Cachapas Recipe – Delicious Venezuelan corn pancakes made with corn and stuffed with melted cheese. Easy, quick, and ready in 10 minutes.
Cachapas Recipe (Venezuelan Corn Pancakes)
This cachapas recipe makes soft, golden Venezuelan corn pancakes with crispy edges and a tender center. They are traditionally folded around melted cheese and served hot right off the griddle.
If you have never had cachapas before, think of them as savory corn pancakes packed with sweet corn flavor. They are quick to make, incredibly satisfying, and perfect for breakfast, lunch, or an easy dinner.
Best of all, the batter comes together in a blender in minutes.
What Are Cachapas?
Cachapas are a beloved Venezuelan dish made from corn batter cooked like thick pancakes. They are softer than arepas and naturally sweeter because of the corn.
The classic way to serve them is folded over slices of fresh cheese or shredded melting cheese so the inside becomes warm and gooey.
Why You’ll Love This Cachapas Recipe
- Ready in 10 minutes
- Made with pantry ingredients
- Naturally gluten-free if using corn-only recipe card ingredients
- Perfect for breakfast, lunch, or dinner
- Kid friendly
- Delicious with cheese
How To Serve Cachapas
My favorite way is simple: hot cachapas folded over cheese. But you can also fill them with shredded chicken, ham, avocado, black beans, or sautéed vegetables.
Some families stack them and layer fillings in between. However you serve them, they are pure comfort food.
Tips For Perfect Cachapas
Use a nonstick skillet or griddle lightly greased with butter or oil. Cook over medium heat so the outside browns while the inside cooks through.
If the batter feels too thick, add a splash of milk. If too thin, add a spoonful of cornmeal.
Once flipped, add cheese immediately so it melts beautifully.
I hope you can try this delicious cachapas recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Cachapas Recipe (Venezuelan Corn Pancakes)
Ingredients
- 2 cans corn drained
- 3 tablespoons masa harina (precooked cornflour)
- 2 eggs
- 1 teaspoon baking powder
- 1 1/2 teaspoons vegetable oil
- 1/2 teaspoon sugar
- Salt to taste
- 1 cup shredded white cheese or mozzarella
- Oil or cooking spray for skillet
Instructions
- Add corn, flour, eggs, baking powder, oil, sugar, and salt to blender. Blend until mostly smooth with a little texture remaining.
- Heat lightly greased skillet or griddle over medium-low heat.
- Pour batter onto skillet using ladle and spread gently into round pancake shape.
- Cook 3 to 4 minutes until golden on bottom. Carefully flip.
- Add cheese to one half of cachapa. Cook 1 to 2 minutes until cheese melts.
- Fold over and serve hot.
- Repeat with remaining batter.
Notes
- Mozzarella works well if queso de mano is unavailable.
- Do not cook over high heat, or the outside will brown too quickly.
- If batter is too thick, add 1 tablespoon milk.
- Serve with butter, ham, avocado, or shredded beef.
Nutrition
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Cachapas FAQs
Are cachapas sweet or savory?
They are mostly savory with natural sweetness from the corn.
What cheese is best for cachapas?
Mozzarella, queso de mano, queso fresco, or any mild melting cheese works well.
Can I use canned corn?
Yes. Canned corn works great and keeps this recipe quick and easy.
Can I freeze cachapas?
Yes. Cool completely, stack with parchment between layers, and freeze.
Are cachapas the same as arepas?
No. Cachapas are softer and pancake-like, while arepas are thicker corn cakes.
Ohhh que maravilla encontrar en blogs a una venezolana expatriada como yo. Cuando dan esos antojos y añoranzas y aparecen estas recetas en mi mail. Jamas habia pensado en hacer cachapas en casa pero estare haciendolas yaaa. Gracias
Hola Jeannel! A mi tambien me dan esos antojitos de arepas, cachapas y tequenos 🙂 Me dices que tal te salieron !
Las hice y nos hicieron felices. Mi hijo las amo. Pero tengo una sola pregunta para el proximo intento. Eran dos latas de maiz grandes o pequeñas? Gracias por ayudarme con mis antojos