Tres Leches Pancakes with Coconut Whipped Cream

Ingredients

• For the Pancakes:
• 1 cup all-purpose flour 🥣
• 2 tbsp sugar
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp cinnamon 🌰
• 1 cup buttermilk 🥛
• 1 egg 🥚
• 2 tbsp melted butter 🧈
• 1 tsp vanilla extract 🍦
• For the Tres Leches Mixture:
• 0.25 cup evaporated milk 🥫
• 0.25 cup sweetened condensed milk 🍯
• 0.25 cup whole milk 🥛
• Pinch of salt 🧂
• For the Coconut Whipped Cream:
• 1 can full-fat coconut milk (chilled overnight) 🥥
• 2 tbsp powdered sugar 🍚
• 0.5 tsp vanilla extract

Instructions

1. 1Prepare the Pancake Batter: In a large bowl, mix the flour, sugar, baking powder, baking soda, and cinnamon. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients until just mixed (don’t overmix!).
2. 2Cook the Pancakes: Heat a lightly greased griddle or pan over medium heat. Pour ¼ cup batter per pancake. Cook 2–3 minutes per side until golden and fluffy. Stack ’em up! 🥞
3. 3Make the Tres Leches Mixture: In a small bowl, whisk together evaporated milk, condensed milk, whole milk, and a pinch of salt. Warm slightly if needed.
4. 4Soak the Pancakes: While still warm, pour a few tablespoons of the tres leches mix over each pancake stack. Let it soak in gently. ✨
5. 5Whip the Coconut Cream: Scoop out the solid part of the chilled coconut milk into a mixing bowl. Beat with powdered sugar and vanilla until fluffy (about 2–3 minutes).
6. 6Serve & Top: Add a generous dollop of coconut whipped cream on top of your pancakes. Garnish with toasted coconut flakes or fresh fruit if desired. 🍓🥥