Fluffy Pancake Recipe With Evaporated Milk
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 this!
Servings: 4
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.