These Mexican Tres Leches Pancakes are the ultimate breakfast treat! Delicious pancakes are doused in a sweet cream made with 3 different kinds of milk – just like the Mexican pancakes served at IHOP and Denny’s.
- What are Tres Leches Pancakes?
- Why this recipe works
- Ingredients
- Delicious recipe variations
- Vegan Mexican Pancakes
- Method + important tips Tres Leches Syrup Recipe
- Serving suggestion
- FAQS
- Other great recipes for breakfast
This is the best tres leches pancake recipe – it’s creamy, it’s gooey and it’s PACKED with flavour! The best part is that it takes less than 30 minutes!
The milk cream is super addictive and so indulgent that you will come back to this recipe again and again!
Serve your homemade pancakes restaurant style with dulce de leche and vanilla sauce. IHOP is one such restaurant that serves Mexican Tres Leche Pancakes
What are Tres Leches Pancakes?
Tres Leches means three milks in Spanish. Three different milk products are used to create a sweet cream syrup that is poured on top of the Mexican pancakes.
This is much like the Mexican Tres Leches Cake – a white sponge cake which is soaked in the same tres leches mixture. There is also some similarity with Fresas con Crema , an easy recipe of Mexican Strawberries and Cream, which also needs a sweetened cream made with 4 different milks!
These pancakes would go down a treat for special occasions and the best part is the recipe uses simple ingredients!
This delicious pancake recipe yields fluffy pancakes just like traditional recipes but without needing any egg
To make things even simpler, you could always buy a pancake mix from the supermarket and make your milk syrup at home.
Why this recipe works
The recipe comes together in less than 30 minutes
Eggless Tres Leches Pancakes recipe – no need to worry about separating your egg whites from egg yolks here!
Get the whole family involved – older kids will love helping out
Serve for breakfast, brunch or as a dessert!
You can easily half or double the recipe
Ingredients
For the eggless pancake batter:
All purpose flour – White plain flour works best. For gluten-free pancakes, use a gluten-free flour. My favourite is buckwheat but you can use a gluten-free flour mix from the supermarket.
Baking powder – I have used baking powder as a raising agent to make the pancakes light and fluffy. Baking powder creates air as it is exposed to heat allowing the pancake to rise
If you only have baking soda around, you can use that but use half than the recipe amount as baking soda is much more potent.
Whole milk – I have used full fat milk but you can use semi-skimmed too
Vegetable oil – you need to use an oil which is flavourless. Sunflower oil works well too.
Unsalted butter – melted
Water – water is necessary to keep the pancake batter light and airy. Using milk alone will cause the batter to become chewy and heavy.
I have left out sugar as the cream will be sweet enough but you can add two tablespoons of sugar if you wish to. Use either white or brown sugar or even pure maple syrup.
For the tres leches milk mixture:
You need 3 different types of milk which are all easily available in supermarkets
Heavy cream – for UK readers, use double cream or whipping cream
Sweetened condensed milk – found in a can form in the baking aisle. I recommend using the normal version compared with the “light” condensed milk. It is important to use the amount of condensed milk that is in the recipe because it is the only sweet ingredient!
Use leftover condensed milk in this eggless cheesecake recipe.
Evaporated milk – also found in the baking section next to the condensed milk
The IHOP version is prepared with a vanilla sauce, I recommend adding a few small drops of vanilla extract , vanilla essence or a little vanilla bean paste.
Delicious recipe variations
Dulce de leche sauce – I find it easier to buy this in the supermarket. You may want to warm the sauce slighter first so that it reaches a drizzle consistency.
IHOP is served with both vanilla sauce, dulce de leche and a spoon of whipped cream. Use leftover dulce de leche sauce to make 2 ingredients Caramel Mousse or Dulce de Leche Mousse dessert.
Vanilla sauce – add a few drops of vanilla extract to the tres leches sauce.
Whipped cream – use either squirty cream or whip your own double/heavy cream to stiff peaks. Fold in a small amount of powdered sugar if you wish to,
Caramel sauce – Drizzle over some caramel sauce
Add a pinch of cinnamon powder to the pancake batter
Add a tablespoon or two of cocoa powder to the batter to make chocolate pancakes. You could also top the pancakes with chocolate sauce or chocolate flakes.
To make Mexican Cornmeal Tres Leches Pancake, use half cornmeal and half all purpose flour.
Vegan Mexican Pancakes
You will need to use a vegan pancake recipe and dairy free alternatives for the milk cream.
You can use the same recipe as above but instead of regular milk, use a plant based milk such as coconut milk, oat, almond or soya milk. For the butter, use a vegan butter alternative.
Another option is to buy a vegan pancake mix from the store.
