Best 2 Masa Pancakes Recipes

Masa pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with masa harina, a type of corn flour, masa pancakes have a unique flavor and texture that sets them apart from traditional pancakes. They are also relatively easy to make, requiring just a few simple ingredients and steps. Whether you are looking for a hearty and filling meal or a light and fluffy snack, masa pancakes are sure to satisfy your cravings. Let's dive into a variety of masa pancake recipes that cater to different tastes and preferences!

Here are our top 2 tried and tested recipes!

MASA PANCAKES

Masa Pancakes image

I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.

Provided by Alan Delgado

Categories Pancake Hominy/Cornmeal/Masa Butter Buttermilk Cornmeal Egg Maple Syrup Breakfast Brunch Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Kid-Friendly Peanut Free Father's Day Mother's Day

Yield Makes about 12 (4") pancakes

Number Of Ingredients 11

Ingredients

¾ cup (193 g) fresh masa or ⅔ cup (76 g) masa harina
5 Tbsp. unsalted butter, plus more
1¼ cups buttermilk
¾ cup (111 g) gluten-free cup-for-cup flour (such as King Arthur Measure-for-Measure Flour)
2 Tbsp. fine grind cornmeal
½ tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 large eggs
2 Tbsp. sugar
Pure maple syrup (for serving)

Steps:

If using masa harina, combine in a medium bowl with ½ cup hot water and, using a rubber bowl scraper, stir and mash together until no dry spots remain. Cover with a plate or plastic wrap and let cool, about 30 minutes.
If using fresh masa, crumble into a medium bowl.
Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
Add eggs and sugar to masa and whisk until only a few lumps remain. Add half of buttermilk mixture and whisk until homogeneous. Add remaining buttermilk and whisk again to combine. Add to bowl with dry ingredients and mix until no dry streaks remain.
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop ¼-cupfuls of batter onto griddle and cook until bubbles form on the surface and undersides are golden brown, about 3 minutes. If undersides are browning too quickly, reduce heat to low. Flip pancakes and cook until golden brown on the other sides, about 2 minutes. Transfer pancakes to individual plates or a platter. Serve with butter and maple syrup. Do ahead: Masa harina dough can be made 3 day ahead. Once cool enough to handle, wrap tightly in plastic and chill.

MASA CORN PANCAKES

Masa Corn Pancakes image

Masa brings an awesome sweet corn flavor to these pancakes. Make an awesome huevos rancheros style dish or enjoy simply with a dab of butter and maple syrup.

Provided by Meghan

Categories Breakfast

Time 18m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup masa corn flour
1/2 cup whole wheat flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups milk (or milk substitute)
3 tablespoons canola oil

Steps:

Mix all ingredients in a large bowl until blended.
Let mixture sit for 5 minutes to soften the masa, then stir again.
Heat a non-stick skillet over medium heat.
Pour 1/2 cup batter into the skillet. When the pancakes appear dry around the edges and start to bubble up, flip and cook until done, about two minutes.
Keep pancakes in a warm oven until ready to serve.

Tips:

Use fresh masa harina. Fresh masa harina will produce lighter and fluffier pancakes. If you can't find fresh masa harina, you can use regular masa harina, but the pancakes may be a little denser.
Use the right amount of water. The amount of water you use will affect the consistency of the batter. If you use too much water, the batter will be too thin and the pancakes will be difficult to flip. If you use too little water, the batter will be too thick and the pancakes will be dry.
Let the batter rest. Letting the batter rest for a few minutes before cooking will allow the flavors to meld and the masa harina to absorb the water. This will result in pancakes that are more flavorful and have a better texture.
Cook the pancakes over medium heat. Cooking the pancakes over medium heat will prevent them from burning. If you cook the pancakes over too high heat, they will brown too quickly on the outside and be undercooked on the inside.
Serve the pancakes immediately. Masa pancakes are best served immediately after they are cooked. If you let them sit for too long, they will start to dry out.

Conclusion:

Masa pancakes are a delicious and versatile breakfast food. They can be served with a variety of toppings, such as butter, syrup, fruit, or whipped cream. They can also be used as a base for other dishes, such as breakfast burritos or enchiladas. With a few simple tips, you can make perfect masa pancakes every time. So next time you're looking for a delicious and satisfying breakfast, give masa pancakes a try!