Cheese and Chilies Pancakes

If you know Caitlin and me, you know that we love a good pancake.  You can find us at IHOP now and then, but for the most part, we prefer making our own.  And boy have we: from gingerbread to butternut squash to lemon ricotta.

From the sheer number of pancakes we make, you might think that pancakes hold a special place in our relationship.  You’d be right — I made banana sour cream pancakes for Caitlin on our first date (and in spite of my friends’ concerns about having a date in the morning).

So when Caitlin suggested adding another savory pancake to our collection, I was clearly on board.  These pancakes were absolutely delicious, and Caitlin’s own invention.  The addition of the chilies not only gave the pancakes a nice kick, but they had the added benefit of reminding me of our trip to Santa Fe — chili country.

cheese and chilies Pancakes

Recipe created by Caitlin.

PREP TIME: 15 minutes
COOK TIME:5 minutes
YIELD: 12 Pancakes

3/4 cup cornmeal (I used a coarse grind)
1/2 cup whole-wheat flour
2 teaspoons brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1 egg, lightly beaten
1 1/4 cups buttermilk
2 tablespoons vegetable oil
2/3 cup shredded pepperjack cheese, divided
1 small can of whole green chilies, divided (I use La Preferida brand)
Black beans and/or avocado slices
Maple Syrup


1.  Preheat your griddle over medium-low heat.  Dice three green chilies.

2.  In a medium bowl, sift together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.  In a separate bowl, beat the egg, then whisk in the buttermilk, followed by the oil.

3.  Pour the liquid mixture into the dry mixture, whisking quickly to blend the ingredients thoroughly.  Do not overbeat; whisk only until the ingredients are thoroughly combined.  Finally, whisk in 1/3 cup of shredded cheese, and half of the diced chilies.

4.  Grease the griddle. Working in batches, pour a little less than 1/4 cup of the pancake batter onto the griddle.  Once you’ve poured the batter, place the remaining chilies and cheese on top of the cooking pancakes.

5.  Cook the pancakes for about 3 minutes, or until bubbles appear on top and the underside is nicely browned.  Flip the pancakes and cook for another 2 minutes.  If making a second batch of pancakes – and why wouldn’t you – the cooking time may be a bit shorter.

6.  Serve with warm maple syrup, black beans, and/or avocado slices.


2 responses to “Cheese and Chilies Pancakes

  1. Now that it’s part of the OED, I feel confident telling you that I ❤ this post!

  2. I feel equally confident telling you that this was a great recipe!

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