Vietnamese Caramel Corn Pancakes

Name: Vietnamese Caramel Corn Pancakes
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: ½ cup (100 g) granulated sugar; ¼ cup (60 ml) water; 2 tablespoons (30 g) unsalted butter, cut into small pieces; ¼ teaspoon (1½ g) fine sea salt; ¾ cup (90 g) all-purpose flour; ½ cup (85 g) polenta or fine cornmeal; 1½ teaspoon (7 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; 2 (100 g) large eggs, at room temperature; ¾ cup (180 ml) full-fat coconut milk; ½ teaspoon (2½ ml) vanilla extract; 1½ tablespoons (22 g) unsalted butter, for the skillet

From the MyKitchenBank Kitchen

Golden, crispy-edged corn pancakes sweetened with dark caramel and enriched with coconut milk. These Vietnamese-inspired crepes have a delicate structure with a tender crumb and subtle corn flavor, perfect for breakfast or dessert. The caramel adds warmth and depth without overwhelming, while coconut milk creates a silky batter. Serve warm with condensed milk, fresh fruit, or a drizzle of extra caramel.

Prep: 10 min
Cook: 16 min
Wait: 5 min
Total: 31 min
Makes: 8 pancakes

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Steps

Before you start

Have all ingredients at room temperature
Prepare the caramel first and let it cool slightly before mixing into batter
Heat your skillet or griddle over medium heat while you mix the batter

1
Make the caramel
- Combine sugar and water in a medium saucepan.
- Stir over medium heat until the sugar dissolves, about 2 minutes, then stop stirring.
- Let the mixture bubble without stirring for 4–5 minutes, swirling the pan occasionally if needed, until the caramel turns deep amber (not black).
- Remove from heat, add the butter pieces and salt, and stir until the butter melts.
- Let cool for 2 minutes, then pour into a small bowl and set aside.
- The caramel will thicken as it cools.
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Ready when: Caramel is deep amber, smells toasted, and butter is fully melted
Tip: Watch carefully once the sugar turns light amber—it darkens quickly. Don't let it burn or it will taste bitter.
2
Combine dry ingredients
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no lumps
3
Whisk wet ingredients
- In another bowl, whisk together the eggs, coconut milk, and vanilla until combined.
- Slowly pour in the cooled caramel while whisking constantly to blend it evenly—don't dump it in all at once or it won't incorporate smoothly.
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Ready when: Caramel is fully whisked into the wet mixture; no caramel streaks remain
Tip: Pour the caramel slowly and whisk steadily to avoid lumps.
4
Combine batter
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula, stirring until just combined.
- Some small lumps are fine—overmixing develops gluten and makes the pancakes tough.
- The batter should pour easily but have some body.
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Ready when: Dry and wet ingredients are mostly combined; no large streaks of flour remain
Tip: Fold gently and stop as soon as you don't see streaks of flour. Lumps will smooth out during cooking.
5
Heat the skillet
- Place an 8-inch nonstick skillet or griddle over medium heat for 1 minute until evenly hot.
- Add 1 teaspoon of butter and let it melt and foam slightly.
- Wipe out any excess with a paper towel, leaving a thin, even coating.
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Ready when: Butter is melted and foaming; a drop of water sizzles gently on contact
Tip: Medium heat is crucial—too hot and the pancakes brown before the inside cooks; too cool and they'll be dense.
6
Cook the first pancake
- Pour 1/3 cup (80 ml) of batter onto the center of the skillet, tilting and rotating the pan to spread it into a thin, even circle about 1/8 inch thick.
- Cook for 2–3 minutes over medium heat without moving it.
- The bottom should turn pale golden with light brown spots, and the top will look mostly set.
- Flip gently and cook the other side for 1–2 minutes until it's also light brown and the pancake feels firm to a gentle press.
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Ready when: Both sides are pale to light golden brown; the pancake springs back when lightly pressed
Tip: Spread the batter quickly after pouring—it sets fast. Don't flip too early or it will tear.
7
Transfer and continue cooking
- Slide the cooked pancake onto a plate or cutting board.
- Add 1/2 teaspoon butter to the skillet and repeat with the remaining batter, cooking each pancake the same way.
- You should get 8 pancakes total.
- Arrange them on a serving platter as you finish.
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Ready when: All pancakes are cooked and stacked on the serving platter
Tip: Wipe the skillet clean between pancakes if it builds up browned bits, but don't use more butter than needed or they'll be greasy.
8
Serve warm
- Serve the pancakes warm, drizzled with extra caramel, a dollop of condensed milk, or fresh fruit on the side.
- They're best eaten right away while they still have a slight firmness.
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Tip: These pancakes cool and firm as they sit, so serve them as you finish cooking for the best texture.

Good to know

Tips

These pancakes are thinner and more delicate than American pancakes—they're meant to be crepe-like with a tender crumb, not fluffy. Resist the urge to cook them thick or they'll be dense.
The caramel adds sweetness, so no sugar is needed in the batter itself. This keeps the flavor subtle and lets the corn and coconut shine.
If your coconut milk has separated (a thick layer on top and watery liquid below), stir it well or gently warm it before using—even distribution gives a better texture.
A nonstick skillet is helpful here, but a well-seasoned cast-iron skillet works too. Just make sure it's hot and evenly buttered before each pancake.

Make ahead

You can make the caramel up to 3 days ahead and store it in an airtight container at room temperature. The dry ingredients can be whisked together and stored in a covered bowl up to 1 day ahead. The batter is best mixed and cooked right away, though you can refrigerate it for up to 4 hours if needed—let it come back to room temperature before cooking, and you may need to add a splash of coconut milk if it's thickened.

Storage & reheating

Store leftover pancakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2 days. Reheat gently in a dry skillet over low heat for 1–2 minutes per side until warm through. Do not freeze—the texture becomes too dense and the caramel can separate.

Substitutions

full-fat coconut milk → whole milk or buttermilk. The pancakes will be slightly less rich and creamy, but still tender. Use the same amount.
polenta or fine cornmeal → polenta (cornmeal) of a coarser grind. Coarser cornmeal adds a bit more texture and nuttiness. Sift out any large pieces or the pancakes may be grainy.
vanilla extract → rum extract or omit. Rum extract adds a sophisticated warmth that pairs well with caramel. Use the same amount, or skip it if you prefer a plainer pancake.
baking powder → 1 teaspoon baking soda plus 1/2 teaspoon lemon juice or white vinegar mixed into the coconut milk. This gives a slightly airier, more tender crumb. Mix the acid into the milk first, let sit 2 minutes, then use in the recipe.