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Blue Corn Pancakes

An easy New Mexican-style blue corn pancake recipe.

Course Breakfast
Cuisine New Mexican
Keyword blue corn masa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 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


  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.

  2. In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.

  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.

  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.