These Sweet Mexican Pancakes are light, fluffy, and kissed with warm cinnamon and vanilla, just like the comforting flavors found in traditional Mexican breakfasts. Perfect for a cozy morning, brunch, or a sweet treat topped with syrup or fruit.
Ingredients
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
1 large egg
¾ cup milk
1 tsp vanilla extract
2 tbsp melted butter or vegetable oil
Butter or oil for cooking
Instructions
Mix dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Combine wet ingredients
In another bowl, whisk the egg, milk, vanilla extract, and melted butter until smooth.
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Cook the pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake. Cook for 1–2 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden.
Serve warm
Stack pancakes and serve immediately with maple syrup, honey, powdered sugar, fresh fruit, or a drizzle of sweetened condensed milk.
✨ Tip: For a classic Mexican touch, sprinkle pancakes with cinnamon sugar or serve with warm cajeta-style caramel (without alcohol).
