Maja Blanca Pancakes (Filipino Coconut Corn Pancakes)
These Maja Blanca Pancakes turn the classic Filipino coconut corn dessert into soft, fluffy pancakes. Made with coconut milk and sweet corn, they’re lightly sweet, comforting, and easy to make. Perfect for breakfast, brunch, or merienda when you want something familiar with a fun twist.
Servings: 5 people
Calories: 705kcal
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.
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.
Nutrition
Calories: 705kcal | Carbohydrates: 52.1g | Protein: 5.4g | Fat: 59g | Saturated Fat: 17.5g | Cholesterol: 110mg | Sodium: 7896mg | Potassium: 4152mg | Fiber: 2g | Sugar: 16.2g | Calcium: 1763mg | Iron: 5mg
