The Perfect Custard Cream Pancake Recipe for Fluffy Breakfasts

Fluffy custard cream pancakes promise a breakfast adventure that’ll make your morning sparkle with deliciousness.

Morning meals deserve something special beyond ordinary fare.

Creamy, dreamy layers of soft pancake batter blend perfectly with rich custard filling.

Classic comfort meets gourmet indulgence in this delectable morning treat.

Silky smooth custard nestles between golden-brown pancake rounds, creating a symphony of textures.

Each bite delivers pure culinary magic that awakens sleepy taste buds.

These pancakes will definitely become your new weekend breakfast obsession.

Dive into this recipe and transform an ordinary morning into an extraordinary culinary experience.

Why Custard Cream Pancake Is Soft, Sweet, And Irresistible

• Master Comfort Breakfast: A delightful pancake recipe that combines fluffy pancakes with rich, creamy custard for a luxurious morning treat.
• Customize with Ease: Perfect for adding personal touches like fresh berries, chocolate chips, or a sprinkle of cinnamon to make the recipe uniquely yours.
• Family-Friendly Crowd-Pleaser: Guaranteed to bring smiles around the table with its sweet, indulgent flavor that appeals to both kids and adults.
• Simple Skill Building: Beginner-friendly recipe that helps home cooks practice basic cooking techniques like whisking, mixing, and pan-cooking while creating a delicious dish.

Ingredients For Custard Cream Pancake

• Flour: The base ingredient that provides structure and texture to the pancakes.
• Sugar: Adds sweetness to the pancake batter.
• Salt: Enhances the overall flavor of the pancakes.
• Baking Powder: Helps the pancakes rise and become fluffy.

• Eggs: Bind the ingredients together and add richness to the pancake batter.
• Milk: Provides moisture and helps create a smooth batter.
• Cooking Oil: Adds moisture and prevents the pancakes from sticking to the pan.

• Egg Yolks, Sugar, Corn Starch: Create the base for the creamy custard filling.
• Milk: Helps to achieve the smooth and creamy consistency of the custard.

How To Make Custard Cream Pancake From Scratch

Step 1: Blend Dry Ingredients

Grab a mixing bowl and toss in flour, sugar, salt, and baking powder. Whisk these dry ingredients together until they’re evenly combined and look like a soft, powdery mixture.

Step 2: Whip Wet Ingredients

In a separate bowl, crack the eggs, pour in milk, and add cooking oil. Use a whisk to blend everything until the mixture looks smooth and completely integrated.

Step 3: Create Pancake Batter

Slowly pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until the batter becomes silky and free of lumps.

The consistency should be similar to light cream.

Step 4: Prepare Cooking Surface

Place a non-stick pan on the stove over medium heat.

Lightly brush the surface with cooking oil to prevent sticking and ensure beautiful golden pancakes.

Step 5: Cook Pancakes

Ladle the batter onto the hot pan.

Watch for tiny bubbles to form on the surface, which signals it’s time to flip. Cook each side until a warm golden-brown color develops.

Repeat with remaining batter.

Step 6: Make Custard Cream

• Egg yolks
• Sugar
• Corn starch

Whisk these ingredients together, then gradually pour in milk while continuously stirring.

Step 7: Thicken Custard

Place the saucepan over medium heat. Stir constantly until the mixture transforms into a thick, luxurious custard.

Remove from heat and let it cool down to room temperature.

Step 8: Serve and Enjoy

Stack the warm pancakes and crown them with a generous dollop of cool custard cream.

Dive into this delightful breakfast treat!

Best Tips For Custard Cream Pancake Perfection

• Sift dry ingredients to prevent lumps and ensure a smooth, silky pancake batter.
• Use room temperature eggs and milk for better ingredient integration and consistent mixing.
• Cool custard cream completely before spreading to maintain its thick, creamy texture and prevent runny consistency.
• Adjust heat to medium-low when cooking pancakes to achieve golden-brown color without burning.
• Store leftover custard cream in an airtight container in the refrigerator for up to 3 days, stirring before serving to restore its creamy texture.

Easy Twists On Custard Cream Pancake

• Chocolate Lover's Edition: Fold melted dark chocolate into the pancake batter and mix cocoa powder into the custard cream for an indulgent chocolate experience.
• Fruity Fusion: Add mashed bananas or blueberries to the pancake batter and garnish with fresh berries on top of the custard cream for a vibrant flavor profile.
• Nutty Crunch: Sprinkle chopped almonds or walnuts into the batter and fold toasted coconut flakes into the custard cream for added texture and richness.
• Spiced Warmth: Incorporate ground cinnamon and nutmeg into the pancake batter and infuse the custard cream with vanilla bean for a cozy, aromatic variation.

