Tres Leches Pancakes with Cinnamon Whipped Cream

By Sprig Originals ✓ · cooked up in Sprig

Sturdy buttermilk pancakes get a quick dunk in sweetened condensed, evaporated, and whole milk — just long enough to drink up the custard without turning to mush. Stacked, crowned with softly whipped cream and a heavy dusting of cinnamon, it's the brunch version of the classic Latin American cake, and it comes together in about 40 minutes.

Ingredients

• 1 cup sweetened condensed milk (about 3/4 of a 14-oz can)
• 1 cup evaporated milk
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 pinch kosher salt
• 1 tbsp dark rum or 1 tsp extra vanilla (optional)

• 2 cups all-purpose flour
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted, plus more for the pan
• 1 tsp vanilla extract

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon, for dusting
• 1 tbsp toasted sliced almonds or fresh berries (optional)

Instructions

1. Make the soak first so it has time to cool: whisk the sweetened condensed milk, evaporated milk, whole milk, vanilla, 1/4 tsp cinnamon, a pinch of salt, and the rum if using in a wide, shallow bowl or a 9-inch pie plate. Refrigerate while you cook the pancakes — a cool soak is absorbed more slowly, which is exactly what keeps the pancakes intact.
2. Whip the cream: beat the cold heavy cream with the powdered sugar and 1/2 tsp vanilla on medium-high speed for 2 to 3 minutes, until it holds soft peaks that just barely slump. Stop before it turns stiff and grainy. Refrigerate.
3. Whisk the flour, granulated sugar, baking powder, baking soda, and 3/4 tsp salt in a large bowl. In a second bowl, whisk the buttermilk, eggs, melted butter, and 1 tsp vanilla until smooth.
4. Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains — about 10 to 12 strokes. The batter should be thick and lumpy. Let it rest 10 minutes; this hydrates the flour and builds the tight, springy crumb that survives soaking.
5. Heat a large nonstick skillet or griddle over medium heat (about 350°F) and brush lightly with butter. Scoop batter in scant 1/3-cup portions, spreading each to a 4-inch round. Cook 2 to 3 minutes, until the edges look dry and bubbles break the surface, then flip and cook 1 1/2 to 2 minutes more until deep golden and springy in the center. Transfer to a wire rack, not a plate, so the bottoms stay dry. Repeat, buttering between batches; you should get 12 pancakes.
6. Let the pancakes cool on the rack for 5 minutes. Warm, steamy pancakes flood instantly and fall apart, so this short rest matters.
7. Soak in batches: lay 2 or 3 pancakes in the milk mixture, count 10 seconds, flip with a wide spatula, and count 10 more. Lift, let the excess drip for a moment, and stack on serving plates. The pancake should feel heavy and saturated at the edges but still hold its shape.
8. Build four stacks of 3 pancakes each, spooning 1 to 2 tablespoons of the remaining soak over each finished stack. Top generously with the cinnamon whipped cream, dust heavily with the 1/2 tsp cinnamon through a small sieve, scatter almonds or berries if using, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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