Masa Pancakes Gluten-Free & Dairy-Free

This post may contain affiliate links. See my full disclosure HERE.

Jump to Recipe

My favorite recipe of last week – Masa Pancakes Gluten-Free & Dairy Free. I paired these with rhubarb compote that I made back in June and had frozen, some vegan sweet coconut whipped cream and smoked maple syrup from Jackman, Maine.

Enjoy these masa pancakes!

Masa Pancakes Ingredient List:

• 3/4 cups masa harina
• 3/4 cups gf all-purpose 1:1 baking flour
• 4 tablespoons melted butter or oil (for dairy-free use Miyokos)
• 2 eggs
• 2 tablespoons maple syrup (or 2 tablespoons cane sugar)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup nut milk (I use Nut Pods creamer mixed 1:1 with water)
• 1 teaspoon vanilla extract

Pictured: Rhubarb compote, sweet cream and smoked maple syrup.

---

Add the dry ingredients to a bowl and mix: masa, gf flour blend, baking soda and powder, salt.

In a small mixing bowl, scramble the eggs, add the rest of the wet ingredients and mix to combine.

Marry the wet and dry ingredients and whisk until all the lumps are dissolved.

Heat your cast iron skillet or griddle to medium heat and coat with butter. Ladle the batter onto your cooktop and wait for the outer edges to appear dry and when the bubbles near the perimeter burst and don’t fill back up with batter, they are ready to flip. Cook for another 2-3 minutes or until they are the color and doneness desired.

@mole.in.the.wall

Masa pancakes @ moleinthewall.com

♬ September (Dreamy Version) – JU$t

1. Masa Tip:
   • Use high-quality masa marina for the best flavor and texture. Look for brands that are finely ground for a smoother batter.
2. Consistency Check:
   • Adjust the consistency of the batter by adding more water or masa marina as needed. Aim for a pourable but not too thin consistency.
3. Resting Time:
   • Allow the batter to rest for at least 10-15 minutes before cooking. This helps the masa absorb the liquid and results in fluffier pancakes.
4. Cooking Temperature:
   • Preheat the griddle or pan over medium heat. Test a small pancake first to ensure the temperature is just right—medium heat helps achieve a golden-brown color without burning.

Now, let’s explore some variations:

1. Sweet & Savory Twist:
   • Add a tablespoon of sugar to the batter for sweet pancakes. For a savory version, incorporate finely chopped herbs or grated cheese.
2. Add Fruit
   • Mix in diced fruits like berries or bananas into the batter for a burst of freshness in every bite.
3. Nutty Goodness:
   • Enhance the flavor with a handful of chopped nuts (such as almonds or pecans) for added crunch.
4. Spice it Up:
   • Experiment with spices like cinnamon, nutmeg, or a hint of chili powder for a unique flavor profile.

Lastly, some cooking tips:

1. Perfect Flip:
   • Wait for bubbles to form on the surface before flipping the pancakes. This ensures they are cooked through and gives you that lovely golden-brown color.
2. Keep ‘Em Warm:
   • If making a batch, keep cooked pancakes warm in a low-temperature oven while you finish the rest. This helps maintain their freshness.
3. Toppings Galore:
   • Get creative with toppings! Try drizzling with honey, maple syrup, or adding a dollop of yogurt. Fresh fruit and a sprinkle of powdered sugar also make delightful additions.

Feel free to adjust these notes based on your preferences, and happy cooking!

Masa Vs. Corn Flour

Masa:

• Masa is a dough made from maize (corn) that has undergone a process called nixtamalization. This process involves soaking dried corn in an alkaline solution, usually limewater, which helps soften the corn, improves its nutritional content, and makes it more easily ground into masa. The resulting masa can then be used to make various corn-based dishes, such as tortillas, tamales, and, in your case, pancakes.

Corn Flour:

• Corn flour, on the other hand, is simply finely ground corn. It can be made from either yellow or white corn and may or may not undergo nixtamalization. Corn flour is a more general term and can refer to a range of grind sizes. It’s commonly used in baking and cooking for a variety of dishes, including bread, batters, and coatings.

In summary, masa is a specific type of corn dough that has been nixtamalized, while corn flour is a broader term that encompasses finely ground corn of various types and processing methods. The nixtamalization process gives masa a distinct flavor and texture that may differ from regular corn flour.

If you like this recipe you may also love: old fashion apple sauce breakfast or pumpkin French toast bake.

Comment below how you liked these masa pancakes gluten free & dairy free. Follow along on Pinterest @ Molé in the Wall.