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!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt.

Step 2

In a separate medium-sized bowl, beat the egg and then whisk in the buttermilk and melted butter until fully combined.

Step 3

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.

Step 4

Fold in the chopped jalapeno and shredded cheddar cheese, ensuring they are evenly distributed throughout the batter.

Step 5

Heat a non-stick skillet or griddle over medium heat and grease lightly with vegetable oil or butter.

Step 6

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.

Step 7

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.

Step 8

Remove the pancakes from the skillet and keep them warm by covering them with a clean kitchen towel. Repeat with the remaining batter.

Step 9

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

Serving size	758 grams (758.0g)

Amount per serving	% Daily Value*
Calories	1855

Total Fat 81.40g	104%
Saturated Fat 37.50g	188%
Polyunsaturated Fat 2.60g
Cholesterol 375mg	125%
Sodium 2975mg	129%
Total Carbohydrate 238.70g	87%
Dietary Fiber 16.60g	59%
Total Sugars 29.50g
Protein 51.10g	102%

Vitamin D 224IU	1122%
Calcium 797mg	61%
Iron 10mg	54%
Potassium 927mg	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.

Source of Calories

Fat: 38.7%

Protein: 10.8%

Carbs: 50.5%