Condensed Milk Pancakes
Condensed Milk Pancakes

Condensed Milk Pancakes

PREP:10 mins
COOK: 20 mins
Super Easy
Serves: 4

In our honest opinion, nothing stacks up to our American style condensed milk pancakes. Light and fluffy and topped with a dollop of yoghurt and chopped banana, we challenge you to find a batter way to enjoy Shrove Tuesday.

Condensed Milk Pancakes
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Plain flour


Baking powder

1 tbsp

1 medium egg

Carnation Sweetened Condensed Milk


Cold water


Vegetable oil, to fry

To top:

Low-fat Greek yoghurt


2 small bananas, sliced 

Carnation Sweetened Condensed Milk


Step 1 of 4

Add the flour and baking powder to a large bowl and make a well in the middle. 

Step 2 of 4

In a jug, whisk together the egg, water and condensed milk. Add the wet ingredients to the dry ingredients and whisk slowly until combined and the batter is smooth. 

Step 3 of 4

Heat 1 tsp of oil in a large non stick frying pan over a medium heat. Spoon in a heaped tablespoon of the mixture and cook until bubbles start to appear on the surface and burst. Flip and continue to cook for another minute.

Step 4 of 4

Top with a dollop of Greek yoghurt, banana slices and a drizzle of condensed milk.

To cook your pancakes warm after cooking, preheat the oven to 120°C and line the cooked pancakes in an even layer onto a baking tray (avoid stacking the pancakes - this will cause them to steam and get soggy). Transfer the pancakes to the oven and keep warm while you finish cooking the remaining pancake batter.

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