This Maja Blanca Pancakes is the perfect fusion of Filipino tradition and breakfast comfort. Fluffy pancakes infused with creamy coconut milk and sweet corn flavors are quick to make and irresistible for brunch or anytime indulgence!
Save For Later! 💌
We'll email this post to you, so you can come back to it later!
Maja blanca and pancakes, together? Why not! Maja blanca is a popular Filipino dessert, and turning it into pancakes adds an exciting twist. This is something truly unique and fun to try.
I’ve always loved exploring creative spins on Filipino breakfast classics. Alongside my ube pancakes and McDonald’s copycat pancake recipes, I’ve created fun takes on tocino, adobo fried rice, arroz caldo, taho, and champorado. If you’re a fan of these breakfast, you’ll absolutely love this latest creation!
Jump to:
Why You'll Love This Recipe?
- Unique twist: Combines two favorites—maja blanca and pancakes—for a one-of-a-kind treat.
- Easy to make: Simple ingredients and straightforward steps make it accessible for everyone.
- Filipino-inspired: Celebrates traditional flavors in a fresh, creative way.
- Perfect for all occasions: Great for breakfast, brunch, or even as a dessert.
- Kid-friendly: A fun and sweet option the whole family will love.
What is Maja Blanca?
Maja blanca is a beloved Filipino dessert made primarily with coconut milk, cornstarch, and sugar. It’s creamy, sweet, and often topped with corn or toasted coconut for added texture.
This dessert is often served during special occasions, especially holidays and fiestas. Its smooth texture and rich coconut flavor make it a crowd-pleaser.
By transforming it into pancakes, we’ve added a breakfast-friendly twist that’s both nostalgic and exciting.
🥘Ingredients
- All-purpose flour: This pantry staple provides the base for our fluffy pancakes, giving them structure and texture.
- Baking powder: Essential for achieving those airy, fluffy pancakes we all love, baking powder helps our batter rise to perfection.
- Salt: A pinch of salt brings out the flavors of all our ingredients, balancing the sweetness of the maja blanca and corn.
- White Sugar: Sweetness is key in maja blanca, and a touch of sugar in the pancake batter ensures just the right amount of sweetness in every bite.
- Cream-Style Corn : Choose the cream-style for an extra dose of corn goodness, although corn kernels are also a great option!
- Coconut milk: The creamy richness of coconut milk is the star of our maja blanca, infusing our pancakes with tropical flavor and a velvety texture. You can substitute it to any milk of your choice.
- Eggs: Eggs bind our pancake batter together, ensuring a cohesive mixture that cooks up beautifully fluffy and golden.
- Oil: Adds moisture to the pancake batter.
See recipe card for quantities.
Substitution and Addition
- Corn kernels: Use fresh or canned corn for added texture.
- Evaporated milk: Substitute for coconut milk if preferred.
- Honey or maple syrup: Replace sugar for a natural sweetener.
- Vanilla extract: Add a teaspoon for extra aroma and flavor.
- Cheese: Sprinkle shredded cheese into the batter for a savory touch.
- Ube: Add ube extract for a vibrant purple color and extra Filipino flair.
🔪How to Make Maja Blanca Pancakes?
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the wet ingredients: coconut milk, eggs, and oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Gently fold in the corn until evenly distributed throughout the batter.
- Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour a ladleful of batter onto the skillet, using the back of the ladle to spread it into a circular shape.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve hot, topped with a generous drizzle of Blonde Butter Syrup.
🧂Blonde Butter Syrup
Blonde Butter Syrup complements Maja Blanca with its rich, buttery flavor, enhancing the sweetness and adding a luxurious touch to the dish.
Ingredients
You will only need 3 simple ingredients. Yes just 3!!
- Butter
- Heavy Cream or Evaporated Milk
- Sugar
How to Make it Blonde Butter Syrup
- In a small saucepan, melt the unsalted butter over medium heat.
