Start your morning off great with a big stack of these soft and fluffy evaporated milk pancakes! The recipe is easy to make, goes perfectly with any topping, and gives you pancakes with soft, melt-in-your-mouth centers and perfectly crisp edges.

evaporated milk pancakes

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Can you make pancakes with evaporated milk?

Yes, you can make the most delicious pancakes with evaporated milk. Whether you’re out of regular milk or want to try something new, I feel so excited to share these fluffy evaporated milk pancakes with you today!

Evaporated milk pancakes are super straightforward to make, almost dangerously easy. You can whip up the recipe in a pinch for a weekday breakfast or as a weekend brunch treat. They are a serious crowd-pleaser, and my family requests them all the time.

So, grease up your pan and bake up a batch of this delicious evaporated milk pancakes recipe!

evaporated milk pancake ingredients

Ingredients

You only need a handful of pantry and fridge staples to make evaporated milk pancakes. It doesn’t get much easier than this! See the recipe card at the end of the post for specific measurements.

  • Evaporated milk: Evaporated milk does 2 main things in this easy pancake recipe. First, it adds a subtle milky aroma, and secondly, it makes the pancakes richer and super soft.  
  • Flour: All-purpose flour (plain flour) creates a fluffy texture and tender crumb. Just be sure to measure the flour correctly, so you don’t add too much and end up with flat, dry pancakes.
  • Baking powder gives the pancakes a nice rise and delicious fluffy texture. Baking soda tends to weigh the batter down, so stick with baking powder.
  • Sugar: You only need 1/8 cup granulated (white) to add a little sweetness, but not too much.  
  • Egg: 1 egg holds the batter together. Set the egg out 30 minutes before starting to warm up.
  • Vanilla extract (optional): The best pancakes are made with a splash of vanilla.
  • Salt (optional): A pinch of salt helps balance the flavors.
  • Butter: I prefer butter to grease my pan for a flavor boost and the best crispy edges. Alternately, try cooking spray, coconut oil, or bacon drippings.
evaporated milk pancakes recipe

How to make evaporated milk pancakes

This tried-and-true evaporated milk pancake recipe will impress your family and become a favorite breakfast meal. Let’s go over the steps to make them!

Step 1: Mix dry ingredients

  • Put the flour, sugar, salt, and baking powder in a large mixing bowl and whisk to combine.

Step 2: Add liquid ingredients

  • Add the evaporated milk, egg, and vanilla extract. Whisk until the batter is thick and mostly lump-free, for about 30 seconds. Be careful not to overmix.

Step 3: Heat pan

  • Heat a non-stick pan or skillet over medium heat. Add 1/2 tbsp of butter and swirl to melt.
  • Tip: Use a paper towel to wipe most of the butter off. This trick helps to avoid that soggy first pancake.

Step 4: Pour pancakes

  • Ladle 1/4 cup batter into the center of the pan. Swirl the pan slightly to spread the batter into a 4 in / 10 cm circle.
  • Tip: I recommend not crowding the pan and only baking 1 pancake at a time because it’s easier to flip.

Step 5: Flip over

  • Once you see bubbles rise to the surface, flip the pancake over using a pancake spatula or turner and bake the other side until fully cooked and golden.

Step 6: Keep warm

  • When it is done, transfer the pancake to a large plate, cover loosely with foil, and keep warm in a low oven.

Step 7: Repeat

  • Repeat this process with the remaining batter. Add more butter as needed. I usually add another tablespoon for every 2 to 3 pancakes.

Step 8: Serve

  • Serve the pancakes warm and pass with your favorite toppings such as maple syrup, a knob of butter, and fresh fruit. Enjoy!

How to tell when evaporated milk pancakes are ready to flip

If you have never made pancakes before, you might feel unsure when to turn them. Luckily, 2 things indicate your pancake is ready to be flipped over.

