Venezuelan sweet corn cachapas are golden, tender corn pancakes made from fresh sweet corn blended into a rich batter and cooked on a hot griddle. Unlike traditional pancakes made with wheat flour, these are naturally sweet and vibrant, showcasing the natural flavor of corn in every bite. They’re crispy on the edges, soft in the middle, and often served folded with cheese or savory fillings that contrast perfectly with their sweetness.
Cachapas are a beloved street food and comfort food in Venezuela, perfect for breakfast, lunch, or a satisfying snack. Whether paired with creamy cheese, shredded meat, or simply enjoyed on their own, these pancakes bring together simple ingredients in a way that feels both rustic and indulgent — easy enough for everyday cooking but impressive enough for guests.
Equipment
- Blender or food processor
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 3 cups fresh sweet corn kernels (or frozen, thawed)
- 2 large eggs
- 1/4 cup milk (dairy or plant-based)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons melted butter or oil (plus more for cooking)
- Optional fillings: fresh cheese (queso blanco), shredded beef, avocado slices
Instructions
- Place the corn kernels into a blender or food processor.
- Add the eggs, milk, sugar, salt, baking powder, and melted butter.
- Blend until the mixture becomes a thick yet pourable batter with small corn bits remaining — do not overblend into a paste.
- Heat a non-stick skillet or griddle over medium heat and brush lightly with oil or melted butter.
- Pour 1/4 to 1/3 cup of batter onto the hot surface for each cachapa, spreading slightly into a round.
- Cook until the edges set and bubbles form on top, about 3–4 minutes.
- Flip carefully with a spatula and cook the other side until golden brown, about 2–3 more minutes.
- Transfer cooked cachapas to a warm plate and repeat with remaining batter, brushing the skillet with butter or oil between batches.
- If desired, fold each warm cachapa with cheese or savory filling so it melts and softens inside.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6–8 cachapas
- Cuisine: Venezuelan / Latin American
- Course: Breakfast / Snack / Light Meal
How to store
Store leftover cooked cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet with a little butter or oil until warmed through and slightly crisp.
What not to do
Do not overblend the corn batter into a completely smooth puree — the texture should remain slightly grainy for best flavor and mouthfeel.
Do not cook over high heat — the outside will brown too quickly while the inside stays undercooked.
Do not add too much milk — excess liquid will make the batter too thin and difficult to flip.
Tips & Variations
For extra richness, substitute half milk with coconut milk.
Add chopped jalapeño or cilantro to the batter for a savory twist.
Serve alongside crema or a drizzle of honey for sweetness.
Use fresh corn during peak season for best flavor, or thaw frozen corn well before blending.
Approximate Nutrition
(per cachapa estimate)
- Calories: ~150–180 kcal
- Fat: ~6–8 g
- Protein: ~5–7 g
- Carbohydrates: ~20–24 g
- Sugar: ~6–9 g
- Fiber: ~2–3 g
Ingredients
Method
- Place the corn kernels into a blender or food processor.
- Add the eggs, milk, sugar, salt, baking powder, and melted butter.
- Blend until the mixture becomes a thick yet pourable batter with small corn bits remaining — do not overblend into a paste.
- Heat a non-stick skillet or griddle over medium heat and brush lightly with oil or melted butter.
- Pour 1/4 to 1/3 cup of batter onto the hot surface for each cachapa, spreading slightly into a round.
- Cook until the edges set and bubbles form on top, about 3–4 minutes.
- Flip carefully with a spatula and cook the other side until golden brown, about 2–3 more minutes.
- Transfer cooked cachapas to a warm plate and repeat with remaining batter, brushing the skillet with butter or oil between batches.
- If desired, fold each warm cachapa with cheese or savory filling so it melts and softens inside.
Notes
- Fat: ~6–8 g
- Protein: ~5–7 g
- Carbohydrates: ~20–24 g
- Sugar: ~6–9 g
- Fiber: ~2–3 g
Conclusion
Venezuelan sweet corn cachapas are a delicious way to enjoy fresh corn in pancake form, with a tender, slightly sweet character that pairs beautifully with both savory and sweet accompaniments. Easy to make and satisfying to eat, they bring a taste of Latin American comfort food to your table and are sure to become a favorite in your recipe rotation.
FAQs
Can I use frozen corn instead of fresh?
Yes — thaw frozen corn and drain excess water before blending to prevent soggy batter.
Can I make cachapas gluten-free?
Yes — this recipe is naturally gluten-free when made with corn and without wheat flour.
Do I need a blender to make the batter?
A blender or food processor works best, but a sturdy immersion blender will also work.
What cheese pairs well with cachapas?
Fresh cheeses like queso blanco, feta, or ricotta are great for melting inside.
