There’s nothing better than cutting into a warm, fluffy pancake and watching silky caramel ooze out from the center. These Stuffed Caramel Pancakes using Las Sevillanas Milk Candy are rich, indulgent, and surprisingly easy to make at home. Each bite is soft, buttery, and filled with luscious caramel goodness, then topped with a dreamy drizzle and fresh blueberries for the perfect balance. If you’re looking for a next-level breakfast or brunch treat, this recipe is it!
WHY YOU'LL LOVE THIS RECIPE
- Gooey caramel center – Every pancake hides a warm, molten surprise made with Las Sevillanas milk caramel.
- Ultra fluffy texture – Greek yogurt and baking powder create soft, tender pancakes.
- Perfect for brunch or dessert – Fancy enough for guests, easy enough for weekends.
- Sweet & balanced – Fresh blueberries and powdered sugar cut through the richness beautifully.
- Made with simple pantry ingredients – No complicated steps required!
WHAT EACH INGREDIENT DOES
- Understanding the role of each ingredient helps you create perfectly fluffy stuffed caramel pancakes every time:
- Egg – Provides structure and richness while helping bind the batter together.
- Whole milk – Adds moisture and creates a smooth, pourable batter for tender pancakes.
- Vanilla extract – Enhances sweetness and deepens the caramel flavor.
- All-purpose flour – Forms the base structure of the pancakes.
- Baking powder – The leavening agent that makes the pancakes rise and become fluffy.
- Granulated sugar – Lightly sweetens the batter and helps with browning.
- Greek yogurt – Adds moisture, a slight tang, and contributes to extra fluffiness.
- Melted butter – Adds richness and flavor while keeping the pancakes soft.
- Las Sevillanas milk caramel – The star filling that melts into a gooey, indulgent center.
- Las Sevillanas milk candy drizzle – Adds a smooth, glossy finish and extra caramel flavor.
- Fresh blueberries – Provide freshness and balance to the sweetness.
- Powdered sugar – A light, elegant finishing touch.
TIPS AND TRICKS FOR SUCCESS
- Keep the caramel filling centered to prevent leaks.
- Don’t press down on the pancakes while cooking — this can force the filling out.
- Use a nonstick pan for easy flipping.
- If making a large batch, keep finished pancakes warm in a 200°F oven.
- Let the batter rest for 5 minutes before cooking for even fluffier results.
FREQUENTLY ASKED QUESTIONS
- Can I use a different caramel filling?
- Yes, but Las Sevillanas milk caramel gives the best smooth and authentic flavor for this recipe.
- How do I prevent the caramel from leaking out?
- Make sure the first layer of batter slightly sets before adding the caramel, and fully cover it with additional batter.
- Can I make the batter ahead of time?
- It’s best used fresh, but you can refrigerate it for up to 24 hours. Stir gently before using.
- Can I freeze these pancakes?
- Yes! Freeze without toppings in an airtight container. Reheat in the oven or toaster oven until warmed through.
STUFFED CARAMEL PANCAKES
Fluffy, buttery pancakes stuffed with gooey Las Sevillanas milk caramel and topped with a silky milk candy drizzle. These indulgent stuffed caramel pancakes are perfectly sweet, filled with a molten caramel center, and finished with fresh blueberries and powdered sugar for a beautiful brunch-worthy treat. Easy to make and irresistibly delicious!
Ingredients
Pancake Batter
- 1 egg large
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 3 tablespoon granulated sugar
- 3 tbsp Greek Yogurt
- 2 tablespoon melted butter plus more for the pan
Filling & toppings
- Las Sevillanas Milk Caramel for filling
- Las Sevillanas Milk Candy Drizzle for topping
- Fresh fruit for serving
- Powder sugar for dusting
Instructions
- Preheat the pan. Heat a large skillet or nonstick pan over medium heat.
- Mix the wet ingredients. In a medium bowl, beat the egg until smooth. Add the whole milk and vanilla extract and whisk until fully combined.
- Add the dry ingredients. Stir in the flour, baking powder, and granulated sugar. Mix until just combined.
- Incorporate the remaining ingredients. Pour in the melted butter and add the Greek yogurt. Gently fold everything together until incorporated. Do not overmix, a few small lumps are perfectly fine.
- Cook and fill. Lightly butter the heated pan. Pour about ¼ cup of batter onto the pan. Add a spoonful of Las Sevillanas milk caramel to the center, keeping it away from the edges. Carefully spoon a little more batter over the caramel to fully cover it.
- Flip carefully. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip gently and cook another 2–3 minutes until golden brown and cooked through.
- Finish and serve. Drizzle with Las Sevillanas milk candy, dust with powdered sugar, and top with fresh blueberries. Serve warm for the ultimate gooey caramel experience.
- Pro Tip: Keep the heat at medium-low if your pancakes brown too quickly. This ensures the caramel center melts perfectly without burning the outside.
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