Description
Chicken Tamale Pancakes bring warm tamale flavor into a fluffy pancake with a savory chicken center, perfect for a cozy weeknight or playful weekend brunch.
Ingredients
Scale
- 1 1/2 cups masa harina (for tamales; not plain cornmeal)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup warm milk (or chicken stock)
- 1 large egg, beaten
- 2 tbsp melted unsalted butter or oil
- 1/2 cup canned corn (drained; optional)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 2 tbsp salsa or 1 tbsp tomato paste + splash of water
- 1 tbsp oil for sautéing
- Salt and pepper to taste
- Shredded cheddar or crumbled cotija cheese, for serving
- Sliced avocado, for serving
- Lime wedges, for serving
- Chopped cilantro, for serving
- Sour cream or crema, for serving
Instructions
- Prep: Gather ingredients, shred chicken, and chop onion. Preheat a nonstick skillet or griddle over medium heat.
- Make the filling: Heat 1 tbsp oil in a pan, sauté onion until soft (about 3 minutes). Add garlic, cumin, and cook until fragrant. Stir in chicken and salsa; warm through.
- Mix dry ingredients: Whisk masa harina, baking powder, and salt in a bowl.
- Add wet ingredients: Stir warm milk, beaten egg, and melted butter into dry mix until thick batter forms. Fold in corn if using.
- Oil the pan lightly: Brush with oil or spray to prevent sticking. Heat until a drop of water sizzles.
- Cook pancakes: Drop 3–4 large spoonfuls of batter onto griddle and flatten slightly. Cook until edges set and bottoms are golden (2–3 minutes).
- Add filling and finish: Place chicken filling on half of each pancake, sprinkle cheese over the filling, then fold or top with a second pancake. Cook until cheese melts (1–2 minutes).
- Keep warm: Transfer cooked pancakes to a low oven while finishing the rest.
Notes
Make sure masa harina is labeled for tamales/tortillas. Warm milk helps batter mix smoothly. Avoid overfilling pancakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pancake
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg