This pancake recipe using evaporated milk is a quick, easy breakfast the whole family will enjoy. The pancakes are tender and fluffy, and they pair perfectly with fresh fruit and a generous drizzle of maple syrup.
Making these pancakes is a great reason to keep a couple of cans of evaporated milk in the pantry for when you run out of fresh milk. Evaporated milk adds a rich flavor and helps produce a slightly denser, yet still fluffy pancake — the best of both worlds.
These pancakes are delicious served with berries, sliced bananas, or any fruit you prefer. For a sweeter twist, stir chocolate chips into the batter and serve with a drizzle of caramel or chocolate sauce.
With simple pantry ingredients and an easy method, this evaporated milk pancake recipe will likely become one of your go-to breakfast favorites.
Ingredients
Flour — All-purpose flour works well for light, tender pancakes. If you have dietary restrictions, feel free to experiment with alternative flours.
Baking powder — Provides lift so the pancakes rise and become fluffy.
White granulated sugar — Adds a touch of sweetness.
Salt — Enhances the flavors.
Evaporated milk — Rich and concentrated milk that gives the batter a smooth texture and deeper flavor.
Egg — Adds structure and helps bind the batter.
Vanilla extract — Classic flavoring; you can substitute another extract like maple if you prefer.
Butter or oil — For frying. Use a neutral oil with a high smoke point or a combination of oil and butter to get flavor without burning.
Equipment needed
- Mixing bowls
- Wire whisk
- Non-stick griddle or frying pan
- Electric griddle (optional)
- Pancake rings (optional for perfect rounds)
- Spatula
- Serving platters or plates
Instructions
1. In a large bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
2. In a separate bowl or cup, lightly beat the egg, then add the evaporated milk and vanilla extract. Pour the wet ingredients into the dry ingredients.
3. Whisk gently until just combined. Do not overmix — a few small lumps in the batter are fine.
4. Heat a griddle or non-stick skillet over medium heat. Add a little oil or butter and swirl to coat the surface evenly.
5. Use a 1/4-cup measuring cup to portion the batter onto the hot griddle. Pour gently and, if needed, use a circular motion to shape the pancakes.
6. Cook until bubbles begin to form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1 minute more.
7. Continue cooking the remaining batter, adjusting the heat as necessary to prevent burning. Stack finished pancakes on a plate or keep them warm on a baking sheet in a low oven.
Quick fact
Butter adds great flavor but can burn at higher temperatures. Oils with higher smoke points—such as vegetable oil, canola, or light olive oil—are less likely to burn. You can also use a small amount of butter for flavor plus oil to raise the smoke point.
Kitchen tips
Use pancake rings for consistently round pancakes.
Switch to non-stick cooking spray if you want to reduce added fat.
Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the batch.
Warm maple syrup briefly in the microwave before serving for a better pour.
How to store
Batter: Prepared batter can be refrigerated for up to an hour for best results. If you need to store it longer, keep it in an airtight container for a day or two, but expect slightly less rise since the baking powder will lose some effectiveness over time.
Cooked pancakes: Cool completely, then wrap in plastic or place in an airtight container in the refrigerator for up to a week. Reheat in the microwave or toaster until hot.
Freezing: Place cooled pancakes in a single layer on a tray to freeze, then transfer to freezer bags or airtight containers. Reheat from frozen in the toaster or oven, or thaw and warm before serving.
What tastes good with pancakes?
- Hash browns or home fries
- Bacon or sausage
- Fruit smoothies
- Yogurt and fresh berries
📖 Recipe
Pancake recipe with evaporated milk
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 1/8 teaspoon salt (a pinch)
- 14 ounces evaporated milk (about 1 3/4 cups)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Oil for frying
Instructions
- Add the dry ingredients (flour, baking powder, sugar, and salt) to a large bowl.
- Whisk the egg lightly, then combine it with the evaporated milk and vanilla. Add the wet ingredients to the dry ingredients.
- Stir gently with a whisk until just combined. Do not overmix — a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Add a little oil or butter and spread it across the surface.
- Portion about 1/4 cup of batter per pancake onto the hot griddle and shape into rounds if needed.
- Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook the other side until golden, about 1 more minute.
- Keep cooked pancakes warm and repeat with the remaining batter.
Notes
- Makes about 8 pancakes.
- Use pancake rings for perfectly round shapes.
- Keep pancakes warm in a 200°F oven while finishing the batch.
- Reheat leftovers in a toaster, oven, or microwave.