Top 27 How To Make Easy Pancakes With Evaporated Milk The 7 New Answer

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Can you use evaporated milk in pancakes? Yes, you can make these pancakes with evaporated milk. Evaporated milk is not as thick as condensed milk. So you need to reduce the amount of water and only use 1/2 cup to make evaporated milk pancakes.Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don’t have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.For a creamy taste without the cream, try evaporated (canned) milk! Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

Instructions

Mix dry ingredients. Put the flour, sugar, salt, and baking powder in a large mixing bowl and whisk to combine.
Add liquid ingredients. Add the evaporated milk, egg, and vanilla extract. …
Heat pan. Heat a non-stick pan or skillet over medium heat. …
Pour pancakes. …
Flip over. …
Keep warm. …
Repeat. …
Serve.

Contents

Can you substitute evaporated milk in pancakes?

What can I do with evaporated milk?

Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don’t have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.

Can I substitute evaporated milk for milk?

For a creamy taste without the cream, try evaporated (canned) milk! Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

What type of milk is good for pancakes?

Full fat milk pancakes taste better than skimmed. I’m a skimmed milk drinker generally, but in this case I found that using full-fat milk gave the pancakes a much better flavour.

What can I use if I don’t have milk for pancakes?

Liquid Milk Substitutes for Pancakes

almond milk.
oat milk.
soy milk.
hemp milk.
half & half + water (50/50 ratio)
heavy cream + water (50/50 ratio)
cashew milk.
rice milk.

What does evaporated milk do for baking?

Bakers often use it as a substitute for cream to help reduce fat content. To substitute for a cup of regular milk, add in one part evaporated milk and one part water. For a more fresh-milk taste, add half the called for milk with evaporated milk, and the rest with water.

Can I whip evaporated milk?

Pour evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Beat on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff.

Is evaporated milk good for weight loss?

Evaporated milk may help you gain weight healthily because of its high concentration of nutrients and lack of added sugar, which is associated with the development of heart disease and type 2 diabetes when consumed excessively ( 17 ).

Can you use evaporated milk in cake mix?

Nestlé states that Carnation evaporated milk can be substituted in a 1:1 ratio for regular whole milk. To test this claim, we opened a few cans to make sponge cake, vanilla pudding, and Parker House rolls, and compared the results with the same recipes made with regular whole milk.

Can you bake with evaporated milk?

Evaporated milk starts out as fresh milk and is heated to drive off more than half of the water. Add water and use it as milk or pour it straight out of the can and use it as half-and-half. Creamy, rich and perfect for baking, custards, soups and even ice cream.

How do you turn evaporated milk into whole milk?

Make your own evaporated milk by heating 2 ¼ cups of regular milk and gently boiling it down until it reduces to 1 cup. Evaporated milk is most commonly made with 2 percent milk, but whole milk, 1 percent, or skim will also work. This is the exact method used to make evaporated milk for commercial retail.

Can I eat cereal with evaporated milk?

It is also called for in some dessert recipes and can frequently be used in place of half-and-half. Diluted evaporated milk can be used just like milk for cooking, baking, and even pouring over cereal or into drinks.

Can I use water instead of milk for pancakes?

If you’re out of milk, or need a dairy-free option for making pancakes, you can replace the milk with an equal amount of just about any other liquid. In a pinch, water is the easiest swap, but we find pancakes made with water lack flavor and richness.

How do you make pancakes fluffier?

SEPARATE AND BEAT EGG WHITES:

A bit of work, but will make your pancakes fluffy & soufflé-like! Add the egg yolks to the wet ingredients and once it’s combined with the dry ingredients let it rest without the egg whites. Right before cooking, fold in the egg white peaks into the batter, it’s like folding in clouds!

Can I use condensed milk instead of milk?

Condensed milk can be substituted for whole milk in some recipes. Since condensed milk contains a lot of added sugar it may not always be the best choice. Evaporated milk and water are another option. This is a guide about substituting condensed milk for whole milk.

What is the difference between evaporated milk and regular?

Evaporated milk is just what it sounds like. It’s milk that has gone through a cooking process to remove—or evaporate—over half of the water content. The resulting liquid is creamier and thicker than regular whole milk, making it the perfect addition to both sweet and savory dishes.

Can I use water instead of milk in pancake mix?

Why are my pancakes not fluffy?

Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the pesky lumps. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.

Can you substitute cream for milk in pancakes?

This is a question that is asked a lot. And the answer is yes. You can make pancakes with heavy cream instead of milk. Heavy cream makes some thick, rich, creamy pancakes that are so good, you may want to make those a staple in your home.

