These tres leches pancakes are a mouthwatering and easy way to combine your love for tres leches cake with light and fluffy pancakes. They're indulgent, but perfect for a special occasion, upscale breakfast, or brunch.
Ingredients
- sweetened condensed milk: 0.66667 cup
- evaporated milk: 0.5 cup
- half and half: 0.33333 cup
- (15.25 oz) box French vanilla cake mix (such as Betty Crocker™ Super Moist French Vanilla Cake Mix): 1 piece
- 1/4 cups almond milk: 1 piece
- eggs, lightly: 3 piece (beaten)
- vegetable oil: 4 Tbsp (divided)
- whipped cream: 0.5 cup (or as needed, optional)
- ground cinnamon: 0.25 tsp (or as needed, optional)
Metric Conversion
Stages of cooking
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Combine sweetened condensed milk, evaporated milk, and half and half in a small saucepan and set over medium heat. Bring to a boil, stirring constantly for 3 to 4 minutes. Remove from heat and let cool. This is a sauce, not a syrup, so consistency will be on the thinner side.
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Add cake mix, almond milk, eggs, and 3 tablespoons vegetable oil to a large bowl, and beat vigorously by hand for 2 minutes.
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Heat a large skillet or griddle over medium heat, and lightly coat with remaining vegetable oil. Add 1/4 cup of the batter for each pancake. Cook until edges begin to puff up, small bubbles appear, pop, and leave small holes, 2 to 3 minutes. Flip pancakes and cook until golden brown on the other side, about 2 minutes more.
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Serve pancakes warm with a drizzle of the tres leches sauce, a dollop of whipped cream, and sprinkle of cinnamon.
