Mexican Pancakes – Light and Delicious Breakfast Treats

Fluffy, perfect for stacking, and exploding with mouthwatering Mexican flavors – these Southwest-inspired pancakes will liven up any morning routine!

Growing up in a Mexican-American family, weekend mornings always meant the irresistible aromas of my mom’s homemade pancakes wafting through the house. She masterfully folded vibrant spices and textures into each batter batch.

Now I want to share the secret to making pancakes that will transport you right to a vibrant Mexican mercado. Lightly toasted with a hint of heat, every warm bite melts in your mouth.

Let’s explore the origins, ingredients, and step-by-step method for crafting the ultimate Mexican pancakes from scratch. I’ll share my own tips and tricks along the way. Soon your kitchen will smell just like my childhood home. ¡Buen provecho!

The History of Mexican Pancakes

To understand Mexican pancakes, we must first trace the history of their simpler ancestral form – the tortilla.

Origins of the Tortilla

Corn tortillas emerged as a staple carbohydrate of Mesoamerican cuisine dating back thousands of years with the Olmecs and Maya. Nixtamalized corn dough was flattened and cooked on clay griddles or comals.

The Aztecs established large-scale tortilla production, which continued under Spanish colonization. Wheat flour tortillas appeared later, but corn still reigns supreme in authentic Mexican cooking.

Rise of Mexican Pancakes

Mexico meets flapjacks with the puffy pancake or panqueque. Lighter than dense tortillas, panqueques incorporate whipped eggs, flour, and baking powder leavened batter.

Europeans likely brought oven-baked pancake recipes that intermingled with native corn tortilla traditions. Panqueques became popular breakfast and dessert items, developing their own flair.

Now let’s highlight my must-have ingredients for infusing that quintessential Mexican zing into fluffy hotcakes.

Mexican Pancake Ingredients

Authentic Mexican pancakes balance sweet and savory flavors. Here are the key ingredients:

Dry Mix

• Flour – All-purpose flour builds structure. For richer taste, I substitute fine cornmeal up to 1⁄4 cup per 1 cup flour.
• Baking powder – Chemical leavener creates air bubbles and lift. Avoid overmixing to retain fluff.
• Sugar – White granulated sugar balances the other assertive flavors.
• Salt – A pinch of salt boosts overall flavor intensity.

Wet Mix

• Milk – Whole milk lends creaminess, fat and lift. Buttermilk also works nicely.
• Eggs – I use two eggs per cup of flour for light, tender texture.
• Oil – Vegetable oil, melted butter, or bacon drippings prevent sticking.

Flavorings

• Cinnamon – True Mexican cinnamon lends warmth without being overpowering.
• Vanilla – Almond extract also deliciously fills this role. I scrape the seeds from a whole bean for richest flavor.
• Jalapeños – Mild pickled jalapeño slices add backbeat chili brightness.
• Cheese – Crumbled queso fresco provides salty, melty bites. Feta also pairs well.

That covers the classic Mexican pancake formula. Now let’s mix up a batch!

Mexican Pancakes – Light and Delicious Breakfast Treats

Recipe by radiantnourishCourse: CookbookCuisine: MexicanDifficulty: Medium

Servings

3

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

210

kcal

Best SeasonWhole Year

Cooking MethodStove and Pan

Total time

25

minutes

Follow these steps to cook up the perfect pan-sized paquetes de panqueque.
¡Vamonos!

Ingredients

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tbsp sugar

• 1⁄2 tsp salt

• 2 eggs

• 1 3⁄4 cups milk

• 2 tbsp oil or melted butter, plus more for cooking

• 1 tsp Mexican cinnamon

• 1 tsp vanilla

• 1⁄4 cup pickled jalapeño slices, chopped

• 1⁄2 cup crumbled Mexican queso fresco

Instructions

• In a medium bowl, whisk together the flour, baking powder, sugar and salt until well blended. Set aside.
• In another bowl, beat the eggs until blended. Then add the milk, 2 tbsp oil or butter, cinnamon and vanilla. Whisk thoroughly to emulsify.
• Add the wet ingredients to the dry mixture. Gently fold just until combined with some small lumps remaining. Avoid overmixing.
• Fold in the chopped jalapeños. Let the batter rest 5 minutes before cooking.
• When bubbles appear at the edges after 2-3 minutes, flip and cook another 1-2 minutes until golden.
• Stack the pancakes high on a plate and crumble queso fresco over the top along with any other toppings you desire!

Notes

• While I love the traditional flavors, customize your Mexican pancakes with these delicious additions:

Tips for Fluffy Mexican Pancake Perfection

Through extensive trial over many weekend mornings, I’ve honed my techniques for the fluffiest Mexican hotcakes:

• Separate the egg whites and beat until stiff, then gently fold into the batter for extra loft.
• Rest thicker batter for 5+ minutes to allow the baking powder to react and create air bubbles.
• Cook over medium-low heat to prevent browning too quickly before the interior cooks through.
• Resist the urge to press down and flatten pancakes as they cook. Allow them to cook undisturbed and puff.
• Use a thin spatula to gently lift the edges as the pancake firms, until ready to flip.
• Brush extra butter or oil on the cooking surface between batches to maintain a nonstick barrier.
• Keep pancakes warm in a 200°F oven on a rack until ready to serve. They stay fluffiest this way!

Once you nail the basics, get creative with fun add-ins and toppings!

Ingredients to Mix Up Your Mexican Pancakes

While I love the traditional flavors, customize your Mexican pancakes with these delicious additions:

Fruits and Berries

• Fresh mango or pineapple chunks
• Banana or plantain slices
• Coconut flakes or shredded coconut
• Mixed berry compote

Nuts and Seeds

• Chopped pecans, peanuts or walnuts
• Toasted pepitas
• Ground flax or chia seeds

Fillings

• Dulce de leche swirled into batter
• Jam or Nutella pockets
• Sprinkles or coconut flakes between stacked pancakes

Toppings

• Whipped cream and caramel sauce
• Sliced banana and cajeta drizzle
• Fresh raspberries and mint

Feel free to get as creative as you wish! Now let’s talk foolproof serving ideas…

How to Serve Mexican Pancakes for Brunch

Amp up your next brunch by flanking a tall stack of Mexican pancakes with classic sides:

• Chorizo or bacon – Savory spiced sausage or crispy bacon
• Eggs – Fried, scrambled or over-easy
• Refried beans – Warm, creamy pinto puree with queso
• Papas – Crispy breakfast potatoes or hash browns
• Chile con queso – Smooth spiced cheese dip
• Salsas – Tomatillo, pico de gallo, pineapple
• Aguas frescas – Hibiscus, tamarind, jamaica or melon
• Café de olla – Cinnamon-spiced coffee

The mix of warm tortilla-like pancakes and classic Mexican flavors makes for a comforting, celebratory morning meal. Now let’s recap the keys to success.

Mastering Mexican Pancakes – Key Takeaways

Here are the most important tips for Mexican pancake greatness:

• Use fine cornmeal and Mexican cinnamon for authentic taste
• Handle the batter gently to keep the pancakes light and fluffy
• Make sure to rest the batter before cooking for puff power
• Cook slowly over medium-low heat for an evenly cooked interior
• Resist pressing down on pancakes as they cook – allow free rising
• Keep cooked pancakes warm in the oven if not serving all at once
• Embrace savory add-ins like pickled jalapeños and crumbled queso
• Top with fresh tropical fruit, dulce de leche, cajeta and other treats

With this complete guide, you have all the know-how for whipping up unbelievably flavorful Mexican pancakes anytime the craving strikes. Make weekend mornings savory and sweet again!