🥞 PANCAKE W/ EVAPORATED MILK

Evaporated Milk Pancakes

Article author: www.countryhillcottage.com
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Summary of article content: Articles about Evaporated Milk Pancakes Updating …
Most searched keywords: Whether you are looking for Evaporated Milk Pancakes Updating Start your morning off great with a big stack of these soft and fluffy evaporated milk pancakes! They are a serious crowd-pleaser.
Table of Contents:

Can you make pancakes with evaporated milk

Ingredients

How to make evaporated milk pancakes

Tips for success

Variations & mix-ins

Topping suggestions

Storage instructions

Evaporated Milk Pancake Recipe

FAQ’s

More delicious breakfast ideas

Article author: www.countryhillcottage.com
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Most searched keywords: Whether you are looking for Condensed Milk Pancakes Updating Condensed milk pancakes are an easy recipe that you can make for breakfast that you can make with just 5 ingredients.
Table of Contents:

Pancakes with sweetened condensed milk

Ingredients

How to make pancakes with condensed milk

Tips for success

Variations

Serving suggestions

Storage instructions

Condensed Milk Pancakes Recipe

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Summary of article content: Articles about Everything You Can Do With a Can of Evaporated Milk Updating …
Most searched keywords: Whether you are looking for Everything You Can Do With a Can of Evaporated Milk Updating If you’re a baking enthusiast, you’ve probably cracked a can or two of sweetened condensed milk in your time—it’s a key player in some of our favorite pies, cakes, and sticky-sweet sauces. But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin. Here’s a look at just how handy evaporated milk can be.
Table of Contents:

The Best Mac and Cheese

And the Best Cheese Sauce in General

EnrichingMost Things

Dense Fudgy Ice Cream

Everything You Can Do With a Can of Evaporated Milk

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How to use evaporated milk – Unlock Food
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How to use evaporated milk – Unlock Food
Updating Here are some great tips for buying, storing and using evaporated milk. Evaporated milk is not the same as condensed milk.what is evaporated milk, concentrated milk, what is condensed milk, what is evaporated milk for, evaporated milk nutrition, evaporated milk substitute
Table of Contents:

Dietitian support during COVID-19

Evaporated milk is nutritious

Buy it best

Tips for storing evaporated milk

Tips for cooking with evaporated milk

Five things to do with evaporated milk

Recipes where you can use evaporated milk

Evaporated Milk Pancakes

Evaporated Milk Pancakes

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Start your morning off great with a big stack of these soft and fluffy evaporated milk pancakes! The recipe is easy to make, goes perfectly with any topping, and gives you pancakes with soft, melt-in-your-mouth centers and perfectly crisp edges.

Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more

Can you make pancakes with evaporated milk?

Yes, you can make the most delicious pancakes with evaporated milk. Whether you’re out of regular milk or want to try something new, I feel so excited to share these fluffy evaporated milk pancakes with you today!

Evaporated milk pancakes are super straightforward to make, almost dangerously easy. You can whip up the recipe in a pinch for a weekday breakfast or as a weekend brunch treat. They are a serious crowd-pleaser, and my family requests them all the time.

So, grease up your pan and bake up a batch of this delicious evaporated milk pancakes recipe!

Ingredients

You only need a handful of pantry and fridge staples to make evaporated milk pancakes. It doesn’t get much easier than this! See the recipe card at the end of the post for specific measurements.

Evaporated milk : Evaporated milk does 2 main things in this easy pancake recipe. First, it adds a subtle milky aroma, and secondly, it makes the pancakes richer and super soft.

: Evaporated milk does 2 main things in this easy pancake recipe. First, it adds a subtle milky aroma, and secondly, it makes the pancakes richer and super soft. Flour : All-purpose flour (plain flour) creates a fluffy texture and tender crumb. Just be sure to measure the flour correctly, so you don’t add too much and end up with flat, dry pancakes.

: All-purpose flour (plain flour) creates a fluffy texture and tender crumb. Just be sure to measure the flour correctly, so you don’t add too much and end up with flat, dry pancakes. Baking powder gives the pancakes a nice rise and delicious fluffy texture. Baking soda tends to weigh the batter down, so stick with baking powder.

gives the pancakes a nice rise and delicious fluffy texture. Baking soda tends to weigh the batter down, so stick with baking powder. Sugar : You only need 1/8 cup granulated (white) to add a little sweetness, but not too much.

: You only need 1/8 cup granulated (white) to add a little sweetness, but not too much. Egg : 1 egg holds the batter together. Set the egg out 30 minutes before starting to warm up.

: 1 egg holds the batter together. Set the egg out 30 minutes before starting to warm up. Vanilla extract (optional): The best pancakes are made with a splash of vanilla.

(optional): The best pancakes are made with a splash of vanilla. Salt (optional): A pinch of salt helps balance the flavors.

(optional): A pinch of salt helps balance the flavors. Butter: I prefer butter to grease my pan for a flavor boost and the best crispy edges. Alternately, try cooking spray, coconut oil, or bacon drippings.

How to make evaporated milk pancakes

This tried-and-true evaporated milk pancake recipe will impress your family and become a favorite breakfast meal. Let’s go over the steps to make them!

Step 1: Mix dry ingredients

Put the flour, sugar, salt, and baking powder in a large mixing bowl and whisk to combine.

Step 2: Add liquid ingredients

Add the evaporated milk, egg, and vanilla extract. Whisk until the batter is thick and mostly lump-free, for about 30 seconds. Be careful not to overmix.

Step 3: Heat pan

Heat a non-stick pan or skillet over medium heat. Add 1/2 tbsp of butter and swirl to melt.

Tip: Use a paper towel to wipe most of the butter off. This trick helps to avoid that soggy first pancake.

Step 4: Pour pancakes

Ladle 1/4 cup batter into the center of the pan. Swirl the pan slightly to spread the batter into a 4 in / 10 cm circle.

Tip: I recommend not crowding the pan and only baking 1 pancake at a time because it’s easier to flip.

Step 5: Flip over

Once you see bubbles rise to the surface, flip the pancake over using a pancake spatula or turner and bake the other side until fully cooked and golden.

Step 6: Keep warm

When it is done, transfer the pancake to a large plate, cover loosely with foil, and keep warm in a low oven.

Step 7: Repeat

Repeat this process with the remaining batter. Add more butter as needed. I usually add another tablespoon for every 2 to 3 pancakes.

Step 8: Serve

Serve the pancakes warm and pass with your favorite toppings such as maple syrup, a knob of butter, and fresh fruit. Enjoy!

How to tell when evaporated milk pancakes are ready to flip

If you have never made pancakes before, you might feel unsure when to turn them. Luckily, 2 things indicate your pancake is ready to be flipped over.

Edges : At first, the edges of the pancakes look very wet and liquid, but they start to dry out and appear to set as the pancake cooks.

: At first, the edges of the pancakes look very wet and liquid, but they start to dry out and appear to set as the pancake cooks. Bubbles: While the pancake cooks, bubbles begin to rise to the surface. When the bubbles breakthrough and burst, it’s a good tell that the pancake is ready.

Tips for success

Evaporated milk pancakes are honestly some of the best breakfasts I’ve ever had. You’ve got to give the recipe a try! Here are a few more tips to help your pancake batches turn out perfectly:

Don’t overmix the batter . Just stir the wet and dry ingredients together until you no longer see streaks of flour. A few lumps are fine. Overmixing can lead to flat and dense pancakes.

. Just stir the wet and dry ingredients together until you no longer see streaks of flour. A few lumps are fine. Overmixing can lead to flat and dense pancakes. Set the heat to medium . The secret to fluffy, golden-brown pancakes is getting the temperature right. Medium heat is a good starting point. But if you have a strong stove, medium-low might be better. Medium-high is best for weak stoves. And be sure to adjust the heat as you cook.

. The secret to fluffy, golden-brown pancakes is getting the temperature right. is a good starting point. But if you have a strong stove, might be better. is best for weak stoves. And be sure to adjust the heat as you cook. Portion the batter . I like to use a 1/4 or 1/3 measuring cup to pour batter into the pan. This helps to create pancakes that are equal in size.

. I like to use a 1/4 or 1/3 measuring cup to pour batter into the pan. This helps to create pancakes that are equal in size. Don’t be alarmed if your first pancake is off . It takes time until the pan is greased right, and the cooking temperature is perfect. If the first pancake comes out wonky, I call it a chef’s snack and eat it with powdered sugar while baking the rest of the bunch.

. It takes time until the pan is greased right, and the cooking temperature is perfect. If the first pancake comes out wonky, I call it a chef’s snack and eat it with powdered sugar while baking the rest of the bunch. Clean pan in between cooking pancakes . Use a paper towel and wipe off excess butter and browned bits before baking the next batch. This helps to ensure golden brown pancakes each time.

. Use a paper towel and wipe off excess butter and browned bits before baking the next batch. This helps to ensure golden brown pancakes each time. Keep pancakes warm. To keep the pancakes warm while cooking, put them on a large plate, cover with foil, and warm it in the oven at 200°F / 100°C / gas mark 1/4 until ready to serve.

Variations & mix-ins

Evaporated milk pancakes are super customizable, so you can feel free to add your favorite mix-ins and flavor variations!

Buttermilk : Buttermilk works beautifully in this easy pancake recipe. It creates a wonderful, tender texture and slightly tangy flavor.

