Stuffed Caramel Pancakes
These caramel-stuffed pancakes are pure indulgence, the kind of treat that turns an ordinary morning into a small occasion. In my family, sweets were my tía's territory. She had a way of making dessert feel like an event, and a stack like this would have had all of us crowding the kitchen. I love a recipe whose only job is to make people happy. I make these when a morning deserves a little celebrating, or when one of my kids needs spoiling. Pile them high, let the caramel ooze, and please do not count the calories. Some mornings are just meant to be sweet.
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.