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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, ground cumin, and chili powder.

Step 2

In a separate medium-sized bowl, beat the egg and whisk it together with the milk and melted butter.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be thick but smooth.

Step 4

Fold in the shredded cheddar cheese, diced green chiles, and cooked shredded chicken (if using).

Step 5

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

Step 6

Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly into a circle if needed.

Step 7

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.

Step 8

Repeat with the remaining batter, greasing the pan as needed between batches.

Step 9

Serve the tamale pancakes hot, topped with sour cream and a sprinkle of chopped fresh cilantro if desired.

Nutrition Facts

Serving size	1084.9 grams (1084.9g)

Amount per serving	% Daily Value*
Calories	2236

Total Fat 101.80g	131%
Saturated Fat 48.60g	243%
Polyunsaturated Fat 2.00g
Cholesterol 507mg	169%
Sodium 3760mg	163%
Total Carbohydrate 239.30g	87%
Dietary Fiber 18.80g	67%
Total Sugars 22.40g
Protein 92.20g	184%

Vitamin D 182IU	911%
Calcium 1022mg	79%
Iron 11mg	60%
Potassium 1490mg	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.

Source of Calories

Fat: 40.9%

Protein: 16.4%

Carbs: 42.7%