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Filipino Hot Cake Recipe

Filipino Hot Cake

iamwinfred
Filipino Hot Cake is a beloved street-food pancake from the Philippines that is soft, spongy, and golden-yellow in color. Made with simple pantry staples like all-purpose flour, evaporated milk, egg, and a touch of yellow food coloring, these small, slightly sweet hotcakes are finished with a generous spread of margarine and a sprinkle of granulated sugar. They are the ultimate nostalgic merienda (afternoon snack) and come together in just 30 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Filipino
Servings 12 hotcakes
Calories 95 kcal

Equipment

  • Large mixing bowl For the dry ingredients
  • Medium mixing bowl For the wet ingredients
  • Wire whisk
  • Silicone spatula For folding batter and flipping hotcakes
  • Non-stick skillet or griddle 8-10 inch recommended
  • 1/4 cup measuring cup For portioning batter evenly
  • Measuring spoons
  • Serving plate

Ingredients
  

For the Batter

  • 1 cup all-purpose flour 120g; sifted to remove lumps
  • 1/4 cup white granulated sugar 50g
  • 1 tsp baking powder ensure it is fresh for best rise
  • 1/4 tsp salt
  • 1 large egg lightly beaten
  • 1 cup evaporated milk 240ml; whole milk can be substituted 1:1
  • 2 tbsp margarine or unsalted butter 30g; melted and cooled slightly
  • 1/2 tsp vanilla extract
  • 1/4 tsp yellow liquid food coloring or a small amount of gel food coloring; optional but traditional

For Cooking

  • cooking oil or butter for greasing the pan between batches

For Topping

  • margarine or softened butter spread generously on each hotcake while still warm
  • white granulated sugar sprinkled over buttered hotcakes; adjust to taste

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined and free of lumps. Sift if desired for a smoother batter.
  • In a separate medium bowl, lightly beat the egg, then whisk in the evaporated milk, melted margarine or butter, vanilla extract, and yellow food coloring until smooth and fully combined.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined — small lumps are fine, do not overmix. Let the batter rest for 3-5 minutes to allow the baking powder to activate.
  • Heat a non-stick skillet over medium-low heat for 1-2 minutes, then lightly grease with cooking oil or a small dab of butter. The pan is ready when a drop of water sizzles and evaporates on contact.
  • Pour 1/4 cup of batter per hotcake onto the pan and cook undisturbed for 1-2 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until cooked through. Lightly re-grease the pan between each batch.
  • While still warm, spread a generous amount of margarine or butter over each hotcake and sprinkle with granulated sugar. Serve immediately on their own or with hot coffee, hot chocolate, or cold juice.

Notes

  • Do not overmix the batter — stir only until the dry and wet ingredients are just combined. Lumps are fine and overmixing leads to tough, dense hotcakes.
  • Let the batter rest for 3-5 minutes before cooking so the baking powder activates fully, giving you a lighter and spongier texture.
  • Cook on medium-low heat. High heat burns the outside before the center cooks through. Low and slow is the key to perfectly cooked hotcakes.
  • Evaporated milk is the traditional choice and gives a slightly richer, caramelized flavor. Whole milk works as a direct 1:1 substitute if needed.
  • The yellow food coloring is optional but gives the hotcakes their signature street-food look. A tiny pinch of turmeric powder can be used as a natural alternative.
  • For thinner, more street-style hotcakes, add 2-3 extra tablespoons of water to the batter. For thicker, fluffier ones, use the batter as-is.
  • Re-grease the pan lightly between each batch using a paper towel to wipe away excess oil before adding a fresh thin layer, preventing greasy hotcakes.
  • Storage: Allow hotcakes to cool completely, then store in an airtight container with parchment paper between layers. Refrigerate for up to 3 days or freeze for up to 2 months.
  • Reheating: Warm in a non-stick pan over low heat for 30-45 seconds per side, or microwave on medium power for 20-30 seconds covered with a damp paper towel. Add toppings fresh after reheating.
  • Variations: Fold in shredded cheese for a sweet-savory twist, mashed ripe banana for natural sweetness, ube extract and green coloring for a pandan version, or mini chocolate chips for a kid-friendly treat.

Nutrition

Serving: 1hotcakeCalories: 95kcalCarbohydrates: 14gProtein: 3gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 90mgPotassium: 75mgFiber: 0.3gSugar: 5gVitamin A: 3IUCalcium: 7mgIron: 4mg
Keyword Filipino hot cake, Filipino pancakes, Filipino street food, hotcake recipe, Pinoy hotcakes
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