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Are you looking for a simple recipe for evaporated milk pancakes? If you are, then you’ll love these easy, fluffy and creamy pancakes made with evaporated milk that taste incredible!

Pancakes made with evaporated milk

I love creamy pancakes. Thankfully, evaporated milk gives pancakes this creamy richness that is hard to achieve without cream. So, if you love creamy pancakes like I do, then you’ll find this recipe really helpful. 

Whether you’re looking for this specific recipe because you want to give it a try, or whether you’re just out of skim milk or whole milk and evaporated is your last resort, you’ll really enjoy these pancakes. 

The pancakes are rich, creamy, fluffy and tender so you’re not going to be missing out when it comes to flavor and texture.

These are great for the family too. In fact, these are one of my go to pancakes for breakfast and I’m willing to bet that you’ll really love these pancakes too!

The best part is, these pancakes are made with really simple ingredients that you’re likely to have in your pantry!

Can you use evaporated milk instead of milk in pancakes?

Yes! If you’re out of milk or you just want to test out pancakes made with evaporated milk, you can easily do so. Evaporated milk makes some rich and creamy pancakes that are really delicious. So it is okay to use evaporated milk in pancakes.

Ingredients for pancakes made with evaporated milk

• 1 cup all purpose flour
• 1 cup evaporated milk
• 2 small eggs
• 1 tablespoon of vegetable oil
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 2 tablespoon sugar
• Oil or butter for cooking the pancakes

How to make evaporated milk pancakes 

Measure and gather all the ingredients in one place.

Add the sifted flour to a large bowl. Then add in the rest of the dry ingredients into the large bowl and whisk.

Next, crack the eggs into a small bowl, then pour into the bowl of dry ingredients

Pour the rest of the wet ingredients into the bowl and mix well.

The pancake batter should be smooth and lump free. 

Next, heat up a non stick skillet or a non stick griddle on medium heat.

To cook each pancake, add 3 tablespoons of pancake batter to the hot skillet and cook for 1 minute per side or until bubbles appear.

Flip, then cook the other side for 1 minute as well.

This recipe makes 9 evaporated milk pancakes.

Serve warm drizzled with syrup of your choice and topped with your favorite berries. 

Or, make some delicious evaporated milk pancakes with no eggs

Can you make pancakes with evaporated milk but no eggs? You sure can! Simply replace the eggs with an extra 1/4 cup of evaporated milk and you’ll be all set. 

These evaporated milk pancakes with no eggs will have a different texture due to the substitutes. They’ll be less rubbery and eggy and somewhat more fluffy.

The eggless pancakes will also be able to soak up more syrup and butter as they’re less rubbery than pancakes made with eggs.

I prefer mine with eggs, but, the way you choose to make them will depend entirely on your preferences or dietary restrictions. 

Here’s how to make eggless evaporated milk pancakes

• Measure out all of the ingredients listed above, but omit the eggs and replace instead with an extra 1/4 cup of evaporated milk.
• Mix all the ingredients together in a large bowl.
• Then heat up a non stick skillet or griddle on medium heat and cook each pancake for 1 minute on each side.
• Serve these pancakes warm! 

Storing these pancakes with evaporated milk

Did you double this recipe? If you did, or you just have some leftovers, then the best way to store these is to place them in an air tight container in the fridge for up to 5 days (the milk and eggs are perishable, so they will not last more than 5 day in the fridge)

Can I freeze evaporated milk pancakes?

Yes you can freeze this evaporated milk recipe. To freeze, first place any leftover pancakes on a baking tray, or plate (or whatever has enough space to fit all the leftover pancakes and also fit comfortably into your freezer) in a single layer and freeze for about 1-2 hours. 

Next, remove the frozen pancakes from the tray, place them in a freezer bag or ziplock bag, seal tightly and freeze for up to a month!

Freezing them this way prevents the pancakes from sticking to each other, so they’re pretty easy to pull out, even if you want just one pancake at a time!

Can these pancakes be used for meal prep?

These are perfect for meal prep and can be easily reheated in the morning. To reheat, place the pancake on a plate and microwave for 30 seconds to 1 minute when you’re ready to eat them! 

These pancakes with evaporated milk are amazing with just butter and syrup, however, you can also try out these easy pancake topping ideas if you want to have some fun with your pancakes!

More easy pancake recipes

• Pancakes without baking powder
• Pancakes without eggs
• Pancakes without milk
• Fried dough
• Condensed milk pancakes 

Evaporated Milk Pancakes

Print

Are you looking for a simple recipe for evaporated milk pancakes? If you are, then you’ll love these easy, fluffy and creamy pancakes made with evaporated milk that taste incredible!

Prep Time 5 minutes

Cook Time 9 minutes

Total Time 14 minutes

Ingredients

• 1 cup all purpose flour
• 1 cup evaporated milk
• 2 small eggs
• 1 tablespoon of vegetable oil
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 2 tablespoon sugar
• Oil or butter for cooking the pancakes

Instructions

1. Measure and gather all the ingredients in one place.
2. Add the sifted flour to a large bowl. Then add in the rest of the dry ingredients into the large bowl and whisk.
3. Next, crack the eggs into a small bowl, then pour into the bowl of dry ingredients.
4. Pour the rest of the wet ingredients into the bowl and mix well.
5. The pancake batter should be smooth and lump free. 
6. Next, heat up a non stick skillet or a non stick griddle on medium heat.
7. To cook each pancake, add 3 tablespoons of pancake batter to the hot skillet and cook for 1 minute per side or until bubbles appear.
8. Flip, then cook the other side for 1 minute as well.
9. This recipe makes 9 evaporated milk pancakes.
10. Serve warm drizzled with syrup of your choice and topped with your favorite berries. 

Nutrition Information:

Yield:

9

Serving Size:

3 pancakes
Amount Per Serving: Calories: 374Total Fat: 14gSaturated Fat: 5gCholesterol: 119mgSodium: 627mgCarbohydrates: 50gFiber: 1.1gSugar: 17gProtein: 13g