Condensed milk pancakes are an easy, tasty recipe that you can make for breakfast every morning. Thick and fluffy, they are made with just 5 ingredients and will become your favorite homemade pancakes. The perfect breakfast and brunch treat!
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Pancakes with sweetened condensed milk
Looking for a quick and easy breakfast recipe? This pancake recipe with condensed milk is so fluffy and delicious, especially when you drench them in even more condensed milk. The recipe is straightforward and ready in a flash, made with only a few pantry staples.
Homemade pancakes are such a classic family breakfast and never fail to please. It’s so nice to gather the family for a scrumptious breakfast to start the day. And this easy pancake recipe is our new favorite!
You might think condensed milk pancakes are sickeningly sweet, but that’s not the case at all. They have a mildly sweet, milky taste, super fluffy, soft texture, and a slightly crisp exterior. You’ll love them!
Can you substitute condensed milk for regular milk in pancakes?
No, you can’t just simply substitute regular milk with sweetened condensed milk to make pancakes. The blogs claiming condensed milk is a good substitute for milk in pancakes have 100% not tried it. Condensed milk is richer and thicker than regular milk and will change the texture of your pancakes.
At my first approach at condensed milk pancakes, I took my favorite pancake recipe and swapped out the milk with condensed milk. The batter didn’t bake properly, and the pancakes ended up dense and flat. Not exactly what I was hoping for.
So I came up with this unique and delicious pancake recipe. The batter is thick and rises into incredibly tasty, fluffy pancakes. And then, of course, they needed a generous drizzle of sweetened condensed milk to really sell the whole thing.
With just 5 ingredients, this pancake recipe doesn’t get much simpler. I always have everything I need to make these sweetened condensed milk pancakes on hand, without a trip to the store. Here’s your grocery list:
- All-purpose flour: Use the spoon and level method when measuring the flour with cups. A digital scale is even better. Too much flour will make the pancakes dry.
- Sweetened condensed milk makes the pancakes perfectly sweet and delicious. You only need 1/2 cup – not to worry though, we’ll be using the rest to positively drench our pancake stack in syrupy goodness.
- Water is vital for this recipe. Condensed milk on its own is too thick and rich, and the water is necessary to thin it out and add much-needed liquid. I used filtered tap water; bottled water is fine, too.
- Egg: 1 egghelps to bind batter and gives the pancakes substance.
- Baking powder: This leaving agent lets the batter rise and creates a soft, pillowy texture.
- Coconut oil or cooking spray prevents sticking and gives crisp edges that really make for the best pancakes.
I wanted to keep the ingredient list short, but feel free to add a teaspoon of vanilla extract and a pinch of salt to enrichen the flavor. For more ideas, see the variations section below.
This is just a short overview. Specific quantities and recipe instructions are in the printable recipe card at the end of the post.
Can you use evaporated milk in pancakes?
Yes, you can make these pancakes with evaporated milk. Evaporated milk is not as thick as condensed milk. So you need to reduce the amount of water and only use 1/2 cup to make evaporated milk pancakes.
How to make pancakes with condensed milk
Condensed milk pancakes are very easy to make. I like to cook mine in a large non-stick pan. You could also bake them on a griddle. It’s up to you. Here is a breakdown of the recipe step-by-step.
The recipe yields 8 pancakes, which is enough for 4 servings. That doesn’t sound like a lot, but the pancakes are quite filling.
Step 1: Mix dry ingredients
- In a medium mixing bowl, stir together the flour and baking powder.
- If the baking powder is clumpy, sift the dry ingredients to remove the clumps. Otherwise, you might end up with pockets of baking powder in your pancakes.
Step 2: Combine wet ingredients
- To a large mixing bowl, add the sweetened condensed milk, water, and egg.
- Whisk until everything is well combined and the mixture has a pale cream color.
Step 3: Make pancake batter
- Pour the flour mixture into the bowl with the condensed milk and egg mixture. Stir until just combined.
