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4.6 from 28 votes

Mandarin Pancakes

Jump to RecipePrintRate
By: Joanna Cismaru 7 Comments

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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

Frequently Asked Questions

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of freshly made chinese pancakes around a clean towel.
Print
4.58 from 28 votes

Mandarin Pancakes

Prep 30 minutes
Resting time 30 minutes
Cook 12 minutes
Total 1 hour 12 minutes
Rate Recipe
These Mandarin Pancakes are incredibly simple to make! Requiring only 3 ingredients, these thin Chinese pancakes are perfect for a variety of dishes!
16

Ingredients

  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 2 tablespoon sesame oil

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

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

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%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

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

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Joanna Cismaru

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.

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7 Comments
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Catherine
Catherine
Posted: 1 year ago

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.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Catherine
Posted: 1 year ago

We are so glad you enjoyed it so much!

0
Reply
Gina
Gina
Posted: 2 years ago

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. 🥰

0
Reply
Janet Levy
Janet Levy
Posted: 2 years ago

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

0
Reply
Anne A Dietrich
Anne A Dietrich
Posted: 2 years ago

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.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Anne A Dietrich
Posted: 2 years ago

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 🙂

1
Reply
Jaime
Jaime
Reply to  Anne A Dietrich
Posted: 2 years ago

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.

0
Reply

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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
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