Masa Pancakes

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These are the best pancakes you will ever have. They’re light, fluffy and full of corn flavor from the masa harina. Masa Pancakes are sweet and fluffy. They have a delightful corn flavor and are gluten-free. The big difference is flavor. You’ll immediately taste corn. It’s a nice change from the usual.

I love these Masa Pancakes. They are so easy to make and are equally good with maple syrup and fresh fruit or topped with some chorizo, a poached egg, and fresh salsa. Corn cakes—good as they may be—are usually a little more dense, a little more dry. No, this is a full-on pancake: fluffy, light, and aching for a swipe of butter and drizzle of maple syrup.

Is masa harina healthy? This corn flour has many health benefits, including the fact that it’s naturally gluten free. Flour made from corn is also higher in fiber, vitamin A, zinc and iron that wheat flour. The combination of fiber and carbohydrates makes it a bit more filling as well.

Masa harina is available at supermarkets, specialty food shops and online at Masa harina adds delicate corn flavor to these pancakes. Look for it on the baking aisle.

Not quite what you are looking for? Try these other excellent Breakfast Recipes:


Masa Pancakes

masa pancakes scaled

A nice spin on Pancakes using Masa Harina.

  • Author: Epicurious
  • Prep Time: :30
  • Cook Time: :30
  • Total Time: 1:00
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Stove Top



3/4 cup (193 g) fresh masa or 2/3 cup (76 g) masa harina
5 Tbsp. unsalted butter, plus more
1 1/4 cups buttermilk
3/4 cup (111 g) gluten-free cup-for-cup flour (such as King Arthur Measure-for-Measure Flour)
2 Tbsp. fine grind cornmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt
2 large eggs
2 Tbsp. sugar
Pure maple syrup (for serving)


    1. 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.
    2. If using fresh masa, crumble into a medium bowl.
    3. Melt 5 Tbsp. butter in a small saucepan over medium heat. Pour in buttermilk and remove from heat. Set aside.
    4. Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl to combine.
    5. 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 up to 3 days ahead. Once cool enough to handle, wrap tightly in plastic and chill.

Masa harina is corn flour and commonly labeled as “Instant Corn Masa Flour” on the packaging. Do not substitute corn starch or cornmeal for masa harina.

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