Tamale Pancakes
Transform breakfast into a fiesta with these flavorful and hearty Tamale Pancakes, a creative twist on the classic tamale! Bursting with the bold flavors of cumin, chili powder, and diced green chiles, these golden cornmeal-based pancakes are loaded with shredded cheddar cheese and optional tender shredded chicken for a protein-packed meal. With a quick prep time of just 15 minutes, they’re perfect for busy weeknights or a weekend brunch treat. Cooked to crispy perfection on a skillet, each pancake is savory, satisfying, and pairs beautifully with creamy sour cream and a sprinkle of fresh cilantro. Whether served as a standalone dish or alongside zesty salsa, these Tamale Pancakes will energize your table with Latin-inspired flair.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 Egg
- 1.25 cups Milk
- 2 tablespoons Unsalted butter, melted
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Cooked and shredded chicken (optional)
- 4 ounces Diced green chiles (canned)
- 1 tablespoon Oil or butter for greasing the pan
- 0.5 cup Sour cream (for serving)
- 2 tablespoons Chopped fresh cilantro (for garnish)
Instructions
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, ground cumin, and chili powder.
In a separate medium-sized bowl, beat the egg and whisk it together with the milk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be thick but smooth.
Fold in the shredded cheddar cheese, diced green chiles, and cooked shredded chicken (if using).
Heat a non-stick skillet or griddle over medium heat and grease lightly with oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly into a circle if needed.
Cook for 2-3 minutes on the first side until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve the tamale pancakes hot, topped with sour cream and a sprinkle of chopped fresh cilantro if desired.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 22.4 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1022 mg | 79% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1490 mg | 32% | |
*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.
