Instructions
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon (if using) until well combined.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are fine.
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
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles start to form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adding more butter as needed.
Step 4: Serve
Serve the Sweet Mexican Pancakes warm with your favorite toppings such as dulce de leche, honey, maple syrup, or fresh fruit.
Cook Notes
- Mixing Tip: Do not overmix the batter, as this can result in tough pancakes. Stir just until the ingredients are combined.
- Heat Control: Medium heat is key to cooking these pancakes evenly without burning them. Adjust the heat as needed.
- Butter Substitute: You can use vegetable oil instead of butter for a slightly different flavor and texture.
Variations
1. Chocolate Chip Mexican Pancakes
Add 1/2 cup chocolate chips to the batter for a sweet twist that kids and adults alike will love.
2. Citrus Mexican Pancakes
Add the zest of one orange or lemon to the batter for a fresh, citrusy flavor that pairs well with honey or berries.
3. Banana Cinnamon Pancakes
Fold in 1 mashed ripe banana and increase the cinnamon to 1 1/2 teaspoons for a warm and comforting banana flavor.
Serving Suggestions
- Dulce de Leche: Drizzle with dulce de leche for a traditional Mexican touch that adds caramel sweetness to every bite.
- Fresh Fruit: Serve with sliced strawberries, blueberries, or bananas for added freshness.
- Whipped Cream: Top with a dollop of whipped cream and a sprinkle of cinnamon for an indulgent breakfast.
- Nut Butter: Spread with peanut butter or almond butter for added protein and a delicious nutty flavor.
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
Yes! You can make the batter ahead of time and refrigerate it for up to 1 day before cooking. Stir gently before using. Alternatively, you can cook the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Can I Freeze These Pancakes?
Yes, you can freeze these pancakes. Place a sheet of parchment paper between each pancake and store in a freezer-safe bag for up to 3 months. Reheat directly from frozen in a toaster or skillet.
Sweet Mexican Pancakes are a delightful and comforting breakfast that’s easy to whip up and sure to bring a smile to anyone’s face. With their light, fluffy texture and subtly sweet flavor, these pancakes are perfect for a weekend breakfast or a special brunch. Try them with different toppings to make them your own, and enjoy a little taste of Mexico at your breakfast table!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
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