Go Back

Jalapeno Cheddar Corn Pancakes

Delicious and unique pancakes with sweet corn, spicy jalapenos, and cheesy cheddar, perfect for breakfast, brunch, or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.