Hellbender’s Masa Pancakes Recipe – A Delicious Gluten-Free Cornmeal Pancake Twist
Meet Hellbender’s Masa Pancakes Recipe—a wholesome twist on the traditional pancake, made with authentic masa harina for a bold corn-forward flavor and irresistible texture. These pancakes are naturally high in fiber, packed with whole grains, and perfect for anyone following a gluten-free, vegetarian, or dairy-free lifestyle.
Unlike regular flour pancakes, masa pancakes offer a slightly toasty, earthy flavor that pairs beautifully with both sweet toppings like maple syrup and berries, and savory options like avocado, eggs, and salsa.
For clean eating, anti-inflammatory meals, and whole food breakfast ideas, this recipe aligns perfectly with modern wellness trends, making it a fantastic fit for anyone focused on healthy eating and low-glycemic meals. These pancakes are freezer-friendly, making them a top contender for your healthy meal prep plan or budget-friendly breakfast rotation.
Reasons To Love These Hellbender’s Masa Pancakes Recipe
These Hellbender’s Masa Pancakes offer a rich, authentic taste you won’t get from traditional flapjacks. Made with masa harina, a key ingredient in Mexican cuisine, these corn pancakes are naturally gluten-free, high in fiber, and perfect for both sweet and savory cravings.
- ✅ Gluten-Free & Gut-Friendly: Ideal for celiac and gluten-sensitive diets using 100% non-GMO masa harina.
- ✅ High-Fiber Breakfast: Supports healthy digestion and boosts satiety—perfect for weight-conscious eaters.
- ✅ Versatile for Any Meal: Enjoy sweet with syrup & fruit or savory with eggs & avocado. One base, endless flavors.
- ✅ Budget-Friendly Brunch: Low-cost ingredients make it perfect for frugal families or meal-prep on a budget.
- ✅ Perfect for Meal Prep: Make a large batch, freeze them, and reheat for busy weekday mornings.
Related: Low-Carb Breakfast Burrito Recipes
🌽 What is Masa Harina?
Masa Harina is a traditional Mexican corn flour made from dried corn kernels that have been soaked in an alkaline solution (a process called nixtamalization). This ancient method unlocks essential nutrients, boosts flavor, and improves digestibility, making masa harina a powerhouse ingredient in gluten-free cooking and healthy breakfast recipes.
Unlike regular cornmeal or polenta, masa harina is finely ground and naturally soft. It’s the same flour used in authentic corn tortillas, tamales, pupusas, and sopes. And when used in pancakes—like in our Hellbender’s Masa Pancakes—it delivers a deep, earthy, and rich corn flavor that sets your dish apart.
💡 Pro Tip: For best results, use fresh, high-quality masa harina like Maseca or Bob’s Red Mill Masa Harina. Look for brands labeled “nixtamalized” for superior flavor and nutrition.
- ✅ Naturally gluten-free and high in fiber
- ✅ Packed with essential nutrients like calcium & magnesium
- ✅ Ideal for diabetic-friendly breakfasts and low-glycemic meals
- ✅ Versatile: great for savory brunch recipes, pancakes, flatbreads, and more
Thanks to its high nutrient density, affordability, and versatility, masa harina is becoming a favorite for home cooks seeking budget-friendly breakfast options, gluten-free alternatives, and healthy pantry staples for clean eating.
Suggested: White Bean Caprese Salad Recipe
🧾 Ingredients & Substitutions of Hellbender’s Masa Pancakes Recipe
Here are all the essential ingredients to make Hellbender’s Gluten-Free Masa Pancakes and explore healthy, high-protein, and allergy-friendly substitutes for a personalized breakfast experience. Perfect for those searching for low-carb pancake options, dairy-free breakfast recipes, and high-fiber gluten-free brunch ideas.
