Sweet Mexican Pancakes, known locally as hotcakes, are a comforting breakfast treat deeply rooted in Mexican home kitchens. Unlike American pancakes, hotcakes have a slightly denser texture and a warm hint of cinnamon that pairs beautifully with toppings like dulce de leche, honey, and fresh fruit. Whether you’re making them for a leisurely weekend brunch or a quick weekday breakfast, this simple recipe brings cozy sweetness to the table in under 30 minutes.
Ingredients You’ll Need
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
Wet Ingredients
- 1 ¼ cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus more for greasing)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Mix the Batter
Start by whisking the dry ingredients together in a large bowl: flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, beat the milk, egg, melted butter, and vanilla until smooth.
Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy—this helps ensure the pancakes are soft and fluffy. Overmixing can lead to tough, rubbery hotcakes.
Heat the Skillet
Place a non-stick skillet or griddle over medium heat. Lightly grease with a pat of butter or a bit of oil. Allow the pan to preheat thoroughly before adding batter—this helps create a golden brown exterior.
Cook the Hotcakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes or until small bubbles begin forming on the surface and the edges look set. Flip carefully and cook another 1–2 minutes until both sides are golden brown.
Continue cooking in batches, greasing the skillet lightly between each round if needed.
Serve Warm
Serve hotcakes straight from the skillet or keep them warm in a low oven (about 200°F or 90°C) until all are cooked. Add your favorite toppings and enjoy immediately for the best texture and flavor.
Flavor Variations
Chocolate Chip Hotcakes
Fold ½ cup of chocolate chips into the batter for a fun and indulgent twist. Semi-sweet or milk chocolate chips both work beautifully.
Citrus Zest Hotcakes
Grate the zest of one orange or lemon and add it to the wet ingredients for a fresh, fragrant note. This pairs well with honey or berry toppings.
Banana Cinnamon Hotcakes
Mash one ripe banana and mix it into the batter along with 1 ½ teaspoons of cinnamon. The banana adds natural sweetness and a moist texture.
Serving Suggestions
These pancakes are incredibly versatile. Here are a few classic and creative serving ideas:
- Dulce de Leche: Drizzle over warm hotcakes for that signature Mexican sweetness. A must-try!
- Fresh Fruit: Strawberries, blueberries, banana slices, or mango chunks add color and a juicy contrast.
- Whipped Cream: A dollop of whipped cream and a light sprinkle of cinnamon elevate the dish to dessert-level deliciousness.
- Nut Butters: Peanut butter, almond butter, or hazelnut spread add richness and protein for a more filling breakfast.
- Honey or Maple Syrup: For a traditional finish with a natural sweetness.
Tips for Perfect Hotcakes
- Don’t Overmix: Stir until the batter just comes together. Some lumps are okay.
- Control the Heat: Cook on medium heat. If your pancakes brown too quickly, reduce the heat slightly to ensure they cook evenly inside.
- Let the Batter Rest: If you have time, let the batter sit for 5–10 minutes before cooking. This allows the flour to hydrate and helps create a more uniform texture.
- Make Even Pancakes: Use a measuring cup or ladle to pour the same amount of batter for each pancake for consistent size and cooking.
Make-Ahead and Storage
Make-Ahead Batter
You can prepare the pancake batter up to a day in advance. Store in an airtight container in the refrigerator and give it a light stir before cooking. This makes morning prep a breeze.
Storing Cooked Pancakes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, microwave, or toaster for a quick breakfast.
Freezing Instructions
Hotcakes freeze well! Let them cool completely, then layer them with parchment paper and store in a freezer-safe bag. They’ll keep for up to 3 months. Reheat in a toaster or warm skillet—no need to thaw.
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with your favorite gluten-free flour blend. Make sure it includes xanthan gum or add ½ teaspoon separately for structure.
What if I don’t have whole milk?
You can use low-fat milk, almond milk, oat milk, or even buttermilk for a slightly tangier flavor. Just keep the total liquid measurement the same.
Can I make them vegan?
Yes, replace the milk with plant-based milk, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and substitute the butter with coconut oil or vegan margarine.
Are these pancakes supposed to be thick or thin?
Mexican hotcakes are usually thicker and fluffier than crepes but a bit denser than American diner-style pancakes. The cinnamon and vanilla give them a comforting homemade vibe.
Do I need to use cinnamon?
Cinnamon is traditional and adds warmth, but it’s optional. You can leave it out or replace it with nutmeg or cardamom for a different flavor.
A Delicious Tradition
Sweet Mexican Pancakes offer a comforting blend of tradition and taste. They’re easy to customize, quick to prepare, and satisfying for both kids and adults. Whether you stick with the classic version or try one of the many variations, hotcakes are a simple way to bring a little joy to your breakfast table.
So the next time you’re looking for something a little different, but still familiar and comforting, give these hotcakes a try. They might just become your new go-to morning favorite—especially when served with dulce de leche and a hot cup of café con leche.