I still remember the first time I tasted a Filipino hotcake. I was 10 years old, tugging at my mother’s hand during a busy afternoon in Divisoria Market, my eyes fixed on the vibrant food cart with a hand-painted sign that read “Hotcake – 5 pesos only!”
The scent of margarine melting over fluffy golden pancakes, combined with the sweetness of sugar dusted on top, was simply irresistible. That bite took me to another world—simple, sweet, and satisfying. Ever since, Filipino hotcakes have held a special place in my heart.
Unlike traditional American pancakes, Filipino hotcakes carry a street-style charm. They’re affordable, delightfully fluffy, and served with generous drizzles of margarine and white sugar—or occasionally, cheese and condensed milk for that extra punch. Whether sold at school gates, street corners, or weekend markets, these hotcakes are a beloved Filipino snack for all ages.
So why do people love this recipe so much? It’s the combination of nostalgia, accessibility, and flavor. You don’t need fancy ingredients or equipment. It’s budget-friendly, quick to make, and customizable.
If you’re looking to bring a taste of the Philippines into your kitchen, this hotcake recipe will do just that—and maybe even awaken some sweet childhood memories of your own.
Ingredients for Filipino Hotcake Recipe
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 1 egg
- 1 cup evaporated milk (or fresh milk)
- ½ cup water
- ½ tsp vanilla extract
- 1 tbsp vinegar (for extra fluffiness)
- Yellow food coloring (optional, for the signature look)
- Margarine, for greasing and topping
- White sugar, for sprinkling
- Grated cheese (optional)
- Condensed milk (optional)
Ingredient Variation Suggestions
- Milk Options: You can substitute evaporated milk with coconut milk or oat milk for a richer or dairy-free twist.
- Flavor Additions: Add mashed bananas or a pinch of cinnamon for a tropical variation.
- Toppings: Switch up the topping game with peanut butter, ube halaya (purple yam jam), or chocolate spread for fusion flavors.
- Sweetener Swaps: Use brown sugar or muscovado for a deeper caramel taste.
How to Make Filipino Hotcakes?
Step 1: Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and sugar. This ensures a smooth batter and even rise.
Step 2: Combine Wet Ingredients
In another bowl, whisk the egg, milk, water, and vanilla extract. Add the vinegar last—it reacts with the baking soda to give the pancakes a soft, fluffy texture. Add 1-2 drops of yellow food coloring if you’re aiming for the classic street-style hue.
Step 3: Create the Batter
Slowly pour the wet mixture into the dry ingredients while stirring gently. Mix until just combined. Avoid over-mixing to prevent tough pancakes.
Step 4: Heat and Grease the Pan
Place a non-stick pan or skillet over medium-low heat. Lightly grease it with margarine. Once hot, scoop about ¼ cup of batter onto the pan.
Step 5: Cook Until Bubbles Appear
Cook the pancake until bubbles begin to form on the surface and the edges look slightly dry—about 2-3 minutes. Flip and cook the other side for another 2 minutes until golden.
Step 6: Serve Hot and Topped
Transfer to a plate, spread margarine on top while warm, sprinkle with sugar, and top with cheese or condensed milk if desired.
Pro Tips for the Perfect Filipino Hotcake
- Control the Heat: Use medium-low heat to prevent burning the outsides while the inside cooks evenly.
- Rest the Batter: Let the batter sit for 5–10 minutes before cooking for improved texture.
- Use a Ladle: For consistent portion sizes, use a ladle or measuring cup when pouring the batter.
- Don’t Press While Cooking: Let the pancake rise naturally without pressing down with a spatula.
Final Thoughts on Filipino Hotcake Recipe
Filipino hotcakes are more than just a snack—they’re a nostalgic journey into the heart of Filipino street food culture. Their light, spongy texture combined with buttery sweetness makes them an instant hit among kids and adults alike. Whether you’re craving a quick merienda (afternoon snack) or looking to introduce new flavors to your breakfast table, this hotcake recipe is sure to deliver joy in every bite. And the best part? It’s budget-friendly, fuss-free, and customizable to your liking.
No-Fail Filipino Hotcake Recipe – Quick, Tasty, and Family-Approved
Soft, fluffy street-style Filipino hotcakes topped with margarine and sugar—perfect for a nostalgic snack or quick breakfast.
Ingredients
Instructions
-
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and sugar. This ensures a smooth batter and even rise.
-
In another bowl, whisk the egg, milk, water, and vanilla extract. Add the vinegar last—it reacts with the baking soda to give the pancakes a soft, fluffy texture. Add 1-2 drops of yellow food coloring if you're aiming for the classic street-style hue.
-
Slowly pour the wet mixture into the dry ingredients while stirring gently. Mix until just combined. Avoid over-mixing to prevent tough pancakes.
-
Place a non-stick pan or skillet over medium-low heat. Lightly grease it with margarine. Once hot, scoop about ¼ cup of batter onto the pan.
-
Cook the pancake until bubbles begin to form on the surface and the edges look slightly dry—about 2-3 minutes. Flip and cook the other side for another 2 minutes until golden.
-
Transfer to a plate, spread margarine on top while warm, sprinkle with sugar, and top with cheese or condensed milk if desired.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Sodium 220mg10%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
