Dulce de Leche Pancakes

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Dulce de Leche Pancakes are a beloved Argentine breakfast treat that pairs fluffy, tender pancakes with rich, caramel-like dulce de leche. Often enjoyed on weekend mornings or as a special brunch, this sweet stack is sometimes layered with sliced bananas and whipped cream. The combination of warm pancakes and silky dulce de leche is pure Argentine comfort.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 72 gCarbs
• 2 gFiber
• 42 gSugar
• 10 gProtein
• 380 mgSodium
• 340 mgPotassium
• 210 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the pancake batter

• 1 1/2 cups (190 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
• 1 1/4 cups (300 ml) whole milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

For cooking and serving

• 2 tablespoons unsalted butter, for the griddle
• 1 cup (260 g) dulce de leche, plus more for drizzling
• 2 ripe bananas, sliced (optional)
• 1/2 cup (120 ml) heavy cream, softly whipped (optional)
• Powdered sugar, for dusting (optional)

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
2. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth, then pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine.
3. Heat a large nonstick skillet or griddle over medium-low heat and brush lightly with butter. Pour about 1/4 cup of batter per pancake onto the surface.
4. Cook for 2 to 3 minutes, until small bubbles form on the surface and the edges look set, then flip and cook another 1 to 2 minutes until golden brown. Transfer to a plate and keep warm. Repeat with the remaining batter.
5. To serve, gently warm the dulce de leche in a small saucepan over low heat or in short bursts in the microwave until it is just pourable but still thick.
6. Spread a generous tablespoon of warm dulce de leche over each pancake, then stack two pancakes per serving on warmed plates.
7. Top each stack with extra warm dulce de leche, sliced bananas, and a spoonful of whipped cream if using. Finish with a light dusting of powdered sugar and serve immediately.

Cook’s Notes

• Warm the dulce de leche gently over low heat or in a microwave-safe bowl in 15-second bursts; it scorches quickly because of the milk solids.
• For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking so the baking powder activates fully.
• Cook pancakes over medium-low heat so the inside cooks through before the outside browns too much.
• Keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you cook the rest.
• If dulce de leche is too firm to drizzle, stir in a teaspoon of warm milk or cream to loosen it.

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