🥞🥢🍳 Chinese-Style Savoury Stuffed Breakfast Pancakes – Crispy, Fluffy & Packed with Flavor!

🎉 Introduction

Say goodbye to ordinary breakfasts and hello to your new favorite morning bite — Chinese-Style Savoury Stuffed Breakfast Pancakes! 🌞✨

Inspired by traditional jianbing and cong you bing (scallion pancakes), this recipe combines the crispy texture of Chinese street-style pancakes with a delicious, protein-packed filling. Each pancake is golden and flaky on the outside, soft inside, and stuffed with a savory mix of eggs, scallions, and seasoned veggies or meats.

Perfect for breakfast, brunch, or even lunch on the go, these pancakes are comforting, flavorful, and endlessly customizable. Whether you enjoy them with soy dipping sauce or a drizzle of chili oil, they’re guaranteed to brighten your day! 🥞🥢💛

🧰 Equipment Needed

• Mixing bowls
• Whisk
• Rolling pin
• Nonstick skillet or griddle
• Spatula
• Pastry brush
• Measuring cups & spoons

🛒 Ingredients

For the Pancake Dough:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup warm water (add more if needed)
• 1 Tbsp sesame oil

For the Filling:

• 3 large eggs
• 2 green onions (scallions), finely chopped
• ½ cup finely diced cooked ham, sausage, or mushrooms (optional)
• 1 Tbsp soy sauce
• ½ tsp sesame oil
• Black pepper, to taste

For Cooking:

• 2 Tbsp neutral oil (like vegetable or canola)

Optional Dipping Sauce:

• 2 Tbsp soy sauce
• 1 tsp rice vinegar
• ½ tsp sesame oil
• ½ tsp chili flakes or chili oil
• ½ tsp sugar

👩‍🍳 Directions

1. Make the Pancake Dough

• In a bowl, combine flour and salt.
• Gradually add warm water and mix until a soft dough forms.
• Knead for about 5 minutes until smooth.
• Brush with sesame oil, cover, and let rest for 20 minutes.

2. Prepare the Egg Filling

• Whisk eggs in a bowl, then stir in chopped scallions, soy sauce, sesame oil, pepper, and your choice of protein or vegetables.

3. Shape the Pancakes

• Divide the dough into 4 equal portions.
• Roll each piece into a thin circle (about 7 inches wide).

4. Cook the First Side

• Heat a nonstick skillet over medium heat with a drizzle of oil.
• Place one pancake circle in the pan and cook for 30 seconds until lightly golden.
• Flip the pancake.

5. Add the Egg Filling

• Pour about 2–3 tablespoons of the egg mixture onto the cooked side.
• Quickly spread it evenly over the surface and let it cook until mostly set.

6. Fold & Finish Cooking

• Fold the pancake in half or into quarters (like a pocket).
• Cook each side for 1–2 minutes, pressing lightly until golden and crispy.
• Repeat with remaining dough and filling.

7. Serve Warm

• Slice into wedges and serve with the dipping sauce or chili oil drizzle.

🍽️ Servings & Timing

• Servings: 4 pancakes
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: ~35 minutes

🧊 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container up to 3 days.
• Freezer: Wrap individually and freeze up to 1 month.
• Reheating: Reheat in a skillet or air fryer for 3–4 minutes until crisp again.

🥄 Variations

• Classic Scallion Pancake: Skip the filling and make crispy layered scallion-only pancakes.
• Spicy Kick: Add chili oil or sriracha to the egg mixture.
• Cheesy Fusion: Sprinkle a bit of shredded cheese inside for an East-meets-West twist.
• Vegan Version: Use a chickpea-flour “egg” mix and skip the meat.
• Breakfast Deluxe: Add cooked bacon bits, spinach, and mushrooms for a hearty start.

❓ 10 FAQs

1. Can I use store-bought dough?
   Yes! Pre-made dumpling or pizza dough works great for shortcuts.
2. Can I make this with just eggs?
   Definitely — a simple scallion and egg filling is delicious.
3. Can I make it gluten-free?
   Use gluten-free all-purpose flour or rice flour blend.
4. Can I bake them instead of pan-frying?
   You can, but pan-frying gives the best crisp texture.
5. Can I use leftover stir-fry as filling?
   Absolutely! Just make sure it’s finely chopped and not too wet.
6. What can I use instead of soy sauce?
   Tamari or coconut aminos work perfectly.
7. Can I add sesame seeds to the dough?
   Yes, mix them in or sprinkle on top before cooking for extra flavor.
8. Can I make the dough ahead of time?
   Yes — refrigerate for up to 24 hours, covered tightly.
9. Can I use a crepe-style batter instead of dough?
   You can for a thinner version, similar to jianbing.
10. What sides go well with these pancakes?
    Try pickled vegetables, congee, or a light cucumber salad.

🏁 Conclusion

These Chinese-Style Savoury Stuffed Breakfast Pancakes are a perfect blend of texture and flavor — crisp outside, fluffy inside, and bursting with savory fillings. Whether you go classic with scallion and egg or load them up with meats and veggies, every bite delivers comforting, satisfying flavor.

