Whether you're out of milk or want to experiment with a new pancake twist, you are going to love this pancake recipe made with evaporated milk! This ingredient adds a rich flavor to the pancakes, as well as an irresistible light and fluffy texture. You may never go back to regular milk after trying this delicious, simple recipe!
Why I Love This Recipe
I don't think I need to tell you why I love pancakes. Doesn't everyone love them?! What I will tell you is why I love this pancake recipe with evaporated milk so much.
- I love changing up pancakes just a little bit. Not enough to make people wince, but enough to make them ask, "What's in these?!"
- Everyone loves fluffy pancakes, right? Adding evaporated milk is the perfect easy way to make that happen.
- The evaporated milk also gives the pancakes a uniquely delicious flavor that can best be described as rich and creamy.
- This delicious pancake recipe is the perfect easy breakfast or dinner. Brinner is the best!
- Homemade pancakes couldn't be any easier! All of the ingredients are likely sitting right in your kitchen.
- It's such an easy pancake recipe and super easy to prep ahead of time. Put the prepared batter in your fridge until you're ready to start cooking.
Recipe Ingredients
Flour - Make this a gluten free recipe by replacing all-purpose flour with almond flour or your favorite gluten-free flour.
Granulated sugar - Add extra sweetness to the cakes by doubling the amount of sugar used in the batter.
Brown sugar can replace white sugar in equal amounts, but may change the texture slightly.
Baking powder - Ensuring that this leavening agent is stored properly and that it's fresh will help the batter rise.
Salt - Any variety of salt works great, such as sea salt, table salt or kosher salt.
Evaporated milk - Any variety of milk can be used in place of this ingredient, although I highly recommend using evaporated milk!
With less moisture in this variety, the end result is richer and fluffier.
If using another variety such as whole milk or skim milk, use 1/2 cup of milk in place of a can of evaporated milk.
Egg - If possible, allow the egg to sit at room temperature for 30 minutes before using. This will keep the mixture from forming lumps.
Butter - I love the salty flavor when using salted butter to make pancakes. Unsalted butter tastes great, too!
Vanilla extract - Replace with any flavored extract, such as butter extract or almond extract.
Toppings - The world is your oyster with pancake toppings!
Go nuts with butter, maple syrup, powdered sugar, honey, chocolate syrup, berry sauce (this mulberry sauce is so good!), your favorite fruit sauce, caramel sauce, chocolate chips, peanut butter, Nutella, fresh berries, sprinkles or whipped cream.
How To Make Pancakes With Evaporated Milk
Step 1
In a medium bowl, combine the dry ingredients: flour, sugar, baking powder and salt. Mix well.
In a large bowl, whisk together evaporated milk, egg, melted butter and vanilla extract. Whisk until creamy. Gradually add the flour mixture, stirring until batter is free of lumps.
Step 2
Place a skillet over medium heat and spray generously with cooking spray. Add the batter to the hot pan in 1/4-cup increments. Cook for about 3 minutes on each side, or until golden brown.
Step 3
Repeat until the pancake batter is gone, spraying the skillet with cooking spray before each new batch. Spread butter over warm cakes and pour syrup over the top of the pancakes.
Prep This Pancake Recipe With Evaporated Milk Ahead of Time
- Prepare the batter, as well as any toppings, the night before.
- Cover with plastic wrap and refrigerate.
- Let sit at room temperature for 20 minutes before cooking.
Recipe Notes
- Add 1/2 cup of pumpkin puree to create pumpkin pancakes!
- Don't toss leftover pancakes! They can be reheated the next day in the microwave. Heat in 30-second increments until warmed through.
- Use a 1/4 cup measuring cup to scoop batter so the pancakes are consistently the same sizes.
- You can opt to allow the batter to sit at room temperature for approximately 30 minutes before cooking. The resting time allows the flour to absorb the liquid, ensuring a light and fluffy end result.
What Temperature To Cook Pancakes On Stove
Cook pancakes on the stove top until they reach 375 degrees F. If you're using a gas stove, set to medium heat for best results.
Do Pancakes Need To Be Refrigerated
Pancakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days. To extend the shelf life to 7 days, store them in an airtight container in the fridge instead.
What To Serve With Pancakes
- Billionaire bacon
- Scrambled egg bake
- Hash browns
- Sausage patties
- Fresh fruit
- Butter and syrup (or toppings of choice)
- Orange juice
Fluffy Pancake Recipe With Evaporated Milk
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 14 oz evaporated milk
- 1 egg
- 2 tbsp butter melted
- 1 tsp vanilla extract
Instructions
- In a medium bowl, combine flour, sugar, baking powder and salt. Mix well.
- In a large bowl, whisk together evaporated milk, egg, butter and vanilla extract. Whisk until creamy. Gradually add the flour mixture, stirring until batter is free of lumps.
- Place a skillet over medium heat and spray generously with cooking spray. Add the batter to the hot skillet in 1/4-cup increments. Cook for about 3 minutes on each side.
- Repeat until the batter is gone, spraying the skillet with cooking spray before each new batch. Spread butter over warm pancakes and pour syrup over the tops.
Notes
- Add 1/2 cup of pumpkin puree to create pumpkin pancakes!
- Don't toss leftover pancakes! They can be reheated the next day in the microwave. Heat in 30-second increments until warmed through.
- Use a 1/4 cup measuring cup to scoop batter so the pancakes are consistently the same sizes.
- You can opt to allow the batter to sit at room temperature for approximately 30 minutes before cooking. The resting time allows the flour to absorb the liquid, ensuring a light and fluffy end result.
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