Pancakes are a breakfast staple loved by many. Light, fluffy pancakes topped with syrup and fruit are hard to resist! While most pancake recipes call for regular milk, did you know you can also use evaporated milk?
Evaporated milk pancakes are deliciously creamy and tender. The caramelized milk flavor gives them a subtle sweetness too. Read on to learn all about making pancakes with evaporated milk.
What Is Evaporated Milk?
Evaporated milk starts off as regular pasteurized cow’s milk. It then goes through a process to remove about 60% of the water content through heating. This concentrates the nutritional components like proteins, vitamins, and minerals.
The resulting evaporated milk product is thick, rich, and creamy. It has a light tan color from the heat processing. Evaporated milk contains no added sugars or preservatives.
The heating also gives evaporated milk a slightly caramelized, nutty taste. Using it in recipes imparts a wonderful depth of flavor.
Benefits Of Using Evaporated Milk In Pancakes
There are several advantages to using evaporated milk in pancakes:
Creamy, smooth texture – The thick consistency makes pancake batter ultra smooth. This creates tender pancakes with fine, even air pockets.
Added richness – Evaporated milk has a higher fat and protein content compared to regular milk. This gives the pancakes a more indulgent, satisfying mouthfeel.
Subtle sweetness – The Maillard browning reactions during evaporation impart a light sweetness. This allows cutting back on added sugars.
Long shelf life – Canned evaporated milk keeps for months unopened. It’s convenient to stock in the pantry for whenever a pancake craving hits.
Easy to use – Evaporated milk can be used straight from the can. No need to whip, culture, or prepare like buttermilk or yogurt.
How To Make Evaporated Milk Pancakes
Making pancakes with evaporated milk is simple. The ingredients and method are almost identical to regular pancakes. Check out this easy recipe:
- 2 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 2 tsp baking powder
- 1⁄2 tsp salt
- 1 3⁄4 cups evaporated milk
- 1 large egg
- 1 tsp vanilla extract
- Butter for frying
Whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat together the evaporated milk, egg, and vanilla.
Pour the wet ingredients into the dry ingredients and mix just until combined. Some lumps are fine.
Let the batter rest for 5 minutes.
Lightly grease a skillet or griddle and heat over medium.
Pour 1⁄4 cup batter per pancake. Cook until bubbles appear on surface and edges look dry.
Flip and cook until golden brown on both sides.
Serve pancakes warm with desired toppings.
Handy Tips For Evaporated Milk Pancakes
Follow these tips for fluffy, restaurant-style pancakes every time:
Use room temperature ingredients. Cold liquids can make the batter lumpy.
Don’t overmix the batter. Just until combined to avoid dense, tough pancakes.
Preheat skillet well before cooking. Medium heat is ideal.
Wipe pan with oil before each batch. This prevents sticking.
Make pancakes equal size for even cooking. A measuring cup works great.
Wait until bubbles cover the surface before flipping. This ensures they are set.
Cook pancakes one at a time. Don’t overcrowd the pan.
Adjust heat as needed. Lower heat if pancakes brown too quickly.
You can use several alternative dairy products in place of evaporated milk:
Condensed milk – Extra thick, super sweet texture. Reduce sugar in recipe.
Buttermilk – Tangy flavor, thick texture. Substitute 1:1.
Whole milk – Thinner batter but still delicious. Substitute 1:1.
Half and half – Adds richness similar to evaporated milk.
Cream – Use half heavy cream, half water to mimic evaporated milk.
Yogurt – Greek yogurt especially makes a great substitute. Use plain, not flavored.
Non-dairy milk – Soy, almond, oat milk work well too. May need extra leavener.
Delicious Mix-In And Topping Ideas
Take your evaporated milk pancakes to the next level with these tasty additions:
Chocolate chips – Semisweet or milk chocolate chips melt deliciously.
Fresh berries – Blueberries, raspberries, and blackberries taste amazing in pancakes.
Bananas or apples – Sliced fruits stay soft and tender when cooked into the batter.
Nuts – Pecans, walnuts, and almonds add fantastic crunch and flavor.
Cinnamon – This warming spice gives a comforting flavor.
Extracts – Almond, vanilla, orange, lemon, or maple extracts enhance flavor.
Toppings – Whipped cream, butter, syrup, honey, fruit sauce, chocolate sauce, nut butter.
Storing And Freezing Evaporated Milk Pancakes
Storage: Place cooked pancakes in an airtight container and refrigerate for 3-5 days.
Freezing: Let pancakes cool completely then place in freezer bag. Freeze for 2-3 months.
Reheating: Microwave refrigerated pancakes about 30 seconds until warm. toast frozen pancakes in a skillet.
FAQs About Evaporated Milk Pancakes
- Can you substitute sweetened condensed milk?
Yes, but the added sugar will make the pancakes very sweet. Reduce any sugar in the recipe by at least half when using condensed milk.
- Do you need baking powder?
Yes, baking powder is needed to give pancakes a fluffy, light texture. Without it, the pancakes will be dense and flat.
- Can I use self-rising flour?
Absolutely! Just omit the baking powder and use 2 cups self-rising flour instead of all-purpose.
- How do I make this recipe vegan?
Substitute plant-based milk for the evaporated milk and use a flax or chia “egg.” Add 1 tsp baking soda for leavening.
- Why do my pancakes turn out flat?
Overmixing can cause flat pancakes. Try stirring the batter just until combined. Also check that your baking powder is fresh.
Thanks to its creamy texture and sweet flavor, evaporated milk makes phenomenal pancakes. The method is very similar to regular pancakes but with a few small tweaks. Evaporated milk pancakes are tasty enough to become your new go-to breakfast!