Condensed Milk Pancakes
Fluffy condensed milk pancakes topped with a cinnamon condensed milk drizzle! Dessert or breakfast? You decide!
Servings: 8 Pancakes
Calories: 373kcal
Ingredients
Cinnamon Condensed Milk Syrup
- ½ cup condensed milk
- 1-2 tablespoons milk
- ¼ teaspoon cinnamon
Pancakes (Wet Ingredients)
- ¼ cup condensed milk (or 3 tablespoons of sugar)
- 3 tablespoons unsalted butter (melted)
- 1 cup milk
- 1 egg
Pancakes (Dry Ingredients)
- 2 tablespoons vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon (optional)
- 3 ½ teaspoons baking powder (not baking soda)
- pinch salt
Instructions
Make the Cinnamon Condensed Milk Syrup
- In a small cup or bowl add in ½ cup condensed milk
- Add 1 teaspoon of milk to the condensed milk, and mix. If it's too thick, add another teaspoon, and keep doing this until you get the consistency you like.A thicker syrup will be more decadent and sweeter than a 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.
Mix the Wet Ingredients For the Pancake
- In a large bowl, combine 1 cup milk, ¼ cup condensed milk, 3 tablespoons unsalted butter (melted), 2 tablespoons vanilla extract, and 1 egg 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)
Mix the Dry Ingredients and Mix It Into the Wet Ingredients
- In a small bowl, mix 3 ½ teaspoons baking powder, 1 teaspoon cinnamon, pinch salt and 1 ½ cups all purpose flour together until combined.
- Add the dry pancake mixture to the wet pancake mix you previously made and lightly mix the batter. *IMPORTANT*In order to get fluffy pancakes, never over-mix the batter. A lumpy batter has air and chunks of flour bits which help produce a nice fluffy pancake. In order to prevent myself from over-mixing, I fold and mix the batter 8-10 times max.
Cooking the Pancakes
- 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.
- Let it cook for about 2 minutes or 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 pancakes, add 1 tablespoon of oil and a bit of butter again.
- Once all the pancakes are cooked, assemble a mountain for yourself, and drizzle condense milk over top and enjoy!
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.
