Fluffy Pancake Recipe With Evaporated Milk
This pancake recipe with evaporated milk makes soft, fluffy pancakes with a rich, creamy flavor. One 12-ounce can creates a thick but pourable batter and a tender stack worthy of plenty of butter and maple syrup.
Servings: 4
Calories: 390kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 12 oz evaporated milk
- 1 egg
- 2 tbsp salted butter melted and slightly cooled
- 1 tsp vanilla extract
- cooking spray for greasing the skillet
- butter and maple syrup for serving
Instructions
- Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- Combine the wet ingredients. In a large bowl, whisk together the evaporated milk, egg, melted butter and vanilla until smooth.
- Make the batter. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. A few small lumps are fine. Let the batter rest for 5 minutes. It should be thick but pourable.
- Preheat the skillet. Heat a skillet or griddle over medium heat, or to 375°F. Lightly coat the cooking surface with butter or cooking spray.
- Cook the pancakes. Pour the batter onto the hot skillet in 1/4-cup portions. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges begin to set.
- Flip the pancakes. Flip and cook for another 1 to 2 minutes, until the second side is golden brown and the center is cooked through.
- Repeat and serve. Lightly grease the skillet between batches as needed. Serve the pancakes warm with butter, maple syrup and your favorite toppings.
Notes
- Avoid overmixing. Stir the batter just until the wet and dry ingredients are combined. Overmixing can make the pancakes dense or chewy.
- Check the consistency. The batter should be thick but pourable after resting. If it is too thick, stir in additional evaporated milk 1 tablespoon at a time.
- Adjust the heat. If the pancakes brown before bubbles form and the edges set, reduce the heat slightly.
- Measure evenly. Use a 1/4-cup measuring cup so the pancakes are similar in size and cook at the same rate.
- Try a variation. Sprinkle blueberries or mini chocolate chips onto each pancake immediately after pouring the batter into the skillet.
- Store leftovers. Refrigerate cooled pancakes in an airtight container for up to 4 days or freeze them with parchment paper between the layers for up to 2 months.Stir the batter just until combined, then let it rest for 5 minutes. A few small lumps are fine. Overmixing develops the gluten and can make the pancakes dense instead of soft and fluffy.