This pancake recipe with evaporated milk is a quick and easy breakfast the whole family will love. These fluffy pancakes are simple to make and taste delicious with your favorite fruit and maple syrup.
If you love homemade pancakes try my McDonald's copycat pancake recipe!
Making these delicious pancakes is a great way to use evaporated milk. I like to keep a couple cans in the pantry for those times when we run out of fresh milk.
This pancake recipe with evaporated milk makes dense pancakes that are also fluffy. You get the best of both worlds!
This delicious pancake recipe is so good with fresh fruit and a big pour of syrup.
Of course you could try a different way of making them by adding chocolate chips to the batter and serving them with my caramel sauce.
Either way, this pancake recipe is going to be one of your new favorites!
Ingredients
Flour - all purpose flour is a reliable type of flour that produces the best pancakes. Feel free to experiment with different types of flour if you have dietary restrictions.
Baking powder - makes the batter rise.
White granulated sugar - for a touch of sweetness.
Salt
Evaporated milk - my new favorite ingredient! I like to have a few cans in the pantry for those pancake emergencies!
Fresh whole egg
Vanilla extract - the classic flavor, but you can try another extract flavoring like maple.
Butter or oil - for frying to pancakes. You can use salted or unsalted butter or use a mild flavored oil. I prefer oil because butter tends to brown quickly, but sometimes I use a combination of oil and butter. See Quick Fact below.
Equipment needed
- Mixing bowls
- Wire whisk
- Non-stick griddle or frying pan
- Electric griddle
- Pancake rings
- Spatula
- Serving platters
Instructions
Add dry ingredients (flour, baking powder, sugar, and salt) to a large bowl.
Now, add the wet ingredients (egg-lightly beaten first, evaporated milk, and vanilla extract) to the dry ingredients.
Use a whisk to gently stir the ingredients together. Don't over mix the pancake batter. It's okay if it has a few lumps.
Heat a griddle or non-stick skillet on medium-high heat. Add a little oil or butter to the hot griddle. Swirl the oil or use a pancake turner or spatula to push the oil or melted butter across the pan.
Use a measuring cup to portion about ¼ cup of batter and gently pour batter onto the hot pan. Use a circular motion to spread the batter into a round shape.
Cook until bubbles start to form at the top of the pancakes. This can take anywhere form 2 to 3 minutes. Flip the pancake and cook on the other side, about one minute more or until golden brown.
Adjust heat as needed to keep pancakes from burning.
Stack pancakes on a plate or platter and repeat the cooking process with the remaining batter.
Quick fact
Butter has amazing flavor but it can burn quickly at higher temperatures needed to cook pancakes. Vegetable oil, canola oil, shortening, and coconut oil are better options because they have a higher smoke point.
Kitchen tips
Use pancake rings for perfectly round shapes.
Use non-stick cooking spray if you're cutting back on fat and calories.
Place cooked pancakes on a baking sheet in a single layer and keep warm in a low temperature (200 degrees F) oven.
Heat maple syrup in the microwave before serving.
How to store
Store prepared batter in the refrigerator for up to an hour for the fluffiest pancakes.
Store batter for a day or two in the refrigerator in air tight containers if needed for longer, but don't expect the pancakes to be as light and fluffy as most of the baking powder will have released all their bubble by that time.
Wrap leftover cooled pancakes in plastic or place in air tight containers for up to a week. Reheat in the microwave or toaster until hot.
Freeze leftover cooled pancakes wrapped in plastic wrap and placed in freezer bags or air tight containers. Reheat in the oven, toaster, or microwave from frozen or thaw out first.
What tastes good with pancakes?
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Pancake recipe with evaporated milk
Ingredients
- 2 cups flour all purpse
- 4 teaspoon baking powder
- 2 tablespoon white sugar
- ⅛ teaspoon salt pinch
- 14 ounce evaporated milk -canned about 1 ¾ cups
- 1 egg large, lightly beaten
- 1 teaspoon vanilla extract or your choice
- oil for frying
Instructions
- Add dry ingredients (flour, baking powder, sugar, and salt) to a large bowl.
- Now, add the wet ingredients (egg-lightly beaten first, evaporated milk, and vanilla extract) to the dry ingredients.
- Use a whisk to gently stir the ingredients together. Don't over mix the pancake batter. It's okay if it has a few lumps.
- Heat a griddle or non-stick skillet on medium heat. Add a little oil or butter to the hot griddle. Swirl the oil or use a pancake turner or spatula to push the oil or melted butter across the pan.
- Use a measuring cup to portion about ¼ cup of batter and gently pour batter onto the hot pan. Use a circular motion to spread the batter into a round shape.
- Cook until bubbles start to form at the top of the pancakes. This can take anywhere form 2 to 3 minutes. Flip the pancake and cook on the other side, about one minute more or until golden brown.
- Stack pancakes on a plate or platter and repeat the cooking process with the remaining batter.
Notes
- Makes 8 pancakes.
- Use pancake rings for perfectly round shapes.
- Use non-stick cooking spray if you're cutting back on fat and calories.
- Place cooked pancakes on a baking sheet in a single layer and keep warm in a low temperature (200 degrees F) oven.
- Heat maple syrup in the microwave before serving.
Denise
I have never tried it this way so I will have to give it a go. I always use chocolate chips in mine … the guys prefer it with out. D~
Nikole
Chocolate chips all the way!!