• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Mandarin Pancakes

1 hour 12 minutes
4.58 from 28 votes
7 Comments
Jump to RecipePrint Recipe
  • 154
by: Joanna Cismaru
02.01.21

This post may contain affiliate links. Please read my disclosure policy.

pin for mandarin pancakes.

These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!

overhead shot of freshly made chinese pancakes around a clean towel.

Pancakes are a favorite for many, but these Mandarin pancakes are a bit different than the traditional breakfast staple we all know and love! Made with only 3 ingredients, these light, airy, chewy and savory pancakes are a must try! This is the perfect recipe to amp up your next “takeout fake-out” night.

Mandarin (Chinese) Pancakes

  • Easy To Make
  • Perfect For Takeout Fake-out
  • Versatile
  • Require 3 Simple Ingredients
  • Unique & Different

These paper thin pancakes are similar to a crepe, with a similar chewy and incredibly light texture, but the process is a bit different than making traditional pancakes. To make the pancakes thinner and to help them steam, two pancakes are rolled out and cooked together, making this a fun and unique recipe to try!

Ingredient Notes

overhead shot of ingredients needed to make mandarin pancakes.
  • Flour – All-purpose flour works best. You could also make these with whole wheat flour.
  • Water – Make sure it’s boiling water!
  • Sesame Oil – Regular or toasted will both work.

How To Make Mandarin Pancakes

process shots showing how to make dough for mandarin pancakes.
  1. Prep Dough: Combine the flour with boiling water in a large bowl and mix with a wooden spoon or chopsticks. Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour.
  2. Shape Pancakes: Shape the dough into a 16″ log. With a sharp knife, cut into into 1″ pieces, you should 16 equal size pieces. Roll out each piece so that it’s about 2-inch in diameter. Brush the top of each round with sesame oil. Lay one round on top of the other, oiled sides together. Flatten the pair, so the two rounds stick together. Continue with remaining rounds, you should end up with 8 pairs.
  3. Roll: Roll each pair with a rolling pin, to create a thin pancake that’s about 6 to 7 inch in diameter.
  4. Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.
  5. Finish & Serve: Stack the pancakes on a plate and while the pancakes are still warm, separate each one. Take a pancake, find its seam and peel it into two pancakes.
process shots showing how to shape mandarin pancakes and cook them.

FAQs & Expert Tips

FAQs

What Are Mandarin Pancakes?

Mandarin Pancakes, also known as “Chinese Pancakes” are thin, light pancakes (similar to crepes) with a chewy texture. The dough is made with flour and water, then brushed with sesame oil before cooking. The dough is rolled out, cut, steamed and then pulled apart when finished cooking, making this a truly unique recipe. These pancakes are most commonly used to serve dishes like Moo Shu Pork and Peking Duck. 

How Do I Know When My Pancakes Are Done?

Pancakes can be a bit tricky to get perfect, especially the first time around. You’ll initially want to look for bubbles forming in the dough and that’s when you know you’re ready to flip! Once the pancakes become a beautiful golden brown, they are done!

How To Serve

These easy to make pancakes are the perfect addition to a variety of Chinese dishes. Traditionally these mandarin pancakes are used as a savory “crepe”, filled with dishes such as Moo Shu Pork and Peking Duck! You can use these light pancakes for whatever meal you see fit.

Can I Make These In Advance?

Yes! These Mandarin pancakes can be made ahead and frozen for easy future meals. Scroll down to “freezing” section for full instructions.

overhead shot of freshly made chinese pancakes around a clean towel.

Tips

  1. Keep an eye on your pancakes while cooking, you don’t want to burn them!
  2. If you are cooking the pancakes in batches, make sure to wrap the finished pancakes in a tea towel. Because they are so thin, this will stop them from drying out. We want the pancakes to stay moist while you finish the rest of them.
  3. After the pancakes are finished, place them in a tea towel to cool, just enough so that they can be easily handled.
  4. Make sure to pull the two pancakes gently apart. This part can be a bit tricky! Don’t worry if some of the edges end up connected to the wrong pancake, they’ll still be just as tasty!
two mandarin pancakes on a white platter with moo shu pork.

Storing Leftovers

Store leftover pancakes in an airtight container in the fridge for 3-4 days.

Reheating

Wrap the stack of pancakes in a damp tea towel so they retain some moisture and “steam” them in the microwave for 30 seconds to 1 minute until heated through.

Freezing

After they have cooled, place in an airtight container with a layer of parchment paper in between each pancake and store in the freezer for up to 3 months.

overhead shot of freshly made mandarin pancakes around a clean towel.

More Great Recipes To Try

  • The Best Buttermilk Pancakes
  • Ambrosia Salad
  • Asian Lettuce Wraps
  • Sheet Pan Pancakes
  • Blueberry Buttermilk Pancakes
  • Pancake Muffins

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

overhead shot of freshly made chinese pancakes around a clean towel.

Mandarin Pancakes

4.58 from 28 votes
Prep: 30 mins
Cook: 12 mins
Resting time: 30 mins
Total: 1 hr 12 mins
Author: Joanna Cismaru
Serves: 16
Print Pin Rate
These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!

Equipment

  • Classic Wooden Rolling Pin
  • Basting and Pastry Brush
  • 12-inch Cast Iron Skillet

Ingredients

  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 2 tablespoon sesame oil
US Customary – Metric

Instructions

  • Prep Dough: Combine the flour with boiling water in a large bowl and mix with a wooden spoon or chopsticks. Turn the dough onto a lightly floured surface, gather up all the shaggy dough and knead it until smooth, about 3 to 5 minutes. If the dough is too sticky, keep adding flour as needed, about a tbsp at a time. Cover with a clean towel and let it rest for ½ hour.
  • Shape Pancakes: Shape the dough into a 16" log. With a sharp knife, cut into into 1" pieces, you should 16 equal size pieces. Roll out each piece so that it's about 2-inch in diameter. Brush the top of each round with sesame oil. Lay one round on top of the other, oiled sides together. Flatten the pair, so the two rounds stick together. Continue with remaining rounds, you should end up with 8 pairs.
  • Roll: Roll each pair with a rolling pin, to create a thin pancake that's about 6 to 7 inch in diameter.
  • Cook Pancakes: In an ungreased cast-iron skillet or nonstick pan cook the pancakes one at a time, over medium-high heat. Cook the first side, until it starts to bubble and the dough starts to get light brown spots on the bottom, should take about 1 minute. Flip and cook for another 30 seconds on the 2nd side.
  • Finish & Serve: Stack the pancakes on a plate and while the pancakes are still warm, separate each one. Take a pancake, find its seam and peel it into two pancakes.

Recipe Notes

  1. Keep an eye on your pancakes while cooking, you don’t want to burn them!
  2. If you are cooking the pancakes in batches, make sure to wrap the finished pancakes in a tea towel. Because they are so thin, this will stop them from drying out. We want the pancakes to stay moist while you finish the rest of them.
  3. After the pancakes are finished, place them in a tea towel to cool, just enough so that they can be easily handled.
  4. Make sure to pull the two pancakes gently apart. This part can be a bit tricky! Don’t worry if some of the edges end up connected to the wrong pancake, they’ll still be just as tasty!
  5. Store leftover pancakes in an airtight container in the fridge for 3-4 days.
  6. Freezing: After they have cooled, place in an airtight container with a layer of parchment paper in between each pancake and store in the freezer for up to 3 months.

Nutrition Information:

Serving: 1pancakeCalories: 72kcal (4%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 2g (3%)Saturated Fat: 1g (6%)Sodium: 1mgPotassium: 17mgFiber: 1g (4%)Sugar: 1g (1%)Calcium: 3mgIron: 1mg (6%)
Course:Bread, Side Dish
Cuisine:Asian
Keyword:chinese pancakes, mandarin pancakes, pancakes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 154

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

pork chops with mushroom gravy on a serving platter.
Previous Post
Instant Pot Pork Chops With Mushroom Gravy
moo shu pork in a white bowl with a pair of tongs.
Next Post
Moo Shu Pork

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Catherine says

    April 14, 2021 at 5:13 pm

    5 stars
    I just made this recipe and the Moo Shu Pork tonight – WOW! It’s so nice to have good recipes that turn out. Thank you, Jo.

    Reply
    • Jo Cooks Team AMJ says

      April 15, 2021 at 9:08 am

      We are so glad you enjoyed it so much!

      Reply
  2. Gina says

    February 11, 2021 at 6:28 pm

    5 stars
    This is a fantastic recipe!! I was a little apprehensive that I would burn them but no worries as long as u watch them like Jo says. Came out perfect on the first try. 🥰

    Reply
  3. Janet Levy says

    February 3, 2021 at 12:20 pm

    I make these with a tortilla press. It works like a charm!

    Reply
  4. Anne A Dietrich says

    February 2, 2021 at 11:17 pm

    Hello Jo,
    Cant wait to try this recipe! Do you have a recipe for Scallion
    Pancakes? Are they similar to this recipe?
    Thanks very much.

    Reply
    • Jo Cooks Team says

      February 3, 2021 at 9:28 am

      I do not have a specific scallion pancake recipe, but these could easily be adapted into them! You’d just have to add a couple extra goodies to the mix 🙂

      Reply
    • Jaime says

      February 5, 2021 at 3:26 pm

      I love Jo’s recipes cuz they’re always so easy to follow, and the results are delicious. But if you want a good recipe for scallion pancakes, check this one out:

      http://thewoksoflife.com/2016/07/shanghai-scallion-pancakes/

      The site has some other amazing recipes on it, too.

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
chow mein in a white asian bowl.

Asian

caprese gnocchi in a sheet pan.

Italian

chicken fajita taquitos with sour cream and salsa on a white platter.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!