Cachapas (Corn Pancakes)

Cachapas are a sweet and savory (and gluten free!) corn pancake from Venezuela. Traditionally, they’re eaten with a bit of butter and melted cheese (just fold them in half and enjoy!). You can customize them however you want, of course. Pulled pork, roasted vegetables, chicken — all make great fillings for your naturally gluten-free corn pancake. Adjust the size of the pancake (and cooking time) accordingly.

I like to serve mine with a simple salsa either directly over the melted cheese or as a dipping sauce on the side.

(Note: this recipe isn’t 100% authentic — I’ve developed it over time based on lots of research.)

Cachapas (Corn Pancakes)

By Kassia Krozser Published: July 21, 2014

  • Yield: 5 - 6 pancakes
  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 15 mins

These sweet and savory corn pancakes can be very simple or very elegant. They're easy to make, easy to customize, and naturally gluten free. Warning: you will become addicted!



  1. Puree the corn and corn liquid, milk, salt, pepper, sugar (if using), egg, and masa harina in a food processor until the consistency of a thick batter. You'll want to the corn kernels to have a bit of texture.
  2. Place a large skillet over medium heat and add one tablespoon butter. Once the butter has stopped bubbling, ladle enough batter to form a three-inch round into the hot skillet.
  3. Cook for approximately two to three minutes, flip, and cook another two minutes. The outside of the cachapas should be golden brown.
  4. Repeat with remaining butter and batter. Keep the cachapas warm in a 200-degree oven while making the rest.
  5. To serve, either reheat in a hot skillet or a 350-degree oven. Top with cheese will heating, and serve once the cheese is melted. Spoon the chile topping over the cheese, fold the cachapa in half, and enjoy!

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