There’s something enchanting about the vibrant color and aroma of pandan that instantly transports me to bustling street markets in Southeast Asia. As I whipped up a batch of these fluffy pandan pancakes, memories of warm breezes and the sound of laughter filled my kitchen. Stuffed with a creamy coconut custard, this delightful treat is a wonderful fusion of flavors that elevate your breakfast or dessert game.
Perfect for those tired of the same old morning routine, these pancakes are effortlessly easy to make and use simple ingredients you likely already have on hand. Each bite is a little adventure—sweet and nutty, with a hint of tropical charm. Whether you’re hosting a brunch or looking for a comforting treat to enjoy after a long day, these pandan pancakes are sure to impress and satisfy. Let’s dive into this scrumptious recipe that’s bound to become a family favorite!
Why are Pandan Pancakes so irresistible?
Whimsical Flavors: The enchanting blend of pandan and coconut creates a nostalgic taste that transports your palate to Southeast Asia.
Fluffy Texture: These pancakes are light and airy, providing a delightful mouthfeel with every bite.
Easy to Make: With straightforward ingredients and simple steps, it’s perfect for both novice and seasoned chefs alike.
Versatile Treat: Enjoy them as a breakfast, dessert, or a sweet snack, adding versatility to your meal planning.
Crowd-Pleaser: Their unique flavor and vibrant green hue are guaranteed to wow guests and family members alike—making it a recipe you’ll want to share!
For some handy preparation tips, check out our expert advice to ensure your pancakes turn out perfectly!
Pandan Pancakes Ingredients
For the Pancake Batter
- All-purpose flour – Provides the structure for the pancakes; substitute with gluten-free flour blend for a gluten-free option.
- Baking powder – Acts as a leavening agent, ensuring fluffy pancakes; no substitute necessary for desired texture.
- Granulated sugar – Adds sweetness; can be replaced with coconut sugar for a lower glycemic index option.
- Milk – Hydrates the batter and contributes to texture; use almond or cashew milk for dairy-free versions.
- Whole egg – Binds ingredients and adds moisture; for an egg-free option, use a flaxseed or chia seed mix (1 tbsp mixed with 3 tbsp water).
- Pandan extract – Imparts distinct nutty, leaf-like flavor; can be found in Asian markets or substituted with vanilla extract for a milder taste.
For the Coconut Custard Filling
- Coconut milk – Rich creamy filling that adds sweetness; use a lighter coconut milk for a less rich custard.
- Cornstarch – Thickens the custard; arrowroot powder or tapioca starch can be used as substitutes.
- Additional granulated sugar (for custard) – Sweetens the coconut filling; optional to adjust based on taste.
- Second whole egg (for custard) – Provides richness; same substitutes as above apply.
Each of these pandan pancakes ingredients comes together to create a delightful dish that’s impossible to resist!
How to Make Pandan Pancakes
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Prepare the pancake batter: In a large bowl, whisk together the all-purpose flour, baking powder, and granulated sugar. In another bowl, mix the milk, whole egg, and pandan extract, then gently combine with the dry ingredients until just mixed.
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Cook the pancakes: Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake, cooking until bubbles form on the surface (about 2-3 minutes), then flip to brown the other side until golden brown (another 2-3 minutes).
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Make the coconut custard: In a saucepan, combine coconut milk, cornstarch, and additional sugar. Heat over medium while whisking until the mixture simmers and thickens slightly.
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Temper the eggs: In a heatproof bowl, whisk the second egg lightly. Gradually pour the hot coconut mixture into the egg while whisking continuously to prevent cooking the egg.
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Thicken the custard: Return the combined mixture back to the saucepan and stir constantly until thickened to a creamy consistency, then remove from heat and let it cool.
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Assemble the pancakes: Once the pancakes have cooled slightly, fill each with the luscious coconut custard before serving.
Optional: Drizzle with a bit more coconut milk for added richness and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Perfect Pandan Pancakes
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Avoid Overmixing: Mixing your batter too much can result in dense pancakes. Stir until just combined for that fluffy texture you crave.
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Correct Temperature: Make sure your skillet is at medium heat before pouring the batter. Too high may burn the pancakes, while too low won’t cook them evenly.
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Use Quality Ingredients: Fresh pandan extract yields the best flavor. If using a substitute, quality matters for the overall taste of your pancakes.
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Flipping Technique: Let bubbles form and break on the surface of the pancake before flipping; this ensures they cook through properly without falling apart.
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Perfect Custard: When tempering the eggs for the coconut custard, remember to add the hot liquid slowly while whisking. This prevents scrambling and ensures a smooth filling.
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Storage Tip: Store leftover pancakes in an airtight container in the fridge, and reheat them gently to keep them soft and fluffy when enjoying later!
What to Serve with Pandan Pancakes with Coconut Custard Filling?
Looking to create a complete meal experience that will transport you to the vibrant streets of Southeast Asia?
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Tropical Fruit Salad: A refreshing medley of mango, pineapple, and kiwi adds brightness and balances the sweetness of the pancakes. A treat for the senses!
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Coconut Ice Cream: Serve a scoop alongside your pancakes to take the tropical flavors to new heights. The creaminess complements the custard beautifully.
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Coffee or Thai Tea: The richness of a dark roast coffee or the unique spices in Thai tea create a perfect contrast to the delicate flavors of the pancakes.
