Spicy Jalapeño Cornbread Pancakes with Chili Maple Syrup
Breakfast-for-dinner with a fiery kick. These cornbread-style pancakes are fluffy, savory, and loaded with cheddar and jalapeño heat—then drizzled with a chili-spiked maple syrup that turns every bite into a flavor bomb. Add a few sausage links on the side, and you’ve got the most exciting weeknight dinner ever made from pantry basics.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 1x
Ingredients
For the Pancakes:
1 cup cornmeal
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 egg
1 cup buttermilk (or milk + splash of vinegar)
2 tbsp melted butter
1 cup shredded cheddar
2 jalapeños, finely chopped
For the Syrup:
½ cup maple syrup
½ tsp chili flakes or a splash of hot sauce
Optional: cooked breakfast sausage, for serving
Instructions
Make the batter: In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk egg, buttermilk, and melted butter. Combine wet and dry ingredients, then fold in cheddar and jalapeños.
Cook pancakes: Heat a greased skillet over medium heat. Pour ¼-cup scoops of batter and cook 2–3 minutes per side until golden. Keep warm.
Spice the syrup: Warm maple syrup in a small saucepan and stir in chili flakes or hot sauce. Simmer briefly.
Serve: Stack pancakes, drizzle with chili maple syrup, and plate with sausage if using.
Nutrition
- Calories: 440
- Fat: 26g
- Carbohydrates: 36g
- Protein: 14g