- Once the butter is melted, pour in the heavy cream or evaporated milk and stir until well combined.
- Add the granulated sugar to the saucepan and continue to stir until the sugar is completely dissolved.
- Allow the mixture to come to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and let the syrup cool slightly before serving.
- Drizzle the warm Blonde Butter Syrup over your Maja Blanca Pancakes for a decadent finishing touch.
Variations
- Cheesy Maja Blanca Pancakes: Add shredded cheese to the batter for a sweet-savory combo.
- Ube Maja Pancakes: Mix in ube extract for a vibrant purple hue and added flavor.
- Coconut Caramel Pancakes: Drizzle with coconut caramel sauce for a decadent finish.
- Cornmeal Pancakes: Replace part of the flour with cornmeal for a slightly gritty texture.
- Chocolate Chip Pancakes: Fold in chocolate chips for a kid-approved twist.
- Vegan Maja Pancakes: Use plant-based milk and flax eggs to make it vegan-friendly.
What To Serve With This?
- Fresh fruits: Mango slices, bananas, or berries add a refreshing contrast.
- Whipped cream: Light and airy, perfect for topping.
- Toasted coconut: A crunchy, flavorful addition.
- Butter and syrup: A classic pairing for any pancake.
- Condensed milk: Drizzle for a rich, sweet topping.
- Peanut butter: Adds a creamy, nutty twist.
- Coconut caramel sauce: Elevates the tropical flavor.
- Choco syrup: For a dessert-like treat.
- Ice cream: Perfect for turning it into a dessert.
- Bacon: Sweet and salty make an irresistible combo.
- Taho syrup: A Filipino classic to pair with these pancakes.
- Salted caramel sauce: Sweet, salty, and utterly delicious.
- Cheese slices: A nod to the classic maja blanca toppings.
- Latik: Toasted coconut milk solids for authentic Filipino flavor.
- Hot coffee or tea: Completes the perfect breakfast spread.
👩🏻🍳Storage Instructions
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave for best results.
Cooking Tips
- Use a non-stick skillet for evenly cooked pancakes.
- Don’t overmix the batter to keep pancakes fluffy.
- Serve immediately for the best texture and flavor.
Recipe FAQs
Use a toaster or skillet to maintain their fluffy texture.
Ensure your skillet is well-greased and properly preheated before cooking.
Other Breakfast Recipes
Looking for other recipes like this? Try these:
DID YOU TRY THIS RECIPE? Share the love by leaving a star ⭐⭐⭐⭐⭐ rating and review. Stay updated on the newest recipes by subscribing to my newsletter and following on Pinterest, Facebook, and Instagram.
📋 Recipe
Maja Blanca Pancake Recipe
Equipment
- 1 non-stick pan
Ingredients
Maja Blanca Pancakes
- 1 cup All purpose Flour
- 2 tablespoon white sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup coconut milk
- 2 tablespoon oil
- ¼ cup sweet cream-style corn or whole kernel corn
Blonde Butter Syrup
- ½ cup Salted butter
- ¾ cup white sugar
- ½ cup heavy cream or evaporated milk
Instructions
Maja Blanca Pancakes
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the wet ingredients: coconut milk, eggs, and oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Gently fold in the corn until evenly distributed throughout the batter.
- Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour a ladleful of batter onto the skillet, using the back of the ladle to spread it into a circular shape.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve hot, topped with a generous drizzle of Blonde Butter Syrup.
Blonde Butter Syrup
- In a small saucepan, melt the salted butter over medium heat.
- Once the butter is melted, pour in the heavy cream or evaporated milk and stir until well combined.
- Add the granulated sugar to the saucepan and continue to stir until the sugar is completely dissolved.
- Allow the mixture to come to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and let the syrup cool slightly before serving.
- Drizzle the warm Blonde Butter Syrup over your Maja Blanca Pancakes for a decadent finishing touch.
Save For Later! 💌
We'll email this post to you, so you can come back to it later!
Thank you for your feedback 😊