Sweet Fluffy Cornmeal Pancakes with Hatch Chile Slices
These light and fluffy cornmeal pancakes are a playful mashup of sweet and savory. The nutty sweetness of cornmeal pairs with the smoky, gently spicy flavor of Hatch chile peppers—bringing a late-summer twist to your morning stack. Top with a drizzle of honey or maple syrup to balance the heat, and you’ve got a breakfast that’s both comforting and bold.
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 - KAZ'S MUSIC AND MOVIES
Notes
For lighter pancakes, sift your flour and cornmeal before mixing, and don’t skip the buttermilk—it’s the key to lift and tenderness.
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.
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.