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Blueberry Masa Harina Pancakes by Magnolia Days

Blueberry Masa Harina Pancakes

Blueberry Masa Harina Pancakes are sweet, fluffy, and loaded with fresh blueberries. They have a delightful corn flavor and are gluten-free.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes
Author Renee Dobbs


  • 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


  1. Whisk together masa harina, sugar, baking powder, and salt in a large bowl.
  2. Whisk together milk, eggs, and butter in a medium bowl.
  3. Pour liquid ingredients into dry ingredients. Stir until dry ingredients are moistened.
  4. Gently fold in blueberries.
  5. 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.
  6. Pour about 1/4 cup batter onto griddle for each pancake.
  7. Carefully flip pancake over when bottom is lightly browned and edges look dry and cooked, about 2 minutes.
  8. Cook the other side until bottom is lightly browned, about 2 minutes.
  9. Serve pancakes immediately or keep them warm on a wire rack in a 200°F oven.
  10. 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.