Green Chile Pancakes Recipe

Name: Green Chile Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pancakes; 3/4 cup unbleached all purpose flour; 3/4 cup yellow cornmeal; 2 tablespoons sugar; 3/4 teaspoon baking powder; 1 3/4 teaspoons baking soda; 1/2 teaspoon salt; 1 1/4 cups buttermilk; 2 large eggs; 3 tablespoons unsalted butter, melted, cooled; canola oil or cooking spray; For the pancake filling; 6 slices cooked bacon, crumbled; 1 (7 ounce) can green chili peppers; 2 scallions, chopped; 2 -3 jalapenos, finely chopped; 4 ounces cheddar cheese, sliced

Servings: persons

For the pancakes
3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon baking powder
1 3/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled
canola oil or cooking spray
For the pancake filling
6 slices cooked bacon, crumbled
1 (7 ounce) can green chili peppers
2 scallions, chopped
2 -3 jalapenos, finely chopped
4 ounces cheddar cheese, sliced

1
Sift flour, cornmeal, sugar, baking powder, baking soda and salt into large bowl.
2
In a medium bowl, whisk buttermilk, eggs and melted butter.
3
Add buttermilk mixture to dry ingredients and whisk until blended and smooth. (Note: Be careful not to overmix.).
4
Lightly coat bottom of nonstick large skillet with cooking spray or oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet.
5
Working quickly, distribute a small amount of bacon, green chiles, scallions, jalapeAos and cheddar cheese throughout the cooking pancake.
6
Once the bottom of the pancake is golden, after about 1 1/2 minutes, turn pancakes and cook until second sides are golden, about 30 seconds to 1 minute.
7
Repeat with remaining batter and remaining pancake filling until done.

1171

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the pancakes, 3/4 cup unbleached all purpose flour, 3/4 cup yellow cornmeal, 2 tablespoons sugar, and more.

Yes, Green Chile Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Green Chile Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions