Jalapeno Cornmeal Pancakes
Add a spicy twist to your breakfast table with these irresistible Jalapeno Cornmeal Pancakes! Perfectly balancing sweet, savory, and spicy flavors, this recipe combines the hearty texture of cornmeal with the subtle heat of fresh jalapenos and the richness of melted cheddar cheese. Light and fluffy with a golden-brown crust, these pancakes are quick to prepare in just 25 minutes, making them an ideal choice for a flavorful brunch or an adventurous dinner side. Whether served with a dollop of sour cream, a drizzle of honey, or garnished with extra jalapeno slices, these pancakes promise a bold and satisfying bite every time. Packed with character and easy to customize, this unique recipe is perfect for brunch enthusiasts and fans of elevated comfort food!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Baking soda
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1.25 cups Buttermilk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 medium Jalapeno (finely chopped)
- 0.5 cup Cheddar cheese (shredded)
- 1 tablespoon Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt.
In a separate medium-sized bowl, beat the egg and then whisk in the buttermilk and melted butter until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped jalapeno and shredded cheddar cheese, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and grease lightly with vegetable oil or butter.
Once the skillet is hot, pour 1/4 cup of batter onto the skillet for each pancake. Use the back of the measuring cup to spread the batter into a circle if necessary.
Cook each pancake for about 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm by covering them with a clean kitchen towel. Repeat with the remaining batter.
Serve the Jalapeno Cornmeal Pancakes warm, optionally garnished with fresh jalapeno slices, sour cream, or a drizzle of honey for a sweet and spicy twist. Enjoy!
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 29.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 797 mg | 61% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
