A New Mexican recipe for classic blue corn pancakes. They’re the perfect balance of savory and sweet.
If you visit enough restaurants in New Mexico, you’ll find Blue Corn Pancakes are frequently an item on the breakfast or brunch menu. They’re especially prominent in Santa Fe.
What are Blue Corn Pancakes
Blue corn pancakes are similar to regular pancakes, but they feature blue corn masa. The word masa means corn dough, which is made from ground corn. Masas is frequently used in corn tortillas, gorditas, and tamales.
When you add blue corn masa to pancakes, it lends a distinct corn taste, similar to corn muffins. When topped with maple syrup, it has a lovely balance of savory and sweet and is uniquely New Mexican.
Where to Buy Blue Corn Masa
Even living in New Mexico, I had trouble finding blue corn masa and ended up ordering it through Amazon.
If you want to skip the whole recipe and get a blue corn pancake mix, Made in New Mexico has you covered.
Blue Corn Pancake Recipe
Now that you know a little bit more about blue corn pancakes and where to find blue corn masa, let’s talk about the recipe!
Ingredients:
- 3/4 cup Blue Corn Masa
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup boiling water
- 1 egg
- 1/2 cup milk
- 2 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- maple syrup
- toasted pine nuts (optional)
Step 1
In a medium bowl, combine blue corn masa, sugar, and salt and stir. Add in boiling water and mix well. Cover with a towel and let sit for 5 – 10 minutes.
Step 2
In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.
Step 3
In a small bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.
Step 4
Add a tablespoon of butter to a large pan over medium heat. Add 2 tablespoons of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.
Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.
Serve with maple syrup and toasted pinon nuts, if desired.
Blue Corn Pancakes
An easy New Mexican-style blue corn pancake recipe.
Ingredients
- 3/4 cup Blue Corn Masa
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup boiling water
- 1 egg
- 1/2 cup milk
- 2 tbsp butter melted
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- maple syrup
- toasted pine nuts optional
Instructions
-
In a medium bowl, combine blue corn masa, sugar, and salt and stir. Add in boiling water and mix well. Cover with a towel and let sit for 5 – 10 minutes.
-
In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.
-
In a small bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.
-
Add a tablespoon of butter to a large pan over medium heat. Add 2 tablespoons of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.
Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.
Serve with maple syrup and toasted pinon nuts, if desired.
More New Mexican Breakfast Ideas
Love New Mexican breakfasts? Here are some other delicious recipes to try:
I made these pancakes using the “Los Chileros” Roasted Blue Corn flour that I purchased at a open store called “Sickler’s Farms” 820 San Mateo NE in Albuquerque. They roast chili there every fall. Or, Los Chileros has there own website LosChileros.com. I didn’t have pure masa, but the blue corn flour worked just as well. I’m gluten-free, so I used GF flour and I ended up adding at least a cup and a half of flour in the recipe because the batter was too watery— most likely because I didn’t use the masa. My husband and I really enjoyed the texture and flavor of the pancakes! Thanks for the recipe. We too, live in NM.
Hi Marta,
So glad they turned out well! I haven’t been to Sickler’s Farms, but am always interested in trying out new stores, so I will have to check it out.
Andrea
Hi all! what do you do?
These are SO GOOD! I made with blue corn from a Velarde fruit stand and I sprinkled the pine nuts on top of the first side of the pancake so that when I flipped them, the nuts would get a little toasty. YUM! Thank you for this recipe!
My first time making this😱. I made this with blue corn flour not masa. I sifted the flour and baking powder into the mix and it came out perfect! Just like pancake batter. It was lite and fluffy!! Husband Approved! Thank you for sharing this recipe!!
Ingredient list says baking powder, but instructions say baking soda. Which do you recommend?
Sorry! It’s baking powder.
My local mill had blue corn meal which reminded me of the blue corn pancakes my dad (a chef) would make when I was a kid. These were delicious and tasted similar to what I remembered. My daughter loved them. Will definitely make again! Thanks for the recipe.
Made these for dinner tonight. I added fresh blueberrie on top to half when I put the mix in the pan. They were delicious! Great recipe! Served with oven fried thick cut Applewood smoked bacon.
Hi! I’m a pre-k teacher in Albuquerque and I just wanted to let you know that my pre-k class made these this week for our “New Mexico” themed week. They were a huge hit! We used blue agave instead of syrup. thank you so much for this easy and delicious recipe.
I am so glad to hear that! Thanks for sharing!!
I was so happy to find this recipe. Loved these when I lived in Santa Fe. I finally got the flour up here in Canada from a local Mexican grocer/restaurant. Do I need to make the masa first, or just use the masa flour (with the hint of lime)? Am sharing the flour and recipe with my whole family.
I am super late in responding to you! But you should be fine subbing in the masa flour for the masa harina. Santa Fe is such a beautiful city, isn’t it?