: Buttermilk works beautifully in this easy pancake recipe. It creates a wonderful, tender texture and slightly tangy flavor. Chocolate : Chocolate chips are a classic stir-in for pancakes. We love semi-sweet, but other types of chocolate are also great.

: Chocolate chips are a classic stir-in for pancakes. We love semi-sweet, but other types of chocolate are also great. Nuts : Add 1/2 cup chopped walnuts or pecans to the batter.

: Add 1/2 cup chopped walnuts or pecans to the batter. Fruit : Fold 1 cup of blueberries, sliced strawberries, or sliced bananas into the batter.

: Fold 1 cup of blueberries, sliced strawberries, or sliced bananas into the batter. Extracts + Spices: Feel free to swap out vanilla with 1 tsp ground cinnamon or try other baking extracts like almond, orange, lemon, or rum.

Topping suggestions

The topping options are endless! Syrup, juicy fruit, scrambled eggs, freshly brewed coffee… everything goes when it comes to fluffy evaporated milk pancakes!

Maple syrup and butter : This classic pairing is always a hit!

and : This classic pairing is always a hit! Other syrups and sauces : Honey, agave syrup, chocolate sauce, caramel sauce, butterscotch sauce, or fruit syrup are yummy alternatives for maple syrup.

and : Honey, agave syrup, chocolate sauce, caramel sauce, butterscotch sauce, or fruit syrup are yummy alternatives for maple syrup. Whipped cream : Warm pancakes + whipped cream are a dream team!

: Warm pancakes + whipped cream are a dream team! Cinnamon sugar : Light sprinkle of cinnamon sugar is one of my favorites.

: Light sprinkle of cinnamon sugar is one of my favorites. Fresh fruit : Pile fresh, chopped fruits onto your pancakes.

: Pile fresh, chopped fruits onto your pancakes. Compote and curds : Fruit compote, blueberry sauce, strawberry sauce, apple pie filling, and lemon curd are delicious with fluffy pancakes.

and : Fruit compote, blueberry sauce, strawberry sauce, apple pie filling, and lemon curd are delicious with fluffy pancakes. Nuts : For some crunch, sprinkle chopped nuts (e.g., walnuts, pecans, hazelnuts) over your evaporated milk pancakes.

: For some crunch, sprinkle chopped nuts (e.g., walnuts, pecans, hazelnuts) over your evaporated milk pancakes. Strawberries and cream : Sandwich your pancakes with sliced strawberries, whipped cream, and strawberry sauce for the ultimate breakfast delight.

and : Sandwich your pancakes with sliced strawberries, whipped cream, and strawberry sauce for the ultimate breakfast delight. Lemon and sugar : Add a sprinkle of sugar and squeeze of lemon.

and : Add a sprinkle of sugar and squeeze of lemon. Ice cream : Top your evaporated milk pancakes with a big scoop of ice cream. And don’t forget to add whipped cream and caramels sauce

: Top your evaporated milk pancakes with a big scoop of ice cream. And don’t forget to add whipped cream and caramels sauce Bacon and syrup: For a hearty breakfast, sprinkle your pancakes with crisp bacon bits and maple syrup.

Storage instructions

How to store evaporated milk pancakes

Keep leftover evaporated milk pancakes in an airtight container in the refrigerator and eat within 3 to 4 days.

Can you freeze evaporated milk pancakes?

Yes! If you end up with too many evaporated milk pancakes, you can freeze them for later. Follow these easy instructions:

Wait until the pancakes have cooled down completely.

Then arrange them on a lined baking sheet (tray).

Flash-freeze the whole thing for 1 to 2 hours, until they feel solid.

Place the frozen pancakes in a freezer bag or container and label with the date.

Freeze for up to 3 months.

Thaw in the fridge and reheat in the microwave or a pan.

Can you make evaporated milk pancakes ahead of time?

Unfortunately, you cannot prepare the batter in advance because the baking powder will start to active as soon as you add the milk. That means the pancakes won’t rise and fluff up properly. Instead, create a pancake mix (see below) to have it ready when you desire homemade pancakes.

Pre-made pancake mix

While this evaporated milk pancake recipe isn’t complicated at all, I find it convenient to have my own homemade pancake mix on stand-by. Making it is so simple.

Measure out the dry ingredients (flour, baking powder, sugar, salt) and place them into a mixing bowl. Whisk to combine everything. Transfer the pancake mix into a large mason jar or empty, clean milk bottle. When it’s time to cook, add the liquid ingredients and shake vigorously until the ingredients are combined.

