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filipino hot cake recipe

Filipino Hot Cake Recipe

This Filipino Hot Cake Recipe is a nostalgic treat that brings the joy of street food right into your kitchen! Soft, slightly sweet, and beautifully golden, these hotcakes are brushed with margarine and sprinkled with sugar — just like the ones you’d find at local fairs and school canteens. Easy to make, budget-friendly, and irresistibly fluffy, they’re perfect for breakfast, merienda, or an afternoon snack with coffee.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Breakfast
Cuisine: Filipino
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Batter:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup white sugar
  • 1 large egg
  • 1 cup fresh milk or evaporated milk
  • 2 tablespoons melted butter or margarine
  • ½ teaspoon vanilla extract
  • 1 –2 drops yellow food coloring optional, for that classic look
  • For Serving:
  • Margarine for brushing
  • White sugar for sprinkling
  • Optional Toppings: sliced bananas honey, or ube jam

Equipment

  • Mixing bowls (1 large, 1 medium)
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Non-stick pan or griddle
  • Spatula
  • Brush for margarine

Method
 

  1. Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk well to remove any lumps.
  2. Prepare the Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract. Add yellow food coloring if you’d like that signature Filipino hotcake hue.
  3. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients. Whisk gently until the batter is smooth ; don’t overmix, or the hotcakes may turn dense.
  4. Cook the Hotcakes: Heat a lightly greased non-stick pan or griddle over medium heat. Pour about ¼ cup of batter for each hotcake. When bubbles form on the surface, flip carefully and cook until golden on both sides.
  5. Add the Finishing Touches: While still warm, brush each hotcake with margarine and sprinkle with sugar. Serve immediately for the best texture and flavor.

Notes

  • Classic Flavor Tip: Use margarine instead of butter to capture the authentic street-style flavor of traditional Filipino hotcakes.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or pan for 20–30 seconds before serving.
  • Freezing: Stack cooled hotcakes with parchment paper between each one, then freeze for up to 2 months. Reheat straight from the freezer.
  • Creative Twists: Add grated cheese, drizzle condensed milk, or serve with sliced mango for a sweet tropical touch.
  • Serving Suggestion: Pair with kapeng barako, hot chocolate, or salabat for a comforting Filipino breakfast experience.
  • Filipino Hot Cake Recipe