Condensed Milk Pancakes – a delicious recipe with condensed milk, water, egg, kosher salt, baking soda, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In mixing bowl, whisk together the condensed milk, water, egg and salt.
2
Add flour & baking soda - whisk until combined, it does not have to be super smooth, small lumps are fine. Stir in pecan pieces.
3
Add a bit of butter to your griddle and heat till sizzling over medium high heat (watch your heat as the sugar in the condensed milk can cause these to brown faster than regular pancakes) Pour about 1/3 cup of batter onto griddle and tilt pan in a circular motion to even out the cake.
4
You don't want these too thick. Cook for about 2 minutes before flipping.
5
Times will vary, but when you see the small bubbles in the middle of the cake start popping then reforming, it's time to flip.
6
Continue to cook for about another 2 minutes, until the center is puffed up, and they're done.
7
You can cut into the pancake to see if it is done - as you cook you'll get the hang of it.
371
kcal
Calories
25
g
Fat
29
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup sweetened condensed milk, 1/2 cup water, 1 egg, 1/2 teaspoon kosher salt, and more.
Yes, Condensed Milk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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