| Ingredient | Amount | Substitution Ideas |
|---|---|---|
| Masa Harina | 1 cup | Use gluten-free corn flour or fresh masa (hydrated) |
| All-Purpose Flour | 1/2 cup | Use almond flour for low-carb, or a certified gluten-free flour blend for celiac-safe recipes |
| Sugar (optional) | 1 tbsp | Replace with maple syrup, coconut sugar, or monk fruit for a natural sweetener |
| Baking Powder | 1/2 tsp | Double the baking soda if you’re out, but reduce any acidic liquid slightly |
| Baking Soda | 1/4 tsp | Can be replaced with extra baking powder (1/2 tsp more) |
| Salt | 1/2 tsp | Use pink Himalayan salt or low-sodium sea salt for heart-healthy recipes |
| Buttermilk | 1 1/4 cups | Sub with plant milk + 1 tbsp lemon juice or apple cider vinegar |
| Eggs | 2 large | Flax eggs (2 tbsp flaxseed + 6 tbsp water) for vegan or egg-free diets |
| Melted Butter | 2 tbsp | Coconut oil, avocado oil, or vegan butter for dairy-free options |
| Vanilla Extract (optional) | 1/2 tsp | Use almond extract or skip for a savory version |
💡 Want to explore more gluten-free pantry staples and substitutes? Check out this detailed Celiac Foundation’s Gluten-Free Guide.
Related: High Protein Smoothie Recipes
👨🍳 Step-by-Step Instructions: How to Make Hellbender’s Masa Pancakes Recipe
Follow these simple, beginner-friendly instructions to create the perfect gluten-free masa pancakes at home. These corn-based pancakes are ideal for a healthy brunch recipe, a high-fiber breakfast, or an easy meal prep idea.
- Mix the dry ingredients: In a large mixing bowl, combine 1 cup masa harina, 1/2 cup all-purpose flour, 1 tbsp sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. This forms the base of your cornmeal pancake batter.
- Whisk wet ingredients: In a separate bowl, beat 2 eggs, then stir in 1 1/4 cups buttermilk (or milk + vinegar), 2 tbsp melted butter, and 1/2 tsp vanilla extract. This enhances the flavor and moisture, ideal for crispy yet fluffy pancakes.
- Combine & rest the batter: Gently mix wet ingredients into dry ingredients until just combined. Let the batter sit for 5–7 minutes to allow the masa to hydrate fully. This step improves texture and helps achieve restaurant-quality pancakes.
- Preheat the skillet: Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with butter or neutral oil. A hot skillet ensures crispy golden edges—a secret to the perfect masa pancakes for brunch.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake into the skillet. Cook for 2–3 minutes until bubbles form and edges appear firm. Flip and cook another 1–2 minutes. You’ll get pancakes that are golden brown with that irresistible toasty aroma.
- Serve and enjoy: Stack the pancakes warm and top them with your favorite sweet (maple syrup + berries) or savory (avocado + egg) toppings.
Suggested: Quick Veggie Stir Fry-Recipes
🌱 Recipe Variations You’ll Love
Customize your Hellbender’s Masa Pancakes with these delicious and wholesome variations.
| ✨ Variation | 🌿 Description |
|---|---|
| Vegan Masa Pancakes | Replace eggs with flax eggs and use plant-based milk (like almond or oat milk) for a fully dairy-free vegan breakfast. |
| Spicy Jalapeño Cheddar | Add shredded cheddar cheese and finely chopped jalapeños into the batter for a bold, Mexican brunch recipe with a kick. |
| Protein-Packed Masa Cakes | Mix in a scoop of unflavored protein powder or use egg whites and Greek yogurt for a high-protein gluten-free breakfast. |
| Low-Carb Masa Pancakes | Replace all-purpose flour with a low-carb flour blend or almond flour for a low-carb brunch option that’s still full of flavor. |
| Street Corn Style Topping | Top with cotija cheese, chili powder, a splash of lime juice, and fresh cilantro for a delicious elote-inspired brunch. |
Related: Keto Overnight Oats Recipe
Hellbender’s Masa Pancakes Recipe
Hellbender’s Masa Pancakes are a rustic, golden, and flavor-packed twist on traditional pancakes. Made with masa harina (a finely ground corn flour used in tortillas and tamales), these gluten-free corn pancakes are perfect for brunch, breakfast meal prep, or a cozy weekend treat. They’re crispy on the edges, tender inside, and rich in toasty, earthy corn flavor—delicious with sweet or savory toppings!
