Mexican Spiced Oatmeal Pancakes with Piloncillo Syrup
Atole Inspired Breakfast: The Soul of Mexican Spiced Oatmeal Pancakes
Growing up in Mexico City, the smell of atole (ah-TOH-leh) wafting through the house was my alarm clock. Atole is a warm, thick, corn-based drink that has been a staple in our culture for thousands of years. Mi abuela would spend her mornings at the stove, simmering masa with water, aromatic cinnamon, and dark cones of piloncillo until it became a comforting, drinkable hug.
These Mexican Spiced Oatmeal Pancakes are my tribute to those flavors. While traditional atole is made with corn, I’ve used oats here to create a hearty breakfast that bridges the gap between my childhood memories and my modern kitchen, much like my favorite best oatmeal pancakes. We toast the oats first to mimic the nutty, toasted flavor of pinole (pih-NOH-leh)—another ancient Mexican preparation of ground toasted maize—which adds a depth you won’t find in a standard box mix.
Authentic Mexican Breakfast Fusion: Canela and Piloncillo Syrup
To make this dish truly authentic, we must talk about the heart of the Mexican pantry.
First, there is Canela (cah-NEH-lah). In Mexico, we use Ceylon cinnamon, which is “true” cinnamon. It has a fragile, multi-layered bark that you can easily crumble with your fingers. Unlike the hard Cassia sticks common in the US, Canela is subtle, floral, and almost citrusy. It doesn’t bite; it beckons. If you enjoy this flavor profile, you’ll also love my Mexican Chocolate & Cinnamon ‘Canela’ Muffins.
Then, we have Piloncillo (pee-lohn-SEE-yoh). This is unrefined whole cane sugar, usually sold in cone shapes. It’s made by boiling down cane juice until it’s thick and then pouring it into molds. It tastes like a combination of brown sugar, honey, and smoke—perfect for an authentic Piloncillo syrup recipe.
Luna’s Tip: To handle a piloncillo cone, don’t try to bite it! Use a heavy chef’s knife to shave off what you need, or use a box grater. It requires a little effort, but the mineral-rich flavor is the secret to an authentic sabor.
The Secret Technique: Infusing the Milk for Mexican Cinnamon Pancakes
Many recipes simply call for ground spices tossed into the flour. But in my kitchen, we do things with a bit more intention. By steeping the whole Canela and star anise in warm milk, we create a “base tea” for these Canela and star anise pancakes that carries the essence of the spices into every single bite without any grittiness.
This is the traditional way we build flavors in Mexican sauces and drinks. The star anise adds a cooling, licorice-like top note that perfectly balances the warmth of the cinnamon and the earthy sweetness of the oats.
How to Serve Your Mexican Spiced Oatmeal Pancakes
In Mexico, breakfast is a time to slow down. These pancakes are best served with the warm piloncillo syrup and perhaps a dollop of slightly salty crema Mexicana or even some fresh papaya on the side. They are a wonderful alternative to traditional Mexican ‘Hot Cakes’ with Cajeta and Pecans.
If you really want to embrace the spirit of a Mexican Sunday, pair these with a steaming cup of café de olla (coffee brewed with cinnamon and piloncillo). It is a celebration of our heritage, one that I am so proud to share with you. ¡Buen provecho!
Mexican Spiced Oatmeal Pancakes with Piloncillo Syrup
Ingredients
Instructions
In a dry skillet over medium heat, toast the oats for 3-5 minutes until they smell nutty and turn golden brown. Remove from heat and let cool slightly.
Pulse the toasted oats in a blender or food processor until they are a coarse flour—you want some texture left, not a fine powder.
In a small saucepan, combine the milk, crushed Canela stick, and star anise. Heat over low heat until steaming (do not boil). Remove from heat and let steep for 10 minutes, then strain out the solids.
To make the syrup, combine the chopped piloncillo, 1/2 cup water, and the small Canela stick in a separate saucepan. Simmer over medium-low heat, stirring occasionally, until the piloncillo is fully melted and the liquid has thickened into a light syrup (about 8-10 minutes). Keep warm.
In a large bowl, whisk together the ground oats, flour, baking powder, and salt.
In a medium bowl, whisk the egg and melted butter into the infused milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5-10 minutes to hydrate the oats.
Heat a lightly buttered griddle or non-stick skillet over medium-low heat. Scoop 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set (about 3 minutes). Flip and cook for another 2 minutes until golden.
Serve immediately, drizzled generously with the warm piloncillo syrup.