Mexican Tres Leches Pancakes are soft and fluffy pancakes perfect to serve for an indulgent breakfast. Make them using a few simple ingredients in under 20 minutes.
Here are a few more pancake recipes that you may like – Egg White Pancakes, Ragi Banana Pancakes, Gingerbread Pancakes, Oreo Pancakes, Mini Cereal Pancakes, Funfetti Pancakes, Banana Oatmeal Pancakes, and Orange Pancakes.
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About Mexican Pancake
Mexican Tres Leches Pancakes are super fluffy and soft pancakes. They come together in under 20 minutes using simple ingredients.
Tres in Spanish means 3 and leches mean milk. As the name suggests, 3 different kinds of milk are used to make these Mexican pancakes – whole milk, coconut milk, and sweetened condensed milk.
Mexican Pancakes taste just like popular IHOP’s tres leches pancakes and you can easily make these from scratch at home using my easy recipe.
Serve them for breakfast, brunch, or dessert for a delicious treat. Top them with dulce de lech, caramel, sweetened condensed milk, or whipped cream.
You can also top them with chopped nuts or candied walnuts for extra crunch.
This recipe can be easily doubled or tripled.
Ingredients
This Mexican Pancakes Recipe requires some basic ingredients – all-purpose flour, baking powder, salt, coconut milk, whole milk, sweetened condensed milk, large eggs, vanilla extract, and unsalted butter.
There is no need to add any sugar to this recipe as the sweetness from the condensed milk is enough.
To make these eggless, you can replace eggs with flax seeds eggs. Mix 1 tablespoon of flaxseed powder with 3 tablespoons of water. Let it sit for 10 minutes, and use it as a substitute for an egg.
How To Make Mexican Tres Leches Pancakes
Whisk together 2 cups of all-purpose flour, 3 teaspoon baking powder, and ¼ teaspoon salt in a large mixing bowl.
Make a well in the center.
Add
- ¾ cup whole milk
- ½ cup coconut milk
- ¼ cup sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoon melted and cooled butter
and mix well to make a smooth batter.
Heat a griddle over medium-low heat.
Once the griddle is hot, brush it lightly with butter.
Pour ¼ cup (heaped) of batter into the center of the griddle and let it spread on its own.
Cook for 50-60 seconds or until bubbles form on top and the pancake is golden brown at the bottom.
Flip using a flat silicone spatula and cook for another 30-40 seconds.
Transfer the pancake to the serving plate and drizzle with sweetened condensed milk. Serve hot!
Make all the Mexican pancakes in the same manner.
Frequently Asked Questions
Yes, you can. Replace whole milk with almond milk and sweetened condensed milk with coconut condensed milk. The eggs can be replaced with flax seed eggs and in place of dairy butter, use coconut oil.
Yes, very easily. Just replace all-purpose flour with any gluten-free flour.
Serving Suggestions
Mexican Pancakes can be relished for breakfast, brunch, or dessert. You can top them with condensed milk, caramel syrup, dulce de leche sauce, maple syrup, or Nutella. A simple sprinkle of powdered sugar also works well.
Top with some toasted nuts or candied walnuts for extra crunch.
To make these extra indulgent, top them with some whipped cream.
Storage Suggestions
Mexican pancakes taste the best when served right out of the pan.
You can refrigerate the pancake batter for 2-3 days in an air-tight container and make fresh pancakes whenever you want to eat them.
You can freeze the pancakes in a freezer-safe zip lock bag with wax paper in between each of them so that they don’t stick while freezing. Reheat them in a pan or microwave until warm before serving.
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Recipe Card
Mexican Tres Leches Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup whole milk
- ½ cup coconut milk
- ¼ cup sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons melted and cooled unsalted butter
Instructions
- Whisk together flour, baking powder, and salt in a large mixing bowl.
- Make a well in the center.
- Add whole milk, coconut milk, condensed milk, egg, vanilla extract, and butter, and mix well to make a smooth batter.
- Heat a griddle over medium-low heat.
- Once the griddle is hot, brush it lightly with butter.
- Pour ¼ cup (heaped) of batter into the center of the griddle and let it spread on its own.
- Cook for 50-60 seconds or until bubbles form on top and the pancake is nicely browned at the bottom.
- Flip using a flat silicone spatula and cook for another 30-40 seconds.
- Transfer the pancake to the serving plate and drizzle with sweetened condensed milk. Serve hot!
- Make all the Mexican pancakes in the same manner.
Did you make this recipe? Let me know!