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A Sweet and Easy Custard Cream Pancake Recipe!
These Custard Cream Pancakes are soft, fluffy, and filled with a smooth, creamy custard. They are perfect for breakfast or dessert and easy to make—no oven or special tools needed!
The pancakes are a mix between Japanese Dorayaki and French Crêpes, giving them a light texture with a rich, creamy filling. If you love pancakes, this is a must-try recipe!
Why You’ll Love This Custard Cream Pancake Recipe
✔ Soft and fluffy pancakes – Light and delicate, perfect for any time of day.
✔ Rich and creamy filling – A smooth custard that melts in your mouth.
✔ No oven needed – Just cook them on a frying pan!
✔ Simple ingredients – Everything you need is already in your kitchen.
✔ Great for kids and family – A fun treat for everyone to enjoy.
Ingredients You Need
For the Pancake Batter:
🥚 2 eggs – Makes the pancakes soft.
🍚 30g sugar – Just enough sweetness.
🧂 2g salt – Balances the flavors.
🥛 200g milk – Makes the batter smooth.
🌾 180g cake flour – Gives the pancakes a soft texture.
🧁 3g baking powder – Helps the pancakes rise.
🥄 30g cooking oil – Keeps them moist.
For the Custard Cream Filling:
🥚 3 egg yolks – Makes the custard rich.
🍚 60g sugar – Adds sweetness.
🌽 20g cornstarch – Thickens the custard.
🥛 300g milk – Makes the custard creamy.
🌿 ½ teaspoon vanilla extract – Adds flavor.
Custard Cream Pancake Recipe Step-by-Step Instructions
Step 1: Make the Pancake Batter
- In a bowl, whisk the eggs, sugar, and salt until mixed.
- Add the milk and mix again.
- Sift in the flour and baking powder, stirring to remove lumps.
- Add the oil and mix until smooth.
- Pour the batter into a cup with a spout for easy pouring.
Tip: Let the batter rest for 5 minutes for softer pancakes.
Step 2: Make the Custard Cream
- In a bowl, whisk the egg yolks and sugar until light yellow.
- Add the cornstarch and mix well.
- Heat the milk and vanilla in a pot until it starts to steam.
- Slowly pour the warm milk into the egg mixture while whisking.
- Pour everything back into the pot and cook on medium heat, stirring until thick.
- Remove from heat and cover with plastic wrap so it doesn’t form a skin.
- Let it cool in the fridge for 20 minutes.
Step 3: Cook the Pancakes & Fill with Custard
Heat the Bobikuke Nonstick 4-Cup Pancake Pan over low heat.
Pour a thin layer of batter into the pan.
As the edges begin to set, spoon a generous amount of custard cream onto the center of the pancake.
Once both pancakes are cooked on the bottom and slightly firm, carefully place the plain pancake on top of the custard-filled one, sealing the edges gently.
Cook for another 1-2 minutes until the pancakes are fully set and lightly golden.
Remove carefully and repeat for the remaining batter.
Step 4: Fill and Serve
- Serve and enjoy!
Tip: Keep pancakes warm under a clean towel while cooking the rest.
How to Serve These Pancakes
🍓 With Berries – Strawberries or blueberries go great with custard!
🍫 With Chocolate – Drizzle melted chocolate on top.
🍯 With Honey – A little honey makes them extra sweet.
🥜 With Nuts – Add some crunch with chopped almonds or hazelnuts.
Or you might want to pair it with Quick & Zesty Orange Mojito: Your Perfect Summer Sip! Or Refreshing Watermelon Sharbat: The Perfect Summer Cooler
Diet-Friendly Options
- Gluten-Free – Use gluten-free flour.
- Dairy-Free – Swap regular milk for almond, oat, or coconut milk.
- Lower Sugar – Use less sugar or a sugar substitute.
How to Store and Reheat
✔ Refrigerate: Store in a sealed container for up to 3 days.
✔ Freeze: Wrap pancakes in plastic wrap and freeze for up to 2 months.
✔ Reheat: Warm in a microwave for 20 seconds or on a pan over low heat.
Fun Recipe Variations
🍏 Apple Cinnamon Pancakes – Add cinnamon and top with apple slices.
🥥 Coconut Custard Pancakes – Use coconut milk for a tropical twist.
🍓 Berry-Filled Pancakes – Mix fresh berries into the custard.
ALSO TRY THIS ONE: Authentic Ghanaian Pancakes – A Sweet and Savory Delight!