  • Edges: At first, the edges of the pancakes look very wet and liquid, but they start to dry out and appear to set as the pancake cooks.
  • Bubbles: While the pancake cooks, bubbles begin to rise to the surface. When the bubbles breakthrough and burst, it’s a good tell that the pancake is ready.
stack of pancakes with berries

Tips for success

Evaporated milk pancakes are honestly some of the best breakfasts I’ve ever had. You’ve got to give the recipe a try! Here are a few more tips to help your pancake batches turn out perfectly:

  • Don’t overmix the batter. Just stir the wet and dry ingredients together until you no longer see streaks of flour. A few lumps are fine. Overmixing can lead to flat and dense pancakes.
  • Set the heat to medium. The secret to fluffy, golden-brown pancakes is getting the temperature right. Medium heat is a good starting point. But if you have a strong stove, medium-low might be better. Medium-high is best for weak stoves. And be sure to adjust the heat as you cook.
  • Portion the batter. I like to use a 1/4 or 1/3 measuring cup to pour batter into the pan. This helps to create pancakes that are equal in size.
  • Don’t be alarmed if your first pancake is off. It takes time until the pan is greased right, and the cooking temperature is perfect. If the first pancake comes out wonky, I call it a chef’s snack and eat it with powdered sugar while baking the rest of the bunch.
  • Clean pan in between cooking pancakes. Use a paper towel and wipe off excess butter and browned bits before baking the next batch. This helps to ensure golden brown pancakes each time.
  • Keep pancakes warm. To keep the pancakes warm while cooking, put them on a large plate, cover with foil, and warm it in the oven at 200°F / 100°C / gas mark 1/4 until ready to serve.
pancakes with evaporated milk

Variations & mix-ins

Evaporated milk pancakes are super customizable, so you can feel free to add your favorite mix-ins and flavor variations!

  • Buttermilk: Buttermilk works beautifully in this easy pancake recipe. It creates a wonderful, tender texture and slightly tangy flavor.
  • Chocolate: Chocolate chips are a classic stir-in for pancakes. We love semi-sweet, but other types of chocolate are also great.
  • Nuts: Add 1/2 cup chopped walnuts or pecans to the batter.
  • Fruit: Fold 1 cup of blueberries, sliced strawberries, or sliced bananas into the batter.
  • Extracts + Spices: Feel free to swap out vanilla with 1 tsp ground cinnamon or try other baking extracts like almond, orange, lemon, or rum.
fluffy pancakes with evaporated milk

Topping suggestions

The topping options are endless! Syrup, juicy fruit, scrambled eggs, freshly brewed coffee… everything goes when it comes to fluffy evaporated milk pancakes!

  • Maple syrup and butter: This classic pairing is always a hit!
  • Other syrups and sauces: Honey, agave syrup, chocolate sauce, caramel sauce, butterscotch sauce, or fruit syrup are yummy alternatives for maple syrup.
  • Whipped cream: Warm pancakes + whipped cream are a dream team!
  • Cinnamon sugar: Light sprinkle of cinnamon sugar is one of my favorites.
  • Fresh fruit: Pile fresh, chopped fruits onto your pancakes.
  • Compote and curds: Fruit compote, blueberry sauce, strawberry sauce, apple pie filling, and lemon curd are delicious with fluffy pancakes.
  • Nuts: For some crunch, sprinkle chopped nuts (e.g., walnuts, pecans, hazelnuts) over your evaporated milk pancakes.
  • Strawberries and cream: Sandwich your pancakes with sliced strawberries, whipped cream, and strawberry sauce for the ultimate breakfast delight.
  • Lemon and sugar: Add a sprinkle of sugar and squeeze of lemon.
  • Ice cream: Top your evaporated milk pancakes with a big scoop of ice cream. And don’t forget to add whipped cream and caramels sauce
  • Bacon and syrup: For a hearty breakfast, sprinkle your pancakes with crisp bacon bits and maple syrup.
fluffy pancakes recipe

Storage instructions

How to store evaporated milk pancakes

Keep leftover evaporated milk pancakes in an airtight container in the refrigerator and eat within 3 to 4 days.

Can you freeze evaporated milk pancakes?

Yes! If you end up with too many evaporated milk pancakes, you can freeze them for later. Follow these easy instructions:

  • Wait until the pancakes have cooled down completely.
  • Then arrange them on a lined baking sheet (tray).
  • Flash-freeze the whole thing for 1 to 2 hours, until they feel solid.
  • Place the frozen pancakes in a freezer bag or container and label with the date.
  • Freeze for up to 3 months.
  • Thaw in the fridge and reheat in the microwave or a pan.

