Description

Indulge in these Decadent Tres Leches Pancakes that bring a luscious twist to your breakfast or brunch. Fluffy pancakes infused with a creamy tres leches syrup made from sweetened condensed milk, evaporated milk, and heavy cream, topped with cinnamon, dulce de leche drizzle, and whipped cream for a truly mouthwatering experience that will wow your mornings.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp granulated sugar (optional)

Wet Ingredients

1 cup milk or alternative milk
2 large eggs (substitute with a flax egg for vegan option)
2 tbsp oil or butter (in batter)
2 tbsp oil or butter (for cooking)

Tres Leches Syrup

1 can sweetened condensed milk (approximately 14 oz)
1 can evaporated milk (approximately 12 oz)
1 cup heavy whipping cream

Toppings

Dulce de leche or caramel drizzle, to taste
Cinnamon, to taste
Whipped cream, to taste

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Instructions

Preparation: Start by preparing all your ingredients and equipment to ensure a smooth cooking process.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and optional granulated sugar until well combined and aerated.
Mix Wet Ingredients: In a separate bowl, beat the milk, eggs, and oil or melted butter until the mixture is smooth and homogenous.
Combine Mixtures: Carefully fold the dry ingredients into the wet mixture using a gentle stirring motion to ensure the batter stays light and fluffy without over-mixing.
Heat Pan: Preheat a skillet or frying pan over medium-high heat and lightly grease it with the oil or butter intended for cooking to prevent sticking.
Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot pan. Cook until small bubbles start to appear on the surface and the edges look set, then flip and continue cooking until the other side is golden brown and cooked through.
Prepare Tres Leches Syrup: While pancakes cook, combine the sweetened condensed milk, evaporated milk, and heavy whipping cream in a saucepan. Bring the mixture to a gentle boil over medium heat.
Thicken Syrup: Let the syrup boil gently for 2 to 3 minutes, stirring continuously to prevent scorching and to encourage slight thickening.
Cool Syrup: Remove the saucepan from heat and transfer the syrup to a heat-safe bowl to cool slightly before serving.
Serve: Arrange the cooked pancakes on plates, generously drizzle the cooled tres leches syrup over them, and top with cinnamon, dulce de leche or caramel drizzle, and whipped cream to your liking. Enjoy immediately for the best taste and texture.

Notes

For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
Do not over-mix the batter to keep pancakes light and fluffy.
Adjust sugar in batter to your sweetness preference or omit for a less sweet pancake base.
The tres leches syrup can be prepared in advance and refrigerated for up to 3 days.
Ensure the pan is appropriately heated for even cooking and to prevent burning.
Serving these pancakes warm with freshly whipped cream enhances the flavors.