Step 1: Mix Dry Ingredients
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 2: Mix Wet Ingredients
- In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
Step 3: Combine Batter
- Pour wet ingredients into the dry mixture.
- Gently fold until just combined (don’t overmix — a few lumps are okay).
Step 4: Cook Pancakes
- Heat a skillet or griddle over medium heat.
- Grease lightly with butter.
- Pour about ¼ cup batter for each pancake.
- Cook 2–3 minutes, until bubbles form on top and edges look set.
- Flip and cook another 2 minutes until golden brown.
Serving Suggestions
- Drizzle generously with sweetened condensed milk for a traditional Mexican touch.
- Top with cajeta and a sprinkle of cinnamon.
- Add fresh fruit & whipped cream for a colorful, festive look.
- For a fusion twist → add chocolate chips or Nutella drizzle.
Tips for Success
- Don’t overmix: Over-stirring makes pancakes tough.
- Hot but not smoking pan: Ensures golden pancakes without burning.
- Make ahead: Cook and freeze, then reheat in a toaster or oven.
- Extra flavor: Add orange zest or a splash of rum extract for a fun twist.
Why This Recipe Works
Mexican hotcakes are a beautiful blend of fluffiness and sweetness, made with simple ingredients but elevated by the flavors of cinnamon, vanilla, and classic toppings like sweetened condensed milk or cajeta. They’re easy, filling, and absolutely irresistible — the kind of breakfast that feels like dessert.
Final Bite
Thick, fluffy, and dripping with sweetness, these Sweet Mexican Pancakes are the perfect way to start your day (or end it on a sweet note). Pair them with coffee, hot chocolate, or a glass of cold milk, and let every bite transport you to a cozy Mexican breakfast table.
So grab your skillet, whip up that batter, and get ready for a stack of pure happiness.