Can you make evaporated milk pancakes ahead of time?

Unfortunately, you cannot prepare the batter in advance because the baking powder will start to active as soon as you add the milk. That means the pancakes won’t rise and fluff up properly. Instead, create a pancake mix (see below) to have it ready when you desire homemade pancakes.

Pre-made pancake mix

While this evaporated milk pancake recipe isn’t complicated at all, I find it convenient to have my own homemade pancake mix on stand-by. Making it is so simple.

  1. Measure out the dry ingredients (flour, baking powder, sugar, salt) and place them into a mixing bowl.
  2. Whisk to combine everything.
  3. Transfer the pancake mix into a large mason jar or empty, clean milk bottle.
  4. When it’s time to cook, add the liquid ingredients and shake vigorously until the ingredients are combined.
Yield: 12 pancakes

Evaporated Milk Pancake Recipe

pancakes with evaporated milk recipe

Start your morning off great with a big stack of these soft and fluffy evaporated milk pancakes! The recipe is easy to make, goes perfectly with any topping, and gives you pancakes with soft, melt-in-your-mouth centers and perfectly crisp edges.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups / 300 g / 10.5 oz all-purpose flour (plain flour)
  • 4 tsp baking powder
  • 1/8 cup / 25 g / 0.8 oz granulated (white) sugar
  • pinch of salt
  • 1 3/4 cups / 420 ml / 14 fl oz evaporated milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp butter, for frying

Instructions

    1. Mix dry ingredients. Put the flour, sugar, salt, and baking powder in a large mixing bowl and whisk to combine.
    2. Add liquid ingredients. Add the evaporated milk, egg, and vanilla extract. Whisk until the batter is thick and mostly lump-free, for about 30 seconds. Be careful not to overmix.
    3. Heat pan. Heat a non-stick pan or skillet over medium heat. Add 1 tbsp of butter and swirl to melt.
      Tip: Use a paper towel to wipe most of the butter off. This trick helps to avoid that soggy first pancake.
    4. Pour pancakes. Ladle 1/4 cup batter into the center of the pan. Swirl the pan slightly to spread the batter into a 4 in / 10 cm circle.
      Tip: I recommend not crowding the pan and only baking 1 pancake at a time because it’s easier to flip.
    5. Flip over. Once you see bubbles rise to the surface, flip the pancake over using a pancake spatula or turner and bake the other side until fully cooked and golden.
    6. Keep warm. When it is done, transfer the pancake to a large plate, cover loosely with foil, and keep warm in a low oven.
    7. Repeat. Repeat this process with the remaining batter. Add more butter as needed. I usually add another tablespoon for every 2 to 3 pancakes.
    8. Serve. Serve the pancakes warm and pass with your favorite toppings such as maple syrup, a knob of butter, and fresh fruit. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 493Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 94mgSodium: 703mgCarbohydrates: 69gFiber: 2gSugar: 11gProtein: 17g
sweet milk pancakes

FAQ’s

Can I make evaporated milk pancakes with self-rising flour?

Of course! Feel free to substitute the all-purpose flour + baking powder with 2 cups + 1 tbsp self-rising flour. You can also swap out regular flour for whole wheat flour.

Can I make this recipe with gluten-free flour?

I haven’t tested this, but I think these evaporated milk pancakes will turn out great with a 1-to-1 gluten-free baking flour. Simply substitute all-purpose flour with the same amount of gluten-free flour.

Can I prepare these pancakes with regular milk?

Yes! While I really prefer evaporated milk, use regular milk if you don’t have evaporated on hand. Any type of milk with any fat percentage will work here, including whole, skim, and non-fat milk.

Although I haven’t tested this, the recipe will probably work with dairy-free milk as well, such as almond milk, oat milk, coconut milk, or soy milk.

Does the recipe work with condensed milk?

No, evaporated milk can’t be replaced with condensed milk in this recipe because the two are very different. Instead, try this condensed milk pancake recipe, which tastes incredible.

easy pancake recipe

More delicious breakfast ideas

I have a few more breakfast ideas for you! They are the perfect dishes to enjoy with your family and meal prep in advance for busy mornings.

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