Savory Masa Pancake Recipe

This Savory Masa Pancake Recipe with Hatch green chile and corn is perfect for brunch (or any meal)! Masa flour brings a hint of corn tortillas to a fluffy pancake. A simple avocado crema provides a creamy and delicious finish, and they’re quick and easy to make. What are you waiting for?

A blue ceramic plate with 3 savory masa pancakes with corn and Hatch green chile topped with avocado crema.

👩🏻‍🍳 Tamara Talks – About Savory Masa Pancakes

Truth be told? I don’t love sweet breakfasts or brunch. Over the years, I have discovered that eating less sugar reduces the craving of sugary foods. I really am satisfied with just a square or two of very dark chocolate at the end of my day!

I start almost every weekday morning with savory oatmeal (yay or nay?), but on the weekend, I enjoy cooking something a little more special for my husband and me.❤️ This savory pancake recipe with Hatch green chile and corn definitely qualifies. The avocado crema takes just a few minutes to make, and with a freshly cooked egg (any style), you can have this on the table in about 30 minutes!

The foundation of these savory pancakes is instant masa harina (flour). Masa harina is a pantry staple at Andersen casa, and an ingredient I use often. Have you tried my corn and Hatch green chile chowder? OMG! It is thickened with masa, and has a subtle corn tortilla flavor. We love it! The corn tortilla flavor is more pronounced in these pancakes, and if you love corn tortillas, you’re going to love them!

A blue ceramic plate with a stack of savory masa pancakes topped with avocado crema and a broken, runny poached egg.

📋 Ingredients Notes

Savory Masa Pancakes

  • instant masa harina – If you don’t have (or can’t get) masa harina, substitute fine corn meal. You will still get that delicious corn flavor, but the pancakes won’t be as fluffy.
  • flour
  • sugar
  • baking powder
  • baking soda
  • salt
  • eggs
  • buttermilk
  • butter
  • corn – I love fresh corn off the cob, but frozen or canned is fine too!
  • chopped green chile – Hatch green chile is my preference, but you can substitute other roasted and chopped green chile (poblano, Anaheim).
Savory Masa Pancake ingredients: corn, masa, flour, eggs, buttermilk, butter, sugar, salt, baking soda and powder, Hatch green chile.

Avocado Crema

  • avocado
  • plain nonfat Greek yogurt
  • milk or buttermilk 
  • cilantro
  • lime juice – Fresh is best!
  • sea salt and fresh ground pepper

To Serve

  • eggs – Eggs are totally optional! We love runny eggs (see photos), and usually do poached or basted depending on the time available.
  • cilantro
  • lime wedges
  • cotija or other cheese
  • scallions

🔪 Instructions

  1. Prepare the avocado crema – Add the avocado, yogurt, cilantro, lime juice, salt and pepper, and milk or buttermilk to a small food processor. Pulse until smooth. Check consistency, and add more milk or buttermilk to bring it to a thick but slightly pourable consistency. Taste and adjust seasoning if necessary.
  2. Mix the dry ingredients – To a large mixing bowl, add the flours, sugar, baking powder and baking soda, and salt. Thoroughly combine.
  3. Combine the wet ingredients – Whisk the beaten eggs, buttermilk, and melted butter together. (I do the buttermilk and butter before whisking in the eggs).
  4. Finish the batter – Add the wet ingredients into the dry, and combine thoroughly with a spatula. Stir in the Hatch green chile and corn.
  5. Cook the pancakes – Heat a griddle to medium high heat. Spray with cooking spray. Pour 4-5″ pancakes (I use a ladle for this task). When pancakes are set, bubbly, and golden brown on the first side, carefully turn with a large spatula. Cook until golden brown on the second side.
  6. Serve – Top pancakes with avocado crema, and garnish with cilantro, lime wedges, scallions, and/or cotija as desired. Enjoy!

❓ FAQ

Do I have to use Hatch green chile?

No. It is becoming more widely available, but not everyone can get it. If you don’t get it seasonally, you can often find it frozen in tubs, or in cans. I have also seen it in plastic jugs and jars. It contains a good amount of water, but you can drain it! Conversely, you can use roasted poblanos or Anaheims.

What can I do with leftover batter?

We like to cook it in our waffle iron, store in the refrigerator in a zip bag, and toast them for a snack!

💭 Tips

If you don’t have buttermilk but want to make these savory pancakes, do not despair! See 5 Ways to Make a Buttermilk Substitute.

🧂 Useful Stuff

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

Whether you serve these savory masa pancakes for breakfast, brunch, or breakfast-for-dinner, you’re going to love them. We sure do!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

A blue ceramic plate with 3 pancakes, avocado crema, cilantro, orange slice, and copper flatware.

Savory Masa Pancakes with Hatch Chile and Corn

Fluffy savory masa pancakes made with buttermilk, and loaded with corn and green chile… Topped with a simple avocado crema, this dish is perfect any time of day!
5 from 2 votes

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Prep Time 10 minutes
Cook Time 10 minutes
Avocado Crema 5 minutes
Total Time 25 minutes
Course Breakfast | Brunch | Lunch
Cuisine Mexican/Southwest
Servings 8 pancakes
Calories 444 kcal

Ingredients
  

  • 1 cup masa flour
  • ½ cup flour
  • 1 tablespoon sugar - I like turbinado
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 3 tablespoons butter - melted
  • 1 cup corn
  • ½ cup Hatch green chile - seeds and stems removed, chopped

Avocado Crema

  • 1 large or 2 small avocados - skin and pit removed
  • ¼ cup plain nonfat Greek yogurt
  • ¼ cup milk or buttermilk +/-
  • ¼ cup loosely packed cilantro leaves
  • juice from 1/2 lime - about a tablespoon
  • ¼ teaspoon sea salt and fresh ground pepper

Garnishes

  • eggs - optional cooked any style
  • chopped cilantro
  • chopped scallions
  • cotija - crumbles
  • lime wedges

Instructions

  • Add the avocado, yogurt, cilantro, salt and pepper, and milk or buttermilk to a small food processor. Pulse until smooth. Check consistency, and add more milk or buttermilk to bring it to a thick but slightly pourable consistency. Taste and adjust seasoning if necessary.
  • To a large mixing bowl, add the flours, sugar, baking powder and baking soda, and salt. Thoroughly combine.
  • Whisk the beaten eggs, buttermilk, and melted butter together. (I do the buttermilk and butter before whisking in the eggs).
  • Add the wet ingredients into the dry, and combine thoroughly with a spatula. Stir in the Hatch green chile and corn.
  • Heat a griddle to medium high heat. Spray with cooking spray. Pour 4-5" pancakes (I use a ladle for this task). When pancakes are set, bubbly, and golden brown on the first side, carefully turn with a large spatula. Cook until golden brown on the second side.
  • Top pancakes with avocado crema, and garnish with cilantro, scallions, and/or cotija as desired. Enjoy!

Nutrition

Serving: 2-3 pancakes | Calories: 444kcal | Carbohydrates: 53g | Protein: 10g | Fat: 19g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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