Name: Venezuelan Cachapas (Corn Pancakes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Venezuelan
Ingredients: 3 cups corn kernels (fresh or thawed frozen); 0.25 cup cornmeal; 0.25 cup whole milk 1 tablespoon sugar; 0.5 teaspoon salt 1 tablespoon melted butter; 0.25 cup shredded mozzarella or queso de mano (optional)

Venezuelan Cachapas are a celebration of golden corn, cooked until lightly crisp on the outside and tender in the middle. These sweet-savory pancakes are traditionally served hot off the griddle and folded over a generous slab of soft white cheese, often queso de mano. The contrast of caramelized corn with melty cheese makes every bite comforting and addictive.

Cachapas are a staple at Venezuelan roadside stands and family tables alike. Whether you enjoy them for breakfast, lunch, or a light dinner, they capture the soul of homemade Latin American cooking. They’re also incredibly easy to prepare with simple pantry ingredients.

What Kind of Corn Should I Use for Cachapas?

Fresh corn on the cob is traditional and offers the best texture and sweetness, but frozen corn is a perfectly good option when fresh isn’t available. The goal is to create a batter that’s slightly coarse, not as smooth as pancake batter, to preserve the natural bits of corn.

Ingredients for the Venezuelan Cachapas (Corn Pancakes)

3 cups corn kernels (fresh or thawed frozen)
1/4 cup cornmeal (or masa harina for a finer texture)
1/4 cup whole milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon melted butter (plus more for cooking)
1/4 cup shredded mozzarella or queso de mano (optional, for inside the cachapas)

How To Make the Venezuelan Cachapas (Corn Pancakes)

Step 1: Blend the Batter

In a blender or food processor, combine corn, cornmeal, milk, sugar, salt, and melted butter. Pulse until the mixture is combined but still has some texture. Avoid over-blending—you want some corn bits intact.

Step 2: Heat and Cook

Heat a non-stick skillet or griddle over medium heat and add a small amount of butter. Pour about 1/3 cup of batter for each cachapa, spreading it gently into a circle. Cook 3-4 minutes per side until golden and cooked through.

Step 3: Add Cheese (Optional)

While still hot, add shredded mozzarella or queso de mano to one half and fold the cachapa over like a taco. Let the cheese melt before serving.

Serving and Storing Venezuelan Cachapas

Cachapas are best served immediately while warm, paired with queso fresco, crema, or even a slice of ham. For storing, wrap leftovers in foil and refrigerate for up to 3 days. Reheat on a skillet to regain the crispy edges.

Frequently Asked Questions

Can I make cachapas without a blender?

Yes, you can finely chop the corn and mix everything by hand, though the texture will be slightly chunkier.

Is queso de mano necessary?

Not at all. Mozzarella is a great substitute and easier to find outside of Venezuela.

Are cachapas gluten-free?

Yes, as long as you use certified gluten-free cornmeal.

Can I freeze cachapas?

Yes! Freeze them between parchment paper layers and reheat in a skillet.

What toppings go well with cachapas?

Try sour cream, avocado slices, pulled pork, or a drizzle of honey for a sweet twist.

Want More Latin American Recipes?

If you’re into warm, homey flavors like these Venezuelan Corn Pancakes, you’ll love diving into some of my other popular creations:

Calabacitas con Carne Molida en Salsa Verde for a zucchini-packed weeknight meal.
Corn Pudding Recipe if you’re craving more golden corn deliciousness.
Cheesy Mexican Rice Casserole when you want something hearty and easy.
Buffalo Chicken Calzone for a bold twist on Latin-fusion comfort.
Candied Jalapeños if you’re into sweet heat.

📌 Save this recipe to your Pinterest Latin Food board so you can make it whenever you’re craving cheesy corn goodness.

And if you give it a try, I’d love to hear what cheese you used and how it turned out. Did you go traditional or mix it up? Let’s share the cachapa love.

Looking for more daily cooking inspiration? Follow me on Pinterest at Nina Dishes.

Venezuelan Cachapas (Corn Pancakes)

Author: Nina Klatten
Total Time: 20 minutes
Yield: 4 cachapas

Print Recipe

Description

Venezuelan Cachapas are sweet and savory corn pancakes with a golden crisp edge and a soft, tender interior. Filled with melty cheese, these Latin favorites are simple to make and perfect for any meal of the day. Whether you use fresh or frozen corn, you’ll get authentic flavor and texture every time.

Ingredients

3 cups corn kernels (fresh or thawed frozen)

0.25 cup cornmeal

0.25 cup whole milk

1 tablespoon sugar

0.5 teaspoon salt

1 tablespoon melted butter

0.25 cup shredded mozzarella or queso de mano (optional)

Instructions

1. In a blender or food processor, combine corn, cornmeal, milk, sugar, salt, and melted butter. Pulse until the mixture is combined but still has some texture. Avoid over-blending—you want some corn bits intact.

2. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter. Pour about 1/3 cup of batter for each cachapa, spreading it gently into a circle. Cook 3-4 minutes per side until golden and cooked through.

3. While still hot, add shredded mozzarella or queso de mano to one half and fold the cachapa over like a taco. Let the cheese melt before serving.