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?

👩🏻🍳 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!

📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
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).

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
- 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.
- Mix the dry ingredients – To a large mixing bowl, add the flours, sugar, baking powder and baking soda, and salt. Thoroughly combine.
- Combine the wet ingredients – Whisk the beaten eggs, buttermilk, and melted butter together. (I do the buttermilk and butter before whisking in the eggs).
- Finish the batter – Add the wet ingredients into the dry, and combine thoroughly with a spatula. Stir in the Hatch green chile and corn.
- 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.
- 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?
What can I do with leftover batter?
💭 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
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Whether you serve these savory masa pancakes for breakfast, brunch, or breakfast-for-dinner, you’re going to love them. We sure do!


Savory Masa Pancakes with Hatch Chile and Corn
Equipment
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
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.