Sweet Elote and Quesito Pancakes
These Sweet Elote and Quesito Pancakes are a delicious fusion of tender sweet corn and creamy cheese, creating fluffy pancakes with a lightly sw
eet, buttery flavor. Popular throughout Latin America and the Caribbean, these pancakes are perfect for breakfast, brunch, or even dessert. Serve them warm with butter, honey, maple syrup, or sweetened condensed milk for an irresistible treat.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 pancakes (4 servings)
Calories: Approximately 290 per serving
Ingredients
- 2 cups sweet corn kernels (fresh, canned, or thawed frozen)
- 8 ounces quesito (or cream cheese), softened
- 2 large eggs
- ¼ cup granulated sugar
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Butter or vegetable oil, for cooking
Optional Toppings
- Butter
- Maple syrup
- Honey
- Sweetened condensed milk
- Powdered sugar
- Fresh berries
- Cinnamon
- Extra crumbled quesito
Instructions
Step 1: Prepare the Batter
Add the sweet corn, quesito, eggs, sugar, milk, melted butter, and vanilla extract to a blender.
Blend until mostly smooth, leaving a little texture from the corn.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Pour the blended mixture into the dry ingredients and stir just until combined. Do not overmix.
Let the batter rest for 5 minutes.
Step 2: Cook the Pancakes
Heat a lightly buttered nonstick skillet or griddle over medium heat.
Scoop about ¼ cup of batter onto the hot skillet for each pancake.
Cook for 2–3 minutes, or until bubbles begin to form and the edges look set.
Flip carefully and cook another 2–3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter as needed.
Step 3: Serve
Stack the pancakes on a serving plate.
Top with butter, maple syrup, honey, or a drizzle of sweetened condensed milk.
Garnish with powdered sugar, fresh berries, cinnamon, or extra crumbled quesito if desired.
Serve warm.
Tips
- Fresh summer corn provides the sweetest flavor, but canned or frozen corn works just as well.
- Blend only until the corn is partially broken down for the best texture.
- If the batter is too thick, add a tablespoon or two of milk.
- Cook over medium heat to ensure the pancakes cook through without burning.
- These pancakes are delicious with guava jam, fruit preserves, or dulce de leche.
Variations
Cinnamon Corn Pancakes
Add 1 teaspoon ground cinnamon to the batter for a warm, comforting flavor.
Coconut Elote Pancakes
Replace half of the milk with coconut milk and sprinkle toasted coconut on top.
Tropical Pancakes
Serve with sliced bananas, mango, or pineapple and a drizzle of honey.
Extra Cheesy Version
Fold an additional ½ cup of crumbled quesito into the batter after blending for pockets of creamy cheese.
Storage
Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
Freezer: Freeze between layers of parchment paper for up to 2 months.
Reheating: Warm in a skillet over low heat, in the microwave for 20–30 seconds, or in a 325°F (165°C) oven until heated through.
Recipe Notes
- Quesito gives these pancakes their signature creamy texture, but cream cheese or queso fresco can be substituted if needed.
- For the fluffiest pancakes, avoid overmixing the batter.
- These pancakes can be served as breakfast, brunch, or a lightly sweet dessert.
- Pair with fresh fruit and coffee for a delicious Latin-inspired meal.