For the milk cream, use vegan sweet condensed milk and a vegan heavy cream alternative. These plant based options are available in supermarkets.
Method + important tips
First prepare the tres leches syrup so it has time to cool.
Tres Leches Syrup Recipe
Add all ingredients for the milk syrup into a heavy bottomed pan and gently heat on medium-low heat. Keep stirring to prevent sticking.
Simmer for 2-3 minutes until the mixture thickens then remove from the heat.
Allow to cool whilst you make the pancakes
Tres Leches Pancakes Recipe
In a medium bowl, mix together the dry ingredients.
In a separate bowl, mix the wet ingredients – the milk, oil and vanilla extract. Whisk together a little bit.
Pour the wet mix into the dry ingredients and whisk until just combined. Add a little water bit by bit to create a pancake batter consistency.
You do not need to over mix as slight lumps in the batter produce fluffier pancakes.
Overmixing also develops gluten making the pancakes rubbery and chewy.
Stir the melted butter into the batter.
As the batter rests for around 10 minutes, you can prepare your skillet.
Spray with a nonstick cooking spray and heat on medium heat.
When the pan is hot, pour a ladle of batter into the skillet.
Reduce the heat down to medium-low to ensure the batter cooks all the way through and prevents a burnt pancake.
For American style pancakes, keep the pancakes small, for English style thinner pancakes that are larger, add a little more batter and spread it out thinly. English pancakes are more like crepes. They do not become fluffy but remain flat.
As bubbles appear on the edge of the pancake, pop and leave small holes, carefully flip over with a spatula and cook until golden brown. Do not flip just as bubbles appear – this is too soon. Also, the pancakes should be golden underneath.
If your batter becomes thin and you see large bubbles appearing as the pancakes cook, add a little more flour to the batter. Too thin batter will prevent the pancakes from rising and becoming fluffy.
To prevent pancakes from becoming soggy, do not stack them on top of each other.
Repeat with remaining batter.
It may help to clean the pan with kitchen paper dipped in a little oil and water mixture between each pancake.
To keep them warm as you cook a whole batch, keep them in a single layer in a warm oven at Gas Mark 1-2 or around 50C/120F.
If you’re going for the pancake mix option, follow the instructions on the box.
Serving suggestion
Serve the pancakes warm.
Arrange a stack of 1 or 2 pancakes on a serving plate
Drizzle over the milk mixture and optionally spoon some dulche de leche
Top with fresh berries like strawberry halves, blueberries, raspberries if you wish
Add some whipped cream for double creaminess
For extra crunch, you could add some chopped nuts or even lightly crushed biscuits (cookies) such as biscoff or oreo.
In a small bowl, keep some extra syrup so everyone can help themselves to more!
I love them with this copycat Starbucks Pistachio Latte that is made with pistachio cream.
Leftovers can be kept in the fridge for 5 days. Keep stored in an airtight container to prevent strong smells mixing in. As the syrup is prepared with dairy products, do not leave out at room temperature for more than 2 hours. If it is very hot, keep refrigerated at all times.
I do not recommend preparing the batter in advance as the baking powder will loose its potency. Prepare just prior to using in the recipe. An option is to make the batter but leave out the baking powder until the last minute. I haven’t tried this myself but it may work for you.
Ensure pancakes are at room temperature. Store in an airtight container and place in the fridge for 3-4 days. Reheat on the stove or in the microwave. To freeze, place in a freezer safe bag or container and freeze in a stack with a small piece of parchment paper between each pancake to prevent sticking. Keeps for 3 months. Defrost in the microwave.
No. The original pancake recipe requires large eggs but this eggless version yields the same fluffy texture.
Other great recipes for breakfast
Buckwheat banana pancakes – these pancakes are naturally sweet, moist and fluffy and ideal for a healthy breakfast.
