Best Guava Chiffon Pancakes Recipe in 20 Minutes!
Have the best short stack you have ever tasted with this delicious 20-minute guava chiffon pancake recipe!
Jump to RecipeWhy guava chiffon pancakes?
Chiffon cake is a fluffy cake made with whipped egg whites, and oil for added moisture. In fact, guava chiffon cake is a classic Hawaiian dessert. This sweet dish is a fluffy delicacy made by layers of cake, whipped cream, and guava. The guava layers can be made of guava nectar (guava juice), the fresh fruit of guava, jam or paste.
I woke up the other day craving guava for breakfast but had no Mallorca bread (soft and sweet bread) made, which is my go-to. Instead, I decided to translate the delicious chiffon guava cake into pancakes! I made fluffy coconut pancakes, a coconut whipped cream and a guava syrup (sauce) and let me tell you… the combination was perfect!
Pancake variations.
To make the ultimate fluffy pancakes, you can separate the egg yolks from the whites and whip the whites until stiff peaks form. Then fold the whipped whites into the batter for ultimate fluff. The texture will be similar to that of a Japanese pancake.
You can make guava pancakes by adding guava cubes to the pancake batter and blending all the ingredients in a food processor or blender. They will look like red velvet pancakes by making them light red (pink-ish) and adding some guava flavor, too.
Another great thing of these guava chiffon pancakes is you can have them as breakfast and even throw some poached eggs on the side, or as a dessert. You can top them with ice cream, a little bit of cream cheese frosting or really whatever you are in the mood for. Feel free to experiment. 😊
Guava sauce.
You can make the guava sauce from any guava concentrate you prefer. I use the paste because I prefer the consistency it creates (like a sauce) to that of a jam or other textures. It is thick, rich, and tasty! Also, if you prefer a jam consistency, check out this authentic Hawaiian guava jam recipe.
Coconut whipped cream.
This is an optional element of the recipe. I am a huge fan of the coconut-guava flavor combination, so I added it to the recipe. Plus, whipped cream is great on pancakes!
Once you make the whipped cream, taste it and adjust the flavors if you feel like it. You can add cinnamon, nutmeg or any spice you want to use to bring out the flavors in your pancakes. You can add powdered sugar if you want it to be sweeter but too much sweetness may overpower the guava flavor. At the end of the day, the cream is customizable so feel free to play with the flavors!
Leftovers.
Any leftover pancakes will keep well in the refrigerator for about five days. I put them in the toaster the next day for a few minutes and they are good as new. Be sure they are completely cool before moving to a sealed bag or container and refrigerating. The condensation from the warmth makes them soft and soggy. You can also freeze them for up to three months.
The guava paste will last up to two weeks if stored in an airtight container. Whipped cream, on the other hand, lasts about a week. After that, it begins to separate and it is no longer good.
The whipped cream can be used in coffee, cakes, and many other breakfast or dessert items. The guava paste is delicious over French toast and sweet bread, too! If you want to try my favorite sweet bread, check out this Soft & Sweet Puerto Rican Bread recipe.
I hope you enjoyed this easy guava chiffon pancakes recipe. It was a nice way to change up our usual pancakes and bring some tropical flavors back to the table.
As always, ¡buen provecho from The Happy Wookiee!
Best Guava Chiffon Pancakes Recipe in 20 Minutes!
Equipment
- large mixing bowl
- Non-stick skillet or griddle
- Whisk
- Hand-mixer optional
Ingredients
Pancakes
- 1 1/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1 1/4 cup sweetened coconut milk
- 1 large egg
- 2 tsp vanilla extract
- unsalted butter to grease pan
Guava Sauce
- 6-8 ounces guava paste cubed
- 1 cup water divided
Coconut Whipped Cream (optional)
- 1/2 cup heavy whipping cream
- 2 tbsp coconut cream
Instructions
- In a small saucepan, pour half a cup of water as well as the cubed guava paste. Set it to medium-high heat and stir occasionally.
- In a large bowl, mix all the dry ingredients.
- In a separate bowl, mix the wet ingredients until well incorporated. Add them to the dry ingredients and mix well.
- Set a skillet or griddle to medium heat and lightly grease with butter. Pour about 1/3 cup of the batter into the skillet to make your pancakes. At about the two-minute mark, or once the pancakes start bubbling ontop, flip them and cook them for another minute. Then move to a plate.
- Continue stirring the guava paste as it dissolves. Add another¼ cup of water once it bubbles (a few minutes in) and stir some more. Once it looks mostly dissolved and thickened, add the remaining water, and stir it all together so it becomes a sauce. Remove from the heat.
- To make the coconut whipped cream, add the heavy whipping cream and coconut cream to a bowl. Use a hand mixer to whip it at high speed until stiff peaks form.
- Serve the pancakes with guava sauce drizzled over them and some whipped cream on top.
- ¡Buen provecho from The Happy Wookiee!
