3-Ingredient Pancakes

Three ingredient pancakes on a white plate with butter and syrup and fruit.

5 from 1 vote

You’re going to love serving up stacks of these fluffy 3-Ingredient Pancakes made with condensed milk, egg, and self rising flour. Fast, easy, and oh-so-delicious!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 288kcal

Author: Cynthia

Equipment

Ingredients

2 cups self rising flour
2 eggs
14 ounces sweetened condensed milk 1 small can
Enough water to fill the empty condensed milk container about 1 cup, see note

Optional add-ins

4 tablespoons unsalted butter melted and cooled (optional)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

In a large bowl combine 2 eggs and the contents of a can of sweetened condensed milk. Fill the empty container with water and add. Whisk thoroughly.
If desired, whisk in melted and cooled butter and some vanilla extract.
Sprinkle self-rising flour over the top of the wet ingredients and whisk until completely combined. Make sure to whisk in any larger lumps, but smaller ones are fine.
Let batter rest for at least 15 minutes, to allow the flour to hydrate. After 15 minutes, if the batter seems too thick, add more water, a couple tablespoons at a time, up to ¼ cup, or until you get the consistency you like.
Heat a large non-sticking frying pan, or electric griddle, to medium-low heat. Add a little butter to the pan and let it melt.
Scoop or pour about ⅓ to ½ cup of batter into the pan. Cook until bubbles start to appear and burst on the surface. Flip over and continue to cook until the underside has browned.
Place cooked pancakes in a pancake/tortilla warmer, or on a large plate with a bowl flipped over too keep the pancakes warm while you finish making the rest.
Serve with sweetened whipped yogurt, or warm maple syrup, and fruit.

Notes

Go decadent: If you want more rich pancakes, whisk melted and cooled butter and vanilla extract into the wet ingredients before adding the self-rising flour.

Adding more water: After resting your batter for 15 minutes, if the batter seems too thick, add more water, a couple tablespoons at a time, up to ¼ cup, until you get the consistency you like.

Storage: Store any leftover pancakes in an airtight container, or ziptop bag in the fridge for up to 3 days.

Reheating: Reheat leftover pancakes in a pan over medium heat with a little melted butter until warmed. You can also microwave them for 15 to 20 seconds, but I find that the microwave can dry the pancakes out.

Nutrition