Filipino Hotcakes is a popular and delicious street food in the Philippines. These hotcakes are similar to American pancakes but have their unique Filipino twist. They’re thin, and spongy, and have that signature egg yellow color with margarine or butter spread and a generous sprinkle of sugar. They are perfect for breakfast or snacks enjoyed by people of all ages in the country.
Hotcakes are one of my favorite childhood street foods! You can find this Filipino pancake at local food stalls and street corners. It is a delightful blend of sweetness and simplicity, making it a perfect comfort food that brings warmth and nostalgia. You can often find them being cooked fresh on griddles, with an enticing aroma and golden hue that looks appealing.
Check out my Ube Puto, Ube Pandesal, and Pandesal for more delicious breakfast and snack ideas.
Jump to:
Ingredients
- All-purpose Flour
- Sugar
- Butter or Margarine
- Baking Powder
- Egg
- Fresh milk or evaporated milk - You can use 2 tablespoons of powdered milk with a cup of water if fresh milk is not available.
- Yellow Food Coloring
Instructions
Making Hotcakes in the Philippines is super easy and affordable. I usually watch the street food vendors making fresh hotcakes from the griddle. Let's make it today!
Step 1. In a mixing bowl, let's combine all the wet ingredients, the milk, egg, and food coloring together. Whisk these ingredients until well combined.
Step 2. In the same bowl, add the dry ingredients, the salt, baking powder, sugar, and half of the flour. Use a spatula and mix everything together. Slowly add the rest of the flour. Gently stir everything until just combined.
Step 4. Heat a non-stick skillet or griddle over medium-low heat. Pour a tablespoon of oil and swirl around the skillet. Be sure the skillet is not too hot or you will burn the hotcake quickly.
Step 5. Pour a small amount of the batter onto the skillet to make small hotcakes, about 3-4 inches in diameter or ¼ cup. You can make them larger if you prefer, but traditional Filipino hotcakes are small and thin.
Step 6. Cook until you can see bubbles or brown edges. Flip and cook the other side for a minute or until it looks dry and settled. Transfer the hotcake to a plate. Repeat this process. Add more oil to prevent it from sticking.
Step 7. Spread generous margarine or butter on the top and sprinkle some granulated sugar. Serve and enjoy!
Make ahead, Storage, and Reheating
Make ahead: You can prepare the batter mixture ahead of time and store it in a container with a lid. Put it in the refrigerator until you are ready to fry them.
Storage: Store your leftover dish in a container with a lid in the refrigerator. It is good to consume in 5 days. You can freeze them in an air-tight container or bag with parchment paper between each piece to prevent sticking.
Reheating: Reheat the dish in a microwave or skillet with grease until warm thoroughly.
Helpful Tips
- Grease the pan with cooking oil or butter to prevent it from sticking. Be sure your frying pan is coated with oil.
- Cook the hotcake in low-medium heat to avoid it from burning.
- Do not overmix the batter. Over-mixing can result in tough and dense outcomes.
- If your batter is too thick, you can add a little more milk to reach the desired consistency. It should be thick but pourable.
- You can prepare the batter mixture ahead of time and store it in a container with a lid. Put it in the refrigerator until you are ready to fry them.
Why I Think You Will Love This Recipe
- Quick and easy breakfast or snack idea.
- Budget-friendly pancake option.
- You can customize your Filipino hotcakes with a variety of toppings, such as butter, honey, cheese, and condensed milk, to suit your taste.
- If you love Filipino Street Foods, try my Turon Recipe and Vegetable Lumpia Recipe.
- If you love sweet Filipino foods, try these Ube Halaya, Cheese Puto, and Creamy Maja Blanca.
Your Questions And The Answers
Filipino hotcakes are a type of pancake popular in the Philippines as a street food that you can find at food stools. They are typically smaller and slightly sweeter compared to different pancakes.
Filipino hotcakes are smaller, soft, and tender pancakes with a subtle hint of sweetness compared to American pancakes. Filipino pancakes are yellow, spread with margarine, and use sugar as sprinkles. American pancakes are typically served with maple syrup instead of granulated sugar and fruits on the top.
While it's ideal to use a griddle or non-stick skillet, you can use a regular pan. Make sure to preheat the pan before pouring oil, and grease it well to prevent sticking.
It is commonly served for breakfast and snack time with coffee, plain milk or chocolate milk, or cold drinks such as coconut juice or "palamig".
Filipino Hotcakes Recipe
Equipment
Ingredients
- 1 cup milk
- 1 large egg
- ¼ teaspoon yellow food coloring
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons cooking oil for frying
Spread and Topping
- ¼ cup butter or margarine
- ¼ cup granulated sugar
Instructions
- In a mixing bowl, combine the milk, egg, and food coloring together. Whisk the wet ingredients until well combined.
- In the same bowl, add the salt, baking powder, sugar, and half of the flour. Use a spatula and mix everything together. Slowly add the rest of the flour. Gently stir everything until just combined.
- Heat a non-stick skillet or griddle over medium-low heat. Pour a tablespoon of oil and swirl around the skillet. Be sure the skillet is not too hot or you will burn the hotcake quickly.
- Pour a small amount of the batter onto the skillet to make small hotcakes, about 3-4 inches in diameter or ¼ cup. You can make them larger if you prefer, but traditional Filipino hotcakes are small and thin.
- Cook until you can see bubbles or brown edges. Flip and cook the other side for a minute or until it looks dry and settled. Transfer the hotcake to a plate. Repeat this process. Add more oil to prevent it from sticking.
- Spread generous margarine or butter on the top and sprinkle some granulated sugar. Serve and enjoy!
Notes
Recipe Notes:
- Grease the pan with cooking oil or butter to prevent it from sticking.
- Cook the hotcake in low-medium heat to avoid it from burning.
- Do not overmix the batter. Over-mixing can result in tough and dense outcomes.
- If your batter is too thick, you can add a little more milk to reach the desired consistency. It should be thick but pourable.
- You can prepare the batter mixture ahead of time and store it in a container with a lid. Put it in the refrigerator until you are ready to fry them.
- Store your leftover dish in a container with a lid in the refrigerator. It is good to consume in 5 days. You can freeze them in an air-tight container or bag with parchment paper between each piece to prevent sticking.
- Reheat them in a microwave or skillet with grease until warm thoroughly
Carolyn
These look so delicious! I can't wait to try them!
Jomelyn
I am so glad you like it. Thank you for visiting.