This Hotcakes recipe is the ultimate pancake recipe you’ll ever need! They’re airy, delicious and so fabulous, yet so simple to throw together, they’re destined to become part of your weekend breakfast routine.
🗒️ In This Post
Hot Cakes
I grew up calling them hotcakes or panqueques. Pancakes are not just an American thing and are very popular throughout the world, including Mexico. There is a very popular Hotcakes mix in Mexico that inspired me to make these since I miss them so much!
In general, “hotcakes” and “pancakes” are two different terms used to refer to the same food. There may be some regional variations in the recipes and cooking methods for each, but in general, the terms can be used interchangeably.
These pancakes are fluffy, airy, slightly sweet and super delicious! They taste almost like a cupcake. After trying this recipe, you’ll not want to try any other!
♥️ xo, Ana
Ingredients
This recipe is easy to half or make the full portions and freeze whatever pancakes you have left. I included instructions in this post.
How To Make Hotcakes
**You’ll find the complete recipe and ingredient list in the card at the end.**
- Sift the flour thru a fine-meshed strainer over a large mixing bowl.
- Set aside. This is a key step to make fluffy hotcakes.
- In a separate bowl, whisk together the eggs, melted butter, milk and vanilla extract.
Tip: Make sure the eggs and milk are at room temperature to keep the butter from solidifying.
- Add the wet ingredients to the dry ingredients and whisk until everything is incorporated. About 1 minute.
Do not overbeat (small lumps are fine).
- Heat a large nonstick griddle or skillet, over low heat for about 5 minutes. Add a little butter to the skillet (about ½ tablespoon) and turn heat up to medium–low.
- Using a measuring ¼ cup, ladle batter into the skillet.
- Using a spatula, flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned.
Serve hotcakes immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.
How to Store & Reheat
- Fridge: Once the pancakes have cooled down, you can refrigerate them in an airtight container or ziploc bag for up to 4 days.
- Freeze: Cooled down completely then place a piece of parchment paper or wax paper between each pancake. Then stack in a freezer bag (This way the pancakes won’t stick together.) Freeze for up to 3 months.
To reheat:
- In Microwave: To keep the hotcakes fluffy, microwave a small stack for 45 seconds at the time until they reach your desired temperature. a short stack for about 60 seconds.
- In Toaster or Air Fryer: For crispy pancakes, use the toaster or air fryer for a minute or so. It results in crispy on the outside and fluffy on the inside. Delicious!
Ana’s Recipe Tips
- Storing
- Once the pancakes have cooled down, you can refrigerate them in an airtight container or ziploc bag for up to 4 days.
- Freeze: Cooled down completely then place a piece of parchment paper or wax paper between each pancake. Then stack in a freezer bag (This way the pancakes won’t stick together.) Freeze for up to 3 months.
- To reheat:
- In Microwave: To keep the hotcakes fluffy, microwave a small stack for 45 seconds at the time until they reach your desired temperature. a short stack for about 60 seconds.
- In Toaster or Air Fryer: For crispy pancakes, use the toaster or air fryer for a minute or so. It results in crispy on the outside and fluffy on the inside. Delicious!
Print Recipe:
Hotcakes Recipe
Ingredients
- 2 cups All purpose flour (250g)
- 4 Tablespoon white sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs - room temperature
- 4 Tablespoons unsalted butter - melted
- 1 cup (280 ml) milk - room temperature
- 1 teaspoon vanilla extract
- butter for cooking the hotcakes
Instructions
- Sift the flour thru a fine-meshed strainer over a large mixing bowl. Set aside.2 cups All purpose flour (250g), 4 Tablespoon white sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together the eggs, melted butter, milk and vanilla extract.2 large eggs, 4 Tablespoons unsalted butter, 1 cup (280 ml) milk, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and whisk until everything is incorporated. About 1 minute. Do not overbeat (small lumps are fine).
- Heat a large nonstick griddle or skillet, over low heat for about 5 minutes. Add a little butter to the skillet (about ½ tablespoon) and turn heat up to medium–low.
- Using a measuring ¼ cup, ladle batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface with pancakes.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned.
- Serve hotcakes immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.
Notes
- Make sure the eggs and milk are at room temperature to keep the butter from solidifying.
- For fluffy pancakes, make sure not to over beat the batter. It’s okay to have a little lumps left on the batter.
Your Private Notes
Nutrition
Mexican Breakfasts Recipes
The recipe easy to make and especially for beginners. The Mexican hotcakes came out so good!
Leave a comment…i did not enjoy mine it was so bad where can i get a batter?
Can I sub gf flour 1:1 in this recipe?
Hi Dianna, I don’t cook with gluten free flour so I have not worked with it in this recipe. But for what I know, the properties of gluten-free flour is very different from that of regular flour. Here is an excellent article about how to substitute with gluten free flour https://gfjules.com/converting-recipes-gluten-free-flour/
The recipe is missing the melted butter in the ingredients.
I followed all the steps, but at the end the mix was too dry and hot cakes didn’t even took round shape. Try to fix it adding some milk but didn’t work. What could have happened?
Hi Mauricio, so sorry they did not workout for you! I make this recipe often and I have never had this issue. Did you measure the flour correctly? It is strange that it was dry even after you added extra milk? That should not have happened as the batter is very workable with the recipe as is. I hope you give it a try again making sure the flour is measured correctly. Let me know how it goes then please!
These pancakes are amazing!!! Another winner for Ana at Muy Delish!!!
What a great recipe and what a good idea to freeze the leftovers! Thank you!
Those look so yummy! Brunch soon? 🙂
This is my go to hotcake recipe. It is so easy and foolproof. I sometime add blueberries and it is still perfect. It also makes a lot of pancakes, which are still good leftover.