Continue to Content Yield: 12 pancakes Evaporated Milk Pancake Recipe Print Start your morning off great with a big stack of these soft and fluffy evaporated milk pancakes! The recipe is easy to make, goes perfectly with any topping, and gives you pancakes with soft, melt-in-your-mouth centers and perfectly crisp edges. Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Ingredients 2 cups / 300 g / 10.5 oz all-purpose flour (plain flour)

4 tsp baking powder

1/8 cup / 25 g / 0.8 oz granulated (white) sugar

pinch of salt

1 3/4 cups / 420 ml / 14 fl oz evaporated milk

1 egg

1 tsp vanilla extract

2 tbsp butter, for frying Instructions Mix dry ingredients. Put the flour, sugar, salt, and baking powder in a large mixing bowl and whisk to combine. Add liquid ingredients. Add the evaporated milk, egg, and vanilla extract. Whisk until the batter is thick and mostly lump-free, for about 30 seconds. Be careful not to overmix. Heat pan. Heat a non-stick pan or skillet over medium heat. Add 1 tbsp of butter and swirl to melt.

Tip: Use a paper towel to wipe most of the butter off. This trick helps to avoid that soggy first pancake. Pour pancakes. Ladle 1/4 cup batter into the center of the pan. Swirl the pan slightly to spread the batter into a 4 in / 10 cm circle.

Tip: I recommend not crowding the pan and only baking 1 pancake at a time because it’s easier to flip. Flip over. Once you see bubbles rise to the surface, flip the pancake over using a pancake spatula or turner and bake the other side until fully cooked and golden. Keep warm. When it is done, transfer the pancake to a large plate, cover loosely with foil, and keep warm in a low oven. Repeat. Repeat this process with the remaining batter. Add more butter as needed. I usually add another tablespoon for every 2 to 3 pancakes. Serve. Serve the pancakes warm and pass with your favorite toppings such as maple syrup, a knob of butter, and fresh fruit. Enjoy! Nutrition Information: Yield: 4 Serving Size: 1

Amount Per Serving: Calories: 493 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 94mg Sodium: 703mg Carbohydrates: 69g Fiber: 2g Sugar: 11g Protein: 17g

FAQ’s

Can I make evaporated milk pancakes with self-rising flour?

Of course! Feel free to substitute the all-purpose flour + baking powder with 2 cups + 1 tbsp self-rising flour. You can also swap out regular flour for whole wheat flour.

Can I make this recipe with gluten-free flour?

I haven’t tested this, but I think these evaporated milk pancakes will turn out great with a 1-to-1 gluten-free baking flour. Simply substitute all-purpose flour with the same amount of gluten-free flour.

Can I prepare these pancakes with regular milk?

Yes! While I really prefer evaporated milk, use regular milk if you don’t have evaporated on hand. Any type of milk with any fat percentage will work here, including whole, skim, and non-fat milk.

Although I haven’t tested this, the recipe will probably work with dairy-free milk as well, such as almond milk, oat milk, coconut milk, or soy milk.

Does the recipe work with condensed milk?

No, evaporated milk can’t be replaced with condensed milk in this recipe because the two are very different. Instead, try this condensed milk pancake recipe, which tastes incredible.

More delicious breakfast ideas

I have a few more breakfast ideas for you! They are the perfect dishes to enjoy with your family and meal prep in advance for busy mornings.

Condensed Milk Pancakes

Condensed Milk Pancakes

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Condensed milk pancakes are an easy, tasty recipe that you can make for breakfast every morning. Thick and fluffy, they are made with just 5 ingredients and will become your favorite homemade pancakes. The perfect breakfast and brunch treat!

Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more

Pancakes with sweetened condensed milk

Looking for a quick and easy breakfast recipe? This pancake recipe with condensed milk is so fluffy and delicious, especially when you drench them in even more condensed milk. The recipe is straightforward and ready in a flash, made with only a few pantry staples.

Homemade pancakes are such a classic family breakfast and never fail to please. It’s so nice to gather the family for a scrumptious breakfast to start the day. And this easy pancake recipe is our new favorite!

You might think condensed milk pancakes are sickeningly sweet, but that’s not the case at all. They have a mildly sweet, milky taste, super fluffy, soft texture, and a slightly crisp exterior. You’ll love them!

Some of our other breakfast favorites include pancake cereal, condensed milk French toast, pistachio muffins, and egg muffins.

Can you substitute condensed milk for regular milk in pancakes?

No, you can’t just simply substitute regular milk with sweetened condensed milk to make pancakes. The blogs claiming condensed milk is a good substitute for milk in pancakes have 100% not tried it. Condensed milk is richer and thicker than regular milk and will change the texture of your pancakes.

At my first approach at condensed milk pancakes, I took my favorite pancake recipe and swapped out the milk with condensed milk. The batter didn’t bake properly, and the pancakes ended up dense and flat. Not exactly what I was hoping for.

