Blueberry Masa Harina Pancakes are sweet, fluffy, and loaded with fresh blueberries. They have a delightful corn flavor and are gluten-free.
Blueberry Masa Harina Pancakes
Fresh summer corn is super fantastic awesome. Well, except two things: worms and shucking.
A pile of fresh picked ears look and smell so inviting.
Fear and frustration come between me and buying a bunch to take home. If only there were an in-home corn shucking service.
Anyway, no shucking involved in Blueberry Masa Harina Pancakes.
Sunday Supper theme this week is corn. Seeing it announced brought a smile to my face.
Like I mentioned, fresh summer corn is super fantastic awesome.
Heck, even frozen corn ranks high on the delish scale.
So what to make? Hmmm…. Then I remembered the corn pancakes I made a while back.
The corn pancakes I made before are on the savory side. They have jalapeño peppers and corn kernels inside.
This time I wanted to go on the sweet side. Blueberries came to mind first.
Also I wanted to call them masa harina pancakes. Why? Because calling them corn pancakes caused confusion.
What was the confusion? A southern bread called Johnnycakes made with cornmeal. I had a lot of folks thinking those savory corn cakes were Johnnycakes.
The difference is masa harina or corn flour. It looks and feels like regular flour. Masa harina is finely ground and not gritty.
Blueberry Masa Harina Pancakes are sweet and fluffy. The texture is like a regular pancake.
The big difference is flavor. You’ll immediately taste corn. It’s a nice change from the usual.
How about more corn recipes? Scroll way down to find ones by Sunday Supper tastemakers.
Also take a look at my Elote (Mexican Grilled Corn), Spicy Corn Casserole, Corn and Tomato Pizza, Hatch Chile Shrimp Corn Chowder, and Grilled Corn Relish.
They’ll make you want to head to the market and get a bushel or two of corn.
I’ll be heading for the bin of pre-shucked ears. Avoiding worms and corn silk is my plan.
Blueberry Masa Harina Pancakes
Ingredients
- 1 cup masa harina see note
- 1/3 cup granulated sugar
- 2 teaspoons baking powder gluten-free
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 eggs
- 2 tablespoons unsalted butter melted
- 1 cup fresh blueberries
Instructions
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Whisk together masa harina, sugar, baking powder, and salt in a large bowl.
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Whisk together milk, eggs, and butter in a medium bowl.
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Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened.
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Gently fold in blueberries.
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Heat a griddle or large frying pan over medium heat. Lightly butter or grease griddle. To test if it is hot enough, a drop of water will sizzle on the surface and evaporate immediately.
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Pour about 1/4 cup batter onto griddle for each pancake.
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Carefully flip pancake over when bottom is lightly browned and edges look dry and cooked, about 2 minutes.
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Cook the other side until bottom is lightly browned, about 2 minutes.
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Serve pancakes immediately or keep them warm on a wire rack in a 200°F oven.
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Enjoy pancakes with butter and maple syrup.
Recipe Notes
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.
Recipe adapted from Pancake on the Maseca website.
Are you ready for some ah-maize-ing goodness? Take a look at these recipes with corn by Sunday Supper tastemakers:
Appetizer
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica’s Table
Breakfast
- Blueberry Masa Harina Pancakes by Magnolia Days (recipe above)
Salad
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
Main Dish
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
Side Dish
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy’s Honeybunch
Dessert
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
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Liz says
I’ve never made anything with masa harina, but from the look of these gorgeous pancakes, I have to remedy that very soon!!! YUM!
Monica says
What a stunning dish! Brunch is our favorite meal and this will be a winner.
Teresa Davis says
Due to husband’s dietary restrictions I can’t use sugar and he dislikes artificial sweeteners. I often substitute a fruit jam (sweetened with juice only) for sugar. Any suggestions for which one – cherry, blackberry, apricot? Or could use apple juice concentrate. Thanks.
Renee says
Forgive me in that I am not very knowledgeable in natural sugar substitutes. I’d probably start with applesauce and see how it goes. Fruit jams may work and I’d pick a flavor that goes well with blueberry.
Ray Sahagun says
I would use blackstrap molasses. It’s full of iron, potassium and calcium.
laura dembowski says
Great idea to use masa! I always have a bag in my pantry for tortillas. I so agree on the worms. I have thrown away so much corn because that is so gross to me. I’ll stick with the masa 🙂
Carlee says
I love how pretty and golden they look!! I would love to eat that whole stack!
Sarah Reid, CNP (@jo_jo_ba) says
I love the combination of corn and blueberries! These pancakes are making me crave a second breakfast too!
Marion Myers says
Blueberries and corn taste so great together! I am craving a big ol’ stack of these beauties!! yummm
Cynthia says
Now this is something I could wake up to on a regular basis! I know my family would love it.
Cindys Recipes and Writings says
Beautiful Renee! I never tried corn flour now you inspired me with this recipe!
Renee @ReneesKitchenAdventures says
I’ve never used Masa Harina. These pancakes look awesome and I’d like to try it sometime!
Lauren @ Sew You Think You Can Cook says
These pancakes are simply stunning, Renee! I can’t wait to try them.
Katie says
Almost a week later, and I’m still thinking about how I want a big stack of these pancakes on my plate. SOON!
Summer says
Suppose this could be used for waffles as well?
Sheila says
Your recipe for Masa Harina pancakes was delicious however I did have to amend the recipe as by your measurements the dough was so thick I couldn’t pour it let alone drop it onto the griddle. I added another tbsp of oil and about another third of a cup of milk in order to have dropping consistency and then they were delicious!
Thanks!
9 little missionaries in El Salvador says
I live in a central american country with a celiac daughter. Have you ever tried it with actual masa? where the corn if freshly ground and therefore already wet? We are very limited in the types of flour we can find here. Rice flour or Corn are the most affordable and the rest are imported and very expensive to purchase here.
If it´s possible, how do you think the recipe would be modified? Just only add liquid as needed to get the right consistency?
Katie Moseman says
That would be exactly what I would do. Pancake recipes are pretty flexible.
Emily says
WOW!! So delicious and crispy! I did use a little extra milk since mixture was dry (Nd subbed the sugar for brown ha) but wow, what a great way for me to use up my masa 🙂 mom always buys it for tortillas doesnt use it all too often so this is awesome. Also great qay to use up the 4 pound bag of frozen my grandma gave me! My family loved these! Great recipe