Must-Have Equipment (Amazon Picks!) 🛒
Here are some tools that make this recipe even easier:
If you love making Custard Cream Pancake, this Bobikuke Nonstick 4-Cup Pancake Pan is a game-changer! 🥞✨ Its multi-sectional design lets you cook multiple mini pancakes at once, making breakfast faster and more fun. The nonstick coating ensures your soft, creamy pancakes slide right off without a mess, and the heat-resistant handle keeps cooking safe and comfortable. Plus, the included glass lid helps you achieve the perfect fluffiness! Whether you’re making pancakes, eggs, or other breakfast delights, this pan is a must-have in your kitchen. 🍳🔥💛
For the perfect Custard Cream Pancakes, having the right tools is just as important as the recipe! 🥞✨ The FineDine Stainless Steel Mixing Bowls Set is a must-have for whisking up smooth, lump-free custard and fluffy pancake batter. With six different sizes, you’ll always have the right bowl for mixing, prepping, or even serving. Plus, they’re durable, lightweight, and dishwasher-safe, making cleanup a breeze. The rolled rims ensure easy pouring, so no mess when transferring your batter to the pan. A great addition to any kitchen for effortless baking and cooking! 🍽️💛
For the smoothest Custard Cream Pancakes, a good whisk makes all the difference! 🥄✨ The Walfos Silicone Whisk Set is perfect for blending your creamy custard filling and whipping up fluffy pancake batter with ease. The silicone-coated wires protect your nonstick cookware from scratches, while the comfortable grip ensures effortless whisking. Plus, they’re heat-resistant up to 480°F and dishwasher-safe, making cleanup super easy. With three different sizes, you’ll always have the right whisk for the job. A must-have tool for perfect pancakes and more! 🥞💛
Final Thoughts
These Custard Cream Pancake is easy to make, super soft, and filled with a creamy, sweet filling. You don’t need an oven or special skills—just a frying pan and a few ingredients.
Make them for breakfast, a snack, or a sweet dessert. However you eat them, they will be a hit!
Common Questions
Can I make the custard ahead of time?
Yes! Store it in the fridge for up to 3 days.
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour makes the pancakes lighter and softer. If using all-purpose flour, use 10% less.
Can I double the recipe?
Yes! Just double all ingredients and cook in batches.
Your Turn!
Try this recipe and let me know how it turns out! Share it with friends and family and enjoy a sweet, creamy treat together. Happy cooking! 🎉
Custard Cream Pancakes – Soft & Creamy Delight
Equipment
- Mixing bowls
- Whisk
- Non-stick frying pan
- Spatula
- Rolling pin or spoon (for shaping)
Ingredients
For the Pancake Batter:
- 2 eggs
- 30g sugar
- 2g salt
- 200g milk
- 180g cake flour (soft flour)
- 3g baking powder
- 30g cooking oil
For the Custard Cream Filling:
- 3 egg yolks
- 60g sugar
- 20g corn starch
- 300g milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pancake Batter
- In a mixing bowl, whisk together the eggs, sugar, and salt until fully combined.
- Add the milk and mix well.
- Sift the cake flour and baking powder, then gradually add them to the egg mixture while stirring continuously to prevent lumps.
- Pour in the cooking oil and mix until the batter becomes smooth.
- Transfer the batter to a container with a spout for easy pouring.
Step 2: Make the Custard Cream
- In a bowl, whisk the egg yolks and sugar together until the mixture turns pale yellow.
- Add the cornstarch and stir until fully incorporated.
- Heat the milk and vanilla extract in a saucepan over low heat until it starts to simmer.
- Slowly pour the warm milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat, cover with cling wrap (pressing it onto the surface to prevent a skin from forming), and let it cool in the freezer for about 20 minutes.
Step 3: Cook the Pancakes & Fill with Custard
- Heat a non-stick frying pan over low heat.
- Pour a thin layer of batter into the pan, as the edges start to set, spoon a generous amount of custard cream onto the center of the pancake.
- In another section of the pan, pour the same amount of batter to create the top layer.
- Once both pancakes are lightly golden on the bottom and slightly firm, carefully lift the plain pancake and place it over the custard-filled one, aligning the edges.
- Gently press the edges together to seal the custard inside.
- After about 1-2 minutes, remove the filled pancake and repeat the process with the remaining batter.
Step 4: Assemble & Serve
- Serve immediately and enjoy the rich, creamy flavor!