Fluffy Pandan Pancakes with Heavenly Coconut Custard Filling Recipe

Introduction

These fluffy pandan pancakes filled with a heavenly coconut custard offer a delightful twist on a classic favorite. The fragrant pandan flavor pairs beautifully with the rich, creamy custard, making this dessert a special treat for any occasion.

Ingredients

• 1 cup all-purpose flour (substitute with gluten-free flour blend for gluten-free option)
• 2 teaspoons baking powder (no substitute necessary)
• 2 tablespoons granulated sugar (can be replaced with coconut sugar for lower glycemic index)
• 1 cup milk (use almond or cashew milk for dairy-free versions)
• 1 whole egg (for egg-free option, use flaxseed or chia seed mix: 1 tbsp mixed with 3 tbsp water)
• 1 teaspoon pandan extract (substitute with vanilla extract if needed)
• 1 can coconut milk (use lighter coconut milk for less rich custard)
• 2 tablespoons cornstarch (arrowroot powder or tapioca starch can be used as substitutes)
• 2 tablespoons granulated sugar (optional, adjust based on taste)
• 1 whole egg (same substitutes as above apply)

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, and sugar. In another bowl, mix the milk, egg, and pandan extract, then gently combine with the dry ingredients until just mixed.
2. Step 2: 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. Flip and cook the other side until golden brown, about 2-3 minutes more.
3. Step 3: For the coconut custard, combine coconut milk, cornstarch, and sugar in a saucepan. Heat over medium while whisking until the mixture simmers and thickens slightly.
4. Step 4: 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.
5. Step 5: Return the combined mixture to the saucepan and stir constantly until thickened to a creamy consistency. Remove from heat and let it cool.
6. Step 6: Once the pancakes have cooled slightly, fill each with the coconut custard before serving.

Tips & Variations

• For a vegan version, replace eggs with flaxseed or chia seed mix and use plant-based milk throughout.
• Adjust the sweetness of the custard to your preference by adding more or less sugar.
• Serve topped with toasted coconut flakes or fresh tropical fruits for extra flavor and texture.
• If pandan extract is unavailable, vanilla extract offers a mild but pleasant alternative.

Storage

Store leftover pancakes and custard separately in airtight containers in the refrigerator for up to 2 days. Reheat pancakes gently in a toaster or microwave, and stir custard before serving if it separates. For best texture, assemble pancakes and custard fresh before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancakes and custard ahead of time?

Yes, you can prepare both components in advance and store them separately in the refrigerator for up to two days. Assemble just before serving to keep pancakes from getting soggy.

What if I don’t have pandan extract?

If pandan extract is unavailable, you can substitute it with vanilla extract. While the flavor will be different, it still provides a lovely aroma and sweetness to the pancakes.

Fluffy Pandan Pancakes with Heavenly Coconut Custard Filling Recipe

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These Fluffy Pandan Pancakes filled with a heavenly coconut custard offer a delightful blend of aromatic pandan flavor and creamy tropical sweetness. Light and airy pancakes are perfectly complemented by a rich, silky coconut custard filling, making for an irresistible breakfast or dessert treat inspired by Southeast Asian flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancakes

• 1 cup All-purpose flour (Substitute with gluten-free flour blend for gluten-free option)
• 2 teaspoons Baking powder
• 2 tablespoons Granulated sugar (or coconut sugar for lower glycemic index)
• 1 cup Milk (almond or cashew milk for dairy-free option)
• 1 whole Egg (or flaxseed/chia seed mix – 1 tbsp seeds mixed with 3 tbsp water for egg-free)
• 1 teaspoon Pandan extract (or vanilla extract as substitute)

Coconut Custard Filling

• 1 can Coconut milk (lighter version optional)
• 2 tablespoons Cornstarch (or arrowroot powder/tapioca starch)
• 2 tablespoons Granulated sugar (adjust to taste)
• 1 whole Egg (or flaxseed/chia seed mix for egg-free option)

Instructions

1. Pancake Preparation: In a large bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until thoroughly combined. In a separate bowl, mix the milk, whole egg, and pandan extract until smooth. Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing to keep the batter light and fluffy.
2. Cooking the Pancakes: Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2 to 3 minutes. Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the other side is golden brown and cooked through. Remove and set aside to cool slightly.
3. Preparing the Coconut Custard: In a saucepan over medium heat, combine the coconut milk, cornstarch, and granulated sugar. Whisk continuously until the mixture comes to a simmer and slightly thickens.
4. Incorporating the Egg: Lightly beat the second whole egg in a heatproof bowl. Gradually pour the hot coconut mixture into the egg while whisking continuously to temper the egg and prevent scrambling.
5. Thickening the Custard: Pour the combined mixture back into the saucepan. Stir constantly over medium heat until the custard thickens to a creamy, pudding-like consistency. Remove from heat and let it cool until ready for assembly.
6. Assembling the Pancakes: Once the pancakes have cooled slightly, spoon or spread a generous amount of the coconut custard filling onto each pancake before serving. Enjoy warm or at room temperature for best flavor.

Notes

• For gluten-free pancakes, substitute all-purpose flour with a gluten-free flour blend.
• Dairy-free options can be achieved by using almond or cashew milk instead of regular milk.
• Egg-free alternatives include mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water as an egg substitute.
• Pandan extract can be replaced with vanilla extract if unavailable, though it changes the flavor profile.
• Use light coconut milk for a less rich custard if preferred.
• Adjust sugar quantities in both pancake batter and custard to suit your taste preference or dietary needs.

Keywords: Pandan Pancakes, Coconut Custard, Southeast Asian Dessert, Fluffy Pancakes, Coconut Milk Custard, Breakfast Pancakes