Filipino Pancakes
Bring a taste of the Philippines to your breakfast table with these irresistibly fluffy and golden Filipino Pancakes, a delightful twist on the classic stack. Made with pantry staples like all-purpose flour and baking powder, this recipe shines with the creamy richness of evaporated milk and a hint of vanilla for extra depth. What sets these pancakes apart is their traditional topping—a pat of margarine melted to perfection and a sprinkle of granulated sugar that adds a uniquely sweet and buttery finish. Quick to make in just 30 minutes, these pancakes are perfect for a comforting weekend brunch or a simple weekday treat. Serve them with fresh fruit or syrup for optional indulgence, and enjoy the balance of light, airy texture and nostalgic Filipino flavors. Keywords: Filipino Pancakes, Filipino Breakfast Recipe, Easy Pancake Recipe, Pancakes with Evaporated Milk, Traditional Filipino Food.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 1 cup evaporated milk
- 0.5 cup water
- 1 piece large egg
- 4 tablespoons margarine or butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil (for cooking)
- 4 tablespoons margarine (for serving)
- 4 tablespoons granulated sugar (for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together to ensure even distribution.
In a separate bowl, whisk together the evaporated milk, water, egg, melted margarine or butter, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients, whisking gently to create a smooth, lump-free batter. Be careful not to overmix.
Heat a non-stick frying pan or skillet over medium heat. Lightly grease the pan with a small amount of vegetable oil or margarine.
Once the pan is hot, pour about 1/4 cup of batter into the pan to form a round pancake. Cook until bubbles appear on the surface and the edges start to set, about 2-3 minutes.
Flip the pancake using a spatula and cook the other side for another 1-2 minutes, or until golden brown. Repeat with the rest of the batter, greasing the pan as necessary.
Serve the pancakes warm with a pat of margarine on top and a generous sprinkle of granulated sugar. Optional: Add syrup or fruit if desired.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 267.4 g | 97% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 130.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 12.1 mcg | 60% | |
| Calcium | 803 mg | 62% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
