These mini pancakes with custard are soft, chewy, and filled with creamy pandan coconut custard that melts in your mouth. They’re just the right size for snacking, sharing, or sneaking one more when no one’s looking. If you love street style treats or anything with a creamy tropical twist, these little pancake sandwiches will be your new favorite.
I first made them for a family weekend brunch, and they disappeared faster than I could flip the next batch. The batter is fragrant and naturally green from fresh pandan juice, while the filling is a smooth, not too sweet custard with coconut milk and egg yolks. Think of them like a fusion of dorayaki, Thai kanom krok, and Filipino hotcakes layered with love and flavor.
Why These Mini Pancakes Work
- Soft and springy: The batter gives you a fluffy yet chewy pancake thanks to yeast and coconut milk.
- Luscious pandan custard: A creamy filling that’s rich but not too heavy or overly sweet.
- Snack perfect size: Easy to hold, pack, or stack for parties or merienda.
- Visually stunning: That golden brown crust with bright green layers always turns heads.
Ingredients You’ll Need
For the Pancake Batter
- 3 eggs 🥚
- 1½ tablespoons white sugar
- 7/8 cup coconut milk 🥥
- 2 tablespoons heavy cream
- 2 teaspoons condensed milk
- 2½ cups all purpose flour
- 1 teaspoon instant yeast
- ½ cup pandan juice (fresh or bottled)
For the Pandan Custard
- 3 egg yolks
- 2½ tablespoons white sugar
- 1¼ cups coconut milk
- ½ cup pandan juice
- ½ cup all purpose flour
Tools You’ll Need
- Mixing bowls and whisk
- Nonstick pan or takoyaki/pancake pan
- Rubber spatula
- Piping bag or spoon (for filling)
- Cooling rack
Before You Start
- Activate the yeast: Let the batter rest after mixing to help it rise slightly before cooking.
- Cook low and slow: A medium low flame gives golden bottoms without burning.
- Use fresh pandan: If making juice from scratch, blend pandan leaves with water and strain well.
Step by Step to Make Mini Pancakes with Custard
1: Make the Pancake Batter
- In a large mixing bowl, whisk together the eggs, white sugar, coconut milk, heavy cream, and condensed milk until well combined and slightly frothy.
- Add in the pandan juice and mix to blend evenly. This gives the batter its signature green color and aroma.
- Gradually sift in the all purpose flour and instant yeast, whisking gently until the batter is smooth with no visible lumps. The consistency should be pourable but slightly thick.
- Cover the bowl with a clean towel or plastic wrap and let the batter rest for about 30 minutes. This gives the yeast time to create lightness in the pancakes.
2: Prepare the Pandan Custard
- In a saucepan, whisk together the egg yolks and sugar until creamy and light in color.
- Add the coconut milk and pandan juice, then sift in the flour slowly, whisking continuously to prevent clumps.
- Place the saucepan over low heat and cook the mixture while stirring constantly. Keep whisking to avoid burning or scrambling the eggs.
- After about 6-8 minutes, the custard should thicken into a smooth, spreadable texture. Remove from heat and let it cool slightly. You can transfer it to a piping bag for easy filling later.
3: Cook the Mini Pancakes
- Heat a nonstick pan or specialty mini pancake pan over medium low heat.
- Lightly grease the surface with oil or butter if needed. Pour small spoonfuls of the batter onto the pan, spacing them evenly.
- Cook until the surface starts bubbling and the bottoms turn golden brown. This takes 1-2 minutes depending on your heat.
- Flip gently and cook the other side for another 30-60 seconds, just until set. Repeat until all the batter is used.
4: Fill with Custard
- Pair up the pancakes by size. Take one pancake, pipe or spoon about a teaspoon of pandan custard onto the center, then press another pancake on top to sandwich it.
- The custard will naturally spread to the edges don’t overfill or it’ll ooze out too much.
5: Serve and Enjoy
- Serve these mini pancake sandwiches warm, at room temperature, or even chilled for a firmer bite.
- They’re perfect for packed snacks, party trays, or an afternoon pick me up with iced tea or coffee.
Chef’s Tip: For clean edges and even portions, use a squeeze bottle or piping bag when pouring the batter it helps make every pancake perfectly round and uniform.
Storage Tips for Mini Pancakes with Custard
- Room Temperature: Best enjoyed fresh, but can sit out for a few hours if serving at parties or gatherings.
- Refrigerator: Store filled pancakes in an airtight container for up to 3 days. The custard will firm up slightly when chilled great for a cooler texture.
- Freezer: Freeze unfilled pancakes between layers of parchment for up to 1 month. Thaw and reheat gently before adding custard.
Serving Suggestions
- Chilled or warm: Serve warm for a creamy center, or chill them for a firm custard bite.
- Sweet toppings: Dust with powdered sugar or drizzle with condensed milk.
- Party platter: Arrange stacked in a pyramid for visual impact, or insert mini picks for easy grabbing.
- Mini dessert box: Pack a few in cute boxes or bags as edible gifts or take home treats.
FAQs About Mini Pancakes with Custard
Can I make these without pandan juice?
Yes! You can use plain milk or water and a bit of vanilla if pandan is unavailable. They’ll still taste great, just without the green hue and aroma.
Why are my pancakes not fluffy?
Most likely the batter was under rested or the heat was too high. Make sure the yeast has time to activate and cook them gently to avoid flattening.
Can I use a regular pan instead of a special pancake mold?
Absolutely. A standard nonstick skillet works just use a spoon to drop even portions of batter and keep them spaced apart.
Is the custard supposed to be thick?
Yes, it should be smooth and spoonable thick enough to hold its shape but soft enough to spread. If it’s too thin, cook it a bit longer.
Can I flavor the custard differently?
Of course! You can add a splash of vanilla, coconut extract, or even matcha powder for variety.
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