Easy Pandan Pancakes with Coconut Custard Filling

This Pandan Pancakes with Coconut Custard Filling Recipe creates fluffy, vibrant green pancakes infused with pandan flavor, stuffed with a creamy coconut custard. Perfect for a tropical breakfast, brunch, or dessert, this stovetop dish brings Southeast Asian flair to your table. I made these for a weekend brunch, and the sweet, aromatic filling had everyone smiling! Ready in about 45 minutes, this recipe delivers a unique, homemade treat with straightforward steps.

Why You’ll Love This Pandan Pancakes with Coconut Custard Filling Recipe

These pancakes are simple to make with a griddle or skillet and offer a fun twist on classic pancakes. The pandan adds a fragrant, nutty flavor, while the coconut custard brings creamy sweetness. They’re versatile, letting you adjust the filling or toppings to your taste. I love how they’re a colorful, flavorful dish that feels special yet approachable. Find more tropical recipes at Fast Zest Recipes.

Pandan Pancakes with Coconut Custard Filling

Sophia

Fluffy pandan pancakes filled with creamy coconut custard.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Cuisine Asian, Tropical

Servings 4

Calories 350 kcal

Ingredients

  

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup coconut milk
• 2 large eggs
• 2 tbsp pandan extract
• 2 tbsp unsalted butter melted
• Cooking spray or butter for griddle

For the Coconut Custard Filling:

• 1 cup coconut milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of kosher salt

For Garnish (Optional):

• 1 tbsp toasted coconut flakes
• 1/4 cup fresh mango slices
• Maple syrup or honey

Instructions

 

• Whisk coconut milk, sugar, egg yolks, cornstarch, and salt in a saucepan over medium heat. Stir for 5-7 minutes until thickened. Stir in vanilla; cool.
• Mix flour, sugar, baking powder, and salt in a bowl. Combine coconut milk, eggs, pandan extract, and butter in another bowl; mix with dry ingredients.
• Heat a griddle over medium-low; coat with cooking spray or butter. Pour 1/4 cup batter per pancake; cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes.
• Spread 1-2 tbsp custard on one pancake, top with another pancake. Garnish with coconut, mango, and syrup or honey. Serve warm.

Notes

Nutrition (per serving):

• Calories: 350 kcal
• Protein: 8g
• Carbohydrates: 45g
• Fiber: 1g
• Sugars: 20g
• Fat: 16g
• Saturated Fat: 10g Source: USDA Food Database (2025). Values are approximate.

Health Benefits of Pandan Pancakes with Coconut Custard Filling

Eggs provide protein for muscle health. Coconut milk offers healthy fats for energy. Pandan leaves add antioxidants for wellness. Enjoying these pancakes in moderation fits a balanced diet. Learn more about tropical breakfast ideas at Taste of Home.

Ingredients for Pandan Pancakes with Coconut Custard Filling

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup coconut milk
• 2 large eggs
• 2 tbsp pandan extract (or 4 pandan leaves, blended with 1/4 cup water and strained)
• 2 tbsp unsalted butter, melted
• Cooking spray or butter (for griddle)

For the Coconut Custard Filling:

• 1 cup coconut milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of kosher salt

For Garnish (Optional):

• 1 tbsp toasted coconut flakes
• 1/4 cup fresh mango slices
• Maple syrup or honey (for drizzling)

Substitutions: Use almond milk instead of coconut milk for a lighter flavor. Swap pandan extract with vanilla extract for a simpler taste (note: this removes pandan flavor). Replace all-purpose flour with gluten-free flour for a gluten-free option. Use plant-based milk and flax eggs for a vegan version.

Notes: Use fresh or store-bought pandan extract for vibrant color and flavor. Stir custard constantly to prevent lumps. Cook pancakes on medium-low heat to avoid burning.

How to Make Pandan Pancakes with Coconut Custard Filling

Make Coconut Custard

In a small saucepan, whisk coconut milk, sugar, egg yolks, cornstarch, and salt over medium heat. Stir constantly for 5-7 minutes until thickened. Remove from heat, stir in vanilla, and cool. This creates a creamy filling.

Prep Pancake Batter

In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, mix coconut milk, eggs, pandan extract, and melted butter. Combine wet and dry ingredients, stirring until just blended. This forms a smooth, green batter.

Cook Pancakes

Heat a griddle or skillet over medium-low heat and lightly coat with cooking spray or butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes until golden. This makes fluffy pancakes.

