This recipe for sweetened condensed milk pancakes delivers fluffy pancakes topped with candied maple bacon and a cinnamon condensed milk drizzle! It's a recipe that can be both a breakfast or a dessert and is ready in just 25 minutes!
If you're looking for a breakfast treat that's both simple to make and incredibly delicious, then these condensed milk pancakes are just the ticket. With their thick, fluffy texture and their sweet flavor, they're sure to become your new favorite way to start the day!
For more delicious breakfast recipes, check out my Breakfast Sandwich, a hearty meal that's perfect for any time of day. Or, for a different take on potatoes, try my Crispy Hash Browns, a deliciously crunchy dish that's easy to make and even easier to enjoy.
Why You’ll Love This Condensed Milk Pancakes Recipe
- Quick and Easy: This recipe is easy to make, with the pancakes coming together in no time and the candied bacon and syrup requiring minimal effort (bakes in the oven, while you prep the pancakes). You’ll have it all ready in just 25 minutes from scratch.
- Tasty: The combination of sweet and salty maple bacon, and rich cinnamon condensed milk syrup is a flavor combination that will have you coming back for more.
- Comfort Food: There's nothing quite like a stack of fluffy pancakes topped with candied bacon and drizzled with syrup. It is the ultimate comfort food.
- Surprisingly Simple: Despite the gourmet flavors, this recipe is surprisingly simple to make. Even if you're a beginner in the kitchen, you can easily pull off these pancakes.
Key Ingredients
- Flour: I use all purpose flour to make these pancakes.
- Baking Powder: This is used as a leavening agent for the pancake, and is what makes it fluffy. Be careful not to use baking soda.
- Vanilla Extract: Gives the pancake extra vanilla flavor that goes really well with condensed milk.
- Butter: Both unsalted and salted butter will work. I like to use butter to keep the pancakes moist and flavorful.
- Milk: To thin out the pancake batter, I use milk. You can use cream as well.
- Egg: This will act as a binder for the pancake batter, helping to keep the pancakes fluffy and light.
- Sweetened Condensed Milk: This will be used in the syrup and the pancake recipe, adding a creamy, sweet flavor and smooth texture.
- Lemon Zest (Optional): This will add a fresh, tangy flavor to the pancakes, complimented by the sweetness of the syrup. Completely optional.
Candied Maple Bacon (Optional, but Delicious!)
- Bacon: This will add a savory, smoky flavor to the pancakes, balancing out the sweetness of the syrup.
- Maple Syrup: Used for candying the bacon, it will also add a natural, earthy sweetness to the dish.
Cinnamon Condensed Milk Syrup
- Sweetened Condensed Milk: This creamy and sweet condensed milk is the star of the show and cannot be substituted.
- Milk: This is used to thin out the condensed milk. I like my syrup runnier so I add a bit more milk but if you like it thicker and sweeter, add less milk.
- Cinnamon: This add a delicious cinnamon flavor to the syrup.
How to Make Condensed Milk Pancakes
Making this incredible condensed milk pancakes recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparing Candied Maple Bacon
Arrange Bacon on a Tray: Place parchment paper on a cookie sheet and arrange the bacon side by side.
Preheat the Oven: Set the oven to 400F (204C) and immediately place the tray of bacon in the oven. Don't wait for it to preheat!
Drizzle with Maple Syrup: After 15 minutes, remove the bacon from the oven and drizzle maple syrup on it, tossing it around to coat evenly.
Final Bake and Cool: Return the bacon to the oven for another 8 minutes. Once done, let it cool on a plate. Once cool, chop it up and set it aside.
Making Cinnamon Condensed Milk Syrup
Thin Out the Condensed Milk With Milk: In a small cup or bowl, add condensed milk and gradually mix in milk, one teaspoon at a time, until you reach your desired thickness.
Add Cinnamon: Stir in cinnamon and set the mixture aside.
Cooking the Pancakes
Combine Wet Ingredients: In a large bowl, mix together milk, condensed milk, melted butter, vanilla, lemon zest (optional), and egg.
Mix Dry Ingredients: In a separate bowl, combine baking powder, salt, and flour. Add this to the wet mixture and stir lightly to avoid overmix. I mix this for no more than 8-10 folds.
Heat Pan and Melt Butter: Set your stove to medium low heat, add a tablespoon of oil, and let it heat up before adding a dollop of butter to melt.
