Okra Pancakes with Pimento Cheese are studded with pieces of okra, topped with gorgeous fresh tomato, and a spoonful of pimiento cheese. Super impressive and delicious, but totally easy to make.
A summer in the south cannot pass by without cooking up some okra. These savory pancakes are the perfect garden party appetizer. They’re pretty good all by themselves too.
Actually, I think I like them served hot from the pan best, but this presentation is too good to pass up. They look so pretty topped with fresh mater and pimento cheese.
Fresh Okra
If you’re not a fan of okra due to its slimy nature, go ahead and give these a try. They really don’t have much of a slimy quality. The okra gives just a slight , but wonderful sweetness to the pancakes. Slice the okra thinly, no bigger than ¼- inch so it won’t taste raw and crunchy.
How To Pick Okra Pods
Okra is highly perishable and will quickly develop brown spots so plan to use it shortly after purchase. Look for pods that are all green with no brown spots. Choose shorter pods over longer pods which are more fibrous.
Use Store-Bought or Homemade Pimento Cheese
You can use either store-bought or homemade pimento cheese. For store-bought, I love Palmetto Cheese. If you want to use homemade, I love this recipe.
More Delicious Okra Recipes
- Southern Fried Okra
- Okra Hush Puppies
- Whole Fried Okra
- Corn Okra Creole
- Stewed Okra and Tomatoes
- Okra Corn Salsa
Okra Pancakes with Pimento Cheese
Equipment
Ingredients
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ⅛ to ¼ teaspoon cayenne pepper
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 1 tablespoon minced jalapeno
- ¼ cup minced sweet onion
- 2 cups thinly sliced fresh okra
- 3 tablespoons canola oil or vegetable oil, divided
- 4 small tomatoes, thinly sliced and place on paper towels to remove excess moisture
- 1 cup pimento cheese, storebought or homemade
- 2 tablespoons chopped fresh basil
Instructions
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In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, garlic powder, and cayenne pepper.
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In a large bowl, whisk together eggs and buttermilk. Add jalapeno, onion, and okra to buttermilk mixture and stir to combine.
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Add cornmeal mixture and lightly stir to combine.
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Heat 1 ½ tablespoons canola oil in a large nonstick skillet. Working in 2 batches, pour batter to form 2-3-inch pancakes. Cook until golden brown on both sides, about 1 ½ minutes per side. Drain on paper towels and use remaining oil to fry second half of batter. Season with a little additional salt if desired while pancakes are still warm.
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To serve, top each pancake with a tomato slice, a spoonful of pimento cheese, and garnish with basil.
Notes
Nutrition
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