Guatemalan Pancakes with Cardamom Syrup

Guatemalan panqueques are thin, soft crepes, traditionally bathed in a homemade syrup flavored with cardamom, a distinctive touch in the country’s baking.

The cardamom syrup is what sets this version apart from a generic pancake, adding a warm, spiced aroma uncommon in other recipes from the region.

Guatemalan Pancakes with Cardamom Syrup

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• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dessert
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1 cup of flour
• 2 of eggs
• 1 cup of milk
• 2 tablespoons of melted butter
• 1 pinch of salt
• 1 cup of sugar
• 1 cup of water
• 4 of cardamom pods, crushed

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Instructions

1. Make the batter, beat the eggs with the milk, melted butter, and salt.
2. Add the flour, add the flour gradually, beating until you get a smooth, lump-free liquid batter.
3. Rest, let the batter rest for 15 minutes.
4. Make the syrup, boil the water with the sugar and crushed cardamom pods until you get a light, aromatic syrup. Strain and set aside.
5. Cook the pancakes, heat a nonstick pan and pour in a portion of the batter, spreading into a thin layer.
6. Flip, cook until it releases easily, flip, and cook the other side.
7. Repeat, repeat with the rest of the batter, stacking the pancakes as they’re ready.
8. Serve, serve the pancakes bathed in the warm cardamom syrup.

Tips for getting it right

• Crushing the cardamom pods before boiling releases their aroma better into the syrup.
• Letting the batter rest before cooking helps the pancakes turn out softer.
• Straining the syrup before serving removes the cardamom bits, leaving only its aroma in the liquid.
• The cardamom syrup is what gives this recipe its distinctive Guatemalan identity.

Traditional variations

• The cardamom syrup is a distinctive variant of Guatemalan baking, setting it apart from more generic pancakes.
• Some families serve the pancakes with honey or dulce de leche instead of cardamom syrup.

How to serve

The pancakes are served stacked, bathed in warm cardamom syrup.

They’re a breakfast or snack valued in Guatemala, with the distinctive touch of cardamom.

Recommended sides

• Coffee

Did you know?

Cardamom syrup is what sets this Guatemalan version apart from a generic Latin American pancake.

Cardamom, though not native to the region, was incorporated into Guatemalan baking, giving it a distinctive signature.