Soft, fluffy, and gently spiced
Sweet Mexican Pancakes are light, tender, and full of warm flavor. Inspired by classic Mexican breakfast treats, these pancakes are slightly sweet with hints of vanilla and cinnamon, making them perfect for slow mornings or special family breakfasts. Serve them with honey, syrup, or fresh fruit for a comforting dish that feels both familiar and special.
Ingredients
1½ cups all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Optional toppings: honey, syrup, powdered sugar, or fresh fruit
Instructions
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk gently to distribute the ingredients evenly and prevent clumps.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and fully blended.
Slowly pour the wet ingredients into the dry ingredients. Stir gently just until combined. The batter should be slightly thick with a few small lumps. Avoid overmixing, as this can make the pancakes dense instead of fluffy.
Let the batter rest for 5 minutes. This allows the flour to hydrate and helps create softer pancakes.
Heat a lightly greased surface over medium heat. Once hot, pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface and the edges begin to look set, about 2–3 minutes. Flip gently and cook the other side for another 1–2 minutes until golden brown and cooked through.
Transfer the pancakes to a plate and keep warm while cooking the remaining batter, lightly greasing the surface as needed.
Serve warm with honey, syrup, powdered sugar, or fresh fruit.
Helpful Tips
Do not press pancakes while cooking, or they may lose their fluffiness.
Cinnamon adds warmth without overpowering the sweetness.
These pancakes freeze well and reheat beautifully.
