Masa (corn) Pancakes

These Mexican pancakes are a delicious change from the traditional sweet variety. They also make a great dinner dish.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Makes: 6 pancakes


Whole wheat flour

1/2 cup (125 mL)


1/2 cup (125 mL)


1 tsp (5 mL)

Baking soda

1/2 tsp (2 mL)

Frozen corn, thawed

1/2 cup (125 mL)


1/2 cup (125 mL)



Canola oil for cooking

1/2 Tbsp (8 mL)

Mild or extra-hot salsa (store-bought) 6 Tbsp (75 mL)


  1. In a large bowl combine the flour, cornmeal, sugar, baking soda and corn. Stir to combine.
  2. In a second bowl, whisk together buttermilk, egg and canola oil. Add it to the dry mixture and stir to combine.
  3. Heat a large fry pan to medium heat. Add ½ the oil. Working in two batches, add ½ cup (125 mL) batter to the pan for each pancake. Cook for about 3 to 5 minutes on the first side and 2 to 3 minutes on the second side.
  4. Serve immediately with salsa.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.

Nutrition Information: per serving (2 pancakes and 25 mL/2 Tbsp salsa)

Calories: 141 kcal

Protein: 5 g

Fat: 5 g

Carbohydrate: 21 g

Fibre: 2 g

Sodium: 222 mg

Calcium: 37 mg

Iron: 1 mg

Last Update – September 29, 2017

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