Cook Pancakes: Pour ¼ cup of pancake batter into the pan and let it cook for about 2 minutes until bubbles form. Flip and cook for another 1-2 minutes on the other side.
Repeat and Assemble: Repeat the cooking process for each pancake. Once all pancakes are cooked, stack them up, top with chopped candied bacon, and drizzle with condensed milk syrup. Enjoy your homemade pancakes!
Joyce’s Tips For Making the Best Condensed Milk Pancakes
- Don't Overmix the Batter: To achieve fluffy pancakes, avoid overmix the batter. A smooth batter will result in a chewy, dry, tough pancake, while a lumpy batter with air and chunks of flour bits will produce a fluffy, moist pancake.
- Flip Only When You See Bubbles: The right time to flip your pancake is when bubbles (or small holes) start to form on the batter. If your pancakes are burning before bubbles form, you might need to reduce the heat.
- Don't Set the Stove Too Hot: Set your stove to medium-low heat for cooking pancakes. Too high heat can burn your pancakes before they're cooked through, while too low heat can make them dry and tough.
- Customize your Condensed Milk Syrup: For the Cinnamon Condensed Milk Syrup, adjust the milk to your preferred thickness. A thicker syrup will be more delicious, while a thinner one will be lighter.
Serving Suggestions
- For a refreshing summer breakfast, serve these condensed milk pancakes with a side of fresh berries. The tartness of the berries will complement the sweet flavor of the pancakes perfectly.
- If you're hosting a brunch, these pancakes are a fantastic option. Pair them with a refreshing mimosa or a hot cup of coffee. These sweet pancakes will beautifully balance the bitterness of the coffee.
- For a dessert-like treat, top these pancakes with a dollop of whipped cream and a sprinkle of chocolate chips. The creaminess of the whipping cream and the crunch of the chocolate chips add an extra layer of texture and flavor to the pancakes.
- These pancakes also make a great after-school snack for kids. Serve them with a glass of cold milk for a satisfying and delicious treat. The kids will love the sweetened condensed milk syrup and the fun addition of the candied bacon.
Recipe Variation Ideas
- Chocolate Chip: For those with a sweet tooth, try adding a handful of chocolate chips into the pancake batter. The chocolate chips will melt as the pancakes cook, creating a sweet and gooey surprise in every bite. This variation is perfect for a delicious breakfast or a dessert-like treat.
- Pumpkin Spice: If you're a fan of fall flavors, this variation is for you. Simply add a cup of pumpkin puree and a teaspoon of pumpkin spice into the pancake batter. The pumpkin adds a moist texture to the pancakes, while the spices give a warm and comforting flavor that's perfect for a chilly morning.
- Vanilla Cream: For a rich and creamy twist, try adding a teaspoon of vanilla extract and a quarter cup of whipping cream into the milk mixture. The vanilla adds a subtle sweetness, while the whipping cream gives the pancakes a luxurious, velvety texture. This variation is perfect for a special brunch or a lazy Sunday morning.
Frequently Asked Questions
The key to fluffy pancakes is not to overmix the batter. When you combine the dry ingredients with the wet ingredients, stir just until the flour is moistened. It is okay if there are a few lumps - they'll cook out.
If you don't have butter, you can use a cooking spray or a small amount of oil to grease the pan or griddle. This will prevent the pancakes from sticking and give them a nice, golden color.
Absolutely! Feel free to customize this recipe with your favorite spices, like cinnamon or nutmeg, or add-ins like chocolate chips or blueberries. Just stir them into the batter before pouring it onto the griddle.
Storing and Reheating
- Refrigerate: After enjoying your homemade pancakes, you can store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days.
- Reheat Instructions: When you're ready to enjoy your pancakes again, simply reheat them in a pan over medium heat. Add a little butter to prevent sticking and heat until warmed through.
- Freeze: Unfortunately, due to the delicate nature of these pancakes, freezing is not recommended. The texture of the pancakes can change when frozen and thawed, making them less enjoyable.
More Condensed Milk Recipes
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Recipe Card
Condensed Milk Pancakes
Joyce's Recipe Notes
- Don't Overmix the Batter: To achieve fluffy pancakes, avoid overmix the batter. A smooth batter will result in a chewy, dry, tough pancake, while a lumpy batter with air and chunks of flour bits will produce a fluffy, moist pancake.
