🥞 Sweet Mexican Pancakes (Hotcakes Mexicanos)
Ingredients
2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
1½ cups milk
¼ cup melted butter, plus more for cooking
1 tsp vanilla extract
½ tsp ground cinnamon
1 tbsp honey
For serving
Butter
Maple syrup or honey
Powdered sugar
Fresh strawberries, bananas, or other fruit
Optional: cajeta or dulce de leche
Instructions
Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients: In another bowl, whisk the eggs, milk, melted butter, vanilla, and honey until smooth.
Combine: Pour the wet mixture into the dry ingredients. Stir gently just until combined. A few small lumps are perfectly fine. Don’t overmix.
Rest the batter: Let the batter sit for 5–10 minutes. This helps create softer, fluffier pancakes.
Cook: Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup batter for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes, until golden brown.
Repeat with the remaining batter, adding a little butter to the pan as needed.
Serve warm: Stack the pancakes and top with butter, maple syrup or honey, powdered sugar, and fresh fruit. For a classic Mexican touch, drizzle with cajeta or dulce de leche.
⭐ Tips for Extra-Fluffy Pancakes
Don’t overmix the batter.
Keep the heat at medium so the outside doesn’t brown before the inside cooks.
For richer pancakes, replace ½ cup of the milk with evaporated milk.
Add a pinch of cinnamon and a little extra vanilla for a sweeter, bakery-style flavor.
