Best 3 Jalapeno Pancakes Recipes

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Indulge in a delightful culinary adventure with our collection of tantalizing jalapeño pancake recipes. These unique and flavorful pancakes are a delectable fusion of sweet and spicy, sure to awaken your taste buds and elevate your breakfast or brunch experience. From classic jalapeño pancakes with a hint of heat to creative variations like cornmeal jalapeño pancakes with a touch of smokiness, our recipes offer a range of options to suit every palate. Explore the zesty jalapeño-infused batter, perfectly complemented by sweet and savory toppings such as honey butter, crispy bacon, or tangy salsa. Each recipe provides step-by-step instructions, ensuring that you can easily recreate these delectable treats in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

JALAPENO PANCAKES



Jalapeno Pancakes image

Appetizer or side dish, cheese and jalapenos add a twist to these bite-size pancakes made from a mix.

Provided by papergoddess

Categories     Grains

Time 15m

Yield 30 pancakes

Number Of Ingredients 5

2 cups pancake mix
1 1/2 cups water
2 cups shredded mozzarella cheese or 2 cups monterey jack cheese (8 oz.)
1 (4 ounce) can diced jalapeno peppers, drained
ranch salad dressing or salsa

Steps:

  • In a bowl, combine pancake mix and water; mix well.
  • Stir in cheese and peppers.
  • Pour batter by heaping tablespoonfuls onto a hot greased griddle.
  • Turn when bubbles form on top of pancakes.
  • Cook until second side is golden brown.
  • Serve warm with Ranch dressing or salsa.

JALAPENO APPETIZER PANCAKES



Jalapeno Appetizer Pancakes image

Jalapeno peppers and mozzarella cheese give a tasty twist to these bite-size pancakes made from a mix. "My grandchildren love them as a side dish or appetizer with ranch dressing for dipping," says Lorraine Watson from Malta, Montana.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 5

2 cups pancake mix
1-1/2 cups water
2 cups shredded part-skim mozzarella cheese
1 can (4 ounces) diced jalapeno peppers, drained
Ranch salad dressing or salsa

Steps:

  • In a large bowl, combine pancake mix and water. Stir in cheese and peppers. Pour batter by heaping tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve warm with dressing or salsa.

Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 405mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

CORN-AND-JALAPENO PANCAKES WITH TOMATO SALSA



CORN-AND-JALAPENO PANCAKES WITH TOMATO SALSA image

Categories     Vegetable

Yield Serves 6

Number Of Ingredients 15

2 cups fresh corn kernels or frozen
5 fresh jalapeno chili peppers, seeded and minced
2 cloves garlic, finely chopped
1 red bell pepper, seeded, deribbed and finely diced
6 green onions, including tender green tops, thinly sliced
2 eggs
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
Salt and freshly ground pepper
2 tablespoons fresh lime juice
1 1/2 cups milk
About 1/3 cup vegetable oil
1 1/4 cups sour cream
Tomato salsa

Steps:

  • Bring a saucepan three-fourths full of lightly salted water to a boil. Add the corn kernels and cook for 1 minute. Drain, place in a large bowl, and let cool. Add the jalapenos, garlic, bell pepper, and green onions and mix well. Set aside. In a food processor fitted with the metal blade, combine the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Pulse a few times to mix. Add the milk and pulse a few more times to form a smooth batter. Add to the corn mixture and stir to mix. Season to taste with more salt, if needed, and pepper. Let stand at room temperature for 30 minutes. In a large frying pan over medium heat, warm 2 tablespoons of the oil. Working in batches, spoon the batter into the pan to form pancakes about 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides, 5-6 minutes total. usin a slotted spatula, transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking. Place the pancakes on a platter or individual plates and top with the sour cream and salsa. Serve at once.

Tips:

  • Use fresh jalapeños: Fresh jalapeños have a better flavor and heat level than dried or canned ones. If you can't find fresh jalapeños, you can use a teaspoon of dried jalapeño powder or a tablespoon of canned jalapeños, drained and chopped.
  • Wear gloves when handling jalapeños: Jalapeños can irritate your skin, so it's best to wear gloves when handling them. If you do get jalapeño juice on your skin, wash it off with soap and water immediately.
  • Taste the batter before cooking: Before you cook the pancakes, taste the batter and adjust the seasonings as needed. You may want to add more jalapeños, salt, or pepper.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly and prevent them from burning.
  • Serve the pancakes with your favorite toppings: Jalapeño pancakes can be served with a variety of toppings, such as butter, syrup, sour cream, or salsa. You can also add a fried egg or bacon to the pancakes for a heartier meal.

Conclusion:

Jalapeño pancakes are a delicious and easy-to-make breakfast or brunch dish. They're perfect for those who like a little bit of heat in their food. The pancakes are also a great way to use up leftover jalapeños. So next time you have some jalapeños on hand, give this recipe a try!

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