These Maja Blanca Pancakes are basically the Filipino dessert turned into breakfast. They’re fluffy, lightly sweet, and made with coconut milk and sweet corn, so you still get that classic maja blanca vibe, just in pancake form.
If you’ve made my McDonald’s copycat pancakes or my ube pancakes, you already know I’m a little obsessed with fun breakfast twists. This one might sound unusual at first, but it works. Coconut milk makes the pancakes taste richer, and the corn adds that gentle sweetness maja blanca is known for.
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So if you want pancakes that feel familiar but still a little different, this is it. Perfect for weekend brunch, a cozy merienda moment, or honestly anytime you’re craving something sweet and comforting.
And if Filipino-inspired breakfasts are your thing, make sure you also check out my other favorites like classic pandesal, chicken tocino, adobo fried rice, chicken arroz caldo, taho with sago pearls, and champorado.
Jump to:
- Why You'll Love This Recipe
- What is Maja Blanca?
- Ingredients You'll Need
- How to Make Maja Blanca Pancakes
- Blonde Butter Syrup
- Variations
- What To Serve With This
- 👩🏻🍳Storage Instructions
- Cooking Tips
- Recipe FAQs
- Other Breakfast Recipes You’ll Love
- More Easy Bread Recipes
- Did you try this recipe?
- Maja Blanca Pancakes (Filipino Coconut Corn Pancakes)
Why You'll Love This Recipe
- It’s a fun twist on a classic Filipino dessert, but still feels familiar
- Made with simple pantry ingredients
- Coconut milk keeps the pancakes soft and flavorful
- Sweet corn adds just the right amount of texture and sweetness
- Great for breakfast, brunch, merienda, or even dessert
- Kid-friendly and easy enough for busy mornings
If you like pancakes that are a little different but still comforting, this one checks all the boxes.
What is Maja Blanca?
Maja blanca is a popular Filipino dessert made with coconut milk, sugar, and cornstarch. It’s creamy, lightly sweet, and usually topped with corn or toasted coconut.
You’ll often see it served during holidays, parties, and family gatherings. It’s one of those desserts that feels simple but nostalgic.
Turning it into pancakes keeps the flavor you love while making it breakfast-friendly. You still get the coconut and corn combo, just in a soft, fluffy pancake instead of a chilled dessert.
Ingredients You'll Need
- All-purpose flour: The base of the pancakes
- Baking powder: Helps make the pancakes light and fluffy
- Salt: Balances the sweetness
- White Sugar: Adds just enough sweetness without overpowering
- Cream-Style Corn or whole corn kernels : Brings that classic maja blanca flavor
- Coconut milk: The star ingredient that gives richness and coconut flavor
- Eggs:Helps bind everything together
- Oil: Adds moisture to the pancake batter.
See recipe card for quantities.
Substitution and Add-Ins
- Use corn kernels if you want more texture
- Swap coconut milk with evaporated milk or regular milk if needed
- Replace sugar with honey or maple syrup
- Add vanilla extract for extra aroma
- Mix in shredded cheese for a sweet-salty combo
- Add ube extract for color and a Filipino twist
- 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
- 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.
- 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.
- Cook on medium heat so the pancakes cook through evenly
- 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.
You can, but the corn is what gives this recipe its maja blanca flavor.
Yes. Freeze fully cooked pancakes in a single layer, then store in a freezer bag for up to 1 month.
It’s best made fresh, but you can mix the dry ingredients ahead and add wet ingredients when ready to cook.
Other Breakfast Recipes You’ll Love
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Maja Blanca Pancakes (Filipino Coconut Corn Pancakes)
Equipment
- 1 non-stick pan
- 1 MIxing Bowl
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.1 cup All purpose Flour, 2 teaspoon baking powder, 1 teaspoon salt, 2 tablespoon white sugar
- In a separate bowl, whisk together the wet ingredients: coconut milk, eggs, and oil.1 egg, 1 cup coconut milk, 2 tablespoon 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.¼ cup sweet cream-style corn or whole kernel corn
- Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.½ cup Salted butter
- 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.½ cup Salted butter
- Once the butter is melted, pour in the heavy cream or evaporated milk and stir until well combined.½ cup heavy cream or evaporated milk
- Add the granulated sugar to the saucepan and continue to stir until the sugar is completely dissolved.¾ cup white sugar
- 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.
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Notes
- Do not overmix the batter. A few lumps are fine and help keep the pancakes fluffy.
- Use medium heat so the pancakes cook through without browning too quickly.
- Cream-style corn gives the best maja blanca flavor, but whole corn works if that’s what you have.
- Coconut milk adds richness, but you can substitute regular or evaporated milk if needed.
- These pancakes are lightly sweet. Add more sugar or serve with syrup if you prefer them sweeter.
- Best served fresh, but leftovers reheat well in the microwave or toaster.
