Pandan Pancakes With Coconut Custard Filling Recipe

I just made the fluffiest pandan pancakes with a gooey Pandan Custard Filling that tastes like the best Asian Dessert Recipe you didn’t know you needed.

I’m obsessed with these pandan pancakes because they hit that green, sweet, slightly grassy thing I can’t stop thinking about. The coconut custard filling is creamy and sneaky, a Pandan Custard Filling that makes every bite melt.

I love the way pillowy pancake edges squish against rich coconut milk custard. But it’s not delicate dessert talk, it’s loud and messy and exactly why I keep making them.

I’ll eat these for breakfast, lunch, or late-night sugar fixes. Feels like a Vietnamese Dessert you actually want to hoard.

Pure, sticky, shameless joy. pandan extract calling my name every damn day.

Ingredients

• All purpose flour: the body of the pancake, gives chew and structure, pretty forgiving.
• Baking powder: makes it fluffy, light, and pillowy when you cook them.
• Granulated sugar (batter): adds mild sweetness and helps browning on the griddle.
• Salt: wakes up the flavors, balances sweetness, don’t skip it.
• Large eggs: bind everything together and add richness and protein.
• Milk (or light coconut milk): makes batter smooth; coconut milk adds subtle tropics.
• Pandan extract/juice: that green, grassy perfume — basically nostalgia in liquid form.
• Melted butter or neutral oil: keeps pancakes tender and gives a gentle sheen.
• Vanilla extract: tiny warm sweetness, it’s optional but cozy.
• Egg yolks (custard): make the filling silky, rich, and custardy.
• Granulated sugar (custard): sweetens the custard and helps it set smoothly.
• Full fat coconut milk: creamy, coconut-forward custard base, lush mouthfeel.
• Cornstarch or tapioca starch: thickens the custard so it isn’t runny.
• Salt (custard): just a pinch brings out sweetness and balances richness.
• Pandan for custard: repeats that herbaceous note, ties filling to pancakes.
• Shredded toasted coconut: adds crunch and toasty coconut flavor on top.
• Powdered sugar: pretty dusting, a sweet finishing touch you’ll always want.

Ingredient Quantities

• All purpose flour 1 1/2 cups (190 g)
• Baking powder 2 teaspoons
• Granulated sugar 2 tablespoons
• Salt 1/4 teaspoon
• Large eggs 2, room temperature
• Milk 1 1/4 cups (300 ml) — or use light coconut milk for extra coconut flavor
• Pandan extract 1 1/2 teaspoons or pandan juice from 1/2 cup blended pandan leaves, strained
• Melted butter or neutral oil 3 tablespoons, plus extra for the pan
• Vanilla extract 1/2 teaspoon (optional)
• Egg yolks 3 (for the coconut custard)
• Granulated sugar 1/2 cup (100 g) for the custard
• Full fat coconut milk 3/4 cup (180 ml) for the custard
• Cornstarch or tapioca starch 1 tablespoon, dissolved in 1 tablespoon water
• Salt pinch (about 1/8 teaspoon) for the custard
• Pandan extract 1/2 teaspoon for the custard, or 2-3 pandan leaves tied into a knot while cooking
• Shredded toasted coconut for garnish (optional)
• Powdered sugar for dusting (optional)

How to Make this

1. Whisk together flour, baking powder, sugar and salt in a bowl, make a well in the center and set aside.

2. In a separate bowl whisk the 2 whole eggs, milk (or light coconut milk if you want extra coconut flavor), pandan extract or pandan juice, melted butter or oil and vanilla if using until mostly smooth. Pour the wet into the dry and stir until just combined, some small lumps are fine, dont overmix. Let the batter rest 8 to 10 minutes while you start the custard.

3. For the coconut custard whisk the 3 egg yolks with 1/2 cup sugar until pale. Add the full fat coconut milk, the pandan extract or tied pandan leaves, and a pinch of salt and mix to combine.

