Cachapas: Venezuelan Corn Cake

Cachapas corn pancake recipe

The Spruce

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
171 Calories
9g Fat
24g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 171
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 23%
Cholesterol 19mg 6%
Sodium 317mg 14%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 4g
Vitamin C 6mg 31%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 249mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These sweet corn pancakes from Venezuela, known as cachapas, make the perfect breakfast. Cachapas are made with simple ingredients—fresh corn, a bit of butter, cream, and salt—and are a nice alternative to the average flour-based pancake.

The recipe is as easy and quick as any other pancake recipe. Rather than serve them flat, these pancakes are soft and flexible and can be easily folded over a filling. It's common to stuff them with mozzarella or cream cheese, almost like you would with an omelet, though they're equally delicious when simply served with butter.

North American corn is sweeter and less starchy than typical South American corn, so a little cornstarch helps thicken the batter. They are also gluten-free, which makes them easy to serve to those who need to avoid it.


  • 3 cups corn, fresh or frozen kernels

  • 1 tablespoon cream

  • 1 teaspoon kosher salt

  • 2 tablespoons unsalted butter, melted

  • 1/4 cup cornstarch, optional

  • Butter and cream cheese, garnish

Steps to Make It

  1. Gather the ingredients.

    Cachapas ingredients
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  2. Place the corn, cream, salt, melted butter, and cornstarch (if using) in a food processor or blender. Process until you have a fairly smooth, thick batter.

    Place corn, cream, salt in food processor
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  3. Heat a lightly oiled skillet over medium-low heat.

    Heat oil in a skillet
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  4. Add about 1/4 to 1/3 cup of the batter to a skillet. Spread it with a spatula to make a circle. 

    Add batter to skillet
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  5. Cook the pancake until it starts to bubble and the spatula can easily slide underneath it.

    Cook pancake
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  6. Flip the pancake and cook for several minutes on the other side. Keep the temperature on the low side, or the outside of the pancakes will burn before the inside is completely cooked.

    Flip the pancake
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  7. Continue cooking pancakes until you have used all the batter.

    Cook pancakes
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  8. Spread the pancakes with butter and cream cheese or top with grated ​queso fresco cheese.

    Spread cheese on pancakes
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  9. Fold the pancakes in half and serve. Enjoy!

    Pancakes folded in half on a plate
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Cachapas can be filled with a variety of ingredients.

Cheese-filled ones are great with cilantro and jalapeños; sour cream is a great addition.

Make them half-sized and serve as appetizers. Fill with savory ingredients, such as diced ham or chorizo.

How to Store and Freeze Cachapas

Cachapas will keep in the fridge for 2 or 3 days as long as they're well wrapped. Reheat them in a low oven, in a cast-iron skillet, or in a toaster. You can also freeze cachapas as long as they're well wrapped. Reheat in the same way.

What Is the Difference Between Cachapa and Arepa?

Both are like pancakes, but cachapas are thicker and more irregular in texture because of the added corn. They can be topped with butter or cheese, or meats and then folded and grilled again. Arepas are made from masarepa, ground corn flour, and are often split in half and stuffed with ingredients, as you might with a sandwich. Arepas are popular in Colombia, Venezuela, and other Latin American countries; cachapas are most closely associated with Venezuela.