Do they eat pancakes in Thailand?

Yes, pancakes are widely enjoyed in Thailand, but they differ from Western-style pancakes. Thai pancakes range from crispy street food versions to soft, custard-filled crepes. Vendors often prepare them fresh on large griddles, filling them with both sweet and savory ingredients. These pancakes are a favorite among locals and tourists alike, showcasing the versatility of Thai cuisine. Whether enjoyed plain or stuffed with Thai crispy butter recipe fillings, pancakes remain a popular choice for breakfast, dessert, or a quick snack.

What is the name of the Thai crispy pancake?

The Thai crispy pancake is known locally as Khanom Buang . This iconic street snack is considered a cousin to the Thai Hottest Egg Pancake. While Khanom Buang has a thinner, taco-like shell filled with sweet meringue and coconut shreds, the Thai Hottest Egg Pancake focuses on a slightly thicker, crispier exterior with a warm custard filling. Both are beloved across Thailand and are staples at night markets and food fairs.

What are Thai pancakes made of?

Thai pancakes, especially the popular Thai Hottest Egg Pancake, are made with a simple yet flavorful combination of ingredients. The batter typically includes all-purpose flour, rice flour, eggs, sugar, and coconut milk. This mixture creates a thin, pourable batter that crisps beautifully on a hot griddle. Some variations use pandan extract or Thai tea powder for unique flavors and colors. The filling is often a soft custard made from coconut milk, sugar, and sometimes egg yolk. Toppings like shredded coconut, sesame seeds, and crushed peanuts are added for texture and flavor, creating a perfect balance of crispy and creamy in every bite.

Thai Hottest Egg Pancake: The Most Delicious Recipe Ever (2025)

Description

This Thai Hottest Egg Pancake is a beloved street dessert featuring a crispy rice flour pancake filled with silky coconut egg custard. Optional toppings like golden egg threads or toasted coconut elevate this traditional treat.

Ingredients

Scale

1 cup rice flour
½ cup mung bean flour (or all-purpose flour)
1 ½ cups water
½ teaspoon turmeric powder
2 tablespoons palm sugar
¼ teaspoon salt
4 large egg yolks
½ cup coconut milk
3 tablespoons palm sugar
1 teaspoon pandan extract (optional)
Pinch of salt
Vegetable oil or coconut oil (for greasing)
Optional: Sweet golden egg threads (foi thong), shredded toasted coconut, Thai tea custard, fresh fruits or herbs

Instructions

In a mixing bowl, combine rice flour, mung bean flour, turmeric powder, palm sugar, and salt. Gradually whisk in water until smooth and slightly runny. Set aside for 15 minutes.
In a saucepan over low heat, whisk egg yolks, coconut milk, palm sugar, pandan extract (if using), and a pinch of salt. Stir continuously until thickened into a silky custard. Remove from heat and cool slightly.
Lightly grease a flat griddle or large non-stick pan with oil and heat over medium heat.
Pour a small ladle of batter onto the hot griddle. Spread it thinly in a circular motion. Cook for 1-2 minutes until edges are crispy and center is set.
Spoon a dollop of custard filling onto one half of the pancake. Add optional toppings if desired.
Fold the pancake over the filling into a crescent shape. Remove from the pan and serve warm.

Notes

For a more vibrant color, add a few drops of food coloring to the batter.
Pandan extract adds a distinct aroma and flavor but is optional.
Serve immediately for the crispiest texture.

Nutrition

Serving Size: 1 pancake
Calories: 145
Sugar: 8g
Sodium: 90mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 3g
Cholesterol: 55mg

Keywords: Thai egg pancake, Khanom Buang, Thai dessert, street food, coconut custard pancake