Hot Cakes Mexicanos
Hot cakes mexicanos are thick, fluffy Mexican-style pancakes served warm with butter and cajeta. Soft, comforting, and lightly sweet, they’re a classic breakfast made for slow mornings.
Ingredients
- The ingredient list is simple which is part of the charm.
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Eggs
- Milk
- Unsalted butter
- For serving optional but encouraged:
- Cajeta
- Butter
- Fresh fruit
- Maple syrup or honey
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs and milk until combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; small lumps are fine.
- Stir in the melted butter until incorporated.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, then flip and cook until golden and cooked through.
- Serve warm with butter, cajeta, or desired toppings.
Notes
- Do not overmix the batter — this keeps the pancakes fluffy.
- Letting the batter rest for 5 minutes improves texture.
- Cook over medium-low heat to prevent burning.