Tres Leches pancakes
These Tres Leches pancakes combine the rich, indulgent flavors of the classic Mexican dessert with the light, fluffy texture of pancakes. Soaked in a creamy three-milk syrup and topped with whipped cream and dulce de leche, they make for the perfect weekend brunch or special occasion treat.
Ingredients
- For the Pancakes:
- 240 g plain flour
- 60 g granulated sugar
- 3 teaspoons baking powder
- 2 eggs or flax egg for vegan option
- 1 tablespoon vanilla extract
- 100 ml milk or almond milk for dairy-free
- 40 ml vegetable oil
- 300 g plain yogurt
- 50 g condensed milk
- For the Tres Leches Milk Mixture:
- 80 ml evaporated milk
- 50 ml whole milk or almond milk for dairy-free
- ⅔ cup sweetened condensed milk
- 1 cup heavy whipping cream or 1/3 cup half-and-half
- For the Toppings:
- ½ cup whipped cream
- ¼ teaspoon cinnamon
- 4 tablespoons dulce de leche or Nutella for a twist
- Fresh berries optional
Instructions
- Step 1: Prepare the Pancake Batter
- In a large bowl, whisk together the dry ingredients: flour, sugar, and baking powder.
- In a separate bowl, mix the wet ingredients: eggs (or flax egg), vanilla extract, milk, vegetable oil, and yogurt.
- Combine the wet and dry ingredients and stir until smooth, leaving a few lumps. The batter should be thick.
- Step 2: Cook the Pancakes
- Heat a non-stick pan or griddle to 300°F (150°C).
- Pour about ¼ cup of batter onto the heated surface for each pancake.
- Cook until bubbles form on the surface and the edges start to look set, then flip.
- Cook the other side until golden brown. Repeat with the remaining batter.
- Step 3: Make the Tres Leches Sauce
- In a saucepan, combine evaporated milk, whole milk, sweetened condensed milk, and heavy whipping cream.
- Heat over medium heat, stirring occasionally, until warm.
- Remove from heat and let cool slightly.
- Step 4: Soak the Pancakes
- Place the pancakes on a serving plate and drizzle the Tres Leches milk mixture generously over them, allowing them to soak in the creamy syrup.
- Step 5: Add Toppings and Serve
- Top the pancakes with whipped cream, a sprinkle of cinnamon, and a drizzle of dulce de leche.
Notes
Storage & Reheating Tips
- Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat pancakes in the microwave or on a griddle for a few minutes until warm.
- Freezing: Pancakes can be frozen for up to 2 months. Store in layers separated by parchment paper, then reheat in the microwave or on a griddle.