Breakfast
Fluffy, golden, perfect every time 🥞 The secret? Carnation Evaporated Milk ❤️ Save this for your next breakfast upgrade!
Fluffy Pancakes
Ingredients
1 ½ cups all-purpose flour
3 teaspoons baking powder
1 Tablespoon granulated sugar
¼ teaspoon salt
¾ cup Carnation Evaporated Milk
½ cup water
3 Tablespoons butter, melted
1 large egg
Vegetable oil or butter for the pan
Maple syrup and salted butter for serving
How to make fluffy golden pancakes
1. Preheat the oven to 200 degrees.
2. In a large bowl, add flour, baking powder, sugar, and salt. Whisk until combined.
3. Make a well in the center of the dry ingredients. Add the egg, melted butter, Carnation Evaporated Milk, and water. Whisk until all of the ingredients are combined. It’s ok if a few lumps remain.
4. Heat a large nonstick pan or griddle over medium heat. Allow the pan to preheat for a few minutes. Lightly brush a small amount of vegetable oil. Pour about ⅓ cup of the batter into the pan. Cook until bubbles form and the edges are slightly dry. About 2-3 minutes.
5. Flip and cook until browned on the other side. About 1 minute. Place cooked pancakes on a baking sheet and cover with aluminum foil. Keep warm in the preheated oven. Repeat with the remaining batter. Serve with maple syrup, butter, or your favorite toppings!
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Making pancakes at home can sometimes be hit or miss, but using Carnation Evaporated Milk in your batter is a game changer. I’ve found that substituting regular milk with evaporated milk adds a creamy richness that enhances the flavor without watering down the batter. The concentrated milk solids help create those fluffy pancakes with a nice golden crust that many recipes lack. One tip from my own experience is to avoid overmixing the batter. It’s okay if you see a few lumps; they actually help keep the pancakes tender and fluffy. Also, preheating your pan adequately is important—too hot and the pancakes burn, too cool and they don’t brown properly. Adjust the heat as you cook batch after batch. Keeping cooked pancakes warm in the oven, as suggested here at about 200°F, prevents them from getting soggy or cold before serving. This also lets you make a larger batch for family or guests without compromising the texture. Besides traditional maple syrup and butter, I enjoy topping these pancakes with fresh berries or a dollop of Greek yogurt for a bit of tang. If you want to experiment, adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter can elevate the flavor even more. This recipe’s appeal is how simple it is, using standard pantry staples with the secret ingredient—Carnation Evaporated Milk—to achieve exceptional results. Whether it’s a weekend brunch or a special breakfast, these pancakes never disappoint and make for a hearty, comforting meal that’s easy to prepare and delightful to eat.
