With heavy cream, evaporated milk, and sweetened condensed milk in the batter, every bite is rich, fluffy, and melt-in-your-mouth delicious. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
These pancakes are special enough for brunch but easy enough to whip up on a weekend morning.
In a medium bowl, whisk flour, baking powder, salt, and sugar until well combined.
STEP 1: MIX THE DRY INGREDIENTS
STEP 2: MIX THE WET INGREDIENTS
In a large bowl, beat eggs lightly. Whisk in heavy cream, evaporated milk, vanilla, and condensed milk until smooth.
STEP 3: COMBINE WET AND DRY
Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix; a few small lumps are fine.
STEP 4: REST THE BATTER
Let the batter rest 5–10 minutes while heating your skillet or griddle. Resting is what makes for extra fluffy pancakes.
STEP 5: COOK THE PANCAKES
Preheat and grease a skillet over medium heat. Pour about ¼ cup batter and cook until bubbles form on top and edges set. Flip and cook until golden brown on the other side.
STEP 6: SERVE WITH TOPPINGS
Stack pancakes and drizzle with sweetened condensed milk and caramel sauce. Serve warm.
PRO TIPS
- Use room temperature ingredients so the batter blends smoothly
- Rest the batter for 6-8 minutes for fluffier pancakes
- Serve with fresh berries for balanced sweetness
THESE PANCAKES ARE A TREAT
With rich, milky batter and sweet drizzles of condensed milk and caramel, they taste like dessert for breakfast but are easy enough for a weekend morning
GET THE FULL RECIPE
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.