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. 

Drizzling maple syrup on top of a stack of pancakes.

Hotcakes vs Pancakes

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!

Five pancakes on a plate with flowers on the side.

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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.

The ingredients for this recipe on a stone backdrop.

How To Make Hotcakes

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

Sifting the flour, sugar and baking powder through a mesh colander.

Sift the flour thru a fine-meshed strainer over a large mixing bowl.

The sifted flour on a white bowl.

Set aside. This is a key step to make fluffy hotcakes.

A bowl with the melted butter and vanilla.

In a separate bowl,  whisk together the eggs, melted butter, milk and vanilla extract.

Whisking the eggs, butter and vanilla in a white bowl.

Tip: Make sure the eggs and milk are at room temperature to keep the butter from solidifying.

Whisking the flour with the wet ingredients.

Add the wet ingredients to the dry ingredients and whisk until everything is incorporated. About 1 minute.

Whisking pancake batter in a white bowl.

Do not overbeat (small lumps are fine).

Cooking a pancake on a griddle.

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.

Cooking a pancake on a griddle.

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.

A stack of hotcakes topped with sliced bananas and blueberries.

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!
A stack of hotcakes topped with sliced bananas and blueberries.

Print Recipe:

Drizzling maple syrup on top of a stack of pancakes.

Hotcakes Recipe

Servings 12 hotcakes
Ana Frias
4.78 from 9 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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. 
12 hotcakes

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.

Muy Delish Notes:

  1. Make sure the eggs and milk are at room temperature to keep the butter from solidifying.
  2. For fluffy pancakes, make sure not to over beat the batter. It’s okay to have a little lumps left on the batter.

Add Your Own Private Notes

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Nutrition

Serving: 1pancake | Calories: 139kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 252mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 157IU | Calcium: 73mg | Iron: 1mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




6 Comments

  1. 3 stars
    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?

    1. 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!

  2. 5 stars
    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.