Evaporated Milk Pancakes
The best pancakes are fluffy and light, but also rich. You can’t achieve this with just any milk substitute. That’s why you need to try making your favorite pancake recipe with evaporated milk! This evaporated milk pancakes recipe will yield delicious pancakes that are perfectly light, buttery, fluffy, and rich!
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Why Should I Make Pancakes with Evaporated Milk?
When you’re craving pancakes that are slightly richer than your regular pancakes, making these evaporated milk pancakes is the way to go.
These pancakes are super fluffy, slightly sweet milky taste, and they’re perfectly crispy on the outside while remaining soft on the inside. They are sooo good!
What You Need to Make Evaporated Milk Pancakes
- 1 cup all purpose flour (use gluten-free if needed)
- 2 1/4 tablespoons sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon (optional)
- 1 cup evaporated milk (I recommend this brand)
- 2 eggs, whisked
- 1 tablespoon of melted butter (or oil)
- Extra butter, to cook the pancakes
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How to Make Evaporated Milk Pancakes
- In a large bowl, mix together the flour, baking powder, salt, sugar, and cinnamon (optional).
- Whisk in the evaporated milk, eggs, and melted butter until the batter is smooth.
- Using a non-stick griddle (or large skillet), melt the extra butter on medium heat.
- Pour the pancake batter to your preferred pancake size and cook until the edges start to lift and the pancake starts to bubble. Flip, then cook the other side for 1 minute.
- Repeat with the remaining batter, then serve immediately. I love serving these evaporated milk pancakes with maple syrup or my homemade vegan honey, powdered sugar, and fresh berries. ENJOY!
Tips for the Best Pancakes
- Don’t overmix the pancake batter. When you mix the batter too much, you’ll end up with flatter and tougher pancakes.
- Use non-stick. For effortless pancake flipping (and cleanup), use non-stick griddle or skillet.
- Grease the griddle or skillet. Before pouring your batter, make sure to grease your griddle or skillet with butter or oil to avoid burning your pancakes.
- Don’t overcrowd the skillet. Resist the urge to cook all your batter at once and make sure to leave some room in the skillet so you can flip each pancake easily.
Looking for More Easy Breakfast Recipes?
- Savory Dutch Baby (Gluten-Free, Keto, Low Carb, Vegetarian)
- Mochi Waffles Recipe (Crispy on the Outside, Chewy on the Inside!)
- Simple & Delicious Pitaya Smoothie Bowl (GF, DF, V)
- Iced Cold Brew Latte (Healthy Starbucks Copycat)
- Berry Orange Banana Smoothie (GF, DF, V)
- Peanut Butter and Jelly Protein Smoothie (GF, DF, Vegan-Friendly)
- Easy Breakfast Tacos (GF, DF, V Options)
- Dark Chocolate Coconut Granola (GF, DF, V)
- Almond Flour Carrot Muffins (GF, Paleo Options)
- Maple Pumpkin Oat Bars (GF, DF, V)
- Super Moist Banana Date Bread (Refined Sugar-Free)
- Easy & Delicious Pumpkin Pancakes (GF, DF, V Options)
- Matcha Granola Clumps (GF, DF)
- Berries & Cream Whole Wheat Crepes
- Middle Eastern Shakshuka (GF, DF)
- Ridiculously Easy Maple Cinnamon Rolls
- Fluffy Banana Pancakes (GF, DF, V)
- Tropical Mermaid Blue Spirulina Smoothie Bowl
- Vegan Tacos: Lobster Mushroom Recipe (GF, DF, VG)
- Señorita Bread Recipe (Filipino Spanish Bread)
- Super Easy Quaker Cornbread
- Apple Honey Recipe (How to Make Vegan Honey)
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If you make this Evaporated Milk Pancakes recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Evaporated Milk Pancakes
Ingredients
- 1 cup all purpose flour (use gluten-free if needed)
- 2¼ tbsp sugar
- 1¾ tsp baking powder
- ¼ tsp sea salt
- ¼ tsp cinnamon (optional)
- 1 cup evaporated milk (I recommend this brand)
- 2 eggs , whisked
- 1 tbsp melted butter (or oil)
- Extra butter , to cook the pancakes
Instructions
- In a large bowl, mix together the flour, baking powder, salt, sugar, and cinnamon (optional).
- Whiskin the evaporated milk, eggs, and melted butter until the batter is smooth.
- Using a non-stick griddle (or large skillet), melt the extra butter on medium heat.
- Pour the pancake batter to your preferred pancake size and cook until the edges start to lift and the pancake starts to bubble. Flip, then cook the other side for 1 minute.
- Repeat with the remaining batter, then serve immediately. I love serving these evaporated milk pancakes with maple syrup or my homemade vegan honey, powdered sugar, and fresh berries. ENJOY!
