Description
Wake up your brunch game with these Chicken Tamale Pancakes—fluffy cornmeal griddle cakes stacked high and topped with zesty shredded chicken, crema, and vibrant salsa. Inspired by the rich flavors of tamales, these savory pancakes bring a Latin twist to your breakfast table or anytime comfort fix.
Ingredients
For the Pancakes:
1 cup cornmeal
½ cup flour
1 tsp baking powder
½ tsp salt
1 cup milk
1 egg
2 tbsp melted butter or oil
¼ cup corn kernels (optional)
For the Topping:
2 cups shredded cooked chicken
1 cup salsa (your choice: verde, roja, or chipotle)
½ cup Mexican crema or sour cream
Fresh cilantro, chopped
Crumbled cotija or queso fresco (optional)
Instructions
In a bowl, whisk cornmeal, flour, baking powder, and salt. Add milk, egg, and butter; stir until smooth. Fold in corn if using.
Heat a lightly greased skillet or griddle over medium heat. Pour batter into small rounds and cook 2–3 minutes per side until golden.
In a saucepan, heat shredded chicken with salsa until warmed through.
Stack pancakes, top with hot chicken, drizzle with crema, and sprinkle with cilantro and cheese.
Serve warm with extra salsa or lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450/serving
- Sugar: 4g/serving
- Sodium: 590mg/serving
- Fat: 20g/serving
- Saturated Fat: 6g per serving
- Carbohydrates: 35g/serving
- Protein: 28g/serving