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Sesame Candied Walnuts: The slight crunch and nutty sweetness of these walnuts provide a delightful texture variation, making every bite intriguing.
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Matcha Green Tea: The earthy taste of matcha enhances the aromatic pandan, creating a well-balanced drink that matches the flavor profile.
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Sweetened Condensed Milk Drizzle: For an extra layer of indulgence, a drizzle of sweetened condensed milk on top offers an irresistible finish to your sweet treat.
Let each of these pairings turn your pandan pancakes into a special dining experience that your family will cherish!
How to Store and Freeze Pandan Pancakes
Fridge: Store leftover pandan pancakes in an airtight container for up to 3 days. To maintain their softness, place a piece of parchment paper between layers.
Freezer: For longer storage, freeze cooked pancakes separated by parchment paper in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or microwave.
Coconut Custard Storage: The coconut custard can be stored in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave before serving.
Reheating: To reheat pancakes, place them in a toaster or microwave briefly—this keeps them fluffy and delicious. Enjoy your pandan pancakes warm with additional custard if desired!
Pandan Pancakes Variations & Substitutions
Feel free to get creative and customize your pandan pancakes for a unique twist that delights your taste buds!
- Egg-Free: Substitute the whole egg with a flaxseed or chia seed mix (1 tbsp mixed with 3 tbsp water) for a vegan-friendly pancake.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to accommodate dietary needs without sacrificing taste.
- Dairy-Free: Swap regular milk with almond or cashew milk for a creamy pancake without dairy.
- Flavor Burst: Mix in a teaspoon of ground cardamom or cinnamon to the pancake batter for an aromatic flavor enhancement.
- Banana Bliss: Mash a ripe banana and blend it into the batter for added moisture and natural sweetness.
- Coconut Twist: Use shredded coconut in the pancake batter for a delightful texture and extra tropical flavor.
- Spicy Kick: Add a pinch of cayenne or chili powder to the custard for a surprising heat that contrasts beautifully with the sweetness.
- Rich Indulgence: Drizzle with sweetened condensed milk on top for a luxurious finish that truly celebrates Southeast Asian desserts.
Embrace these variations to craft your own signature pandan pancakes that will become a cherished favorite!
Make Ahead Options
These Pandan Pancakes are perfect for meal prep enthusiasts and busy home cooks! You can prepare the pancake batter up to 24 hours in advance by mixing the dry and wet ingredients separately and refrigerating them. The coconut custard filling can also be made up to 3 days ahead; simply store it in an airtight container in the fridge to maintain its creamy texture. When you’re ready to serve, reheat the custard gently on the stove or microwave it briefly until warm, and cook the pancakes fresh for a delightful contrast in temperature and texture. This way, you’ll have a fabulous dish ready with minimal effort, impressing everyone with your culinary skills!
Pandan Pancakes with Coconut Custard Filling Recipe FAQs
What is the best way to choose pandan leaves or extract?
When selecting pandan leaves, look for vibrant green leaves that are firm and without dark spots or wilting. If using pandan extract, choose high-quality brands that lack artificial additives, as this enhances the overall flavor of your pandan pancakes.
How should I store leftover pandan pancakes?
Store leftover pandan pancakes in an airtight container in the refrigerator for up to 3 days. To keep them soft, place a piece of parchment paper between layers. Reheat them in a toaster or microwave for a delightful breakfast treat!
Can I freeze pandan pancakes?
Absolutely! For freezing, cook and let the pancakes cool completely. Place a piece of parchment paper between each pancake, then stack them inside a freezer-safe bag or container. They can last up to 2 months in the freezer. When ready to enjoy, simply reheat them directly from frozen in a toaster or microwave.
What should I do if my coconut custard is too runny?
If your coconut custard turns out runny, don’t worry! Return it to the saucepan, mix in an additional 1-2 teaspoons of cornstarch that you have diluted in a tablespoon of cold water, and cook over medium heat while stirring continuously. This should help thicken it to the right creamy consistency!
Are there any dietary considerations for pandan pancakes?
Yes, these pancakes can be made accommodating for various diets! You can easily make gluten-free pandas by switching to a gluten-free flour blend, and for a dairy-free option, simply use almond or cashew milk. If you or your family have nut allergies, consider substituting with oat or coconut milk.
Can I make the coconut custard ahead of time?
Certainly! You can prepare the coconut custard ahead of time and store it in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm it on the stove or in the microwave, ensuring it doesn’t boil to maintain the creamy texture. Enjoy it alongside freshly made pandan pancakes for a delightful treat!
Fluffy Pandan Pancakes with Heavenly Coconut Custard Filling
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, baking powder, and sugar. In another bowl, mix milk, egg, and pandan extract, then gently combine with the dry ingredients until just mixed.
- Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake, cooking until bubbles form on the surface (about 2-3 minutes), then flip to brown the other side until golden brown (another 2-3 minutes).
- In a saucepan, combine coconut milk, cornstarch, and sugar. Heat over medium while whisking until the mixture simmers and thickens slightly.
- In a heatproof bowl, whisk the second egg lightly. Gradually pour the hot coconut mixture into the egg while whisking continuously to prevent cooking the egg.
- Return the combined mixture back to the saucepan and stir constantly until thickened to a creamy consistency, then remove from heat and let it cool.
- Once the pancakes have cooled slightly, fill each with the luscious coconut custard before serving.