Hellbender’s Masa Pancakes

Published July 11, 2025

Recipe Overview

  • Total Time: 2 hours (1 hour active + 1 hour resting)

  • Prep Time: 5 minutes

  • Cook Time: 55 minutes (plus 1 hour resting for the batter)

Ingredients

For Masa Batter:

  • ⅔ cup (170g) fresh plain masa (masa sin preparar) or ½ cup (50g) masa harina (ground dried nixtamalized corn; see Chef’s Tips for substitutions)

  • 1¼ cups (286g) whole milk

  • ¾ cup (187g) plain, full-fat Greek yogurt

  • 1 large egg

  • 2½ tablespoons (35g) canola oil

  • 1 teaspoon vanilla extract

  • 1⅓ cups (190g) all-purpose flour

  • 1 tablespoon + 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt (e.g., Diamond Crystal) or ½ teaspoon fine sea salt

For Cooking & Serving:

  • Clarified butter, ghee, or canola oil (for pan coating)

  • Unsalted butter (for plating)

  • Pinch of ground cinnamon (preferably Mexican cinnamon, canela)

  • Maple syrup (for drizzling)

Preparation Instructions

Step 1: Prepare Masa Dough (if using masa harina)

If using masa harina, combine it with 5 tablespoons (70g) warm water in a medium bowl. Knead by hand for 1–2 minutes until the dough forms a soft, elastic, and non-sticky mass. The dough should hold its shape when pressed lightly.

Step 2: Blend Wet Ingredients

In a blender or using an immersion blender, add the prepared masa dough (or fresh masa), milk, Greek yogurt, egg, canola oil, and vanilla extract. Blend on medium speed until completely smooth, about 1–2 minutes. Transfer the mixture to a large bowl.

Step 3: Mix Dry Ingredients

In a separate large bowl, whisk the all-purpose flour, baking powder, baking soda, sugar, and salt. Whisking ensures even distribution of leavening agents, creating airy, tender pancakes.

Step 4: Combine Wet & Dry Batters

Gently pour the wet masa mixture into the dry ingredients. Using a rubber spatula, fold the batter just until combined—do not overmix. Leave a few small lumps for texture; overmixing develops gluten, leading to dense pancakes. Cover the bowl tightly and refrigerate the batter for at least 1 hour (preferably overnight) to rest. This resting period hydrates the masa proteins, enhancing flavor and creating a lighter texture.

Step 5: Rest Batter (Before Cooking)

If the batter was refrigerated for >1 hour, remove it from the fridge and let it sit at room temperature for 30 minutes. This allows the batter to reach an ideal working consistency.

Step 6: Cook Pancakes (Fresh Masa Method)

Preheat an oven to 200°F (95°C) and place a rack in a sheet pan to hold warm pancakes. Heat one or two 4–6-inch cast-iron or nonstick pans over medium heat. Add 1 tablespoon clarified butter to each pan, swirling to coat. Pour ~½ cup of batter into each pan, spreading it nearly halfway up the sides. Cook for 5–6 minutes until the edges firm and the center bubbles (the surface will appear set). If the bottom browns too quickly, reduce heat to medium-low. Flip using a spatula, lower heat slightly, and cook 3–4 minutes until golden on the second side and cooked through (center springs back when pressed lightly). Transfer pancakes to the warm rack in the oven and repeat with remaining batter.

Step 7: Cook Pancakes (Masa Harina Method)

For masa harina batter (thicker consistency), heat a large 10–12-inch cast-iron pan or griddle over medium heat. Add 3 tablespoons clarified butter, then scoop 3 mounds of batter (scant ½ cup each) onto the pan, spacing 2 inches apart. Cook 6–8 minutes until golden, flip carefully, and cook 3–4 minutes more until the edges crisp and center is cooked through. Transfer to the warm oven and repeat with fresh butter and batter.

Chef’s Tips & Community Insights

Fresh Masa vs. Masa Harina:

Fresh plain masa (nixtamalized corn, unprocessed) delivers intense corn aroma and earthy depth. It comes in three forms: masa sin preparar (plain, for this recipe), masa para tortillas (for flatbreads), and masa para tamales (for stuffing). Masa harina is dried, ground fresh masa, working here as a convenient substitute. Avoid cornmeal or corn flour, as they lack nixtamalization’s distinctive alkaline flavor and texture.

Community Tips:

  • Leftover Masa: Transform leftover masa into savory dumplings (“matzo balls”) by adding chicken broth powder, or use it for fresh corn tortillas (press with a plastic bag or rolling pin; cook on a griddle).

  • Thickening Chili: Mix remaining masa harina with water (1:2 ratio) and stir into chili for a gluten-free thickener with subtle corn notes.

  • Buttermilk Swap: Replace milk/yogurt with buttermilk (equal parts whole milk + vinegar) for fluffier results. Tested with a 1-hour rest (not overnight), pancakes remained light and airy.

  • Proportion Check: Using ⅔ cup fresh masa vs. ½ cup masa harina drastically alters texture—ensure measurements match to avoid dense, “cemented” pancakes.

Serving Suggestion

Top warm pancakes with a pat of unsalted butter, a sprinkle of Mexican cinnamon, and a generous drizzle of maple syrup. The corn notes of the masa pair beautifully with sweet maple and earthy cinnamon.

Published July 11, 2025 | Chef’s Note: For optimal flavor, prioritize fresh masa or properly prepared masa harina. Resting is critical—patience rewards tender, flavorful pancakes.