Tamale Pancakes Recipe

Start your day with a Tex-Mex explosion! These savory Tamale Pancakes are quick, easy, and perfect for a satisfying breakfast or brunch. Small, golden-brown pancakes bursting with corn and olives, ready in under 30 minutes. Top with your favorite fixings – chili, cheddar, salsa, sour cream – and enjoy a taste of Mexico in every bite! Serves 3.

Prep Time 15 mins
Cook Time 25 mins
Calories 386.4 kcal
Protein 14g
Rating 4.7 (3 Reviews)
Tamale Pancakes 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tamale Pancakes

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How to Make Tamale Pancakes

  1. Preheat a griddle or large non-stick skillet over medium heat.
  2. In a large bowl, combine the cornmeal and boiling water. Stir well and let cool for 5-10 minutes.
  3. Add the milk, oil, and egg to the cornmeal mixture. Stir until well combined.
  4. In a separate bowl, whisk together the flour, cumin, salt, chili powder, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  6. Gently fold in the thawed corn and chopped olives.
  7. Pour about 4 tablespoons of batter onto the preheated griddle for each pancake.
  8. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip pancakes when bubbles start to form on the surface.
  9. Serve immediately. Top with your favorite toppings: sliced tomatoes, shredded cheddar cheese, chopped green onions, salsa, and/or sour cream. A dollop of homemade chili is also delicious!

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

5g

Fat

19g

Carbs

13g

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