Sweet Mexican Pancakes, or “Pancakes Dulces,” are a delightful twist on a beloved breakfast staple that many cherish across borders. Renowned for their fluffy texture and hint of sweetness, these pancakes are often enjoyed in Mexican households, showcasing the country’s vibrant culinary heritage and diverse regional flavors. Traditionally served with a generous sprinkle of cinnamon and sugar, they can easily be adapted with a variety of toppings, reflecting Mexico's rich diversity of ingredients.
Ingredients
Scale:
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 cup milk (or almond milk for a dairy-free option)
1 large egg
2 tablespoons melted butter (or coconut oil for a vegan option)
1 teaspoon vanilla extract
Cinnamon and sugar mixture (to taste)
Maple syrup, honey, or agave syrup (for serving)
Fresh fruits such as bananas, strawberries, or assorted berries (for topping)
Chopped nuts (optional, such as pecans or walnuts, for topping)
Whipped cream (for serving)
Chocolate chips (for a sweeter variation)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and ground cinnamon until well combined.
In a separate bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract until well incorporated.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Transfer the pancakes to a plate and keep warm while cooking the remaining batter. Repeat until all batter is used.
Serve the pancakes with a sprinkle of cinnamon and sugar, and add your desired toppings.