- It’s fine if the batter is on the thick side and seems a little lumpy. But if it seems too thick, add a little additional water, maybe 1 to 2 tablespoons.
Step 4: Prep pan
- Once the pancake batter is prepared, heat a large non-stick frying pan or griddle over medium heat.
- When hot, add a tablespoon of coconut oil to the bottom of the pan or griddle and let it melt.
- Alternatively, greasy your cookware with cooking spray.
Step 5: Bake pancakes
- Add a heaping tablespoon* of batter into the pan. Using the back of the spoon, flatten the batter into a circle. *Tip: When I say “spoon,” I don’t mean a measuring spoon but an actual tablespoon (something you would eat soup with.)
- Let the pancake cook for 2 to 3 minutes, then flip it over and bake on the other side for 2 to 3 minutes, until the pancake is done and no longer doughy inside.
- Transfer the baked pancake onto a plate and repeat with the remaining batter until all condensed milk pancakes have been cooked.
Step 6: Keep pancakes hot
- If you don’t have a large griddle to bake all of your pancakes at the same time, you can keep them warm while frying the rest of the batter by placing the finished pancakes on a plate, covered with foil, in a 200°F / 100°C / 1/4 gas mark oven.
Step 7: Serve
- Serve your pancakes hot with butter, fresh fruit, syrup, or extra condensed milk. Enjoy!
Tips for success
Want to know more about making pancakes with condensed milk? Happy to help. Here are my best tips and tricks to make this a breakfast success.
- Don’t overmix the batter. Pancake batter is supposed to be thick and a little lumpy. Mixing too vigorously will result in flatter, tougher pancakes.
- Portion the batter with a spoon. The batter is too thick for pouring, and I found the easiest way is to use a regular tablespoon to portion it into the pan.
- Use a non-stick pan or griddle. Avoid cast iron or metal cookware because the dough will stick and be difficult to turn over.
- Grease your pan or griddle with coconut oil or cooking spray. I prefer coconut oil over butter because the oil is pretty heat resistant and doesn’t burn. Of course, if you love the taste of butter, go with it.
- Bake the pancakes at medium or medium-low heat. High heat will burn the outside will the inside of the pancakes is still undercooked and liquid.
- Don’t crowd the pan. Depending on the size of your pan or griddle, cook only 1, 2, or 3 pancakes at a time. A crowded pan makes it harder to flip the pancakes.
- Chocolate chip pancakes: Stir 1 cup regular or mini chocolate chips into the batter and cook the pancakes as instructed.
- Blueberry pancakes: Gently fold 1/2 cup fresh or frozen blueberries into the batter.
- Lemon pancakes: Add the juice and zest of 1 lemon to the pancake mixture. Lemon juice thickens condensed milk, so you may have to use a little more water.
- Cinnamon pancakes: Stir 1 teaspoon ground cinnamon into the batter. You can also use pumpkin pie spice.
Fluffy condensed milk pancakes taste best with syrup, butter, whipped cream, and fresh fruit or compote. You can also serve scrambled eggs or crisp bacon or sausage on the side.
Going beyond maple syrup or pancake syrup, offer them with peanut butter, jam or jelly, and mini chocolate chips.
And let’s not forget about the leftover condensed milk! It’s so good poured over a stack of pancakes with sliced strawberries and raspberries.
How to store condensed milk pancakes
Store leftover pancakes in an airtight container, a zip-top bag, or cover the serving plate tightly with plastic wrap/cling film or foil, so they don’t dry out. Store in the refrigerator and eat within 2 to 3 days.
How to reheat pancakes
Reheat the pancakes in the toaster or in the microwave for 30 seconds.
Can you freeze pancakes with sweetened condensed milk?
Yes, these sweet milk pancakes freeze well. Let them cool completely first, then put them into a freezer-safe bag with pieces of parchment paper (baking paper) between them, so they don’t stick. Freeze for up to 3 months. Let thaw on the counter in 1 hour in the fridge overnight.