I’ve been obsessed with rasmalai ever since I first tried it years ago, and lately I’ve been folding those same flavors into pancakes. The result is these soft, fluffy ones that soak up a lightly sweetened, cardamom-spiked milk, with just enough creamy topping to tie it all together. It’s rich but never heavy - exactly the kind of treat I crave.
This is one of those recipes I turn to when I want something that feels a little special but still keeps things easy.
Everything comes together quickly, no fussy steps, so it’s perfect for slow weekend mornings when I want to linger over breakfast.
They’re honestly best eaten warm, right after you assemble them, but I often prep the milk and topping the night before if I’m feeling organized. Either way, they always hit the spot.
Why You’ll Love This
- The pancakes are soft and lightly sweet, with rasmalai flavors that feel natural rather than overdone.
- They come together easily, without complicated steps or special equipment.
- The balance of milk, cardamom, and pistachio keeps them rich but not heavy.
- They work well for relaxed breakfasts when you want something a little special without extra effort.
Rasmalai Pancakes
Ingredients
For the Pancakes
- 150 g all-purpose flour
- 12 g sugar 1 tablespoon
- 4 g baking powder 1 teaspoon
- 0.5 g baking soda ¼ teaspoon
- 1 egg
- 180 ml milk
- 15 g melted butter 1 tablespoon
- 1 g ground cardamom ½ teaspoon
For the Milk Syrup
- 250 ml milk
- A pinch of saffron
- 20 g condensed milk or sugar 1 tablespoon
- 8 g chopped pistachios 1 tablespoon
Instructions
- In a bowl, whisk flour, sugar, baking powder, baking soda, and cardamom.
- In another, whisk milk, egg, and butter. Combine and stir until smooth.
- Cook small pancakes on a greased skillet until golden on both sides.
- Meanwhile, simmer milk with saffron and condensed milk for 5 minutes.
- Pour the warm milk syrup over the pancakes and top with pistachios.
Notes
- All-purpose flour can be replaced with whole wheat flour for a slightly heartier pancake.
- If you do not have condensed milk, regular sugar works well in the milk syrup.
- Cardamom can be reduced or skipped if you prefer a milder flavor.
- Mix the pancake batter just until combined. Overmixing can make the pancakes dense.
- Cook the pancakes on medium heat so they cook through without browning too fast.
- Warm the milk syrup gently and avoid boiling so the flavor stays balanced.
- Pancakes can be cooked ahead and stored in the refrigerator for up to 2 days.
- Reheat pancakes on a pan or in the microwave before serving.
- The milk syrup is best made fresh but can be stored chilled for one day.
- Spoon the warm milk syrup over the pancakes just before serving.
- Finish with extra chopped pistachios or a few strands of saffron on top.
- These pancakes work well for breakfast or a relaxed brunch.
- Add a little rose water to the milk syrup for extra aroma.
- Top with fresh fruit like strawberries or mango slices.
- Stack smaller pancakes and serve them as a sharing platter.
Nutrition
FAQs
Can I make the rasmalai pancakes ahead of time?
Yes. You can cook the pancakes ahead and store them in the fridge for up to a day. Warm them gently before serving and add the milk syrup just before eating.
Can I use store-bought ras malai instead of making the milk syrup?
You can. Lightly crush the ras malai and spoon it over the pancakes, but keep the quantity moderate so the pancakes don’t become too soft.
Can I make these pancakes eggless?
Yes. Replace the egg with 60 ml yogurt or a simple flax egg. The texture will still be soft and fluffy.
Are these rasmalai pancakes very sweet?
No. The pancakes themselves are lightly sweet, and most of the sweetness comes from the milk syrup. You can easily adjust it to taste.
How should leftovers be stored?
Store pancakes and milk syrup separately in airtight containers in the refrigerator for up to 2 days. Assemble only when ready to serve.
Every time I make these Rasmalai Pancakes, I’m reminded how the simplest breakfasts often end up being my favorites. The batter mixes up in minutes, the pancakes cook fast on the griddle, and I just let the milk syrup bubble away in the background while I cook the pancakes. Nothing feels rushed and the whole thing stays relaxed from start to finish. It’s super easy.
If you enjoyed my Rasmalai Pancakes and want to explore more desserts with familiar flavors and a comforting finish, you might also like trying my Ras Malai, Barfi, Falooda, Kulfi Ice Cream, Rustic German Apple Cake, Rice Pudding, or Masala Chai Cheesecake. These are the kind of desserts that fit naturally into slow evenings and are best enjoyed when there’s time to sit, share, and savor each bite.
If you try these Rasmalai Pancakes, let me know how they turned out. And if you enjoy Indian and Indian-inspired sweets, you’ll find plenty more recipes on Beyond Chutney that are made for shared meals and easy moments.
Have a question or something to share? Leave a comment below!