Sweet Milk Pancakes

These Condensed Milk Pancakes are as simple as it gets—just three main ingredients, but the result? Soft, fluffy pancakes that are slightly sweet, rich, and perfect for any morning when you want something special without a lot of effort. Whether it’s a lazy Sunday breakfast or a quick weekday treat, these pancakes have you covered.

The Magic of 3 Ingredients

If you can open a can and give things a quick stir, you’ve basically mastered this recipe. All you need is sweetened condensed milk, an egg, and baking mix—plus a splash of water to bring it all together. The batter comes together fast, and the pancakes turn out tall, tender, and with just the right hint of sweetness. I sometimes even use them to make homemade breakfast sandwiches—think DIY McGriddles!

You can use any store-bought baking mix like Bisquick, or go the extra mile with a homemade buttermilk version if you want that from-scratch touch.

Ingredients & Substitutions

Here’s a closer look at what you’ll need (and a few ideas to make it work with what you already have):

Sweetened Condensed Milk – This is what gives the pancakes their sweetness and creamy texture. Make sure you’re using sweetened condensed milk, not evaporated milk. If you only have evaporated milk, you can use it—but add a few tablespoons of sugar to get that rich sweetness.

Want to tone it down? Use half sweetened condensed milk and half regular milk to cut the sweetness a bit.

Baking Mix – Any all-purpose baking mix will do here. I often use my own homemade version for that extra flavor. If you have self-rising flour around, that’ll also work—just add a tablespoon or two of melted butter or oil to make up for the fat you’re missing.

Egg – This helps with structure and fluffiness. If you want to make it eggless, try using a mashed banana or even unsweetened applesauce, though the texture will be slightly different.

Water – No need to measure perfectly—just fill the empty condensed milk can about three-quarters full.

Thick or Thin Batter? Here’s What to Know

The natural consistency of this batter is a bit thicker than typical pancake batter—and that’s a good thing. Thicker batter means taller, fluffier pancakes. If you like thinner, more spread-out pancakes, go ahead and add a bit more water. Start with a couple of tablespoons and stir until it feels right to you.

Tip: I like to scoop the batter using a large ice cream scoop. It gives me even portions and keeps things mess-free.

Equipment Tips

Getting the right heat is key when making these pancakes. Because sweetened condensed milk has sugar, it can brown quickly—so lower, slower heat is your friend here.

I used to stick with a non-stick skillet, but recently I’ve switched to an electric griddle and haven’t looked back. I set it to about 300–325°F and it gives me perfectly golden pancakes every time.

How to Make Condensed Milk Pancakes

Making these pancakes is as easy as it gets—here’s the step-by-step:

1. Mix the wet ingredients: In a mixing bowl, pour in the sweetened condensed milk. Add about ¾ can of water and stir well. Add the egg and whisk until smooth. If you want to add a splash of vanilla extract, now’s a good time.
2. Add the dry mix: Pour in your baking mix and stir until just combined. It’s okay if there are a few lumps. Let the batter sit for about 15 minutes—this makes for fluffier pancakes.
3. Check the consistency: After resting, if the batter seems too thick, add more water a tablespoon at a time (up to ¼ cup), until it pours easily but still holds some shape.
4. Preheat and grease your pan: Heat your pan or griddle over medium-low. Lightly grease it with butter or a spritz of oil.
5. Cook: Scoop the batter onto the pan—around ¼ to ⅓ cup per pancake. Let them cook for 3 to 4 minutes, until bubbles form and edges start to look dry. Flip and cook another 2 to 3 minutes, until both sides are golden brown.
6. Keep warm & serve: Transfer cooked pancakes to a warm oven (200°F) or cover with a clean kitchen towel while you finish the rest.

Serve with your favorite toppings—fresh fruit, maple syrup, a dollop of yogurt, or even peanut butter if you’re feeling adventurous.

Tips for Perfect Pancakes

• Go low on heat: These pancakes brown quickly due to the sugar. Medium-low heat is your best bet to cook them through without burning.
• Rest your batter: Giving the batter 15 minutes to rest really helps with texture. Don’t skip it!
• Don’t be afraid to adjust: Too thick? Add a splash of water. Too thin? Sprinkle in a bit more baking mix.
• Grease lightly, but often: Keep your pan lightly greased between batches, and wipe out any burnt bits.
• Balance the sweetness: These pancakes are already sweet, so they pair wonderfully with tangy toppings like plain yogurt or fresh berries.

How to Serve

These are great served as a traditional stack with maple syrup, but don’t stop there. I love topping them with:

• Sliced bananas and crushed walnuts
• Greek yogurt and a drizzle of honey
• A smear of nut butter and sliced strawberries

You can even use them as a base for breakfast sandwiches with eggs and bacon!

Storage Tips

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave, toaster oven, or a dry pan on the stove until warm.

Freezing: Let the pancakes cool completely, then stack with parchment paper in between and freeze in a zip-top bag. They’ll keep well for up to 2 months. Just pop them in the toaster or microwave straight from frozen.

FAQs

Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can mix it and store it in the fridge for a few hours. Just give it a good stir before cooking.

Can I make these without eggs?
Yes! You can use a flax egg, mashed banana, or applesauce as an egg replacement. The texture may be a bit different but still delicious.

Can I use a different type of flour?
If you’re not using a baking mix or self-rising flour, use all-purpose flour and add 1½ teaspoons of baking powder and a pinch of salt per cup.

How should I reheat frozen pancakes?
Straight from the freezer to the toaster works best. You can also microwave in 30-second bursts or reheat on the stovetop.

Try other recipes:

• Strawberry Pancakes
• Sheet Pan Pancakes
• Savory Pancakes