Simple Pancakes With Evaporated Milk

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Out of milk and need a milk replacement for your pancakes? Or maybe you just have a can of evaporated milk sitting around and you want to use it to make some pancakes, but you’ve never done so before. Keep reading to see how to make evaporated milk pancakes that will rival the taste of any other pancake out there!

best pancakes with evaporated milk

 

You will love these easy, fluffy, and creamy pancakes made with evaporated milk that tastes so so good! I’ve shared many of my favorite substitutes for milk in pancakes and so I thought it best to share a recipe and show you how to use evaporated milk to make tasty pancakes!

Pancakes made with evaporated milk

I love fluffy pancakes. Thankfully, evaporated milk gives pancakes this fluffy, creamy richness that makes the pancakes irresistible. So, if you love fluffy pancakes as I do, then you’ll find this recipe really helpful. 

Whether you’re looking for this specific recipe because you want to give it a try, or whether you’re just out of regular milk and evaporated milk is your last resort, you’ll really enjoy these evaporated milk pancakes immensely.

Yes, evaporated milk is a great alternative for milk in pancakes because it adds a nice, rich flavor to most pancake recipes.

It can be used in its natural state, straight from the can. However, many people also like to dilute the evaporated milk to get a substitute that is very close to regular whole or 2% milk.

Ingredients for evaporated milk pancakes

All of the ingredients you will need to make this recipe are pantry staples that are likely in your kitchen right now. They’re all listed here, but you can view the exact measurements and cooking instructions in the recipe card at the end of the post. 

All-purpose flour – All-purpose flour is the most easily available type of flour for pancakes. It’s used here because it has a very mild flavor that can be built on. However, you can use other substitutes for all-purpose flour for pancakes.

Evaporated milk Evaporated milk, the star of the recipe is used because it makes deliciously rich and creamy pancakes. But also it is used because evaporated milk is the perfect substitute for regular milk. Anytime I’m out of milk, my go-to is evaporated milk because I enjoy the richness and creaminess of this kind of milk.

Eggs – Eggs provide a great structure for pancakes and help them to rise. Therefore, they’re necessary for this recipe.

Vegetable oil – The vegetable oil (or butter) used in these pancakes is meant to help make the pancakes moister compared to pancakes made without oil which are usually drier. 

Baking powder – Baking powder is the leavening agent that helps to form the bubbles in the pancake batter. These bubbles are responsible for making the pancakes light and fluffy.

Sea salt – Used to help balance the sweetness in the pancakes.

Sugar – Used to add sweetness and flavor to the pancakes. Brown sugar is used here, but you can use other options if you prefer.

Oil or butter for cooking the pancakes

How to make pancakes with evaporated milk

Measure and gather all the ingredients in one place.

ingredients for evaporated milk pancakes

 

Add the sifted flour to a large bowl. Then add the rest of the dry ingredients into the large bowl and whisk.

Next, crack the eggs into a small bowl, then pour them into the bowl of dry ingredients

Pour the rest of the wet ingredients into the bowl and mix well.

 

The pancake batter should be smooth and lump-free with some bubbles.

evaporated milk pancakes batter

 

Next, heat up a nonstick skillet or a nonstick griddle on medium heat.

To cook each pancake, add 3 tablespoons of pancake batter to the hot skillet and cook for 1 minute per side or until bubbles appear.

cooking evaporated milk pancakes

 

Flip, then cook the other side for 1 minute as well.

This recipe makes 9 fluffy pancakes.

unsweetened condensed milk pancakes

Serve warm drizzled with some syrup of your choice and topped with your favorite berries. 

Variations for the evaporated milk pancakes

Add some mixed berries– Ever had evaporated milk pancakes with mixed berries? If not, then you’re missing out. To make some, simply make the batter as per the recipe instructions. Then, once the pancake batter is placed in the nonstick pan, arrange a few berries on top. Cook for 1 minute, then flip on the other side. 

Add some chocolate chips – If you love chocolate as I do, then adding some chocolate chips to the pancake batter is likely going to excite you too! Follow the recipe instructions to make the pancake batter, then fold in the chocolate chips as the last step before cooking the pancakes. Again, as per recipe instructions in the recipe card. 

Diluted evaporated milk pancakes – I prefer to make my evaporated milk pancakes with undiluted evaporated milk straight from the can. I prefer it this way because the pancakes turn out rich and creamy.

However, some people may prefer to make their pancakes with less richness. If this is you, a simple fix will be to replace the 1 cup of evaporated milk with ½ cup of evaporated milk + ½ cup of water. When diluted this way, evaporated milk more closely characterizes regular milk and may be more suited to your taste if you’re just looking for a quick alternative for whole or 2% milk for your pancakes.

Follow the same recipe instructions in the recipe card below.

How to store pancakes made with unsweetened condensed milk

Have leftovers? The best way to store them is to place the leftovers in an air-tight container in the fridge for 3-5 days. Use these up before the 5 days are up since both eggs and milk are perishable.

How to freeze unsweetened condensed milk pancakes

To freeze, first, place any leftover pancakes on a baking tray, or plate (or whatever has enough space to fit all the leftover pancakes and also fit comfortably into your freezer) in a single layer. Freeze for about 1-2 hours. 

Next, remove the frozen pancakes from the tray, place them in a freezer bag or ziplock bag, seal tightly and freeze for up to a month!

Freezing them this way prevents the pancakes from sticking to each other, so they’re pretty easy to pull out, even if you want just one pancake at a time!

Reheating evaporated milk pancakes 

To reheat one pancake, place it on a plate and microwave for 10 seconds if it’s straight from the fridge, or 20 seconds if it’s straight from the freezer. Serve and enjoy! 

Also, if you like these, feel free to check out these easy pancakes made with condensed milk here. 

served evaporated milk pancakes

Simple Pancakes With Evaporated Milk

Yield: 9 pancakes
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 9 minutes

In need of a milk replacement for your pancakes? If you have a can of evaporated milk sitting around you can make some magical pancakes with evaporated milk with it. See exactly how to do so here!

Ingredients

  • 1 cup of all purpose flour
  • 1 cup of evaporated milk
  • 2 small eggs
  • 1 tablespoon of vegetable oil
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoon sugar
  • Oil or butter for cooking the pancakes

Instructions

  1. Measure and gather all the ingredients in one place.
  2. Add the sifted flour to a large bowl. Then add the rest of the dry ingredients into the large bowl and whisk.
  3. Next, crack the eggs into a small bowl, then pour them into the bowl of dry ingredients
  4. Pour the rest of the wet ingredients into the bowl and mix well.
  5. The pancake batter should be smooth and lump-free with some bubbles.
  6. Next, heat up a nonstick skillet or a nonstick griddle on medium heat.
  7. To cook each pancake, add 3 tablespoons of pancake batter to the hot skillet and cook for 1 minute per side or until bubbles appear.
  8. Flip, then cook the other side for 1 minute as well.
  9. This recipe makes 9 fluffy pancakes.
  10. Serve warm drizzled with some syrup of your choice and topped with your favorite berries. 
Nutrition Information:
Yield: 3 Serving Size: 3 small pancakes
Amount Per Serving: Calories: 374Total Fat: 14gSaturated Fat: 5gCholesterol: 119mgSodium: 627mgCarbohydrates: 50gFiber: 1.1gSugar: 17gProtein: 13g

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