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Pandan Pancakes with Coconut Custard Filling

Sophia
Fluffy pandan pancakes filled with creamy coconut custard.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.