Savory Masa Pancake Recipe

👩🏻‍🍳 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

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

💭 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!