Perfect Pairings For Custard Cream Pancake

• Pair Creamy Vanilla Chai: A warm, spiced chai tea complements the sweet custard cream pancakes, enhancing the dessert's rich flavors with its aromatic blend of cinnamon, cardamom, and ginger.
• Recommend Fresh Berry Burst: Top pancakes with a mix of fresh strawberries, blueberries, and raspberries to add a tangy, refreshing contrast to the smooth, sweet custard cream.
• Elevate with Caramel Drizzle: Drizzle warm salted caramel sauce over the pancakes to create a luxurious depth of flavor that beautifully highlights the creamy custard and fluffy pancake texture.

How To Store Custard Cream Pancake The Right Way

• Refrigerate: Store pancakes and custard cream separately in airtight containers in the refrigerator for up to 3 days to maintain freshness and prevent sogginess.
• Freeze: Wrap individual pancakes in plastic wrap, place in freezer bags, and freeze for up to 1 month. Separate custard cream into small containers and freeze for up to 2 weeks.
• Reheating Pancakes: Warm pancakes in a toaster, microwave for 20-30 seconds, or reheat in a skillet over low heat until heated through, keeping them soft and preventing dryness.
• Custard Cream Restoration: Gently stir cold custard cream to restore smooth consistency, then microwave in 10-second intervals or let sit at room temperature for 5-10 minutes before serving.

Custard Cream Pancake FAQ List

• How do I know when to flip the pancake?

Look for small bubbles forming on the surface of the pancake and edges starting to look dry. This typically takes about 2-3 minutes on medium heat.

• Can I make the custard cream ahead of time?

Yes, you can prepare the custard cream up to 2 days in advance and store it in an airtight container in the refrigerator. Just give it a gentle stir before serving.

• What's the key to getting smooth custard cream?

Whisk continuously while cooking and keep the heat at medium to prevent lumps from forming. Add milk gradually and stir constantly for a silky texture.

• Is it possible to make this recipe gluten-free?

Substitute the regular flour with a gluten-free all-purpose flour blend.

Custard Cream Pancake Recipe

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• Total Time: 50 minutes
• Yield: 2 1x

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Description

Delightful “Custard Cream Pancakes” bring French patisserie magic to your breakfast table. Silky smooth custard nestled between golden pancakes creates a luxurious morning experience you’ll savor with pure culinary pleasure.

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Ingredients

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Main Ingredients:

• 300 milliliters (10.1 fluid ounces) milk
• 180 grams (6.3 ounces) soft flour (cake flour)
• 2 eggs
• 3 egg yolks

Sweeteners and Flavoring:

• 90 grams (3.2 ounces) sugar
• 20 grams (0.7 ounces) corn starch

Additional Ingredients:

• 30 grams (1.1 ounces) cooking oil
• 2 grams (0.07 ounces) salt
• 3 grams (0.1 ounces) baking powder

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Instructions

1. Blend the dry ingredients – flour, sugar, salt, and baking powder – in a spacious mixing vessel to create a uniform base.
2. Whisk eggs, milk, and cooking oil in a separate container until thoroughly integrated.
3. Pour wet ingredients into dry ingredients, stirring gently to create a smooth, lump-free batter with consistent texture.
4. Warm a non-stick skillet over medium heat (around 350°F), applying a thin layer of cooking oil to prevent sticking.
5. Ladle batter onto the heated surface, watching for small bubbles to emerge across the pancake’s top (approximately 2-3 minutes).
6. Carefully flip the pancake, cooking the opposite side until achieving a golden-brown hue, typically 1-2 minutes.
7. Repeat the cooking process with remaining batter, maintaining consistent heat and pancake size.
8. Prepare custard cream by whisking egg yolks, sugar, and corn starch in a saucepan until smooth.
9. Gradually incorporate milk while continuously stirring, preventing potential lumps from forming.
10. Simmer the mixture over medium heat, stirring constantly until the custard thickens and reaches a creamy consistency (about 5-7 minutes).
11. Remove custard from heat, allowing it to cool and slightly set.
12. Plate pancakes and generously top with cooled custard cream, creating an elegant breakfast presentation.

Notes

• Use room temperature ingredients to ensure a smooth, lump-free batter and consistent pancake texture.
• Sift dry ingredients before mixing to prevent clumps and create lighter, fluffier pancakes.
• Rest the batter for 5-10 minutes before cooking to allow flour to absorb liquid and improve pancake tenderness.
• Maintain medium heat while cooking pancakes to achieve golden-brown color without burning.
• Check custard cream consistency by coating the back of a spoon – it should hold a clear line when you run a finger through it.
• Prevent skin formation on custard by placing plastic wrap directly on the surface while cooling.
• For gluten-free option, substitute all-purpose flour with almond or rice flour.
• Create a lighter custard by using half-and-half instead of whole milk.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert
• Method: Frying
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 469 kcal
• Sugar: 34 g
• Sodium: 1 g
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 186 mg