Easy Apam Balik (Malaysian Peanut Pancakes)

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Soft, thick, and chewy apam balik with crispy edges, filled with sweet creamed corn, crunchy peanuts, sugar, and butter. This easy apam balik pancake recipe is made with simple ingredients in one pan. I swirl the batter up the sides of the pan so the edges turn crispy while the center stays soft and chewy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Apam balik is a popular Southeast Asian street-food pancake with roots in Fujian, China. It later became popular in Malaysia, Singapore, Indonesia, and Brunei. It's filled with sweet creamed corn, crushed peanuts, sugar, and butter. There are two popular versions: a thin, crispy pancake and a thicker, soft, chewy one, which we're making today.

Whenever my husband and I visit Malaysia, we always get apam balik from the local street-food stalls. It brings back childhood memories for him because his godmother used to treat him to one whenever he returned to Malaysia.

I adapted this recipe from El Mundo Eats to recreate the thick, soft, chewy apam balik we enjoy in Malaysia. When I make this, I let the yeast batter rest so it can rise and create a lighter, fluffier pancake. I also cover the pan while cooking to trap heat, helping the thick pancake cook through without needing to flip it.

Ingredients & Substitutes

Unsalted Butter: For greasing the pan. A neutral oil, such as canola or vegetable oil, also works.

Pancake Batter

All-Purpose Flour (aka Plain Flour): Provides structure and helps give the pancake its soft, chewy texture.
Self-Rising Flour: Helps the pancake rise and become fluffy.
Baking Soda: Helps the pancake rise and develop a lighter texture.
Salt
Active Dry Yeast: Helps the batter rise, creating a lighter, fluffier pancake.
Vanilla Extract
White Granulated Sugar
Large Egg: Helps bind the batter and gives the pancake structure.
Milk: Use warm milk to help activate the yeast.

Sweet Filling

White Granulated Sugar: Or substitute with cane sugar.
Crushed Peanuts: Use roasted peanuts for a nuttier flavor and crunchy texture.
Canned Creamed Corn: Also called cream-style corn, it gives the filling its sweet, creamy texture. I prefer the sweetened kind when available.
Unsalted Butter: Adds richness to the sweet filling.

Expert Tips

Don't overmix the batter or the pancake can become tough instead of soft and chewy.
Lightly grease the pan evenly to prevent sticking and help the pancake brown uniformly.
Keep the heat medium-low so the thick pancake cooks through without burning the bottom.
Don't add too much creamed corn or excess moisture can make the pancake soggy.

Instructions

Below are step-by-step instructions on how to make apam balik:

Flour, yeast, milk, and egg mixed into apam balik pancake batter.

Make the pancake batter: In a large mixing bowl, sift together the all-purpose flour, self-rising flour, baking soda, and salt. In a medium bowl, whisk together the warm milk (100-110°F), active dry yeast, vanilla extract, and sugar until the yeast dissolves. Pour the milk mixture into the dry ingredients, add the egg, and whisk just until combined. Do not overmix.

Apam balik batter resting until slightly risen and bubbly.

Rest the batter: Cover the bowl and let the batter rest for about 30-60 minutes until it's foamy and almost doubled in size. Give the batter a gentle stir before cooking.

Apam balik batter spread evenly in a pan with thin edges.

Prepare the pan: Heat an 8-inch nonstick pan over medium-low heat and lightly grease the bottom with butter using a clean paper towel. Pour 3⁄4 cup of batter into the pan and spread it evenly with the back of a ladle. Immediately swirl the pan to bring some batter up the sides, creating a thin edge.

Apam balik pancake cooking with bubbles forming across the surface.

Cook the pancake: Cover the pan with a lid and cook for about 2-3 minutes until bubbles form across the surface and the batter begins to set.

Apam balik pancake topped with creamed corn, crushed peanuts, sugar, and butter.

Add the filling: Generously sprinkle sugar and crushed peanuts over the pancake. Spoon 2-3 tablespoons of creamed corn over the top, avoiding too much or the pancake can become soggy. Add small pieces of butter. Cover and cook for about 2 minutes until the filling is warmed through, the pancake is cooked through, and the bottom is golden brown.

Cooked apam balik pancake folded in half and sliced for serving.

Fold and serve: Remove the lid and use a large spatula to fold the pancake in half. Slide it onto a cutting board and cut it in half with a sharp knife. Repeat with the remaining batter and filling to make about 5 more pancakes. Enjoy!

Storage & Reheating

Refrigerator: Store leftover apam balik in an airtight container in the refrigerator for up to 4 days.
Reheating: Microwave in 1-minute intervals until warmed through. Or reheat in a nonstick pan over medium-low heat for about 2-3 minutes per side until heated through.
Freezer: I don't recommend freezing apam balik because the creamed corn filling can become mushy after thawing.

Pairing Suggestions

Serve apam balik with:

Coffee or tea: Balances the sweetness of the pancake.
Fresh fruit: Adds a refreshing contrast to the rich filling.
Savory eggs: Makes it a more filling breakfast.

FAQ

Why isn't my apam balik fluffy?

The yeast may not have activated properly, or the batter may not have rested long enough. Use warm milk (100-110°F) and let the batter rest until foamy and almost doubled in size.

Can I make apam balik without peanuts?

Yes! You can omit the peanuts and enjoy the pancake with just the creamed corn, sugar, and butter filling.

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