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Fluffy Pandan Pancakes with Heavenly Coconut Custard Filling Recipe

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★★★★★

4.7 from 121 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/fluffy-pandan-pancakes-with-heavenly-coconut-custard-filling-recipe/