Ingredients
- 1 cup masa harina (corn flour for tortillas, not cornmeal)
- 1/2 cup all-purpose flour (or GF flour blend for gluten-free)
- 1 tbsp sugar (optional for sweet version)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 2 large eggs
- 2 tbsp melted butter or neutral oil
- 1/2 tsp vanilla extract (optional for sweet version)
- Butter or oil for cooking
Instructions
- Mix dry ingredients: In a large bowl, whisk together masa harina, all-purpose flour, sugar (if using), baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla (optional). Mix well.
- Make batter: Pour wet mixture into dry ingredients and stir until just combined. Let the batter sit for 5–7 minutes to hydrate the masa.
- Heat skillet: Preheat a cast-iron or non-stick skillet over medium heat. Grease with butter or oil.
- Cook pancakes: Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges are golden, about 2–3 minutes. Flip and cook for 1–2 more minutes.
- Serve hot: Stack and serve with desired toppings—savory or sweet!
Notes
- 🌽 Use fresh masa harina for the best corn flavor.
- 🥞 Let the batter rest for fluffier, well-textured pancakes.
- 🔁 These freeze well! Store between parchment sheets and reheat in a toaster or skillet.
- 🍳 For a savory version, skip sugar and vanilla, add scallions, cheese, or chopped herbs.
- 🧈 Make it richer by using whole milk or subbing half with cream.
🍽️ Serving Ideas:
- Sweet: Top with maple syrup, whipped cream, berries, cinnamon sugar, or honey butter.
- Savory: Serve with avocado, fried egg, black beans, hot sauce, or queso fresco.
- Fusion twist: Add chili flakes and cheddar into the batter for spicy cheddar masa cakes!
🌱 Variations:
- Vegan Masa Pancakes: Use plant milk + 1 tbsp lemon juice and flax eggs (2 tbsp flax + 6 tbsp water).
- Cheesy Jalapeño Masa Cakes: Fold in shredded cheese and finely diced jalapeños.
- Mexican Street Corn Style: Top with crema, lime juice, cotija cheese, and cilantro.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 682mgCarbohydrates: 41gFiber: 2gSugar: 7gProtein: 10g
Frequently Asked Questions About Hellbender’s Masa Pancakes Recipe
Masa harina is a traditional Mexican corn flour made from nixtamalized corn. Unlike cornmeal, it has a finer texture and a deeper, slightly toasty flavor. It’s perfect for gluten-free pancake recipes and offers a fiber-rich alternative to all-purpose flour.
Yes! When made with a gluten-free flour blend instead of wheat flour, these pancakes are naturally gluten-free and celiac-safe. Masa harina itself is gluten-free, making it a top choice for healthy gluten-free breakfast recipes.
We do not recommend substituting cornmeal for masa harina. Cornmeal is coarser and does not absorb liquid the same way. To achieve that authentic flavor and fluffy texture, stick with masa harina for corn flour pancakes.
Swap out the buttermilk for plant-based milk like almond, oat, or soy. Use melted coconut oil or vegan butter instead of dairy-based butter. This makes it ideal for those searching for dairy-free pancake recipes that don’t sacrifice flavor or fluffiness.
Store leftover pancakes in an airtight container in the fridge for up to 4 days. For long-term storage, freeze them with parchment paper between each. To reheat, pop them in a toaster or warm skillet. This makes them a great choice for healthy breakfast meal prep recipes.
Yes! These masa pancakes are incredibly versatile. Add vanilla and maple syrup for a sweet version or go savory with herbs, jalapeños, or cheese. Perfect for fans of sweet and savory brunch ideas.
Yes, masa harina is a whole-grain corn flour rich in fiber and complex carbs. These pancakes are an excellent option for a high-fiber breakfast recipe that’s both filling and gut-friendly.
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