Mango and Coconut Pancakes
Orange Cranberry Scones (Starbucks copycat)
Pumpkin Semolina Waffles
Cardamom Chai
Kefir Mango Lassi
Air Fryer French Toast Sticks – delicious eggless recipe
Use leftover milk syrup on these Vegan Waffles that are prepared with just 3 ingredients
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Mexican Tres Leches Pancakes
Equipment
- 1 Mixing bowl
- 1 Saucepan
- 1 Skillet
- 1 Whisk
- 1 Ladle
- 1 Spatula
Ingredients
Tres Leches Syrup
- ¼ cup condensed milk
- ¼ cup evaporated milk
- ⅛ cup double cream heavy cream
- ½ teaspoon vanilla extract
Eggless Pancakes
- 1 cup plain flour all purpose flour
- 2 teaspoon baking powder
- 1 cup whole milk
- 1 tablespoon oil vegetable or sunflower oil
- 1 tablespoon water
- 2 tablespoon butter
- 1 teaspoon vanilla extract optional
- 1 tablespoon dulce de leche to serve
Instructions
Prepare the Tres Leches sauce
- To a saucepan, add the condensed milk, evaporated milk and double cream 1/4 cup condensed milk, 1/4 cup evaporated milk, 1/8 cup double cream
- Heat gently for 2-3 minutes and leave to cool
- Once cooled, add the vanilla extract 1/2 teaspoon vanilla extract
Prepare the eggless pancake batter
- To a bowl, add the flour and baking powder 1 cup plain flour, 2 teaspoon baking powder
- Pour in the milk, oil, water and vanilla extract 1 cup whole milk, 1 tablespoon oil, 1 tablespoon water, 1 teaspoon vanilla extract
- Whisk until the ingredients are combined but keep the batter slightly lumpy
- Set aside to rest for a few minutes
- Add in melted butter and whisk again, keeping some lumps intact 2 tablespoon butter
Make the pancakes
- Heat a skillet or frying pan on medium heat and add a dash of oil
- When the pan is hot, add a ladle of batter
- Cook until you see bubbles and small holes appear on the sides
- Flip over the pancake and cook until both sides are golden brown
- Repeat for the remaining batter
- To serve, pour over the tres leches milk, spoon some dulce de leche and optionally top with whipped cream 1 tablespoon dulce de leche
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mexican Tres Leches Pancakes
Equipment
- 1 Mixing bowl
- 1 Saucepan
- 1 Skillet
- 1 Whisk
- 1 Ladle
- 1 Spatula
Ingredients
Tres Leches Syrup
- ¼ cup condensed milk
- ¼ cup evaporated milk
- ⅛ cup double cream heavy cream
- ½ teaspoon vanilla extract
Eggless Pancakes
- 1 cup plain flour all purpose flour
- 2 teaspoon baking powder
- 1 cup whole milk
- 1 tablespoon oil vegetable or sunflower oil
- 1 tablespoon water
- 2 tablespoon butter
- 1 teaspoon vanilla extract optional
- 1 tablespoon dulce de leche to serve
Instructions
Prepare the Tres Leches sauce
- To a saucepan, add the condensed milk, evaporated milk and double cream 1/4 cup condensed milk, 1/4 cup evaporated milk, 1/8 cup double cream
- Heat gently for 2-3 minutes and leave to cool
- Once cooled, add the vanilla extract 1/2 teaspoon vanilla extract
Prepare the eggless pancake batter
- To a bowl, add the flour and baking powder 1 cup plain flour, 2 teaspoon baking powder
- Pour in the milk, oil, water and vanilla extract 1 cup whole milk, 1 tablespoon oil, 1 tablespoon water, 1 teaspoon vanilla extract
- Whisk until the ingredients are combined but keep the batter slightly lumpy
- Set aside to rest for a few minutes
- Add in melted butter and whisk again, keeping some lumps intact 2 tablespoon butter
Make the pancakes
- Heat a skillet or frying pan on medium heat and add a dash of oil
- When the pan is hot, add a ladle of batter
- Cook until you see bubbles and small holes appear on the sides
- Flip over the pancake and cook until both sides are golden brown
- Repeat for the remaining batter
- To serve, pour over the tres leches milk, spoon some dulce de leche and optionally top with whipped cream 1 tablespoon dulce de leche
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My version of Mughlai Shahi Paneer is made restaurant-style with soft cubes of paneer simmered in a rich and creamy tomato gravy. It’s perfect for special occasions thanks to the aromatic spices, nuts, saffron and lashings of cream.
Note – This recipe was first published on the 20th of April 2012. I have since updated the post with new content and pictures.
Special occasions call creamy curries and this shahi paneer fits the bill perfectly. It’s made with mild spices and the sauce is slightly sweet rather than spicy. The dish is gluten-free and vegetarian friendly, meaning it can be served to a wide range of guests at dinner parties.
I’ve made it on Diwali as part of a Diwali dinner menu and it was such a crowd-pleaser!
Research tells me that the classic recipe for shahi paneer in Moghul times was prepared without any tomatoes and so had a white gravy. Often, mawa (milk solids) was sometimes added. Restaurant-style versions these days are prepared with a yellow-orange gravy using a tomato sauce base. It’s this version that I generally prepare – I find the tomato cuts through the intense creaminess.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Paneer – my preference is using store-bought paneer as it has a firm texture but homemade paneer definitely works too.
Fresh cream – I use fresh double cream (double cream in the US) but you can use whichever fat percentage cream you have available.
Onion, garlic, ginger, green chili – use fresh for the best flavour.
