Venezuelan Sweet Corn Pancakes (Cachapas)

Name: Venezuelan Sweet Corn Pancakes (Cachapas)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Venezuela
Ingredients: 6 medium ears fresh corn, shucked (about 4 cups/600 g kernels), or 4 cups (600 g) frozen corn kernels, thawed and well drained; 1 cup (240 ml) whole milk; 2 tbsp (25 g) granulated sugar; 1 tsp (6 g) salt; 4 tbsp (56 g) unsalted butter, melted, divided; 8 oz (225 g) queso de mano (or fresh mozzarella or queso fresco), sliced or crumbled

Cachapa Say it: kah-CHAH-pah

By the Passport Plate editors. Published November 10, 2026.

Jump to recipe Pin it

Cachapa is a Venezuelan pancake made from freshly ground sweet corn, milk, sugar, and a touch of salt, cooked on a hot griddle or budare until golden at the edges. It is eaten across Venezuela for breakfast, as a street snack, or as a main meal, most famously folded around queso de mano or another fresh white cheese. The texture is tender and slightly chunky, with a natural sweetness from the corn and a savory contrast from melted cheese. It is one of the country's most recognizable everyday foods.

Venezuelan Sweet Corn Pancakes (Cachapas)

Cachapa

Pronounced kah-CHAH-pah

Serves: 4
Prep: 15 min
Cook: 20 min
Total: 35 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

For the cachapas

6 medium ears fresh corn, shucked (about 4 cups/600 g kernels), or 4 cups (600 g) frozen corn kernels, thawed and well drained
1 cup (240 ml)240 ml (1 cup) whole milk
2 tbsp (25 g)25 g (2 tbsp) granulated sugar
1 tsp (6 g)6 g (1 tsp) salt
4 tbsp (56 g)56 g (4 tbsp) unsalted butter, melted, divided

To serve

8 oz (225 g)225 g (8 oz) queso de mano (or fresh mozzarella or queso fresco), sliced or crumbled

Method

If using fresh corn, stand each cob upright in a wide bowl and cut off the kernels; if using frozen corn, drain it well and pat dry. Put the corn in a blender with the milk, sugar, salt, and 3 tablespoons (42 g) of the melted butter.
Blend in short pulses until you have a thick, coarse puree with small flecks of corn, about 20 to 30 seconds; do not blend to a smooth liquid. Let the batter rest for 10 minutes.
Heat a budare, cast-iron griddle, or nonstick skillet over medium heat and brush it lightly with some of the remaining 1 tablespoon (14 g) butter.
Pour about 1/2 cup (120 ml) of batter onto the hot griddle and spread it into a 6-inch (15 cm) round with the back of a spoon. Cook for 3 to 4 minutes, until the edges look set and the underside is golden.
Flip carefully with a wide spatula and cook for 2 to 3 minutes more, until the second side is golden and the center is cooked through and no longer wet. Transfer to a warm plate.
Repeat with the remaining batter, brushing the griddle with the remaining butter as needed. Serve the cachapas warm, topped with slices of queso de mano and folded in half, or with the cheese alongside.

Regional variants

Some cooks blend one egg into the batter for a richer, firmer pancake, and others serve cachapas with shredded beef, fried pork, or butter instead of cheese.

Cook's notes

Very fresh, milky corn gives the sweetest, most tender cachapa; frozen corn works but drain it thoroughly so the batter does not become watery.
Keep the heat at medium; too high will darken the outside before the corn batter cooks through.
Serve immediately, because cachapas are best when hot and the cheese just begins to melt.

Serve with

Serve hot with queso de mano or fresh white cheese, and coffee or hot chocolate.

Make ahead and storage

The batter can be refrigerated for up to 1 day; stir before cooking. Cooked cachapas keep warm in a low oven for about 20 minutes.

Venezuelan Sweet Corn Pancakes (Cachapas)