Masa Pancakes Recipes

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MASA PANCAKES WITH SPICED BUTTER



Masa Pancakes with Spiced Butter image

This recipe honors the cinnamon toast I loved as a kid as well as one of my favorite breakfast foods of all time, pancakes. I combine all-purpose flour with masa harina (the very finely ground corn flour used to make tortillas) to give the pancakes a robust, earthy flavor that's just so good with the warm spices in the butter.

Provided by Justin Chapple

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 stick (8 tablespoons) unsalted butter, at room temperature or softened in the microwave
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ancho chile powder or chili powder
1/4 teaspoon kosher salt
Pinch of ground nutmeg
1 cup all-purpose flour
1 cup masa harina
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups buttermilk
2 large eggs
2 tablespoons canola or vegetable oil, plus more for greasing
Warm maple syrup, for serving

Steps:

  • Make the spiced butter: In a small bowl, using a fork, blend together the butter, sugar, cinnamon, ginger, chile powder, salt and nutmeg.
  • Make the pancakes: Preheat the oven to 200 degrees F.
  • In a large bowl, whisk together the flour, masa, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs and oil. Stir the egg mixture into the flour mixture just until combined.
  • Heat a large nonstick or cast-iron skillet over medium heat. Brush the skillet with oil. Scoop three 1/3-cup mounds of the batter into the skillet, spreading them slightly. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until they are golden brown on the bottom, about 2 minutes longer. Transfer the pancakes to a baking sheet and put it in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet if needed.
  • Serve the pancakes with the spiced butter and warm maple syrup.

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

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.

MATCHA PANCAKES



Matcha Pancakes image

We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.

Provided by Aiya America

Categories     Breakfast and Brunch     Pancake Recipes

Time 12m

Yield 6

Number Of Ingredients 10

1 cup all-purpose flour
1 tablespoon green tea powder (matcha)
2 teaspoons baking powder
¼ teaspoon salt
1 cup cashew milk
1 tablespoon cashew milk
1 egg
2 tablespoons olive oil
2 teaspoons vanilla extract
¼ cup white chocolate chips

Steps:

  • Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly.
  • Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.4 g, Cholesterol 32.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 407.2 mg, Sugar 4.5 g

BANANA PANCAKES I



Banana Pancakes I image

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Provided by ADDEAN1

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  • Stir flour mixture into banana mixture; batter will be slightly lumpy.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g

MASA HARINA PANCAKES



Masa Harina Pancakes image

These pancakes have a nice light corn flavour similar to a sweet cornbread. The amount of sugar should be reduced if you like lots of syrup, as these are sweet enough to nibble on their own. The recipe is scaled to be a light breakfast for two or part of a spread.

Provided by Brooke S.

Categories     Breakfast

Time 20m

Yield 4 Pancakes, 2 serving(s)

Number Of Ingredients 8

1/2 cup masa harina
2 1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon baking powder
1 egg
1/2 cup milk
1 tablespoon oil

Steps:

  • Mix dry ingredients in a medium bowl. Heat skillet or frying pan on medium with a little oil or butter.
  • Mix wet ingredients in a small bowl. Combine with dry ingredients until smooth (masa harina will not be lumpy as wheat flour would be).
  • When the pan or skillet is hot, pour batter using a ladle or 1/4 cup dry measuring cup. Let each side cook until nicely browned and firm, about two minutes each side.
  • If you cook one pancake at a time, the batter will firm up slightly in the bowl. This is fine, and it will not effect the texture of the pancakes. Serve the pancakes hot with butter and syrup or fresh fruit, or nibble them plain when warm.

Nutrition Facts : Calories 302.7, Fat 12.5, SaturatedFat 3.2, Cholesterol 101.5, Sodium 393.9, Carbohydrate 41.6, Fiber 2.2, Sugar 15.8, Protein 7.8

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

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.

BASIC MASA PANCAKES



Basic Masa Pancakes image

Provided by admin

Categories     Breads     Side Dish

Yield 4

Number Of Ingredients 10

1 cup masa harina
1/2 cup all-purpose flour
3 tablespoons cornstarch
1 tablespoon baking powder
1 teaspoon salt
2 eggs (beaten)
1 3/4 cups milk
2 tablespoons sour cream
2 tablespoons vegetable oil
as needed Oil for frying

Steps:

  • Mix the dry ingredients together in a large bowl. Beat the remaining ingredients together in a separate bowl. Pour the wet ingredients into the bowl with the dry ingredients, and mix until all the ingredients are moistened.
  • Heat the oil in a large skillet over medium flame. Add about 1/2 cup of batter at a time to the pan. Brown the pancakes on one side, then flip and brown on the second side.
  • Remove the finished pancakes to a warm oven to hold while you continue with the rest of the batter. Serve with butter and Mexican-style sour cream.

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Top Asked Questions

How to cook masa harina pancakes?
Instructions Whisk together masa harina, sugar, baking powder, and salt in a large bowl. Whisk together milk, eggs, and butter in a medium bowl. Pour liquid ingredients into dry ingredients. Gently fold in blueberries. Heat a griddle or large frying pan over medium heat. Pour about 1/4 cup batter onto griddle for each pancake.
What is the best recipe for masa harina?
Whisk together masa harina, sugar, baking powder, and salt in a large bowl. Whisk together milk, eggs, and butter in a medium bowl. Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened. Gently fold in blueberries. Heat a griddle or large frying pan over medium heat.
Are blueberry masa harina pancakes gluten free?
Blueberry Masa Harina Pancakes are sweet, fluffy, and loaded with fresh blueberries. They have a delightful corn flavor and are gluten-free. Whisk together masa harina, sugar, baking powder, and salt in a large bowl.
How to cook blueberry masa harina?
Instructions Whisk together masa harina, sugar, baking powder, and salt in a large bowl. Whisk together milk, eggs, and butter in a medium bowl. Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened. Gently fold in blueberries. Heat a griddle or large frying pan over medium heat. Lightly butter or grease griddle.

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