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.
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!
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
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
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!
MORE delicious…
Mexican Breakfasts Recipes
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.
Muy Delish 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.
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
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.
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.