Cinco de Mayo: Mexican Pancakes

Cinco de Mayo is this Sunday, so I thought I’d share these delicious looking Mexican pancakes I found at Love & Cupcakes. I’m planning on making them this weekend, and I hope they turn out as delicious as they look in the post’s pictures. 

Mexican Pancakes with Brown Butter & Cinnamon Maple Syrup
Makes about 12 pancakes


For the pancakes

3 cups all-purpose flour

4 tablespoons sugar

1 tablespoon cinnamon

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup whole milk

3 eggs

1/3 cup butter, melted

For the syrup

1/2 cup butter (1 stick)

1 cup good quality maple syrup

1 teaspoon cinnamon


Brown the butter in a medium sauce pan over medium heat, whisking frequently. Continue cooking it on medium-high heat until the butter boils and begins to brown. When the butter begins to brown, you will see specks of darker brown develop at the bottom of the pan. Stir these up and cook until the butter has a nice and even dark honey color. In a separate oven proof container, combine hot butter with maple syrup and cinnamon, stir vigorously to emulsify. Keep warm in a low temp oven (180-200 degrees).

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat.

Combine the wet and dry ingredients using a wooden spoon to blend. Stir until it’s just blended together, but don’t over do it. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake.  Brown on both sides. Place pancakes on an oven safe plate in the oven as you go to keep them warm. Serve  with warmed brown butter & cinnamon maple syrup

Photos and recipe by Love & Cupcakes.


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