Cachapas are golden, pan-fried Venezuelan corn pancakes made with fresh corn, jalapeños, and garlic, folded over warm, gooey mozzarella cheese. With their slightly sweet, savory profile and satisfying texture, cachapas are a beloved street food and a flavorful dish perfect for breakfast, lunch, or a comforting dinner. Crisp on the outside and soft within, these cheese-filled pancakes are bursting with Latin flair.
Why You’ll Love This Recipe
Cachapas deliver a beautiful balance of sweet and savory. The natural sweetness of corn is enhanced by sugar, while jalapeños and garlic add depth and a mild kick. Mozzarella brings the dish together with a melty, creamy finish. Easy to prepare and incredibly satisfying, these corn pancakes are a fun alternative to traditional pancakes or quesadillas. They’re also versatile—delicious as a standalone dish or served with sides like avocado, crema, or fresh salad.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- fresh corn kernels
- garlic cloves
- jalapeños, deseeded and chopped
- egg
- all-purpose flour
- cornflour
- salt
- sugar
- milk
- butter, melted
- oil (for cooking)
- shredded mozzarella cheese
directions
- In a blender or food processor, combine the corn, garlic, jalapeños, egg, milk, melted butter, sugar, salt, flour, and cornflour. Blend until a thick, slightly chunky batter forms.
- Heat a non-stick skillet over medium heat and add a little oil.
- Pour about 1/3 cup of the batter into the skillet and spread gently into a pancake shape about 5 inches wide.
- Cook for 3–4 minutes on each side, or until golden brown and fully cooked through.
- Once both sides are cooked, sprinkle about 1/4 cup mozzarella cheese over one half of the pancake. Fold the pancake over like a quesadilla and cook for another minute, until the cheese is melted.
- Remove from the skillet and repeat with the remaining batter and cheese.
- Serve warm, optionally with avocado slices or a simple salad.
Servings and timing
This recipe yields 4 cachapas.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 290 kcal per cachapa
Variations
- Meat-Filled: Add shredded chicken, beef, or ham along with the cheese for a more filling meal.
- Vegan Version: Use plant-based milk, vegan butter, and dairy-free cheese alternatives.
- Herb-Infused: Add fresh cilantro or parsley to the batter for an herby twist.
- Extra Spicy: Keep the jalapeño seeds or add a pinch of crushed red pepper flakes.
- Cheese Swap: Use queso de mano, Oaxaca, or any melting cheese you prefer.
storage/reheating
Storage: Store leftover cachapas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a non-stick skillet over medium heat until warmed through and crisp. Alternatively, microwave for 30–60 seconds, though texture may soften.
Freezing: Freeze cooked cachapas individually wrapped and reheat directly in the skillet or oven.
FAQs
Can I use canned or frozen corn?
Yes, both canned (drained) and frozen (thawed) corn work well when fresh corn isn’t available.
Are cachapas sweet or savory?
They’re slightly sweet from the corn and sugar but balanced with savory elements like garlic, jalapeño, and cheese.
What’s the best cheese for cachapas?
Mozzarella is a great melting cheese, but Venezuelan queso de mano or Oaxaca cheese are traditional options.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to a day in advance and store it covered in the refrigerator.
How thick should the pancakes be?
They should be about 1/2 inch thick—thicker than traditional pancakes but thinner than arepas.
Are cachapas gluten-free?
If you use only cornflour or certified gluten-free flour in place of all-purpose flour, they can be made gluten-free.
Can I bake cachapas instead of frying?
Frying is traditional and gives the best texture, but they can be cooked on a griddle or baked on a non-stick sheet at 375°F (190°C) for about 10 minutes per side.
What should I serve with cachapas?
Serve with avocado, crema, sour cream, or a simple side salad for a complete meal.
Do I need to deseed the jalapeños?
Deseeding is recommended unless you prefer more heat.
Can I make mini cachapas?
Yes, simply pour smaller amounts of batter into the skillet and reduce cooking time slightly.
Conclusion
Cachapas are a delicious celebration of fresh corn and bold Latin flavors, blending sweet and savory in one irresistible pancake. Whether enjoyed as a hearty breakfast or served as a satisfying lunch or dinner, these cheesy Venezuelan corn pancakes are sure to become a favorite. Easy to make and endlessly customizable, cachapas bring the comfort of homemade street food right to your kitchen.
PrintVenezuelan Corn Pancakes
Crispy, cheesy, and slightly sweet, these Venezuelan corn pancakes—cachapas—are made with fresh corn, jalapeños, and garlic, then folded over melty mozzarella for a bold, flavorful treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 cachapas 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
- 2 cups (300g) fresh corn kernels
- 2 garlic cloves
- 2 jalapeños, deseeded and chopped
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup cornflour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 tablespoon oil (for cooking)
- 1 cup shredded mozzarella cheese
Instructions
- In a blender or food processor, combine corn, garlic, jalapeños, egg, milk, melted butter, sugar, salt, flour, and cornflour. Blend until a thick, slightly chunky batter forms.
- Heat oil in a non-stick skillet over medium heat. Pour about 1/3 cup of batter into the skillet and gently spread into a pancake shape.
- Cook for 3–4 minutes per side, or until golden brown and cooked through.
- Once both sides are done, sprinkle mozzarella cheese on one half of the pancake and fold it over like a quesadilla. Cook for another minute until cheese melts.
- Remove from pan and repeat with remaining batter. Serve warm with a side of fresh salad or avocado.
Notes
- Use fresh or thawed frozen corn for best flavor and texture.
- Adjust the number of jalapeños based on desired spice level.
- Cachapas are traditionally served with queso de mano but mozzarella makes a great substitute.
Nutrition
- Serving Size: 1 cachapa
- Calories: 290
- Sugar: 4g
- Sodium: 460mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg