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These pancakes with condensed milk are literally some of the best pancakes you’ll ever have! They’re the perfect recipe for anyone who has run out of milk and is looking for a good milk substitute for a pancake recipe. You absolutely have to try this recipe.
Pancakes made with sweetened condensed milk
Condensed milk pancakes aren’t very popular. In fact, many people don’t even know that you can actually make pancakes with condensed milk. What with this type of milk being so sweet, many people may naturally shy away from the stuff for something like pancakes.
However, like these evaporated milk pancakes, these condensed milk pancakes are a favorite in my home. And with good reason too!
Who even knew you could make such a batch of flavorful, fluffy, simple pancakes with a milk substitute like condensed milk?
Condensed milk pancake ingredients list
I typically like to use simple staple ingredients for my pancake recipes. Therefore, all the ingredients listed here are likely to be in your pantry right now, except for condensed milk. Some of you may not have it on hand. If you have no condensed milk, you can grab some condensed online here.
All-purpose flour – Most of the pancakes I make for my family are made using all-purpose flour. It’s the easiest, cheapest, most versatile and it’s very mild so it is easy to build on the flavors of this type of flour. However, you can also use other flour alternatives for your pancakes such as those listed here.
Condensed milk – Condensed milk is the star of this recipe. Condensed milk, is also often called sweetened condensed milk. This type of milk is made when most of the water in cow’s milk is removed, then the liquid left behind is sweetened and canned. This process makes condensed milk extremely sweet as well as thicker than regular cow’s milk.
Water – Water is needed for this recipe as it is used to dilute the condensed milk and bring it to a consistency closer to that of regular milk. This is an important step to help get the condensed milk to look and act more like regular cow’s milk. Otherwise, the pancake batter will be unmanageable since condensed milk is so thick. I personally like to mix my condensed milk with ½ cup of water and whisk until combined well, then use this mixture like I would use regular milk.
Egg – Eggs are a very important ingredient in most pancake recipes as they help to keep the structure of pancakes.
Salt – This ingredient is especially important in this recipe to help balance out the extreme sweetness of the condensed milk.
Baking powder – Baking powder is the leavening agent of choice used in this recipe. It helps to form bubbles in the pancake batter that are responsible for making the pancakes light and fluffy!
How to make condensed milk pancakes
To make this recipe, gather all the ingredients listed on the recipe card in one place.
Then in a mixing bowl, add the dry ingredients and mix well.
Next, in a separate bowl, add the condensed milk and water and stir until properly combined.
Once this is done, add all the wet ingredients into the bowl which contains the dry ingredients and mix well with a whisk.
Now that the condensed milk pancake batter is done. Let’s make the pancakes!
To make, heat up a large skillet on medium heat and add some oil or butter to the skillet.
Once hot, cook the pancakes by adding 4 tablespoons of pancake batter to the hot skillet.
Cook each pancake for 1 minute or until the top starts to form bubbles. Flip, then cook the other side for 1 more minute.
Repeat the process until all the pancakes are cooked. Serve them warm with your favorite pancake toppings.
Variations
Add some extras – Whether that be chocolate chips, berries, chocolate powder, or even flavors like cinnamon, nutmeg, or pumpkin pie spice mix! Whatever you enjoy can be added to these pancakes so that they’re customized to your taste. The pancakes are just a simple, plain, delicious canvas that you are free to get creative with.
Substitute the flour – Tired of eating pancakes made with all-purpose flour? There are a ton of other options worth checking out. You can go for gluten-free almond flour, lupin flour, oat flour, or even cassava flour instead!
Properly storing condensed milk pancakes
To store these, place each pancake on a baking sheet in a single layer, then place the baking sheet into the freezer for up to 1 hour so that the pancakes freeze.
When the time is up, remove the frozen pancakes from the baking sheet, place each into a freezer bag, on top of the other, seal that bag, then place in the freezer for up to 2 months or until you’re ready to eat them!
Reheating condensed milk pancakes
To reheat pop a single pancake in the microwave for 20 seconds then enjoy. If you want to reheat multiple pancakes at once, pop 4 into the microwave for 60 seconds then serve.
FAQs about sweetened condensed milk pancakes