So I came up with this unique and delicious pancake recipe. The batter is thick and rises into incredibly tasty, fluffy pancakes. And then, of course, they needed a generous drizzle of sweetened condensed milk to really sell the whole thing.

Ingredients

With just 5 ingredients, this pancake recipe doesn’t get much simpler. I always have everything I need to make these sweetened condensed milk pancakes on hand, without a trip to the store. Here’s your grocery list:

All-purpose flour : Use the spoon and level method when measuring the flour with cups. A digital scale is even better. Too much flour will make the pancakes dry.

: Use the spoon and level method when measuring the flour with cups. A digital scale is even better. Too much flour will make the pancakes dry. Sweetened condensed milk makes the pancakes perfectly sweet and delicious. You only need 1/2 cup – not to worry though, we’ll be using the rest to positively drench our pancake stack in syrupy goodness.

makes the pancakes perfectly sweet and delicious. You only need 1/2 cup – not to worry though, we’ll be using the rest to positively drench our pancake stack in syrupy goodness. Water is vital for this recipe. Condensed milk on its own is too thick and rich, and the water is necessary to thin it out and add much-needed liquid. I used filtered tap water; bottled water is fine, too.

is vital for this recipe. Condensed milk on its own is too thick and rich, and the water is necessary to thin it out and add much-needed liquid. I used filtered tap water; bottled water is fine, too. Egg : 1 egghelps to bind batter and gives the pancakes substance.

: 1 egghelps to bind batter and gives the pancakes substance. Baking powder : This leaving agent lets the batter rise and creates a soft, pillowy texture.

: This leaving agent lets the batter rise and creates a soft, pillowy texture. Coconut oil or cooking spray prevents sticking and gives crisp edges that really make for the best pancakes.

I wanted to keep the ingredient list short, but feel free to add a teaspoon of vanilla extract and a pinch of salt to enrichen the flavor. For more ideas, see the variations section below.

This is just a short overview. Specific quantities and recipe instructions are in the printable recipe card at the end of the post.

Can you use evaporated milk in pancakes?

Yes, you can make these pancakes with evaporated milk. Evaporated milk is not as thick as condensed milk. So you need to reduce the amount of water and only use 1/2 cup to make evaporated milk pancakes.

How to make pancakes with condensed milk

Condensed milk pancakes are very easy to make. I like to cook mine in a large non-stick pan. You could also bake them on a griddle. It’s up to you. Here is a breakdown of the recipe step-by-step.

The recipe yields 8 pancakes, which is enough for 4 servings. That doesn’t sound like a lot, but the pancakes are quite filling.

Step 1: Mix dry ingredients

In a medium mixing bowl, stir together the flour and baking powder.

If the baking powder is clumpy, sift the dry ingredients to remove the clumps. Otherwise, you might end up with pockets of baking powder in your pancakes.

Step 2: Combine wet ingredients

To a large mixing bowl, add the sweetened condensed milk, water, and egg.

Whisk until everything is well combined and the mixture has a pale cream color.

Step 3: Make pancake batter

Pour the flour mixture into the bowl with the condensed milk and egg mixture. Stir until just combined.

It’s fine if the batter is on the thick side and seems a little lumpy. But if it seems too thick, add a little additional water, maybe 1 to 2 tablespoons.

Step 4: Prep pan

Once the pancake batter is prepared, heat a large non-stick frying pan or griddle over medium heat.

When hot, add a tablespoon of coconut oil to the bottom of the pan or griddle and let it melt.

Alternatively, greasy your cookware with cooking spray.

Step 5: Bake pancakes

Add a heaping tablespoon* of batter into the pan. Using the back of the spoon, flatten the batter into a circle. *Tip : When I say “spoon,” I don’t mean a measuring spoon but an actual tablespoon (something you would eat soup with.)

: When I say “spoon,” I don’t mean a measuring spoon but an actual tablespoon (something you would eat soup with.) Let the pancake cook for 2 to 3 minutes, then flip it over and bake on the other side for 2 to 3 minutes, until the pancake is done and no longer doughy inside.

Transfer the baked pancake onto a plate and repeat with the remaining batter until all condensed milk pancakes have been cooked.

Step 6: Keep pancakes hot

If you don’t have a large griddle to bake all of your pancakes at the same time, you can keep them warm while frying the rest of the batter by placing the finished pancakes on a plate, covered with foil, in a 200°F / 100°C / 1/4 gas mark oven.

Step 7: Serve

Serve your pancakes hot with butter, fresh fruit, syrup, or extra condensed milk. Enjoy!

Tips for success

Want to know more about making pancakes with condensed milk? Happy to help. Here are my best tips and tricks to make this a breakfast success.

