These Pandan and Mango Pancakes are inspired by the famous Hong Kong pancakes. Pandan crepes filled with pandan whipped cream and sweet mango.
I think I’ve fallen in love with mango pancakes. And I’m honestly not surprised, it just makes perfect sense.
Any type of pancake or crepe combined with whipped cream and mango is bound to be winner. I personally love how these pancakes are folded up into a wrap. It makes them easy to eat and also perfect on the go.
These make for a great breakfast treat or dessert, and they’re incredibly refreshing on a hot day. I hope you guys enjoy these!
Pandan and Mango Pancakes
There are three key components to these pancakes:
- Pancakes – these are essentially just crepes that have been flavoured with pandan
- Whipped cream – just your good old trusty whipped cream, but also infused with a tiny bit of pandan!
- Mango – I’ve used sweet alphonso mangoes here, the sweeter the mango the better. But you can use whichever you have on hand
The pandan pancakes are filled with a large slice of mango and topped with a generous dollop of whipped cream. Roll them up and you’re good to go. It’s as easy as that!
What is pandan?
Pandan is a tropical plant with incredibly fragrant leaves. It’s these leaves that can be used in cooking and baking. Though it can also be purchased as an extract or essence too.
Pandan is used all over South East Asia and it’s just as popular as vanilla is in the west. And rightly so, the flavour it provides is like nothing I have ever tried before.
It has a fragrantly floral and sweet aroma with an almost grassy taste. It’s uniquely delicious and so moreish! It’s used as a flavouring for cakes, kaya, kuih (bite-sized snacks), and so much more. I would liken the aroma of pandan to the aroma of jasmine rice.
Where to buy pandan leaves
I purchase pandan leaves from my local South East Asian supermarket (Loon Fung). It’s readily available in a lot of these supermarkets so I’d definitely recommend looking there.
You can also purchase pandan extract or essence, though I’m not a huge fan. The ones I’ve tried have a strange aftertaste and are usually full of artificial flavourings. I don’t find them to be as true to the flavour of pandan in comparison to the leaves themselves.
Hong Kong style pancakes
These are vibrant yellow crêpes that are filled with a a fluffy whipped cream and large chunks of mango. They’re then rolled up – almost like a burrito!
From my research, these mango pancakes are incredibly popular in Hong Kong bakeries and dessert shops. And once you try this you’ll totally understand why!
They’re light, fresh, and super vibrant. Anything with whipped cream and fresh fruit is always going to be a winner in my books. If you enjoy the same, then this recipe is definitely meant for you.
Other pancake varieties to try
- Traditional Hong Kong Mango Pancakes – a pain crepe filled with whipped cream and a large chunk of mango
- Mango Lassi Pancakes (inspired by Hong Kong Pancakes) – these are made with a saffron crepe and a cardamom and rose whipped cream. Inspired by the famous drink mango lassi
- Sri Lankan Pani Pol – these are crepes filled with a coconut and jaggery filling
- Palacinka – a thin crepe often filled with jam that’s enjoyed across South and West Slavic countries as well as some parts of Europe
Yes these Pandan and Mango Pancakes are EGGLESS and can be made VEGAN
Unlike the traditional version or traditional crêpes in general, these are eggless. Eggs normally play a huge role when making crêpes but it is totally possible to still make it work without.
I’ve actually used whole milk in my recipe here, but I’ve also made these several times with soy milk too. Soy milk works just as well as dairy milk.
But in my testing, this recipe DID NOT work with oat milk. I tested this twice and the crêpes did not hold together and were impossible to flip. So stick to soy milk in my opinion, I think the higher protein content aids to provide the necessary structure.
You can also use any plant based butter or oil too. For the whipped cream, you could use a plant based alternative (there are plenty on the market now).
A quick tip about vegan whipped cream
A coconut whipping cream often works best, I make this by leaving a tin of coconut milk in the fridge and using the thick cream part that separates on top.
