Quick Description
These Tres Leches Pancakes are soft, fluffy, and soaked in a rich three-milk mixture, turning a simple breakfast into a dessert-style treat. Made eggless, they’re light, tender, and perfectly sweet without being heavy. Ideal for brunch, special mornings, or when you want something indulgent but easy.
Servings & Timing
- Serves: 4–6 pancakes
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Soaking Time: 10 minutes
- Total Time: ~30 minutes
Ingredients List
Eggless Pancake Batter
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- 1 cup whole milk (or semi-skimmed)
- 2 tbsp vegetable oil (or sunflower oil)
- 2 tbsp unsalted butter, melted
- ½ cup water
- Optional: 2 tbsp sugar or maple syrup (optional – pancakes are sweetened by milk soak)
Tres Leches Milk Mixture
- ½ cup heavy cream
(UK: double cream or whipping cream) - ½ cup sweetened condensed milk
- ½ cup evaporated milk
Instructions
1. Make the Pancake Batter
- In a bowl, whisk flour and baking powder.
- Add milk, oil, melted butter, and water.
- Whisk until smooth and lump-free.
- Batter should be slightly thick but pourable.
2. Cook the Pancakes
- Heat a non-stick pan over medium heat and lightly grease.
- Pour batter to form pancakes.
- Cook 2–3 minutes per side until golden and fluffy.
- Stack pancakes on a plate.
3. Prepare Tres Leches Mix
- In a bowl, whisk heavy cream, condensed milk, and evaporated milk until smooth.
4. Soak the Pancakes
- Place pancakes in a shallow dish.
- Slowly spoon the tres leches mixture over them.
- Let soak 8–10 minutes, flipping once if needed.
5. Serve
- Serve warm or chilled.
- Spoon extra milk mixture over the top.
Nutrition (per pancake – approximate)
- Calories: 290
- Protein: 7g
- Carbs: 36g
- Fat: 13g
Benefits
- Eggless Recipe: Perfect for egg-free diets
- Ultra Soft & Fluffy: Light texture with rich flavor
- Dessert-Style Breakfast: Pancakes meet tres leches cake
- Beginner Friendly: Simple, no special equipment
Additional Notes
- Don’t oversoak or pancakes may break
- Serve immediately for best texture
- Adjust sweetness only if needed (condensed milk does most of the work)
Dietary Info
- Vegetarian: Yes
- Egg-Free: Yes
- Gluten-Free Option: Use GF flour
- Not Dairy-Free: Contains milk & cream
Brief Introduction
If you love tres leches cake, these pancakes are a dream come true. Soft, milk-soaked, and indulgent, they feel special without being complicated—and they never fail to impress.
Step-by-Step Cooking Guide
- Mix eggless batter
- Cook fluffy pancakes
- Whisk three milks
- Soak pancakes gently
- Serve with extra milk
Ingredient Details & Substitutions
- Flour: Buckwheat or gluten-free blend works well
- Milk: Can use plant milk for batter (not soak)
- Oil: Any neutral oil works
Recipe Variations & Serving Suggestions
- Top with whipped cream and berries
- Add cinnamon or vanilla to batter
- Drizzle caramel or dulce de leche
Storage & Make-Ahead
- Refrigerate: Up to 2 days
- Not freezer-friendly (milk soak texture changes)
- Best enjoyed fresh or next day chilled
FAQs
Can I use baking soda instead of baking powder?
Yes—use ¾ tsp baking soda instead of baking powder.
Why add water to batter?
It keeps pancakes light and prevents chewiness.
Optional Personal Story
These pancakes were inspired by classic tres leches cake—and once I tried them eggless, they became a brunch favorite. Soft, sweet, and always requested again.
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