Tres Leches Pancakes (IHOP Copycat Recipe)

These tres leches pancakes are the ultimate mash-up of my fluffy copycat IHOP pancakes and the classic Mexican tres leches cake. The batter is enriched with three different kinds of milk for pancakes that are extra moist, rich, and melt-in-your-mouth delicious. Just like the famous IHOP tres leches pancakes, they’re topped with a drizzle of sweetened condensed milk and caramel sauce, but making them from scratch at home makes them even fresher, more indulgent, and just way better than the restaurant version.

Why I Love This Tres Leches Pancakes Recipe

This recipe blends two of my favorite things: soft, fluffy pancakes and the indulgent flavor of tres leches cake. The first time I tried Mexican tres leches pancakes was at IHOP. I had never heard of them before, but the second I spotted them on the menu, I knew I had to order them. One bite in, and I was hooked—I honestly didn’t know how I’d go back to regular pancakes after that.

I couldn’t stop thinking about them and told my wife how good they were, and she was jealous she hadn’t been there to try them. That’s when I set out to recreate them at home. Using my copycat IHOP pancakes recipe as the base, I experimented with different ratios of the three milks until I nailed it. Now, this homemade version has become a family favorite—my wife is obsessed, and I’m excited to finally share it with you as my IHOP tres leches pancakes copycat recipe.

What makes these pancakes so special is the batter itself. It’s infused with three milks for incredible richness, and it helps make even fluffier pancakes. They're finished with a drizzle of caramel sauce that mimics the IHOP version but tastes even fresher. 

These Mexican pancakes are the ideal indulgent brunch if you're hosting, but they're easy enough to whip up on a weekend morning for a family breakfast. Or, if you're like me, you can make breakfast for dinner as a special date night treat for your significant other. Serve them with IHOP hash browns for a savory balance to the sweet pancakes.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• 2 ½ teaspoon baking powder (aluminum-free recommended)
• ½ teaspoon salt
• 1 tablespoon sugar
• 1 cup heavy cream or half & half, at room temperature
• ½ cup evaporated milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sweetened condensed milk (plus more for drizzling)
• ¼ cup caramel sauce (for drizzling)

How To Make Tres Leches Pancakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk the flour, baking powder, salt, and sugar until well combined.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the eggs lightly with a whisk. Whisk in the heavy cream, evaporated milk, vanilla extract, and condensed milk until smooth.

Step 3: Combine Wet and Dry Ingredients

Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix the batter; a few small lumps are fine.

Step 4: Rest the Batter

Let batter rest 5–10 minutes while heating your skillet or griddle. Letting it rest is the key to getting extra fluffy pancakes.

Step 5: Cook the Pancakes

If you haven't done so yet, preheat a skillet or griddle over medium heat. Grease lightly with oil or butter. Pour about ¼ cup batter onto the surface per pancake and cook until bubbles form on top and the edges set, looking firm.

Flip and cook for another few minutes or so until the pancake is golden brown on the other side.

Step 6: Serve with Toppings

Stack the pancakes on a plate and drizzle with sweetened condensed milk and caramel sauce. Serve warm and enjoy!

Expert Tips To Make The Best Tres Leches Pancakes

• Use room temperature ingredients: Bringing cream, milk, and eggs to room temperature ensures the batter blends smoothly and pancakes rise evenly. Cold dairy can lead to dense pancakes.
• Rest the batter: Allowing the batter to sit for 5–10 minutes gives the flour time to hydrate and the baking powder time to activate, resulting in fluffier pancakes.
• Don’t overmix the batter: Overmixing develops gluten, which makes pancakes chewy instead of tender. Stir just until the flour streaks disappear, leaving some small lumps.
• Cook low and steady: Because of the added sugar and condensed milk, these pancakes brown quickly. Keep the heat at medium or medium-low to avoid burning while still cooking through.
• Use a nonstick skillet or griddle: This prevents sticking and makes flipping easier, especially since the batter is slightly richer than standard pancake batter.
• Top generously: A drizzle of condensed milk and caramel makes these pancakes taste like tres leches cake, but you can also add whipped cream, fresh strawberries, or a sprinkle of cinnamon for a full dessert-inspired brunch.
• Make ahead for brunch: Cook the pancakes and keep warm in a 200°F oven on a wire rack to maintain crisp edges. Serve warm whenever you're ready with the condensed milk and caramel drizzled on top. 

Tres Leches Pancakes FAQs

What are tres leches pancakes?

Tres leches pancakes are a pancake twist on the classic Mexican tres leches cake. The batter is enriched with three types of milk—typically heavy cream, evaporated milk, and sweetened condensed milk—to create pancakes that are extra moist, fluffy, and full of rich flavor. This recipe is similar to the IHOP tres leches pancakes, but even better when made fresh at home.

Do I have to use all three milks?

For the authentic tres leches flavor, yes—you’ll need all three. Each milk serves a purpose: evaporated milk for lightness, condensed milk for sweetness, and cream for richness. In a pinch, you can substitute half & half for heavy cream, but the flavor and texture won’t be quite as indulgent.

Why are my pancakes browning too quickly?

If your pancakes are browning faster than expected, your skillet is too hot. Because the batter includes sweetened condensed milk, it caramelizes more quickly than traditional pancake batter. Reduce the heat slightly and cook low and slow for perfectly golden tres leches pancakes.

Can I prepare the pancake batter in advance?

It’s best to cook the pancakes immediately after mixing so the baking powder can do its job and keep them fluffy. However, you can prep ahead by measuring the dry ingredients and wet ingredients separately, then combine them just before cooking for convenience.

How do I store leftover tres leches pancakes?

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between each layer for up to 2 months. Either way, the pancakes are best stored without the topping. Reheat the pancakes over low heat in a skillet or in the microwave in 15-second increments, flipping between each so they stay soft on the inside and slightly crisp on the outside. Serve with the condensed milk and caramel on top.

My Final Thoughts On This Mexican Tres Leches Pancakes Recipe

These copycat IHOP tres leches pancakes are indulgent, fluffy, and perfect for a special brunch. With a rich, milky batter and sweet drizzles of condensed milk and caramel, they taste like dessert for breakfast! This is one of those breakfasts that kids love, so definitely try making it for your next weekend brunch. If you try this recipe, leave a review and comment below. I love hearing how recipes turn out for you and your thoughts. 

Copycat Breakfast Recipes To Try Next

• Denny's French toast
• Waffle House waffles
• McDonald's pancakes
• Cracker Barrel biscuits
• Auntie Anne's soft pretzels
• Strawberry Cheesecake Pancakes
• Starbucks potato cheddar and chive egg bites