If you are a spicy sweet kind-of human (like me)… then you are gonna be all about this pancake recipe. True to a southern girls heart, there’s something deeply comforting about cornmeal pancakes. Light, fluffy, and just sweet enough, with slices of roasted Hatch chiles tucked into the batter to keep things interesting.
Cornmeal brings a gentle nuttiness and structure without weighing things down. When treated right, it still produces a soft, tender pancake that feels airy rather than dense. The Hatch chiles add warmth and a little smokiness, not heat for the sake of heat. It’s the kind of flavor that lingers just enough to make you reach for another bite.
The key to keeping these pancakes fluffy is restraint. Buttermilk does most of the heavy lifting here, activating the leavening and giving the batter lift. Mix gently and stop while the batter still looks a little imperfect; it is what keeps the texture light. Smooth batter is overrated!
I like laying the chile slices directly onto the pancakes once the batter hits the pan. That way they stay visible, lightly caramelize as the pancake cooks, and don’t sink or overpower every bite. Each pancake ends up slightly different, which feels right for something meant to be relaxed and unfussy. And you could even make a smiley face out of the pieces which adds whimsy and who doesn’t want to start their day with a little whimsy? 🙂
These are especially good topped with whipped honey butter. The sweetness softens the chile, the butter melts into the warm cornmeal, and everything balances out without needing much else. If you’re serving them for brunch, a simple citrus salad or fresh fruit on the side is plenty.
This recipe is slightly seasonal but yet it somehow feels cozy on a cool morning and then still bright enough for late summer when Hatch chiles are everywhere. Sweet, savory, soft, and just a little unexpected, exactly how pancakes should be sometimes.
Sweet Fluffy Cornmeal Pancakes with Hatch Chile Slices
Equipment
- Mixing bowls
- Whisk
- Nonstick Skillet or Griddle
- Ladle or measuring cup for batter
Ingredients
Dry
- 1 cup all-purpose flour
- ¾ cup fine yellow cornmeal
- 2 tbsp sugar add up to 3 tbsp if you like sweeter pancakes
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Wet
- 1 ¼ cups buttermilk or 1 cup milk + 1 tbsp lemon juice, let sit 5 min
- 2 large eggs
- 3 tbsp melted butter plus more for the pan
- 1 tsp vanilla extract
Mix-in
- 1 medium Hatch chile roasted, peeled, seeded, and thinly sliced
Optional Toppings
- Honey or maple syrup
- Whipped honey butter
- Crème fraîche or sour cream with lime zest
Instructions
- Roast your Hatch chile under the broiler or on a gas flame until the skin blisters. Peel off the skin, remove the seeds, and slice into thin strips or small diced pieces. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet into the dry and gently stir until just combined. A few small lumps are okay—don’t overmix or the pancakes will be tough.
- Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
- Pour ¼ cup of batter per pancake. Immediately lay a few slices (or a spoonful of diced) Hatch chile on top of each pancake.
- Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
- Stack warm pancakes high and drizzle with honey or maple syrup. Add your favorite toppings for extra flair.
Video
@herbyeater These cornmeal pancakes are the perfect late summer vibe — corn and hatch chili’s are in season and at their peak, and yet its giving the same energy as the spicy cornbread you eat with chili at the start of fall. These are not too spicy when you remove the seeds, but give that perfect balance to a rich fluffy pancake. And these puppies are FLUFFY – let me tell you. Like a pancake cloud of sweet spicy joy. The recipe will be live this week, so be on the lookout and follow along for more. #breakfastideas #latesummer #hatchchilis #vegetarianrecipe #brunchideas
♬ original sound – Țhė Gōod Wițch 🧙
Notes
Use mild Hatch chiles for just a hint of smokiness, or medium-hot if you like a real kick.
Pancakes keep well in the freezer! Cool completely, then freeze in a single layer before storing in a bag. Reheat in the toaster or oven.