Custard Pancake
Breakfast • India
How to Make Custard Pancake (Traditional & Healthy Version)
Custard Pancake is a delightful fusion breakfast that brings together the creamy richness of custard and the soft fluffiness of Indian-style pancakes. Popular in many Indian households, this dish is especially loved by children and adults alike for its comforting taste and vibrant look. The recipe uses wholesome ingredients like whole wheat atta, low-fat milk, and seasonal fruits, making it both nutritious and indulgent. Traditionally, pancakes in India—also known as cheela or malpua in some regions—are enjoyed during festivals such as Holi and Diwali, but the custard pancake adds a unique twist by infusing the classic custard flavor into every bite. The taste of custard pancake is mildly sweet and creamy, with a subtle hint of cardamom (elaichi) and the freshness of fruits such as banana and apple. Its beautiful golden hue and inviting aroma make it a perfect choice for a special weekend breakfast or as a sweet treat during brunch. This healthy and vegetarian recipe is ideal for those looking to enjoy a guilt-free Indian dessert or snack, and can easily be adapted to suit dietary preferences, including vegan and diabetic-friendly options. Enjoy it warm and fresh off the tawa, topped with a sprinkle of nuts or a drizzle of honey for an authentic Indian touch.
Ingredients(for 2 medium pancakes per serving)
- 1 cup Whole wheat atta (flour) (use finely ground atta for best texture)
- 1 cup Low-fat milk (doodh)
- 2 tablespoons Custard powder (vanilla) (store-bought or homemade)
- 2 tablespoons Jaggery powder (gur, for natural sweetness)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Cardamom powder (elaichi) - optional
- a pinch Salt
- 1/2 cup Chopped seasonal fruits (banana, apple, or mango) - optional
- 2 tablespoons Chopped almonds and pistachios (badam, pista) - optional
- 2 teaspoons Ghee or oil (for greasing tawa)
Instructions
- 1
In a mixing bowl, sift whole wheat atta, custard powder, baking powder, cardamom powder, and a pinch of salt.
3 minutes
Sifting ensures lump-free, smooth batter.
- 2
Add jaggery powder to the dry ingredients. Gradually pour in low-fat milk and whisk until a smooth, thick batter forms.
5 minutes
Avoid over-mixing to keep pancakes soft.
- 3
Fold in half of the chopped fruits and nuts into the batter for extra flavor and nutrition.
2 minutes
Reserve some fruits and nuts for garnish.
- 4
Heat a non-stick tawa or griddle on medium flame. Grease lightly with ghee or oil.
2 minutes
Use minimal ghee to keep it health-friendly.
Why This Dish is Healthy
Choosing whole wheat atta instead of refined flour significantly boosts the nutritional content by offering slow-digesting complex carbohydrates and fiber. Using jaggery as a sweetener reduces glycemic load, making it a better choice for sustained energy and blood sugar management. The use of minimal ghee and the inclusion of fruits and nuts make this custard pancake a wholesome, heart-healthy, and kid-friendly breakfast or snack that fits well into a balanced Indian diet.
This custard pancake recipe is high in dietary fiber due to the use of whole wheat atta, which supports digestion and helps control blood sugar levels. The addition of low-fat milk provides calcium and protein, essential for strong bones and muscle repair. Jaggery is a healthier alternative to refined sugar, delivering trace minerals and iron. Seasonal fruits add natural sweetness, vitamins like vitamin C, and antioxidants, while nuts contribute healthy fats and micronutrients. Overall, this breakfast is a balanced combination of carbs, protein, and healthy fats.
Pro Tips
- 💡Tip 1: For extra softness, let the batter rest for 10 minutes before cooking.
- 💡Tip 2: Use ripe seasonal fruits for natural sweetness and better taste.
- 💡Tip 3: If making ahead, store pancakes and toppings separately for best texture.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid storing with fruit toppings to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 240.0 kcal |