Tomato puree – my preferred option is to use crushed tinned tomatoes or passata as they have a deep red colour. Fresh tomatoes work too, but they don’t make as thick of a gravy.
Indian spices: turmeric powder, kasoori methi (kasuri methi)
Whole spices for the masala: bay leaf, cinnamon stick, green cardamom (sub. with cardamom powder), black cardamom, cumin seeds, melon seeds, black pepper powder, mace, anise, nutmeg, dried red chillies
Raisins – optional but lends sweetness. Do not use very dark raisins as they will effect the colour of the gravy.
Saffron strands – steeped in a few spoons of warm milk to bring out the colour.
Kewra Water aka pandan extract – (optional). This is Indian floral water and a favourite in Mughal cooking. It has a floral perfume and adds wonderful flavour. Only a small amount is needed.
Oil – I have used olive oil but you can use any neutral cooking oil.
Garnish
Fresh coriander leaves
I have also used pistachio slivers, saffron strands and dried rose petals for photographic purposes.
Serving Suggestion
Shahi Paneer is usually eaten with naan and jeera rice .
I serve it with my restaurant style garlic naan or sometimes peshwari naan .
For a complete North-Indian thali, go for daal makhani , bombay potatoes , coconut milk pulao , naan and gulab jamun
Storage
Allow to cool to room temperature before storing in an airtight container.
Keep in the fridge for up to 2-3 days. Reheat on the stove or in the microwave with a splash of water or milk if the gravy has thickened.
You can also freeze the curry for 1 month. Thaw at room temperature or in the fridge overnight. The texture of the paneer may become more crumbly upon thawing.
Other Paneer Recipes
- Amritsari Paneer Bhurji
- Paneer Makhani
- Paneer Kali Mirch
- Palak Paneer
- Paneer Tikka Masala
- Niramish Paneer
- Panch Phoran Paneer
- Paneer Tikka Biryani
- Matar Paneer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Shahi Paneer
Equipment
- 1 pan
- 1 Food processor
Ingredients
- 500 grams paneer cubed
- 1 large onion
- 200 grams tomato puree
- 50 grams cashew nuts
- 10 grams raisins
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chillies optional
- 100 ml cream
- ½ tsp turmeric powder
- 7-8 saffron threads
- 30 ml milk
- salt
- 5 tablespoon oil
- pinch kasoori methi dry fenugreek leaves
- 1 tablespoon kewra water
Masala Blend
- 1 bayleaf dried
- 1 teaspoon cardamom seeds
- 3 cloves
- 1 inch cinnamon
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- ½ teaspoon mace javantri
- 1 small star Anise
- ½ teaspoon nutmeg powder
- 2 red chillies dried
- 6 black pepper corns
- 1 tablespoon melon seeds
Garnish
- 3 tablsepoon coriander chopped
- 2 tablespoon cream
Instructions
- Roast all the masala blend ingredients on a low heat. Let it cool then grind into a very fine powder. 1 bayleaf, 1 teaspoon cardamom seeds, 3 cloves, 1 inch cinnamon, 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/2 teaspoon mace, 1 small star Anise, 1/2 teaspoon nutmeg powder, 2 red chillies, 6 black pepper corns, 1 tablespoon melon seeds
- Place paneer cubes in salted boiling water for 10-15 minutes. 500 grams paneer
- Soak cashew nuts and raisins in warm water for 10-15 minutes. 50 grams cashew nuts
- Soak saffron strands in warm milk. 7-8 saffron threads, 30 ml milk
- Boil onion in small amount of water, let it cool and grind into a fine paste. (Boiling the onion is optional)
- Remove paneer from water and pat dry with kitchen paper towel.
- Grind cashew nuts and raisins into a fine paste adding little water. 10 grams raisins
- Heat oil in a heavy bottom pan and shallow fry paneer till light golden brown. Remove and leave it a side. 5 tablespoon oil
- In the same oil fry the onion paste till pink, add chilli, ginger-garlic paste and cook further 3-4 minutes. 1 large onion, 1 tablespoon ginger, 1 tablespoon garlic, 2 green chillies
- Now add turmeric powder with ground masala. Cook mixture on a low heat for 1-2 minutes. 1/2 tsp turmeric powder
- Add tomato puree and kasoori methi, cook further 2-3 minutes. 200 grams tomato puree, pinch kasoori methi, salt
- Add cashew nuts and raisin paste with salt. Add paneer with half cup of warm water.
- Let it cook till you can see oil on the surface.
- Add cream and saffron milk. Mix well and cook 2-3 minutes. 100 ml cream
- Turn of the heat, add kewra water. Garnish with cream and coriander leaves. 3 tablsepoon coriander, 2 tablespoon cream, 1 tablespoon kewra water
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
