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
- 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)
- a pinch Salt
- 1/2 cup Chopped seasonal fruits (banana, apple, or mango)
- 2 tablespoons Chopped almonds and pistachios (badam, pista)
- 2 teaspoons Ghee or oil (for greasing tawa)
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, sift whole wheat atta, custard powder, baking powder, cardamom powder, and a pinch of salt.
Step 2 · Add jaggery powder to the dry ingredients
Add jaggery powder to the dry ingredients. Gradually pour in low-fat milk and whisk until a smooth, thick batter forms.
Step 3 · Fold in half of the chopped fruits and nuts into the batter for ext...
Fold in half of the chopped fruits and nuts into the batter for extra flavor and nutrition.
Step 4 · Heat a non-stick tawa or griddle on medium flame
Heat a non-stick tawa or griddle on medium flame. Grease lightly with ghee or oil.
Step 5 · Pour a ladleful of batter onto the tawa
Pour a ladleful of batter onto the tawa, spreading gently to form a medium-sized pancake. Cook for 2-3 minutes until bubbles appear.
Step 6 · Flip the pancake carefully and cook the other side until golden bro...
Flip the pancake carefully and cook the other side until golden brown and cooked through.
Step 7 · Repeat with remaining batter
Repeat with remaining batter. Serve hot, topped with reserved fruits and nuts. Optionally, drizzle a little honey or more warm milk.
Why this recipe 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.
A note on tradition
Custard Pancake is an innovative take on traditional Indian pancakes like cheela or malpua, often prepared during Holi, Diwali, or as a special treat for kids. The dish reflects the Indian love for fusion foods that combine classic flavors with contemporary twists. Custard-flavored desserts are popular across North and West India, and adding custard powder to pancakes is a modern, health-conscious adaptation that has found a place in urban Indian kitchens.