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.
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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 means 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, or whipped cream.
You can also top these delicious pancakes with chopped nuts or candied walnuts for extra crunch.
This tres leches pancakes recipe can be easily doubled or tripled.
Here are a few more pancake recipes that you may like
- Egg White Pancakes
- Ragi Banana Pancakes
- Gingerbread Pancakes
- Oreo Pancakes
- Mini Cereal Pancakes
- Banana Oatmeal Pancakes
- Orange Pancakes
Ingredients
This Mexican Pancakes Recipe requires some basic ingredients
Dry Ingredients – All-purpose flour, baking powder, salt.
Wet Ingredients – 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.
How To Make Mexican Pancakes
Whisk together
- 2 cups of all-purpose flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
in a large 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 whisk well to make a smooth batter.
Heat a nonstick pan over medium-low heat.
Once the pan is hot, brush it lightly with butter.
Pour ¼ cup (heaped) of batter into the center of the pan 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
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.
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.
Pro Tips By Neha
The consistency of the Mexican pancake batter should be like that of the classic pancakes. If it looks thick, then add some milk and if it looks thin, then add some flour.
Wipe the pan with paper tissues after making 3-4 pancakes to remove the burnt butter.
To keep the pancakes warm, preheat your oven to a low temperature, around 200°F (93°C). As you cook each batch of pancakes, transfer them to an oven-safe plate or baking sheet and place them in the preheated oven. This will keep the pancakes warm without drying them out. Covering them with a clean kitchen towel can help retain moisture.
If making these for a crowd, then instead of making individual pancakes, you can pour the entire batter into a 9×13-inch buttered baking tray. Bake in a preheated oven at 360°F (180°C) for 20-25 minutes until set.
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, vanilla 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 whisk well to make a smooth batter.
- Heat a nonstick pan over medium-low heat.
- Once the pan is hot, brush it lightly with butter.
- Pour ¼ cup (heaped) of batter into the center of the pan 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, caramel syrup, dulce de leche, or Nutella. Serve hot!
- Make all the Mexican pancakes in the same manner.
Did you make this recipe? Let me know!