Instructions
Step 1: Make the Batter
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay!
Step 2: Heat the Skillet
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.
Step 3: Cook the Pancakes
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip when the edges look set. Add more butter as needed.
Step 4: Serve and Enjoy!
Serve your warm Sweet Mexican Pancakes with your favorite toppings!
Cook’s Notes
- Don’t Overmix! Overmixing makes tough pancakes. Stir just until combined.
- Medium Heat is Key: This ensures even cooking without burning.
- Butter Substitute: Vegetable oil works well too!
Variations
Chocolate Chip Mexican Pancakes
Add 1/2 cup chocolate chips to the batter.
Citrus Mexican Pancakes
Add the zest of one orange or lemon for a fresh twist.
Banana Cinnamon Pancakes
Stir in 1 mashed ripe banana and increase cinnamon to 1 1/2 teaspoons.
Serving Suggestions
- Dulce de Leche
- Fresh Fruit (strawberries, blueberries, bananas)
- Whipped Cream & Cinnamon
- Nut Butter (peanut or almond)
Frequently Asked Questions
Can I Make This Ahead?
Yes! Make the batter up to 1 day ahead and refrigerate. Cooked pancakes can be stored in the fridge for up to 3 days. Reheat gently.
How to Store Leftovers?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Can I Freeze Them?
Yes! Freeze pancakes with parchment paper between each, in a freezer bag for up to 3 months. Reheat from frozen in a toaster or skillet.
Sweet Mexican Pancakes are a delicious and easy breakfast treat! Enjoy a taste of Mexico at your table. Let us know how yours turn out in the comments below!
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