Custard Cream Pancake Dough

Custard Cream Pancake Dough

Custard Cream Pancake Dough brings a delightful twist to traditional pancake recipes. Combining the rich flavor of custard with fluffy pancake batter creates a treat that’s both comforting and indulgent. Whether you’re looking to impress brunch guests or simply treat yourself to a special breakfast, this recipe is sure to satisfy. In this article, we’ll explore everything you need to know about making Custard Pancake Batter, from ingredients to serving suggestions.

Stack of golden-brown pancakes topped with whipped cream and fresh berries, drizzled with maple syrup.

1. Introduction to Custard Cream Pancake Dough

What is Custard Cream Pancake Dough?

Custard Cream Pancake Dough is a variation of classic pancake batter that incorporates custard powder into the mix. This addition lends a creamy texture and a hint of vanilla flavor to the pancakes, elevating them to a new level of deliciousness.

2. Ingredients for Custard Cream Pancake Dough

To make Custard Pancake Batter, you’ll need the following ingredients:

  • Flour: All-purpose flour works best for this recipe.
  • Eggs: Fresh eggs are essential for binding the batter.
  • Sugar: Granulated sugar adds sweetness to the pancakes.
  • Milk: Whole milk gives the batter a rich consistency.
  • Vanilla extract: Pure vanilla extract enhances the flavor profile.
  • Custard powder: This is the key ingredient that gives the pancakes their distinctive custard flavor.

3. Step-by-step Instructions for Making Custard Cream Pancake Dough

Mixing dry ingredients

Start by combining the flour, sugar, and custard powder in a large mixing bowl. Whisk together until evenly distributed.

Preparing custard mixture

In a separate bowl, whisk together the eggs, milk, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.

Combining wet and dry ingredients

Once the batter is mixed, let it rest for a few minutes to allow the flavors to meld together. Meanwhile, preheat a non-stick skillet or griddle over medium heat.

Cooking the pancakes

Pour a ladleful of batter onto the preheated skillet and cook until bubbles form on the surface. Flip the pancakes and cook for an additional minute or until golden brown.

4. Tips for Perfecting Custard Cream Pancake Dough

Consistency of the batter

The consistency of the batter should be pourable but not too thin. Adjust the amount of milk accordingly to achieve the desired thickness.

Cooking temperature

Maintain a medium heat while cooking the pancakes to ensure they cook evenly without burning.

Flipping techniques

Use a spatula to flip the pancakes gently to prevent them from tearing.

5. Variations and Additions to Custard Cream Pancake Dough

Fruit toppings

Top your pancakes with fresh berries or sliced fruit for a burst of freshness and color.

Chocolate chips

Sprinkle chocolate chips onto the pancakes as they cook for a decadent treat.

Nutella swirls

Drizzle Nutella onto the pancakes before flipping them for a gooey chocolatey surprise.

6. Serving Suggestions and Pairings

Whipped cream

Serve the pancakes with a dollop of whipped cream for added creaminess.

Maple syrup

Drizzle maple syrup over the pancakes for a classic touch of sweetness.

Fresh berries

Garnish the pancakes with fresh berries for a vibrant and healthy addition.

7. Health Benefits of Custard Cream Pancake Dough

Nutritional value

While Custard Pancake Batter may not be the healthiest breakfast option, it can be enjoyed in moderation as part of a balanced diet.

Moderation and balance

Pairing Custard Pancake Batter with fresh fruit and lean protein can help balance out its indulgent flavors.

8. Conclusion

Custard Cream Pancake Dough offers a unique twist on traditional pancake recipes, combining the rich flavor of custard with fluffy pancake batter. With simple ingredients and easy-to-follow instructions, you can elevate your breakfast game and impress your family and friends with this delicious treat.

FAQs About Custard Cream Pancake Dough

  1. Can I use a different type of flour for this recipe?
    • While all-purpose flour works best, you can experiment with whole wheat flour or gluten-free flour blends for a healthier option.
  2. Can I make the batter ahead of time?
    • Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the pancakes.
  3. Can I freeze leftover pancakes?
    • Absolutely! Once cooled, stack the pancakes with parchment paper in between each one and store them in an airtight container in the freezer for up to 3 months. Simply reheat in the toaster or microwave before serving.
  4. Can I substitute the custard powder with vanilla pudding mix?
    • While vanilla pudding mix may impart a similar flavor, it may alter the texture of the pancakes slightly. It’s best to stick with custard powder for the authentic taste.
  5. Can I make mini pancakes with this recipe?
    • Yes, you can use a mini pancake griddle or a cookie cutter to create bite-sized pancakes for a fun twist on this recipe.
Custard Cream Pancake Dough

Custard Cream Pancake Dough

Make delicious Custard Cream Pancake Dough with this easy recipe. Elevate your breakfast game today!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 peoples
Calories: 200kcal


For The Dough:

  • 1 cup 180g of cake flour (or all-purpose flour)
  • 2 eggs
  • 1 cup 200g of milk
  • 2 & 1/3 tbsp 30g of sugar
  • 1/4 tsp of salt
  • 1/4 tsp baking powder
  • 1/4 cup of cooking oil

For The Custard Cream:

  • 3 yolks
  • 1 & 1/4 cups 300g of milk
  • 4 & 3/4 tbsp of sugar
  • 2 & 1/2 tbsp of cornstarch
  • 1/2 tsp vanilla extrac


  • Crack 2 eggs in a mixing jug, then add 2 & 1/3 tbsp of sugar and 1/4 tsp of salt. Whisk well. After this, add 1 cup of milk and mix well. Next, in a bowl, add 1 cup of cake flour followed by 1/4 tsp of baking powder. Mix, then pour over the egg mixture. Stir well after to avoid lumps. Add 1/4 cup of cooking oil and continue stirring. Transfer the dough to an easy-to-pour cup (or any cup that you’re comfortable with.) For the custard cream, add 3 egg yolks in a bowl followed by 4 & 3/4 tbsp of sugar. Stir well until sugar dissolves. Add 2 & 1/2 tbsp of cornstarch and continue stirring. Next, in a pot, add 1 & 1/4 cups of milk followed by 1/2 tsp vanilla extract. Turn on the stove to low heat and when the edges start boiling, turn off the heat. Add this to the egg yolks mixture.
  • Mix the egg yolks mixture well to combine, then transfer it back to the pot over medium heat. Stir it continually so it doesn’t burn. Once it thickens, remove it from the heat and cover it with a cling wrap. Cool it down in the freezer for about 20 minutes. After 20 minutes, remove the cling wrap and whisk to soften up the custard cream. Next, heat an egg frying pan over low heat and pour over the dough mixture. (If you don’t have an egg frying pan, you can use cookie cutter forms or egg shaper in place.) Raise the edges of the dough in a circular motion using a rolling pin or a spoon. When it starts to be cooked slightly, scrape the edges using a toothpick. Add the custard cream on top when the dough started to harden, then put over one of the dough on top, sandwiching the custard cream in the middle. Cook it for another 2 minutes.


Calories: 200kcal

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