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kathie's pancakes (sweetened condensed milk)

(6 ratings)
Blue Ribbon Recipe by
Karen Petree
St. Joseph, MO

My friend, Kathie Wallis, shared this recipe. I usually have a can or two of sweetened, condensed milk, but I don't often use it. When it goes to expire, I search for a means to incorporate it into the menu. The pancake recipe I whipped up with my expiring sweetened condensed milk... OMG! Light, spongy, good flavor, awesomeness! I bake a lot and am not, generally, impressed with my results—over-critical, maybe—but these... oh, yeah! Wow!" Try serving these with

Blue Ribbon Recipe

Never made pancakes from scratch? This is a fantastic pancake recipe to get your feet wet. They're golden brown, fluffy, and slightly sweet. These pancakes are a little different than what you make with a box thanks to the condensed milk. Reserve these for a special occasion, but honestly, they're so easy you'll want to make them because it's Saturday.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 8-inch pancakes
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For kathie's pancakes (sweetened condensed milk)

  • 2 c
    all-purpose flour
  • 1 Tbsp
    + 2 tsp baking powder
  • 1 tsp
  • 1 can
    sweetened condensed milk (plus water to equal 2 1/2 cups)
  • 2 1/2 Tbsp
    lemon juice
  • 2 lg
    eggs, beaten
  • 4+ Tbsp
    unsalted butter, melted

How To Make kathie's pancakes (sweetened condensed milk)

  • Dry ingredients mixed together in a bowl.
    Mix the dry ingredients together in a large mixing bowl.
  • Sweetened condensed milk, water, and lemon juice combined in a bowl.
    In a large measuring cup (or bowl), add the sweetened condensed milk plus water to equal 2 1/2 cups. Mix well and add lemon juice. Set aside for at least five minutes.
  • Combining wet and dry ingredients and adding eggs to batter.
    Add eggs and milk mixture into dry ingredients and stir until just blended (don't over-mix) batter is slightly lumpy.
  • Folding melted butter into the batter.
    Lightly fold 4 Tbsp unsalted butter into the batter.
  • Pancakes frying in a skillet.
    Use more unsalted butter for frying at medium-low temperature (start at 4 1/2 on an electric stove and reduce to 4) to fry these. F
  • Frying the other side of the pancake in the skillet.
    Flip when the top surface is bubbled and edges are dry. (NOTE: I preheat my skillet on 3 1/2 and don't use butter, but a single shot of Pam just before the first cakes are poured).

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