Grandma’s Sweet Mexican Pancakes bring warm, simple flavors to your breakfast table. These soft pancakes mix flour, milk, egg, and a touch of butter for a light, sweet bite that everyone loves. If you enjoy easy pancake recipes, try our take and compare with other ideas like apple yogurt pancakes for a fruity twist. This recipe is quick, gentle, and made for sharing.
Why make this recipe
- Quick & easy: ready in about 15–20 minutes.
- Simple ingredients: pantry staples you likely already have.
- Comfort food: warm, soft, and sweet like grandma used to make.
- Great for guests: mild flavor pleases both kids and adults.
- Versatile: serve with syrup, fruit, or cinnamon sugar.
This version stands out because it keeps the batter light and simple. No fuss steps mean you get consistent, fluffy pancakes each time. They taste homey and welcome, perfect for a slow weekend or a busy weekday when you want a fast, cozy meal.
Ingredients
For the pancake batter:
- 1 cup all-purpose flour — spooned and leveled.
- 2 tablespoons granulated sugar — adds gentle sweetness.
- 1 tablespoon baking powder — for lift and fluff.
- 1/2 teaspoon salt — balances the sweetness.
- 1 cup milk — use whole or 2% for best texture.
- 1 large egg — room temperature helps mix smoothly.
- 2 tablespoons melted butter — unsalted is fine.
For serving:
- Syrup, fresh fruit, or cinnamon sugar — choose your favorite.
If you like a fruity topping, try the apple yogurt pancakes idea for inspiration.
How to make Grandma’s Sweet Mexican Pancakes
- Gather and measure all ingredients. Preheat a skillet over medium heat so it’s ready when the batter is mixed.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mixing dry ingredients first ensures even rise.
- In a separate bowl, beat the milk and egg until smooth. Stir in the melted butter. Warm milk and beaten egg make a silky batter.
- Pour the wet mix into the dry mix. Stir gently until just combined. A few small lumps are okay — overmixing makes pancakes tough.
- Lightly oil or butter the hot skillet. Use about 1/4 cup batter per pancake. Pour batter onto the skillet and leave space between pancakes.
- Cook on medium heat until small bubbles form on the surface and the edges set, about 2–3 minutes. Bubbles show the pancake is ready to flip.
- Flip and cook the other side until golden brown, about 1–2 minutes more. Both sides should be light gold, not dark.
- Keep pancakes warm in a low oven (around 200°F / 90°C) if making a batch. Serve right away with syrup, fruit, or a sprinkle of cinnamon sugar.
Serving and Storage Tips
- Serve warm with maple syrup, sliced bananas, berries, or a dusting of cinnamon sugar.
- For a Mexican touch, add a little cinnamon to the batter or top with powdered sugar and a squeeze of lime.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a toaster oven or in a skillet over low heat to keep edges crisp. Microwave for 20–30 seconds if short on time.
Helpful Notes
- Don’t overmix the batter. Stir until just combined for fluffy pancakes.
- If batter seems too thick, add a tablespoon of milk at a time until it pours easily.
- Use a nonstick skillet or a well-seasoned cast iron pan for best browning.
- To keep pancakes warm while cooking a large batch, place them on a baking sheet in a 200°F oven.
- Add a pinch of cinnamon or a teaspoon of vanilla for extra flavor.
Conclusion
Grandma’s Sweet Mexican Pancakes are a simple, reliable recipe that gives you soft, warm pancakes with little fuss. They use common ingredients and blend quickly for a comforting breakfast any day of the week. If you tried this recipe and enjoyed it, please leave a comment and a star rating — it helps others find this easy, tasty dish. Share the recipe on social media so friends and family can try it too. For a different, extra-moist pancake idea, check out Tres Leches Pancakes (so fluffy!) | J Cooking Odyssey.
FAQs
Can I use a different milk?
Yes. You can use almond, oat, or soy milk in the same amount. The texture may change slightly, but the pancakes will still cook well.
How do I make these gluten-free?
Replace the all-purpose flour with a 1-to-1 gluten-free baking blend. Make sure the blend contains xanthan gum or add 1/4 teaspoon if not included.
Can I freeze these pancakes?
Yes. Let pancakes cool fully, then stack with parchment paper between each and freeze in a sealed bag for up to 2 months. Reheat from frozen in a toaster or oven.
What if my pancakes are flat and not fluffy?
Check that your baking powder is fresh. Also, do not overmix the batter. Mix until just combined and cook on medium heat so they rise before browning.
Print
Grandma’s Sweet Mexican Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm, soft, and sweet pancakes made with simple ingredients that everyone loves. Perfect for breakfast any day!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons melted unsalted butter
- Syrup, fresh fruit, or cinnamon sugar (for serving)
Instructions
- Gather and measure all ingredients. Preheat a skillet over medium heat.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the milk and egg until smooth. Stir in melted butter.
- Pour the wet mix into the dry mix and stir gently until just combined.
- Lightly oil or butter the hot skillet. Use about 1/4 cup batter per pancake.
- Cook on medium heat until bubbles form and edges set, about 2-3 minutes.
- Flip and cook until golden brown, about 1-2 minutes more.
- Keep pancakes warm in a low oven if making a batch and serve immediately.
Notes
Don’t overmix the batter. Keep pancakes warm in the oven while cooking a large batch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg