This Savory 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 You'll Need
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 -
- baking powder
- baking soda
- 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).
- plain nonfat Greek yogurt
- milk or buttermilk
- lime juice - Fresh is best!
- sea salt and fresh ground pepper
- eggs - Eggs are totally optional! We love runny eggs (see photos), and usually do poached or basted depending on the time available.
- lime wedges
- cotija or other cheese
- 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!
🧂 Useful Stuff
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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!