Growing up in Colombia, arepuelas were one of the first things many of us learned to make in the kitchen. They’re our humble version of fried pancakes, simple, cozy, and deeply nostalgic. Even though they involve hot oil, kids were often trusted with them because the recipe is so forgiving and intuitive.
From a nutrition coaching perspective, I love recipes like this because they show how food is more than macros; it’s memory, culture, and connection. These Colombian arepuelas are not meant to be “perfectly balanced”; they’re meant to be enjoyed. You can absolutely tweak them for gluten-free or lower-sugar needs, but at their heart they’re about pleasure and tradition. And yes, they are perfect with a tinto (strong black Colombian coffee).
Ingredients
Batter
- 1 cup self-raising flour (I used gluten-free)
Substitutions:- Regular wheat flour + 1 tsp baking powder
- Pre-cooked corn flour (like PAN) for a more classic Colombian arepas flavor
- 1 egg
Sub: flax egg for vegan - ¾ cup milk or water
Sub: plant milk (almond, oat, soy) - 2 tbsp sugar
Sub: coconut sugar, honey, or maple syrup - Pinch of salt
For Frying
- Neutral oil (vegetable or canola)
For Coating
- ½ cup sugar
- 1 tsp cinnamon (or to taste)
Method (Step-by-Step)
1. Make the batter
In a bowl, whisk flour, egg, milk, sugar, and salt until smooth.
The texture should be like pancake batter, pourable but not watery.
Coach tip: If the batter feels thick, add a splash of liquid. A thinner batter makes lighter, crispier arepuelas.
2. Heat the oil
Heat about 2–3 cm (1 inch) of oil in a pan over medium heat.
Test with a drop of batter, it should sizzle and float.
Coach tip: Medium heat is key. Too hot = burnt outside, raw inside.
3. Fry
Spoon about 1–2 tbsp of batter into the oil.
They’ll spread and form irregular shapes.
Coach tip: Don’t overcrowd the pan, it lowers the oil temperature.
4. Flip
Fry 1–2 minutes per side until golden and crispy.
5. Drain
Remove and place on paper towels.
6. Coat
While still warm, toss in sugar mixed with cinnamon.
Coach tip: Warm surfaces absorb flavor better, coat immediately.
Tips & Variations
- Add vanilla or orange zest to the batter for aroma.
- Skip sugar coating and serve savory with cheese or eggs.
- Dip in chocolate sauce or dulce de leche for a dessert version.
- Make mini arepuelas for kids or parties.
- Air-fryer version: brush lightly with oil and cook at 190°C (375°F) for 8–10 minutes, flipping once.
Storage, Serving & Reheating
Storage:
Keep in an airtight container for up to 2 days at room temperature or 4 days refrigerated.
Reheating:
Reheat in oven or air fryer at 180°C (350°F) for 5–7 minutes.
Serving ideas:
- With Colombian coffee (tinto)
- With fruit and yogurt
- With hot chocolate for a cozy snack
Final Thoughts
If you make these Colombian arepuelas, I’d love to see your version. Did you go sweet, savory, or both? Share your twist and tag me on social media @alexarciab , traditional recipes deserve modern love.
These fried pancakes are proof that simple food can carry powerful stories. Whether you grew up eating them or are discovering them for the first time, arepuelas are an easy way to taste Colombian comfort in just a few minutes.
Alex 🙂
Colombian Arepuelas (Fried Pancakes)
Growing up in Colombia, arepuelas were one of the first things many of us learned to make in the kitchen. They’re our humble version of fried pancakes, simple, cozy, and deeply nostalgic. Even though they involve hot oil, kids were often trusted with them because the recipe is so forgiving and intuitive.
From a nutrition coaching perspective, I love recipes like this because they show how food is more than macros, it’s memory, culture, and connection. These Colombian arepuelas are not meant to be “perfectly balanced”; they’re meant to be enjoyed. You can absolutely tweak them for gluten-free or lower-sugar needs, but at their heart they’re about pleasure and tradition. And yes, they are perfect with a tinto (strong black Colombian coffee).
Ingredients
Batter
For Frying
For Coating
Instructions
Make the batter
-
In a bowl, whisk flour, egg, milk, sugar, and salt until smooth. The texture should be like pancake batter — pourable but not watery. Coach tip: If the batter feels thick, add a splash of liquid. A thinner batter makes lighter, crispier arepuelas.
-
Heat the oil
Heat about 2–3 cm (1 inch) of oil in a pan over medium heat. Test with a drop of batter — it should sizzle and float. Coach tip: Medium heat is key. Too hot = burnt outside, raw inside.
Fry
-
Add Batter
Spoon about 1–2 tbsp of batter into the oil. They’ll spread and form irregular shapes. Coach tip: Don’t overcrowd the pan, it lowers the oil temperature.
-
Flip
Fry 1–2 minutes per side until golden and crispy.
Drain
-
Remove and place on paper towels.
-
Coat
While still warm, toss in sugar mixed with cinnamon. Coach tip: Warm surfaces absorb flavor better, coat immediately.
Nutrition Facts
Nutrition Facts
Servings: 6 ServingCalories:195.97kcalTotal Fat:2.96gSodium:48.54mgTotal Carbohydrate:38.59gDietary Fiber: 0.79gSugars: 22.42gProtein:4.02gCalcium: 46.16mg
Note
- Add vanilla or orange zest to the batter for aroma.
- Skip sugar coating and serve savory with cheese or eggs.
- Dip in chocolate sauce or dulce de leche for a dessert version.
- Make mini arepuelas for kids or parties.
- Storage: Keep in an airtight container for up to 2 days at room temperature or 4 days refrigerated.
- Reheating: Reheat in oven or air fryer at 180°C (350°F) for 5–7 minutes.
- Serving ideas: With Colombian coffee (tinto), with fruit and yogurt, with hot chocolate for a cozy snack
