Jalapeño-Cornmeal Pancakes


Drenched in honey, these cheesy cornmeal flapjacks make a filling supper when paired with a generous helping of skillet-crisp bacon. Not a fan of spicy foods? Replace the jalapeño with pieces of crumbled cooked bacon for a milder option.

5.0 from 1 reviews
Jalapeño-Cornmeal Pancakes
Serves: Makes about 10
  • 1 cup self-rising cornmeal
  • 1 cup self-rising flour
  • 1 cup shredded sharp white Cheddar cheese
  • 1 teaspoon sugar
  • ¾ teaspoon kosher salt
  • 1 cup whole buttermilk
  • ¼ cup bacon drippings, melted
  • 2 large eggs, lightly beaten
  • 2 fresh jalapeño peppers, thinly sliced
  • Butter, honey, and bacon, to serve
  • Garnish: charred jalapeño halves
  1. In a large bowl, stir together cornmeal, flour, cheese, sugar, and salt. Stir in buttermilk, bacon drippings, and eggs just until combined.
  2. Heat a large cast-iron griddle over medium heat; spray with cooking spray. For each pancake, pour ¼ cup batter onto prepared pan, spacing 1 inch apart. Top batter with jalapeño slices. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with butter, honey, and bacon. Garnish with jalapeño, if desired.



  1. Made the Jalapeno-cornmeal over the weekend for breakfast for 5 of our friends. Everyone in the group said the recipe was a “Definite Do Over”

    Very different from any pancakes we had had!! And very good


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