Mexican pancakes recipe

(96 ratings)

A delicious, quick family meal - and all the ingredients are from the freezer or storecupboard. For more recipes visit

mexican mince pancake
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories676 Kcal34%
Fat29 g41%
Saturated Fat12 g60%

If you love tacos or a spicy chilli, you'll love these delicious Mexican pancakes made with mince. 

This recipe sets you up to make a perfect midweek meal, ideal for those who want an easy, low-cost dinner. Using eight simple ingredients alongside a classic pancake recipe, you can bring the tasty flavours of tacos and chilli to your meal in a whole new way. Whether you want to keep it simple by layering the mince on top of the pancake or setting them up like an enchilada and layering with cheese on top (like we've done in our recipe), that's totally up to you.


  • 500g pack frozen lean fresh mince, or frozen free-flow mince
  • 1 onion, peeled and chopped
  • 1tsp each ground coriander and ground cumin
  • ½tsp dried crushed chillies
  • 400g can chopped tomatoes
  • Salt and freshly ground black pepper
  • 100g (3½oz) each frozen soya beans and frozen sweetcorn
  • 1tbsp tomato ketchup
  • 2tbsp frozen chopped coriander
  • Our easy pancake recipe

To serve

  • 480g pack ready-made pancakes or 8 home-made pancakes, frozen
  • 100g (3½oz) mature Cheddar, fresh or frozen
  • A few baby plum tomatoes, some chopped cucumber and a few tortilla chips, optional, to serve




  1. Put the pack of mince in the microwave and defrost until just thawed, or cook the free-flow mince from frozen. Heat a large frying pan, add the mince and onion. Let it brown for a few mins, then add the spices, tomatoes and seasoning. Simmer for 15 mins.
  2. Add the frozen soya beans and sweetcorn, then the ketchup, along with 4tbsp water, and simmer for 10 mins. Stir in coriander.
  3. Make the pancakes. Lay them out on the work surface and divide the hot mince mixture between them. Roll them up and pack tightly in a flameproof dish. Sprinkle with the Cheddar and put under the grill (not too close) for about 10 mins, so that they warm through and the cheese melts and turns golden. Serve hot with the salad and tortilla chips.

Top tips for making Mexican pancakes:

If you want to switch up this recipe, thicken up your pancake batter and fill the pancakes with the mince mixture as if you would a traditional taco. Top with a salad like crisp lettuce leaves and raw salsa for an easy, healthy way to spice up a regular meal.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies