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Martabak Manis Indonesian Pancakes Recipe

ByLumina Liu August 29, 2025

You know that feeling when your brain latches onto a specific food memory and won’t let go?

Mine was fixated on martabak manis – those impossibly thick, spongy Indonesian pancakes that somehow manage to be both crispy and tender, sweet and satisfying, all at the same time.

I’d first encountered them during a trip to Jakarta, where street vendors would ladle batter onto massive griddles, creating these golden, honeycomb-textured beauties right before your eyes.

The problem was, I lived nowhere near an Indonesian restaurant, and my previous attempts at recreating this Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe had been, let’s just say, less than stellar.

My first try resulted in what could generously be called “sad, flat pancakes with identity issues.” The second attempt produced something that looked right but tasted like cardboard with chocolate chips.

But something about that late-night craving made me determined to crack the code once and for all.

After diving deep into technique videos, chatting with Indonesian friends, and probably annoying my neighbors with the smell of experimental pancakes, I finally nailed it.

The secret, it turns out, isn’t just in the ingredients – it’s in understanding the science behind that magical honeycomb texture and the patience to let the batter do its thing.

This Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe has become my go-to comfort food, and I’m pretty sure it’ll become yours too.

Thick Indonesian Pancakes with Chocolate and Peanuts (Martabak Manis Recipe): What Makes Martabak Manis So Special?

Martabak manis, literally translated as “sweet martabak,” is Indonesia’s answer to the perfect dessert pancake, and honestly, it might just be the most underrated street food in the world.

Unlike regular pancakes that are thin and stackable, martabak manis is thick – we’re talking almost an inch of fluffy, airy goodness that’s somehow both substantial and light.

The magic happens in the cooking technique and the batter composition.

The combination of tapioca starch and all-purpose flour creates this incredible texture that’s bouncy yet tender, while the autolyse process (that fancy hour-long rest) allows the proteins to relax and develop the perfect structure.

When you add the leavening agents and cook it low and slow with a lid on, you get those gorgeous bubbles that create the signature honeycomb interior – it’s like edible architecture, and I’m completely obsessed with it.

What really sets this Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe apart is the toppings situation.

We’re not talking about a drizzle of syrup here – this is a full-on flavor party with melted chocolate, crunchy peanuts, sweet condensed milk, and butter that seeps into every porous nook and cranny.

It’s indulgent in the best possible way, and somehow the thick pancake base keeps everything balanced instead of overwhelmingly sweet.

Ingredients That Matter (And Why Each One Counts)

Before we dive into the step-by-step process, let’s talk about why each ingredient in this Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe plays a crucial role.

Understanding the “why” behind ingredients always makes me a better cook, and I think it’ll help you too.

The Base Batter Foundation

The tapioca starch isn’t just a random addition – it’s what gives martabak manis that distinctive chewy-tender texture that regular flour alone can’t achieve.

If you can’t find tapioca starch, cornstarch will work in a pinch, but the texture won’t be quite as authentic.

The combination of water (or pandan juice if you’re feeling fancy) with sugar creates the liquid base, while the oil adds richness and helps with browning.

The Leavening Magic

Here’s where things get interesting: we’re using both baking powder and baking soda, but we’re adding them after the autolyse rest.

This timing is crucial because it ensures maximum lift and bubble formation.

The baking soda reacts immediately with any acid in the batter, while the baking powder provides a second lift when it hits the heat.

Toppings That Transform

The vegan butter isn’t just for flavor – it’s what helps create those crispy edges and adds richness to every bite.

Semi-sweet chocolate chips work better than milk chocolate because they hold their shape while still melting beautifully.

And those peanuts?

They need to be unsalted and dry-roasted for the perfect crunch contrast.

Step-by-Step: Creating Your Perfect Martabak Manis

Now for the fun part – actually making this incredible Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe.

Don’t worry if it seems like a lot of steps; most of it is just waiting, and I promise the results are worth every minute.

Preparing the Initial Batter

Start by whisking together your tapioca starch, water (or pandan juice for that gorgeous green color and subtle vanilla-like flavor), granulated sugar, oil, and vanilla extract in a large mixing bowl.

I like to use a whisk here because it helps break up any lumps in the tapioca starch – nobody wants surprise chewy bits in their pancake.

Gradually add the all-purpose flour, whisking constantly to prevent lumps.

The batter should be smooth and slightly thick, kind of like a cross between pancake batter and cake batter.

If you see any stubborn lumps, don’t panic – just keep whisking, and they’ll disappear.

The Crucial Autolyse Rest

This is where patience becomes your best friend.

Cover that bowl and let the batter rest for a full hour.

I know it’s tempting to skip this step, especially when you’re craving martabak manis right now, but trust me – this rest period is what transforms good pancakes into extraordinary ones.

The flour proteins relax, the starches hydrate properly, and everything comes together in pancake harmony.

Adding the Leavening Power

After your hour of waiting (which I usually spend cleaning the kitchen or prepping toppings), it’s time to wake up that batter.

Mix your baking powder and baking soda with the remaining water in a small bowl until dissolved, then whisk this mixture into your rested batter.

You should see the batter become slightly more aerated and lively-looking.

The Cooking Technique That Changes Everything

Here’s where martabak manis separates itself from regular pancakes.

Heat your non-stick pan over slightly-below-medium heat – this lower temperature is key to cooking the thick batter all the way through without burning the bottom.

Pour about half your batter into the pan (yes, it seems like a lot, but that’s what creates the signature thickness), then quickly tilt the pan in a circular motion.

This tilting motion spreads the batter up the sides of the pan, creating those crispy edges that make martabak manis so special.

Cover the pan immediately and let it steam for a couple of minutes until you see bubbles forming on the surface.

Creating the Honeycomb Magic

When the surface starts bubbling but still looks slightly wet, sprinkle granulated sugar over the top.

This isn’t just for sweetness – the sugar actually helps open up those bubbles, creating the porous, honeycomb-like texture that makes martabak manis so unique.

Once the batter is mostly set, remove the lid and brush the surface with vegan butter.

This step adds flavor and helps the chocolate melt evenly.

Sprinkle your chocolate chips over the buttered surface and let them start melting for about 30 seconds.

Assembly and Serving

Transfer your beautiful, thick pancake to a cutting board and sprinkle generously with chopped peanuts.

Now comes the satisfying part – fold the pancake in half to create a half-circle sandwich.

The melted chocolate and butter will ooze slightly, and the peanuts will nestle into all those perfect little holes.

Cut into square portions (traditional martabak manis is always served in squares, not triangles), plate them up, and drizzle with condensed coconut milk.

Add a final sprinkle of peanuts because more crunch is always better.

Pro Tips for Martabak Manis Success

After making this Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe approximately 47 times (I may have gotten slightly obsessed), I’ve learned some tricks that make the difference between good and absolutely incredible results.

Temperature Control Is Everything

Keep that heat at slightly-below-medium throughout the entire cooking process.

I learned this the hard way after burning the bottom of several pancakes while the centers remained gooey.

The thick batter needs time to cook through evenly, and rushing with higher heat will only lead to disappointment and smoke alarms.

The Bubble Test

You’ll know your pancake is ready for the sugar sprinkle when you see active bubbling across the surface, but the top still looks slightly wet and jiggly.

If you wait until it’s completely set, you’ve missed the window for creating those gorgeous holes.

Don’t Skimp on the Fold

That fold isn’t just for presentation – it’s what distributes all the melted chocolate and keeps the peanuts from falling off when you cut it.

Press gently but firmly to help everything stick together.

Make-Ahead Magic

The batter actually improves if you make it the night before and let it rest in the fridge.

Just bring it back to room temperature and give it a gentle stir before cooking.

This extended rest creates an even better texture.

Chocolate Chip Wisdom

Use chocolate chips rather than chopped chocolate bars – they’re formulated to hold their shape better while still melting nicely.

Semi-sweet is the sweet spot (pun intended) for balancing the other flavors.

Creative Variations to Keep Things Interesting

Once you’ve mastered the basic Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe, the world of variations opens up, and trust me, it’s a delicious world to explore.

Tropical Paradise Version

Swap the chocolate chips for diced fresh mango and toasted coconut flakes.

The sweetness of the mango pairs beautifully with the nutty pancake base, and the coconut adds another layer of tropical flavor.

Drizzle with coconut condensed milk and you’ve got vacation vibes on a plate.

Nutella Dream

Replace the chocolate chips with spoonfuls of Nutella that you drop onto the hot pancake surface.

It melts into gorgeous swirls, and when combined with the peanuts, creates this incredible nutty-chocolate symphony.

Warning: this version is dangerously addictive.

Matcha Green Tea Twist

Add a tablespoon of matcha powder to your dry ingredients and use white chocolate chips instead of semi-sweet.

The slightly bitter matcha balances the sweetness perfectly, and the green color is absolutely stunning.

Top with crushed pistachios instead of peanuts for an elegant variation.

Banana Foster Inspired

Slice bananas and caramelize them quickly in a pan with a little butter and brown sugar, then use these as your topping along with chopped walnuts.

Drizzle with regular condensed milk mixed with a tiny bit of rum extract for that classic bananas foster flavor.

What to Expect (And How to Know You’ve Nailed It)

Let me be completely honest about what success looks like with this Martabak Manis- Indonesian pancakes with chocolate and peanuts recipe, because I think setting realistic expectations is just as important as sharing techniques.

Your first attempt might not look exactly like the street vendor versions you see in photos, and that’s totally okay.

Mine definitely didn’t.

The key indicators of success are texture and flavor, not just appearance.

When you cut into your martabak manis, you should see those beautiful air pockets throughout – it should look almost sponge-like inside.

The bottom should be golden brown and slightly crispy, while the interior remains tender and bouncy.

The flavor should be rich but not overwhelmingly sweet, with the chocolate providing indulgence, the peanuts adding crunch and earthiness, and the pancake base tying everything together with its subtle vanilla notes.

If your first attempt is a little dense or the bubbles aren’t as pronounced, don’t worry – the flavor will still be incredible, and technique improves with practice.

I’ve found that most people get better results on their second or third try, once they understand how the batter should look and feel at each stage.

The beauty of this recipe is that even “imperfect” results are still absolutely delicious.

My family has happily devoured every single test batch, including the ones I considered failures.

The real magic happens when you take that first bite and taste the combination of textures and flavors working together.

It’s comfort food at its finest – indulgent enough to feel special, but approachable enough to make whenever you need a little sweetness in your life.

And honestly, isn’t that exactly what the best recipes should do?

Martabak Manis Ingredients:

• ¼ cup tapioca starch
• 1 ⅔ cup water (or pandan juice)
• ¼ cup granulated sugar (or coconut sugar)
• 2 teaspoons canola oil (or vegetable oil)
• 1 ½ teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• ¼ cup water
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ cup vegan butter (room temperature)
• 2 tablespoons granulated sugar (or to taste)
• ⅓ cup condensed coconut milk or condensed oat milk
• ½ cup roughly chopped semi-sweet chocolate chips
• ½ cup chopped unsalted dry roasted peanuts

Instructions: How to Make Indonesian Martabak Manis

1. In a mixing bowl, whisk tapioca starch, water (or pandan juice), granulated sugar (or coconut sugar), canola or vegetable oil, and vanilla extract until well combined.
2. Gradually whisk in all-purpose flour until a smooth batter forms.
3. Cover the bowl and let the batter rest for 1 hour to undergo the autolyse stage.
4. After the autolyse, in a separate small bowl, mix water, baking powder, and baking soda to create the leavening solution.
5. Pour the leavening solution into the batter and whisk until fully incorporated.
6. Heat a large non-stick pan over slightly-below-medium heat.If you are not using a non-stick pan, add a tiny amount of vegan butter.
7. Pour a big ladleful of batter (about half of the batter you mixed) onto the pan and quickly tilt the pan in a circular motion to spread the batter thinly and create a crisp edge that extends about one inch (2.5 cm) up the side of the pan.
8. Cover the pan and let the pancake steam for a couple of minutes until the surface starts to bubble but still looks slightly wet.
9. Sprinkle granulated sugar over the bubbling surface of the pancake to help open up the bubbles and create the porous honeycomb texture.
10. Once the batter is mostly set and no longer looks liquid, uncover the pan and brush the surface of the pancake with vegan butter, ensuring it is evenly distributed.
11. Sprinkle chopped semi-sweet chocolate chips onto the surface and allow them to melt slightly as the pancake continues to cook for 30 seconds.
12. Transfer the Martabak Manis to a cutting board, sprinkle liberally with chopped peanuts, and fold one half of the pancake over to form a half circle sandwich.
13. Cut into square portions.
14. Plate the portions and drizzle with condensed coconut milk, then garnish with more chopped peanuts for added crunch and flavor.
15. Repeat the process with the second half of the batter to make another few servings.

Prep Time: 65 minutes | Cook Time: 15 minutes | Total Time: 80 minutes | Serves: 6