Tres Leches Pancakes

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.

Calories

117

Carbohydrates

24g

Protein

22g

Potassium

430mg

Fiber

8g

Sugar

4g

Ingredients

Sauce:

2/3 cup sweetened condensed milk
1/2 cup evaporated milk
1/3 cup half and half

Pancakes:

1 (15.25 oz) box French vanilla cake mix (such as Betty Crocker™ Super Moist French Vanilla Cake Mix)
1 1/4 cups almond milk
3 large eggs, lightly beaten
4 tablespoons vegetable oil, divided
1/2 cup whipped cream, or as needed (optional)
1/4 teaspoon ground cinnamon, or as needed (optional)

Direction

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.
Add cake mix, almond milk, eggs, and 3 tablespoons vegetable oil to a large bowl, and beat vigorously by hand for 2 minutes.
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.
Serve pancakes warm with a drizzle of the tres leches sauce, a dollop of whipped cream, and sprinkle of cinnamon.