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Easy Jalapeño Corn Pancakes Recipe

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4.1 from 22 reviews

These easy jalapeño corn pancakes are a deliciously spicy and cheesy twist on traditional pancakes, featuring sweet corn kernels, sharp cheddar cheese, and fiery jalapeños. Perfect for a quick breakfast, brunch, or snack, they offer a savory balance of flavors with a crispy exterior and tender inside.

Ingredients

Dry Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1½ cups milk
  • 2 eggs
  • 2 tbsp melted butter

Mix-Ins

  • 3 cups corn kernels
  • 1 cup grated mature cheddar cheese
  • 1-2 tbsp jalapeño (finely chopped)

For Cooking

  • Oil (for frying)

Instructions

  1. Combine dry ingredients: In a large bowl, mix together the flour, baking powder, and salt until evenly combined.
  2. Mix wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until the mixture is smooth.
  3. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the pancakes tender.
  4. Fold in the mix-ins: Gently fold in the corn kernels, grated cheddar cheese, and finely chopped jalapeños to distribute them evenly through the batter.
  5. Fry the pancakes: Heat a few tablespoons of oil in a large pan or skillet over medium heat. Spoon batter onto the hot pan, forming pancakes of your desired size. Cook each pancake until golden brown and cooked through, about 3-4 minutes per side.
  6. Serve: Remove the pancakes from the pan and serve warm with sour cream or your favorite toppings.

Notes

  • Adjust the amount of jalapeño to control the heat level to your preference.
  • Use fresh or frozen corn kernels; if frozen, thaw and drain before adding.
  • For extra crispiness, cook pancakes on medium-high heat but watch carefully to avoid burning.
  • These pancakes can be made in advance and warmed up in a skillet or oven before serving.
  • Sour cream or a dollop of Greek yogurt pairs beautifully as a topping.