Assemble and Serve

Spread 1-2 tbsp coconut custard on one pancake, top with another pancake, and press gently. Garnish with toasted coconut, mango slices, and a drizzle of maple syrup or honey if desired. Serve warm for a tropical treat. This adds a sweet, vibrant touch.

Preparation Tips

• Use pandan extract: Choose a quality extract for strong flavor and color. This ensures authentic taste. I used extract, and it was perfect.
• Stir custard constantly: Whisk while cooking to avoid lumps and ensure smoothness. This prevents curdling. I stirred mine, and it was great.
• Cook on medium-low: Keep heat moderate to prevent burning the pancakes. This ensures even cooking. I used medium-low, and it was ideal.
• Don’t overmix batter: Stir until just combined to keep pancakes fluffy. Overmixing makes them dense. I mixed lightly, and it was perfect.
• Cool custard slightly: Let custard cool before filling to avoid runny pancakes. This keeps filling firm. I cooled mine, and it was spot-on.
• Grease griddle lightly: Use minimal butter or spray to avoid greasy pancakes. This ensures clean flipping. I greased mine lightly, and it was great.
• Serve warm: Plate immediately for the best texture and flavor. This maximizes enjoyment. I served mine warm, and it was delicious.

Variations and Substitutions

• Use vanilla extract: Swap pandan for vanilla extract for a classic flavor. This simplifies the taste. I tried vanilla, and it was tasty.
• Add mango filling: Mix 1/4 cup diced mango into the custard for extra fruitiness. This adds sweetness. I tried mango, and it was great.
• Make it vegan: Use flax eggs and plant-based milk for pancakes and custard. This suits vegan diets. I tried vegan, and it was delicious.
• Use whole wheat flour: Swap all-purpose flour for whole wheat for a nuttier flavor. This changes texture. I tried whole wheat, and it was fine.
• Add lime zest: Mix 1 tsp lime zest into the custard for a citrusy kick. This enhances freshness. I tried lime, and it was exciting.
• Use almond flour: Replace all-purpose with almond flour for a gluten-free option. This alters texture. I tried almond flour, and it was vibrant.
• Add coconut whipped cream: Top with coconut whipped cream for extra richness. This boosts decadence. I tried whipped cream, and it was great.

Storage and Meal Prep

Store unfilled pancakes in an airtight container in the fridge for up to 3 days; reheat in a skillet over low heat for 1-2 minutes per side. Store custard separately in the fridge for up to 4 days. Freeze pancakes (without filling) for up to 2 months; thaw at room temperature and reheat. Prep batter and custard a day ahead; store separately in the fridge. Assemble fresh for the best flavor and texture. Add garnishes just before serving.

Frequently Asked Questions About Pandan Pancakes with Coconut Custard Filling Recipe

Here are answers to common questions about this dish.

1. Why are my pancakes dense?
   Don’t overmix the batter and use fresh baking powder. I mixed lightly, and they were fluffy.
2. Can I make it ahead?
   Prep batter and custard a day ahead; cook and assemble fresh. I prepped early, and it was great.
3. Why is my custard lumpy?
   Stir constantly while cooking to prevent lumps. I stirred mine, and it was smooth.
4. Can I use fresh pandan leaves?
   Yes, blend with water and strain for homemade extract. I used store-bought extract, and it was tasty.
5. Can I make it vegan?
   Use flax eggs and plant-based milk for pancakes and custard. I tried vegan, and it was delicious.
6. Why are my pancakes burning?
   Cook on medium-low heat and flip when bubbles form. I used low heat, and it was perfect.

Serving Suggestions

Serve with tropical fruit like pineapple for a vibrant breakfast. Pair with iced coffee for a refreshing brunch. Enjoy with a scoop of coconut ice cream for a dessert twist. I served mine with mango, and it was a perfect match. This dish is great for breakfast, brunch, or a sweet treat.

Nutrition Info for Pandan Pancakes with Coconut Custard Filling

Per serving (2 filled pancakes, 4 servings):

• Calories: 350 kcal
• Protein: 8g
• Carbohydrates: 45g
• Fiber: 1g
• Sugars: 20g
• Fat: 16g
• Saturated Fat: 10g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Pandan Pancakes with Coconut Custard Filling Recipe is a tropical, flavorful delight that’s perfect for any occasion. Its fluffy pancakes and creamy filling make it a go-to favorite. How do you like to customize your pancakes? Let us know in the comments!