Pandan Pancakes. These fluffy pancakes have a delicious floral vanilla scent and taste. Perfect for breakfast or brunch! Ready in 30 minutes.
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What are Pandan Pancakes?
Pandan Pancakes are soft pancakes infused with pandan flavors. Pandan is a herbaceous tropical plant that has a grassy vanilla scent that is absolutely delicious. Furthermore, this plant extract is often used in South-East Asian cooking for desserts and baked goods. I was introduced to this flavor profile by my Malaysian mother-in-law who uses pandan in all her desserts and treats. Her pandan crepes are what hooked me in - they were so aromatic and sweet smelling!
So I decided to create my own pandan flavored recipe and added it to my everyday pancakes. My easy pandan pancakes recipe are made with simple ingredients and are foolproof after many recipe trials. They're also light, fluffy and so good! These pancakes pair nicely well with maple syrup and fresh fruit. I love making these for breakfast for my husband to enjoy.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Butter to grease the pan
Pancake Batter
- All purpose flour
- Whole fat coconut milk
- Egg
- Melted Butter
- Maple syrup
- Baking powder
- Salt
- Pandan Extract: this can be purchased at select Asian grocery stores or more easily online, like on Amazon
How to make Pandan Pancakes
- In a large mixing bowl, whisk flour, baking powder and salt until combined. Then add coconut milk, egg, melted butter, maple syrup and pandan extract and mix just until combined. Do not over mix.
- Then in a large pan set on medium heat, lightly grease your pan with some butter using a clean paper towel.
- Pour ¼ cup of the batter into the center of the pan. Let the batter spread into a circle and fry until the bottom of the pancake is golden brown and bubbles form all over the pancake.
- Flip the pancake over and cook on the other side until golden brown. Once cooked, remove off heat.
- Serve pancakes with fresh fruit and maple syrup. Enjoy!
Storage & Reheating
Leftover pancakes will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Expert Tips
- Whisk the dry ingredients first and then add the wet ingredients.
- Do not over mix the batter. This causes the gluten to activate and can create denser pancakes.
FAQ
Where can I buy Pandan Essence?
You can usually buy it from most Asian grocery stores on online. Just search online for "Pandan Leaf Essence" or Extract. I would not recommend using the powders unless you're familiar with using them.
Other pandan recipes you may like!
- Rose Pandan Coconut Sago
- Vegan Pandan Coconut Jelly
- Pandan Crepes
- Pandan French Toast
- Pandan Custard Cake
📖 Recipe
Quick & Easy Pandan Pancakes
Ingredients
- 1 teaspoon butter to grease pan
Pancake Batter
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3⁄4 cup coconut milk full fat
- 1 egg
- 2 tablespoon butter melted
- 1 tablespoon maple syrup
- 1 teaspoon pandan extract store bought
Instructions
- In a large mixing bowl, whisk flour, baking powder and salt until combined. Then add coconut milk, egg, melted butter, maple syrup and pandan extract and mix just until combined. Do not over mix.
- Then in a large pan set on medium heat, lightly grease your pan with butter using a clean paper towel.
- Pour ¼ cup of the batter into the center of the pan. Let the batter spread into a circle and fry until the bottom of the pancake is golden brown and bubbles form all over the pancake.
- Flip the pancake over and cook on the other side until golden brown. Once cooked, remove off heat.
- Serve pancakes with fresh fruit and maple syrup. Enjoy!
Amy
Hi Christie, did you use full fat canned coconut milk?
christieathome
Hi Amy! Yes I used full fat. Just give it a thorough mix so the fat combines back with the liquid before you pour it into the batter.
hannah
loved that these were fast and easy to whip up! they were also not sticky sweet like many other recipes, but rode on the fragrance of the pandan.
I made quite a few changes -
substituted the egg for 1 tbs flax
no butter left so used coconut oil
added a bit more baking soda to be safe
used pandan infused coconut milk
batter was a little thick so dripped some soy milk in before cooking
christieathome
Thank you Hannah for making my recipe! I'm so glad to hear that you enjoyed them and loved reading your substitutions!
Maya
These were so simple and so good! My first time cooking with pandan and I have to say I'm addicted.
VL
Wow these were so tasty and I loved the subtle pandan flavour!
Molly
These are absolutely delicious and so fluffy! You can really taste the pandan flavour. I will definitely be making these again.