This will whip perfectly! I use this method in my Biscoff and Coffee Ice Cream and it’s honestly one of the best ice creams I have ever made.
What you’ll need to make these Pandan and Mango Pancakes
I’ll cover the main ones below but the full recipe can be found at the end of the blogpost
- Pandan of course! – I’ve explained this in a section above in more depth. But it’s a fragrant leaf native to parts of Asia that adds a floral, earthy flavour. Some say it’s comparable to vanilla, which I don’t personally find, but it has that similar sweet aroma. I purchase the leaves from my local East Asian supermarket and then wash and freeze the leftover leaves
- Mango – I have to be honest, I am a little specific with the mangoes I use. I always go for kesar or alphonso mangoes which are the sweetest, juiciest varieties (in my opinion). But honestly any mango will work, the sweeter the better though
- Double cream – this is sold as double cream in the UK and heavy whipping cream in the US. It’s a cream that can be whipped into fluffy whipped cream
The KEY TIPS to getting these pancakes right
- Let the batter rest for 30 minutes – this helps a small amount of gluten to development which will bind the pancake so it doesn’t tear
- Swirl and pour the batter at the same time – this will help to ensure you get a crepe that is the perfect thickness
- Only cook one side of the pancake – you don’t need to worry about flipping here, we only want one side cooked as the uncooked side will be the ‘outside’ of the pancake roll to provide a clean finish
How to make these Pandan and Mango Pancakes
1) Start by chopping up the pandan leaves, this makes them easier to blend as they are quite fibrous
2) Add the chopped leaves and milk to a blender jug
3) Blend until the pandan milk is a lovely shade of green and looks quite smooth. It won’t take long at all
4) Then pass the pandan milk through a sieve or strainer as we want to remove the pandan fibres
5) Add the flour, sugar, salt, pandan milk, and melted butter to a mixing bowl
6) Whisk till the batter is smooth and largely lump free, a few small lumps are totally fine though. However if you’ve got a lot of lumps it may be worth passing the batter through a sieve.
The leave aside to rest for 30 minutes, you may need to add some more pandan milk or water to thin it back out again after resting (this is why we’re making extra)
7) Preheat a frying pan over a medium low heat and brush lightly with oil
8) Pour a ladle of the pandan pancake batter in and swirl the pan at the same time to cover the entire surface
9) As soon as the base has cooked and the top surface has turned matte, flip directly onto a plate. We only need to cook one side of the pancake as we’re using the non-cooked side as the outside of our rolls
How to make pandan whipped cream
1) Start by pouring the double cream or heavy whipping cream (cold) and icing sugar in to a mixing bowl
2) Whisk until it forms stiff peaks, it will be thick and smooth. Don’t whisk any further as over whisking will cause the cream to split
3) Then add a tbsp of the pandan milk to the whipped cream and fold with a spatula to incorporate. Don’t whisk it as it may cause the cream to split.
I personally add 2tbsp as I prefer a stronger flavour, however start with one and see if you’d like more. But don’t add too much as it will make the cream too soft and runny.
4) You can refrigerate the pandan whipped cream until you need it. This will also help it to firm up which helps with folding the pancakes later
Let’s assemble the Pandan and Mango Pancakes
1) To assemble, first grab a pandan pancake and place it on a plate or chopping board with the cooked side facing up. We want the smooth uncooked surface to be on the outside of the roll
2) Place a generous slice of mango in the centre of the pancake
3) Next add a generous dollop of the pandan whipped cream on top of the mango. You can add as much as little as you like, but honestly when it comes to whipped cream, more really is better.
4) Fold the pancakes by bringing the sides in, and then rolling down from one end to the other
5+6) Keep rolling over to secure the filling
7) I recommend refrigerating the pancakes for at least 15 minutes before eating for best results
Frequently asked questions
If we can’t find pandan leaves, is there anything else we can use?
You could substitute the leaves for pandan extract which is readily available online. It doesn’t have the exact same flavour as the fresh leaves but it’s not a bad option at all. Extracts and essences exist too, I’ve tried the Preema brand pandan essence once and it was awful, so please don’t use that.
