Loaded Chorizo Cornmeal Pancakes - Mountain Cravings

Loaded Chorizo Cornmeal Pancakes

Loaded Chorizo Cornmeal Pancakes

Happy May!! Colorado celebrated with nearly a foot of snow this weekend, so while most of you are all about smoothie bowls & iced tea I’m still thinking hot, rich comfort food. These loaded Mexican-flavor pancakes definitely do the trick – ultra-savory and topped with anything you might want to put on nachos. We’re all about getting a good start to the week.

We loaded ours up with cheddar (gotta have cheese, always), pico de gallo, and sour cream with fresh avocado on the side and a biiiiig drizzle of hot sauce over everything. Pickled or fresh jalapeños, olives, green onions would all be killer too. Guacamole is always a good idea – check back later this week for my favorite guac recipe!

Loaded Chorizo Cornmeal Pancakes | Mountain Cravings

I’d really like to talk about sour cream. Specifically, what is a socially acceptable amount. Because if I’m being real I can go through two big tubs… in a week… by myself.

I pretend this is just because I make a LOT of Mexican-ish food, which is true, but I added two more heaping spoonfuls to my plate after these photos. At least sour cream is pretty not-too-bad for you on a relative scale?

What I’m saying is, please tell me there’s someone else out there with a sour cream addiction.

Loaded Chorizo Cornmeal Pancakes | Mountain Cravings

I know it’s tempting to skip the oven preheat, but keeping the pancakes piping-hot until everyone’s ready to eat makes a world of difference. The chorizo stays soft and buttery served extra-hot from the oven instead of sitting at room temp. Sprinkle each pancake with shredded cheese before sliding them into the oven to get the cheese nice and melty-soft.

Loaded Chorizo Cornmeal Pancakes | Mountain Cravings
Loaded Chorizo Cornmeal Pancakes
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Loaded Mexican-flavor pancakes are the right way to start your week, ultra-savory and smothered with all your favorite nacho toppings.
Course: Breakfast
Cuisine: Mexican
Servings: 8 pancakes
Calories: 123 kcal
Author: Mountain Cravings
  • 1 cup sour cream
  • 1 egg
  • 1 T. maple syrup
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 8 oz. chorizo cooked & well-drained
  • 1 T. butter
Optional Toppings
  • cheese
  • avocado
  • salsa
  • sour cream
  • guacamole
  • pickled jalapeños
  • fresh jalapeños
  • green onions
  • olives
  • hot sauce
  1. Preheat oven to 200°.
  2. Mix the sour cream, egg, and maple syrup in a large bowl.
  3. Slowly add the cornmeal, flour, baking powder, baking soda, and salt. Fold in the chorizo crumbles.
  4. Melt the butter on a griddle or in a large skillet over medium heat.
  5. Pour about 1/4-cup batter onto the hot griddle for each pancake. Cook until golden and edges are set, then flip and repeat for the other side. Keep pancakes warm in the oven until you're finished with all the batter.
  6. Serve with a variety of toppings!
Nutrition Facts
8 servings per container
Serving size 1 pancake

Amount per serving
Calories 123
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 37mg 13%
Sodium 357mg 16%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 4g
Includes g Added Sugars 0%
Protein 6g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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