- Flip Only When You See Bubbles: The right time to flip your pancake is when bubbles (or small holes) start to form on the batter. If your pancakes are burning before bubbles form, you might need to reduce the heat.
- Don't Set the Stove Too Hot: Set your stove to medium-low heat for cooking pancakes. Too high heat can burn your pancakes before they're cooked through, while too low heat can make them dry and tough.
- Customize your Condensed Milk Syrup: For the Cinnamon Condensed Milk Syrup, adjust the milk to your preferred thickness. A thicker syrup will be more delicious, while a thinner one will be lighter.
Ingredients
Candied Maple Bacon (Optional, but Delicious!)
- 8 slices bacon
- ¼ cup maple syrup
Cinnamon Condensed Milk Syrup
- ½ cup condensed milk
- 1-2 tablespoons milk
- ¼ teaspoon cinnamon
Pancakes
- ¼ cup condensed milk
- 1 cup milk
- 1 egg
- 3 tablespoon unsalted butter (melted)
- 2 tablespoons vanilla extract
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder (not baking soda)
- pinch salt
- 3 tablespoons lemon zest (Optional, approximately 2 large lemons)
Instructions
Bake the Candied Maple Bacon (Optional)
- Lay out parchment paper over a cookie sheet and layout 8 slices bacon, 1 at a time side by side.
- Set the Oven to 400F (204C) and put the tray of bacon into the oven right away! Don’t wait for it to pre-heat!
- Set the timer to 15 minutes and wait
- Once the timer goes off, remove the bacon from the oven and drizzle ¼ cup maple syrup on it and toss it around to coat it
- Put it back into the oven for another 8 minutes or so (Oven temperatures will vary, so keep an eye on it to make sure it doesn’t burn!)
- Remove it from the oven and place it on a plate to cool.
- Once it's cool, finely chop it up or rip it up by hand and set it aside.
Make the Cinnamon Condensed Milk Syrup
- In a small cup or bowl add in ½ cup condensed milk
- Add milk to it 1 teaspoon at a time, and mix. Adjust it to the thickness you enjoy more. A thicker syrup will be more decadent than the thinner one! Make sure you don't add more than 2 tablespoons of milk, else it will thin it out too much.
- Add ¼ teaspoon cinnamon and mix well and set aside.
Make the Pancakes
- In a large bowl, combine 1 cup milk, ¼ cup condensed milk, 3 tablespoon unsalted butter (melted), 2 tablespoons vanilla extract, 1 egg and 3 tablespoons lemon zest (optional) and mix well. If you see small bits, don’t worry it’s probably your butter semi-solidifying from the cold milk, just means you’ll have tiny pockets of delicious butter in the pancake! (Note: make sure you put in the egg last so that the warm butter doesn’t cook the egg)
- In a small bowl, mix 3 ½ teaspoons baking powder, pinch salt and 1 ½ cups all purpose flour together until combined, and then add it to the liquid mixture you previously made. Lightly mix the batter. *IMPORTANT*In order to get fluffy pancakes, never over-mix the batter. A smooth batter will produce a chewy, dry pancake, whereas the lumps in the lumpy batter has air and chunks of flour bits which help produce a nice fluffy (not dry) pancake. In order to prevent myself from over-mixing, I fold and mix the batter 8-10 times max.
- Set the stove to medium low heat and add a tablespoon of oil and let it come to temperature and then add a dollop of butter to melt.
- Add in ¼ cup of pancake batter into the pan. This batter is on the thicker side so after you put the batter into the frying pan, use the scoop to gently shape and spread it out the batter to a thinner pancake. Don't worry they will rise and get fluffy in the pan as well!
- Let it cook for about 2 minutes until bubbles form. Then flip it to cook for another 1-2 minutes on the other side.
- Repeat steps 4-5 for each pancake. If the pan is dry between cooking the pancake, add 1 tablespoon of oil and a bit of butter again.
- Once all the pancakes are cooked, assemble a mountain for yourself, topped with chopped candied bacon and drizzle condense milk over top and enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Lisa Huff says
Whoah, what a great combo of flavors. Saving this one for a special breakfast or brunch!
Cliona Keane says
This genuinely sounds like my perfect breakfast! I think I know what I'll be making this weekend!
Joyce says
Hope you enjoy this! 🙂