4. Dissolve the cornstarch or tapioca starch in 1 tablespoon water and stir that into the custard mix. Heat the custard mixture over medium low heat, stirring constantly with a spatula or whisk, scraping the bottom so it doesnt stick. Cook until it thickens to a pudding consistency, about 4 to 6 minutes.

5. Once thick, remove from heat and if you used pandan leaves fish them out. Pour the custard into a shallow bowl, cover with plastic touching the surface to prevent a skin and chill while you cook the pancakes.

6. Heat a nonstick pan or griddle over medium low heat and brush with a little butter or oil. For smaller pancakes spoon about 1/4 cup batter per pancake, for larger use 1/3 to 1/2 cup. Cook on the first side until bubbles form and edges look set, about 2 to 3 minutes.

7. Flip and cook the other side for another 1 to 2 minutes until golden and cooked through. Keep pancakes warm in a low oven if you are making a batch.

8. To assemble, spread a generous spoonful of chilled coconut custard onto a pancake and fold or sandwich between two pancakes. You can also stack pancakes with custard between layers for a tall stack.

9. Finish with toasted shredded coconut and a dusting of powdered sugar if you like. Serve warm, and enjoy the pandan aroma with the rich coconut custard.

Equipment Needed

1. Large mixing bowl (for dry ingredients and another for wet)
2. Whisk (or fork if you gotta)
3. Measuring cups and spoons
4. Small saucepan for the coconut custard
5. Heatproof spatula (or wooden spoon) for stirring custard and folding batter
6. Nonstick pan or griddle plus a pancake turner/tongs for flipping
7. 1/4 cup scoop or ladle to portion batter
8. Shallow bowl or container and plastic wrap to chill the custard

FAQ

Pandan Pancakes With Coconut Custard Filling Recipe Substitutions and Variations

• All purpose flour: use cake flour for lighter, fluffier pancakes (use 1 cup cake flour plus 1/3 cup all purpose or sift 1 1/2 cups cake flour); or use a 1-to-1 gluten free flour blend if you need GF. Whole wheat will work too but expect denser, nuttier pancakes.
• Milk (for batter): swap in light coconut milk for extra coconut flavor and richness; or use unsweetened almond milk or oat milk at a 1:1 ratio if you want a dairy free, thinner result.
• Pandan extract: if you dont have pandan, use 1 teaspoon vanilla plus a drop of green food coloring for color only, or substitute 1 teaspoon matcha powder for green color and a different floral note (reduce liquid slightly if using matcha).
• Full fat coconut milk (for custard): use canned evaporated milk mixed with 1/2 teaspoon coconut extract for similar creaminess if you dont have canned coconut milk; or use regular whole milk but cook a bit longer to thicken since it is less fatty.

Pro Tips

1) Rest the batter and then rest it again if you can. Letting the batter sit 8 to 10 minutes helps the gluten relax and the baking powder bloom, so your pancakes stay tender. If you have time, cover and refrigerate the batter for 20 to 30 minutes before cooking and the texture will be even better. Just bring it back to near room temp before frying so it cooks evenly.

2) Don’t skimp on the custard stirring. Cook the coconut custard low and stir constantly, scraping the bottom so it doesnt stick or form lumps. If it starts to thicken too fast, lower the heat and keep stirring; a gentle hand gives a silky custard, not a curdled one. If you still get tiny lumps, press the custard through a fine sieve and it’ll be smooth again.

3) Use a small nonstick spatula and a light hand when flipping. These pancakes are delicate, so flip only once, wait till lots of bubbles form and the edges are set. If your pan runs hot and browns them too quick, turn the heat down and cover the pan for 10 to 20 seconds to finish cooking through without burning the outside.

4) Flavor and texture boosts: swap half the milk for light coconut milk in the batter for more coconut taste, and brown the shredded coconut before serving for crunch. Also a tiny pinch more salt in the custard than you think you need will make the pandan and coconut pop. If you like a glossier custard, stir in 1/2 teaspoon butter off the heat.