They’re easy to make, endlessly customizable, and guaranteed to become your new favorite breakfast or brunch recipe. 🥞🥢🍳✨

🥞🥢🍳 Chinese-Style Savoury Stuffed Breakfast Pancakes – Crispy, Fluffy & Packed with Flavor!

Say goodbye to ordinary breakfasts and hello to your new favorite morning bite — Chinese-Style Savoury Stuffed Breakfast Pancakes! 🌞✨ Inspired by traditional jianbing and cong you bing (scallion pancakes), this recipe combines the crispy texture of Chinese street-style pancakes with a delicious, protein-packed filling. Each pancake is golden and flaky on the outside, soft inside, and stuffed with a savory mix of eggs, scallions, and seasoned veggies or meats. Perfect for breakfast, brunch, or even lunch on the go, these pancakes are comforting, flavorful, and endlessly customizable. Whether you enjoy them with soy dipping sauce or a drizzle of chili oil, they’re guaranteed to brighten your day! 🥞🥢💛

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

For the Pancake Dough:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup warm water add more if needed
• 1 Tbsp sesame oil

For the Filling:

• 3 large eggs
• 2 green onions scallions, finely chopped
• ½ cup finely diced cooked ham sausage, or mushrooms (optional)
• 1 Tbsp soy sauce
• ½ tsp sesame oil
• Black pepper to taste

For Cooking:

• 2 Tbsp neutral oil like vegetable or canola
• Optional Dipping Sauce:
• 2 Tbsp soy sauce
• 1 tsp rice vinegar
• ½ tsp sesame oil
• ½ tsp chili flakes or chili oil
• ½ tsp sugar

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Whisk
• Rolling Pin
• Nonstick skillet or griddle
• Spatula
• Pastry brush
• Measuring cups & spoons

Method

 

Make the Pancake Dough

1. In a bowl, combine flour and salt.
2. Gradually add warm water and mix until a soft dough forms.
3. Knead for about 5 minutes until smooth.
4. Brush with sesame oil, cover, and let rest for 20 minutes.

Prepare the Egg Filling

1. Whisk eggs in a bowl, then stir in chopped scallions, soy sauce, sesame oil, pepper, and your choice of protein or vegetables.

Shape the Pancakes

1. Divide the dough into 4 equal portions.
2. Roll each piece into a thin circle (about 7 inches wide).

Cook the First Side

1. Heat a nonstick skillet over medium heat with a drizzle of oil.
2. Place one pancake circle in the pan and cook for 30 seconds until lightly golden.
3. Flip the pancake.

Add the Egg Filling

1. Pour about 2–3 tablespoons of the egg mixture onto the cooked side.
2. Quickly spread it evenly over the surface and let it cook until mostly set.

Fold & Finish Cooking

1. Fold the pancake in half or into quarters (like a pocket).
2. Cook each side for 1–2 minutes, pressing lightly until golden and crispy.
3. Repeat with remaining dough and filling.

Serve Warm

1. Slice into wedges and serve with the dipping sauce or chili oil drizzle.

Notes

🧊 Storage & Reheating

Refrigerator: Store leftovers in an airtight container up to 3 days.

Freezer: Wrap individually and freeze up to 1 month.

Reheating: Reheat in a skillet or air fryer for 3–4 minutes until crisp again.

🥄 Variations

Classic Scallion Pancake: Skip the filling and make crispy layered scallion-only pancakes.

Spicy Kick: Add chili oil or sriracha to the egg mixture.

Cheesy Fusion: Sprinkle a bit of shredded cheese inside for an East-meets-West twist.

Vegan Version: Use a chickpea-flour “egg” mix and skip the meat.

Breakfast Deluxe: Add cooked bacon bits, spinach, and mushrooms for a hearty start.

❓ 10 FAQs

Can I use store-bought dough?
Yes! Pre-made dumpling or pizza dough works great for shortcuts.

Can I make this with just eggs?
Definitely — a simple scallion and egg filling is delicious.

Can I make it gluten-free?
Use gluten-free all-purpose flour or rice flour blend.

Can I bake them instead of pan-frying?
You can, but pan-frying gives the best crisp texture.

Can I use leftover stir-fry as filling?
Absolutely! Just make sure it’s finely chopped and not too wet.

What can I use instead of soy sauce?
Tamari or coconut aminos work perfectly.

Can I add sesame seeds to the dough?
Yes, mix them in or sprinkle on top before cooking for extra flavor.

Can I make the dough ahead of time?
Yes — refrigerate for up to 24 hours, covered tightly.

Can I use a crepe-style batter instead of dough?
You can for a thinner version, similar to jianbing.

What sides go well with these pancakes?
Try pickled vegetables, congee, or a light cucumber salad.

🏁 Conclusion

These Chinese-Style Savoury Stuffed Breakfast Pancakes are a perfect blend of texture and flavor — crisp outside, fluffy inside, and bursting with savory fillings. Whether you go classic with scallion and egg or load them up with meats and veggies, every bite delivers comforting, satisfying flavor.

They’re easy to make, endlessly customizable, and guaranteed to become your new favorite breakfast or brunch recipe. 🥞🥢🍳✨