Don’t overmix the batter . Pancake batter is supposed to be thick and a little lumpy. Mixing too vigorously will result in flatter, tougher pancakes.

. Pancake batter is supposed to be thick and a little lumpy. Mixing too vigorously will result in flatter, tougher pancakes. Portion the batter with a spoon . The batter is too thick for pouring, and I found the easiest way is to use a regular tablespoon to portion it into the pan.

. The batter is too thick for pouring, and I found the easiest way is to use a regular tablespoon to portion it into the pan. Use a non-stick pan or griddle . Avoid cast iron or metal cookware because the dough will stick and be difficult to turn over.

. Avoid cast iron or metal cookware because the dough will stick and be difficult to turn over. Grease your pan or griddle with coconut oil or cooking spray . I prefer coconut oil over butter because the oil is pretty heat resistant and doesn’t burn. Of course, if you love the taste of butter, go with it.

. I prefer coconut oil over butter because the oil is pretty heat resistant and doesn’t burn. Of course, if you love the taste of butter, go with it. Bake the pancakes at medium or medium-low heat . High heat will burn the outside will the inside of the pancakes is still undercooked and liquid.

. High heat will burn the outside will the inside of the pancakes is still undercooked and liquid. Don’t crowd the pan. Depending on the size of your pan or griddle, cook only 1, 2, or 3 pancakes at a time. A crowded pan makes it harder to flip the pancakes.

Variations

Chocolate chip pancakes : Stir 1 cup regular or mini chocolate chips into the batter and cook the pancakes as instructed.

: Stir 1 cup regular or mini chocolate chips into the batter and cook the pancakes as instructed. Blueberry pancakes : Gently fold 1/2 cup fresh or frozen blueberries into the batter.

: Gently fold 1/2 cup fresh or frozen blueberries into the batter. Lemon pancakes : Add the juice and zest of 1 lemon to the pancake mixture. Lemon juice thickens condensed milk, so you may have to use a little more water.

: Add the juice and zest of 1 lemon to the pancake mixture. Lemon juice thickens condensed milk, so you may have to use a little more water. Cinnamon pancakes: Stir 1 teaspoon ground cinnamon into the batter. You can also use pumpkin pie spice.

Serving suggestions

Fluffy condensed milk pancakes taste best with syrup, butter, whipped cream, and fresh fruit or compote. You can also serve scrambled eggs or crisp bacon or sausage on the side.

Going beyond maple syrup or pancake syrup, offer them with peanut butter, jam or jelly, and mini chocolate chips.

And let’s not forget about the leftover condensed milk! It’s so good poured over a stack of pancakes with sliced strawberries and raspberries.

Storage instructions

How to store condensed milk pancakes

Store leftover pancakes in an airtight container, a zip-top bag, or cover the serving plate tightly with plastic wrap/cling film or foil, so they don’t dry out. Store in the refrigerator and eat within 2 to 3 days.

How to reheat pancakes

Reheat the pancakes in the toaster or in the microwave for 30 seconds.

Can you freeze pancakes with sweetened condensed milk?

Yes, these sweet milk pancakes freeze well. Let them cool completely first, then put them into a freezer-safe bag with pieces of parchment paper (baking paper) between them, so they don’t stick. Freeze for up to 3 months. Let thaw on the counter in 1 hour in the fridge overnight.

Continue to Content Yield: 8 pancakes (4 servings) Condensed Milk Pancakes Recipe Print Condensed milk pancakes are an easy, tasty recipe that you can make for breakfast every morning. Thick and fluffy, they are made with just 5 ingredients and will become your favorite homemade pancakes. The perfect breakfast and brunch treat! Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Ingredients 1 1/2 cups / 180 g / 6.3 oz all-purpose flour

1 egg (US, CAN, AUS, NZ: L / UK & Europe: M)

3/4 cup / 175 ml / 5.9 fl oz water

1/2 cup / 130 g / 4.6 oz sweetened condensed milk

3 tsp baking powder

2 tbsp coconut oil or cooking spray Instructions Mix dry ingredients. In a medium mixing bowl, stir together the flour and baking powder. If the baking powder is clumpy, sift the dry ingredients to remove the clumps. Otherwise, you might end up with pockets of baking powder in your pancakes. Combine wet ingredients. To a large mixing bowl, add the sweetened condensed milk, water, and egg. Whisk until everything is well combined and the mixture has a pale cream color. Make pancake batter. Pour the flour mixture into the bowl with the condensed milk and egg mixture. Stir until just combined. It’s fine if the batter is on the thick side and seems a little lumpy. But if it seems too thick, add a little additional water, maybe 1 to 2 tablespoons. Prep pan. Once the pancake batter is prepared, heat a large non-stick frying pan or griddle over medium heat. When hot, add a tablespoon of coconut oil to the bottom of the pan or griddle and let it melt. Alternatively, greasy your cookware with cooking spray. Bake pancakes. Add a heaping tablespoon* of batter into the pan. Using the back of the spoon, flatten the batter into a circle. Let the pancake cook for 2 to 3 minutes, then flip it over and bake on the other side for 2 to 3 minutes, until the pancake is done and no longer doughy inside. Transfer the baked pancake onto a plate and repeat with the remaining batter until all condensed milk pancakes have been cooked.