The most popular brand of pandan extract is:
This post contains an Amazon Affiliate link. This is the product that I use in this recipe. It is not a gifted or sponsored product. By using this affiliate link, I receive a small commission which is at no expense to yourself. This helps to support this blog for its day to day running. Many thanks.
Can these be made vegan?
They can indeed, and with just a few simple substitutes. See the above section in the blogpost for a full explanation.
Can these pancakes be made gluten free?
I can’t confirm as I’ve not tried myself and unfortunately don’t have any experience with gluten free cooking/baking. But if there’s a gluten free flour blend that you trust, it might be worth attempting with that as they will often have binding agents added in.
How long can these pancakes be kept and what’s the best way to store them?
As there’s fresh cream inside, I would recommend storing it for a maximum of 3 days. Keep the pancakes in an air tight container and refrigerated.
If you enjoyed this recipe
Please do let me know! Leave a review and a rating below, I’d love to know how you got on.
Until then, happy cooking!
For the pancakes
- 350ml milk*
- 4 pandan leaves/2tsp pandan extract
- 100g plain flour/all purpose flour
- 15g granulated sugar
- Pinch of salt
- 1tbsp butter, melted
For the whipped cream
- 300ml double cream/whipping cream
- 30g icing sugar
- 1tbsp pandan milk
- 2 mangoes of choice, sliced. I recommend alphonso or kesar mangoes (personal preference)
For the pancakes/crêpes:
- First start by chopping up the pandan leaves, this makes them easier to blend as they can be quite fibrous
- Add the pandan leaves along with the milk to a blender jug and blend till it looks relatively smooth. Then pass the pandan milk through a sieve or tea strainer to remove the fibrous pulp. make sure to squeeze the pulp to remove as much pandan milk as you can
- Next mix together the remaining pancake ingredients including 300ml of the pandan milk. You should have a small amount still leftover, which is what we want
- Whisk till smooth, a few small lumps are absolutely fine. The consistency should be pourable. Allow the batter to rest for 30 minutes before making the pancakes (this would be a good time to get the whipped cream ready and the mangoes sliced!)
- After resting, the batter may have thickened, in which case you can add a tbsp of pandan milk/regular milk/or water at a time whilst whisking to bring it back to a pourable consistency
- Heat up a 20cm non stick pan over a medium low heat. Lightly brush with a very thin layer of oil. Then pour a ladle of batter in whilst swirling the pan at the same time. This should form a thin crêpe
- Allow the crêpe to cook for around 2 minutes before flipping over on to a plate. The surface on top should start to look matte and feel set. We're only cooking one side of the crêpe as the side that hasn't been in contact with the pan will be on the outside of the pancake roll
For the whipped cream:
- Simply add the double cream and icing sugar (powdered sugar) to a mixing bowl and whisk either by hand or with an electric whisk on low to stiff peaks. Take care not to over whisk. I find it best to whisk just past soft peaks and then to stop, as the cream will continue to set
- Once at stiff peaks, fold in 1tbsp of the pandan milk with a spatula. I personally like to add 2tbsp as I prefer a stronger flavour, however start with one and see if you'd like any more
- Place the whipped cream into the fridge until required
To assemble the mango pancakes:
- Take a pandan crêpe and place it on a plate or chopping board with the cooked side facing up
- Place a slice of mango in the centre of the crêpe
- Top with a generous dollop of whipped cream
- Fold the sides of the crêpe over the filling and then roll over - like a burrito!
- You can eat these immediately but I prefer to chill the pancake rolls in the fridge for around 15 minutes
*See blogpost for full tips of making these pancakes vegan. I recommend using soy milk over oat milk. I have tested crêpes twice with oat milk and both times they've been very brittle and tear easily
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 503Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 73mgSodium 84mgCarbohydrates 66gFiber 4gSugar 35gProtein 9g
This is an automated calculation and hence may not be entirely accurate.