Masa Pancakes with Spiced Butter

This recipe honors the cinnamon toast I loved as a kid as well as one of my favorite breakfast foods of all time, pancakes. I combine all-purpose flour with masa harina (the very finely ground corn flour used to make tortillas) to give the pancakes a robust, earthy flavor that's just so good with the warm spices in the butter.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Spiced Butter:

1 stick (8 tablespoons) unsalted butter, at room temperature or softened in the microwave

2 tablespoons sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ancho chile powder or chili powder

1/4 teaspoon kosher salt

Pinch of ground nutmeg


1 cup all-purpose flour

1 cup masa harina

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

2 1/2 cups buttermilk

2 large eggs

2 tablespoons canola or vegetable oil, plus more for greasing

Warm maple syrup, for serving


  1. Make the spiced butter: In a small bowl, using a fork, blend together the butter, sugar, cinnamon, ginger, chile powder, salt and nutmeg.
  2. Make the pancakes: Preheat the oven to 200 degrees F.
  3. In a large bowl, whisk together the flour, masa, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs and oil. Stir the egg mixture into the flour mixture just until combined.
  4. Heat a large nonstick or cast-iron skillet over medium heat. Brush the skillet with oil. Scoop three 1/3-cup mounds of the batter into the skillet, spreading them slightly. Cook until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook until they are golden brown on the bottom, about 2 minutes longer. Transfer the pancakes to a baking sheet and put it in the oven to keep warm. Repeat with the remaining batter, adding more oil to the skillet if needed.
  5. Serve the pancakes with the spiced butter and warm maple syrup.
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