*Tip: When I say “spoon,” I don’t mean a measuring spoon but an actual tablespoon (something you would eat soup with.) Keep pancakes hot. If you don’t have a large griddle to bake all of your pancakes at the same time, you can keep them warm while frying the rest of the batter by placing the finished pancakes on a plate, covered with foil, in a 200°F / 100°C / 1/4 gas mark oven. Serve. Serve your pancakes hot with butter, fresh fruit, syrup, or extra condensed milk. Enjoy! Nutrition Information: Yield: 4 (2 pancakes per serving) Serving Size: 1

Amount Per Serving: Calories: 385 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 61mg Sodium: 442mg Carbohydrates: 59g Fiber: 1g Sugar: 24g Protein: 10g

Everything You Can Do With a Can of Evaporated Milk

If you’re a baking enthusiast, you’ve probably cracked a can or two of sweetened condensed milk in your time—it’s a key player in some of our favorite pies, cakes, and sticky-sweet sauces. But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin: Evaporated milk—canned, shelf-stabilized, low-moisture cow’s milk—offers the same thick, rich texture of condensed milk without the added sugars, making it ideal for more savory preparations (and a handful of sweet ones to boot). Here’s a look at just how handy it can be.

The Best Mac and Cheese

J. Kenji López-Alt

If only mac and cheese were as simple as dumping some cheese in a pan, heating it up until it melts, and adding it to cooked pasta. But if you’ve ever tried precisely that, you know that cheese breaks—you wind up with stringy, greasy clumps that won’t even adhere to each other, let alone your macaroni (here’s the science, if you’re curious). That’s why everything from blue-box mac and cheese to the fanciest-pants preparations requires some kind of stabilizer to help bind the cheese together, keeping it smooth and creamy.

Instead of using a typical flour-and-milk béchamel, though, we make our ultra-gooey 15-minute stovetop mac and cheese with a stabilizing mix of cornstarch and evaporated milk. Those starch molecules thicken the sauce, while the concentrated milk proteins from the evaporated milk add that signature dairy flavor, without all the water you’d get from cream or regular milk.

Translation? Smooth, shiny, perfectly emulsified cheese that doesn’t clump, taste floury, or break into greasy pools. Oh, and it’ll work in all our flavor variations, too.

And the Best Cheese Sauce in General

J. Kenji López-Alt

Better yet, the same principles that guarantee a perfectly silky-smooth mac and cheese apply to pretty much any melty-cheese situation. I’m talking killer cheese sauce for cheese fries, fully loaded nachos, and totchos (tater tot nachos, of course).

Using evaporated milk will also make the filling for your next batch of jalapeño poppers extra gooey, and you can even add it to your cheese of choice to make melt-ready slices of any cheese you desire—great for your next cheeseburger or grilled cheese.

Enriching…Most Things

Lauren Rothman

Evaporated milk was originally engineered to be rehydrated—which is helpful in places where dairy storage is difficult, like campgrounds, desert islands, or my house when I’m too lazy to run to the grocery store for the fresh stuff. But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal. If you don’t have much of a sweet tooth, you can also use it in place of sweetened condensed milk in plenty of desserts.

Dense, Fudgy Ice Cream

Vicky Wasik

On top of all that, evaporated milk also happens to be the key to our super-chewy New England–style ice cream. For that you can thank its high protein content, which delivers a superior, fresh-churned texture while simultaneously limiting iciness once the ice cream is stored. While milk powder provides that protein in most recipes, we find that it tends to add a chalky sweetness. Evaporated milk, with the help of a few other carefully honed tricks, lends cleaner milky flavor to match the dense, fudgy texture, for a scoop that can compete with the Northeast’s very best.

So you have finished reading the how to make easy pancakes with evaporated milk topic article, if you find this article useful, please share it. Thank you very much. See more: fluffy pancakes with evaporated milk, pancakes with evaporated milk no eggs, evaporated milk recipes, condensed milk syrup for pancakes, carnation evaporated milk pancakes, crepes with evaporated milk, recipe for evaporated milk, banana pancakes with condensed milk

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