unique twist on traditional pancakes. They are perfect for breakfast, brunch, or a quick snack. The combination of sweet corn, spicy jalapenos, and cheesy goodness creates a flavorful dish that will please your taste buds. Plus, they are easy to make and can be served with different toppings, making them versatile and fun for everyone in the family!

how to make Jalapeno Cheddar Corn Pancakes

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1 cup sweet corn (fresh or canned)
• 1/2 cup jalapenos (diced)
• 1 cup cheddar cheese (shredded)
• Oil or butter for cooking
• Sour cream or salsa for serving

Directions:

1. In a large bowl, mix cornmeal, flour, baking powder, and salt.
2. In another bowl, whisk together milk and eggs.
3. Mix the wet ingredients into the dry ingredients until just combined.
4. Fold in sweet corn, jalapenos, and cheddar cheese.
5. Heat oil or butter in a skillet over medium heat.
6. Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve hot with sour cream or salsa.

how to serve Jalapeno Cheddar Corn Pancakes

These pancakes are best enjoyed warm. Serve them with a dollop of sour cream or a side of salsa for extra flavor. They can also be paired with a fresh salad or some crispy bacon for a complete meal.

how to store Jalapeno Cheddar Corn Pancakes

If you have leftovers, let the pancakes cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave before serving.

tips to make Jalapeno Cheddar Corn Pancakes

• Make sure to chop the jalapenos finely to distribute the heat evenly.
• You can adjust the number of jalapenos based on your spice preference.
• For a fluffier pancake, do not overmix the batter. It’s okay if there are a few lumps.
• If using canned corn, drain and rinse it well before adding to the batter.

variation

You can customize the pancakes by adding other ingredients like diced bell peppers, onions, or herbs for added flavor. For a lighter version, try using whole wheat flour instead of all-purpose flour.

FAQs

Can I freeze Jalapeno Cheddar Corn Pancakes?
Yes, you can freeze the pancakes. Just place them in a single layer on a baking sheet, freeze until solid, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.

What can I use instead of milk?
You can substitute milk with almond milk, oat milk, or any milk alternative you prefer.

Can I make these pancakes spicy though?
Yes! If you want more heat, you can add more diced jalapenos or include some crushed red pepper flakes in the batter.

Jalapeno Cheddar Corn Pancakes

Delicious and unique pancakes with sweet corn, spicy jalapenos, and cheesy cheddar, perfect for breakfast, brunch, or a snack.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup milk Can substitute with almond milk or oat milk.
• 2 large eggs

Main Ingredients

• 1 cup sweet corn (fresh or canned) If using canned corn, drain and rinse well.
• 1/2 cup jalapenos (diced) Chop finely to distribute heat evenly.
• 1 cup cheddar cheese (shredded)
• Oil or butter for cooking
• Sour cream or salsa for serving For extra flavor.

Method

 

Preparation

1. In a large bowl, mix cornmeal, flour, baking powder, and salt.
2. In another bowl, whisk together milk and eggs.
3. Mix the wet ingredients into the dry ingredients until just combined.
4. Fold in sweet corn, jalapenos, and cheddar cheese.

Cooking

1. Heat oil or butter in a skillet over medium heat.
2. Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.

Notes

These pancakes are best served hot. They can be customized with other ingredients like bell peppers or onions, and can be stored in the fridge for up to 3 days. To reheat, warm in a skillet or microwave.