If you’re craving something comforting, naturally sweet, and wonderfully cheesy, these Venezuelan Cachapas (Corn Pancakes) are about to become a new favorite. Made with blended corn and simple pantry staples, cachapas are a beloved Venezuelan dish that’s perfect for breakfast, brunch, or even a quick dinner. Crispy on the edges, soft in the center, and filled with melty cheese, this recipe delivers big flavor with very little effort.
Why You’ll Love This Venezuelan Cachapas Recipe
- Naturally gluten-free thanks to fresh corn and cornmeal
- Quick and easy—ready in under 30 minutes
- Family-friendly flavors with gentle sweetness and creamy cheese
- Versatile enough for breakfast, lunch, dinner, or a hearty snack
- Authentic taste using simple, accessible ingredients
Cachapas are similar to pancakes, but richer and more satisfying, with a texture that’s somewhere between a pancake and a corn fritter.
Ingredients You’ll Need
- 2 cups corn (canned, frozen, or fresh)
- 1 tablespoon cornmeal
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup milk
- 1 tablespoon butter or oil (for cooking)
- 4 oz queso de mano or mozzarella cheese
These ingredients create the signature balance of sweet corn flavor and savory, melty cheese that cachapas are known for.
How to Make Venezuelan Cachapas (Step-by-Step)
Step 1: Blend the Batter
Add the corn, milk, sugar, salt, and cornmeal to a blender or food processor. Blend until mostly smooth but still slightly textured—this gives cachapas their rustic bite.
Step 2: Heat the Pan
Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Let the pan heat fully so the pancakes develop golden edges.
Step 3: Cook the Cachapas
Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and the edges look set.
Step 4: Flip & Finish
Carefully flip and cook the other side for another 2 minutes, until lightly crisp and golden.
Step 5: Add the Cheese
Place cheese on top of one cachapa and either fold it over or sandwich with another pancake. Cover briefly so the cheese melts beautifully.
Serve immediately while warm and gooey.
Tips & Variations
- Cheese swap: Mozzarella, Oaxaca, or farmer’s cheese all work well.
- Dairy-free: Use plant-based milk and oil instead of butter.
- Extra texture: Leave more corn chunks in the batter.
- Sweet-savory twist: Add a pinch of paprika or mild garlic powder.
- Mini cachapas: Make smaller rounds for snacks or party platters.
Easy Venezuelan Cachapas with Sweet Corn & Cheese
- Total Time: 20 minutes
- Yield: 6 cachapas (about 3 servings) 1x
- Diet: Gluten Free
Description
A golden, cheesy bite of Venezuela right at home—these Venezuelan Cachapas (Corn Pancakes) are an irresistible blend of sweet corn, melty cheese, and crispy edges. Made with just a few simple ingredients, this easy recipe is perfect for a quick breakfast, an easy dinner idea, or a healthy snack. Naturally sweet, comforting, delicious, and gluten-free.
Ingredients
2 cups corn (canned, frozen, or fresh; drained if canned)
1 tbsp cornmeal
1 tbsp sugar
1/2 tsp salt
1/4 cup milk
1 tbsp butter or neutral oil (for cooking)
4 oz queso de mano or mozzarella (sliced or shredded)
Instructions
1. Blend corn, milk, sugar, salt, and cornmeal until mostly smooth (leave a little texture).
2. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
3. Pour about 1/4 cup batter per cachapa onto the skillet and gently spread into a round.
4. Cook 2–3 minutes, until bubbles appear and edges look set and golden.
5. Flip carefully and cook 1–2 minutes more until golden and lightly crisp.
6. Add cheese on top, then fold the cachapa in half (or sandwich with another) and cover briefly to melt the cheese.
7. Serve warm right away.
Notes
Cheese options: mozzarella, Oaxaca, mild provolone, or farmer’s cheese if queso de mano is unavailable.
Dairy-free: use plant-based milk and oil instead of butter.
Texture tip: blend less for chunkier batter, more for smoother pancakes.
Storage: refrigerate up to 3 days; reheat in a skillet to bring back crisp edges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Venezuelan
Nutrition
- Serving Size: 2 cachapas
- Calories: 220
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
Serving Ideas & Storage
Serve cachapas warm with extra butter, sliced avocado, or a simple fresh salad on the side. They pair well with eggs for breakfast or roasted vegetables for dinner.
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a skillet to restore crisp edges.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | 8g |
| Carbs | 28g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 320mg |
Final Thoughts
These Easy Venezuelan Cachapas bring comforting, homemade flavor to your table with minimal effort. Whether you’re exploring new cuisines or just want a cozy corn-based meal, this recipe delivers warmth, sweetness, and melty goodness in every bite.