Cachapa (Venezuelan Corn Pancakes)

PIn it

Introduction

Cachapas are soft, slightly sweet Venezuelan corn pancakes that cook quickly on a griddle and pair perfectly with fresh cheese. The creamed corn creates a naturally moist batter that needs minimal mixing, making these practical for breakfast, lunch, or a savory snack. You’ll have them on the table in about 20 minutes.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4 (makes 8 cachapas)

Ingredients

• 1 can (14 fl oz / 398 g) creamed corn
• ¾ cup pancake mix
• ¼ cup flour
• 1 egg
• 2 tablespoons melted butter or margarine
• 2 tablespoons sugar, or to taste
• Cheese of your choice

Instructions

1. Blend all the ingredients together in a blender. The mix should become thick and heavy. If not, add more corn.
2. Shape the mix into small pancakes approximately ½ inch (1.5 cm) thick and about 5 inches (13 cm) in diameter. Let them cook on medium heat for about 1 minute on each side, or until small bubbles form on the top.
3. Cachapas should be served hot and may be accompanied with cheese (feta cheese is one option, Mexican white cheese “Cotija”, Venezuelan or Colombian “Queso Blanco” ,”Queso de Mano” or “Queso Guayanes” where available).

Variations

Add a savory note: Mix ½ teaspoon of salt and ¼ teaspoon of cumin into the batter to balance the sweetness and add an earthy depth typical of traditional Venezuelan cachapas.

Use fresh corn: Replace the canned creamed corn with 1½ cups of fresh or frozen corn blended with ¼ cup whole milk to recreate a lighter, fresher texture while keeping the same binding properties.

Stuffed cachapas: Spread a thin layer of the batter on the griddle, add a strip of cheese or a spoonful of shredded chicken in the center, then top with another layer of batter before flipping to seal the filling inside.

Make them savory-only: Omit the sugar entirely and increase the salt to ¾ teaspoon for a version that works better as a lunch or dinner side dish without sweetness.

Cornmeal variation: Replace ¼ cup of the pancake mix with fine cornmeal for a grainier, more substantial texture that lets the corn flavor come through more clearly.

Tips for Success

Don’t over-blend: Mix just until the batter is thick and heavy; over-blending can make the cachapas dense instead of tender. Stop as soon as you see no large chunks of corn.

Use medium heat: Too high and the outside browns before the inside cooks through; too low and they won’t set properly. You’ll know the heat is right when small bubbles appear on top after about 1 minute.

Flip only once: Resist the urge to press down or flip early. Let each side develop a light golden crust before turning, or they’ll fall apart.

Serve immediately: Cachapas are best eaten hot, straight off the griddle. If you’re making a batch for multiple people, keep finished ones warm on a covered plate while you cook the rest.

Adjust thickness as you go: Your first cachapa is a test; if it spreads too thin, your batter needs more flour or more corn. Make adjustments before cooking the rest.

Storage and Reheating

FAQ

Can I make the batter ahead of time?

Yes. Prepare the batter up to 2 hours in advance and keep it in the refrigerator in a covered container. Stir gently before cooking; the batter may thicken slightly as it sits, so add a tablespoon of milk if needed to reach the original consistency.

What type of cheese works best?

Mild, slightly salty fresh cheeses pair best—feta, cotija, or queso blanco are traditional choices that won’t overpower the corn’s sweetness. Avoid sharp or aged cheeses, which compete with the delicate flavor of the cachapas.

Can I cook these on a non-stick pan instead of a griddle?

Yes. A non-stick skillet or pan works well and may even prevent sticking better than a traditional griddle. Use the same medium heat and flip technique.

Why is my batter too thin?

Add more pancake mix or flour, 1 tablespoon at a time, until the mixture becomes thick and heavy enough to hold its shape when spooned onto the griddle. If the batter is too thin, the cachapas will spread and cook unevenly.