Imagine biting into a crispy, golden pancake filled with a delicious mix of spiced tofu, crunchy vegetables, and aromatic seasonings. These Chinese-Style Savory Stuffed Breakfast Pancakes are not just a meal—they’re an experience. If you’re looking for a hearty, protein-packed, and utterly satisfying breakfast, this recipe is for you. Whether you’re a fan of traditional Chinese street food or just love experimenting with new flavors, these pancakes will quickly become a favorite in your kitchen.
Why You’ll Love These Pancakes
- Crispy & Flavorful: A golden, crunchy exterior with a warm, savory filling.
- Packed with Nutrients: High in protein, fiber, and essential vitamins.
- Vegan-Friendly: Made with tofu and fresh vegetables.
- Customizable: Adjust the seasonings and fillings to your taste.
- Perfect for Meal Prep: Make ahead and reheat for a quick breakfast.
Ingredients for Chinese-Style Savory Stuffed Breakfast Pancakes
Dough Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Salt | ¾ tsp |
| Warm water | ¾ cup + 1 tbsp |
| Neutral oil | 1 tsp |
Tofu Filling
| Ingredient | Quantity |
|---|---|
| Extra firm tofu | 1 lb |
| Turmeric powder | 1 tsp |
| Black salt (or regular salt) | ¾ tsp |
Veggie Mix
| Ingredient | Quantity |
|---|---|
| Finely shredded carrots | 1 cup |
| Chopped scallions | 1 cup |
| Diced red bell peppers | ½ cup |
| Salt | ½ tsp |
| Five-spice powder (optional) | ¼ tsp |
| Roasted sesame seeds | 1 tsp |
| Toasted sesame oil | 1 tbsp |
For Cooking
| Ingredient | Quantity |
|---|---|
| Sesame oil or neutral oil | As needed |
| Neutral oil for frying | 1 tbsp per 2 pancakes |
| Water (for steaming) | 1 tbsp per pancake |
Step-by-Step Instructions
1. Prepare the Dough
- In a large bowl, mix all-purpose flour and salt.
- Gradually add warm water and neutral oil, stirring until the dough forms.
- Knead the dough for 5–7 minutes until smooth and stretchy.
- Cover with a damp cloth and let it rest for 30 minutes.
2. Make the Tofu Filling
- Crumble extra firm tofu into small pieces using your hands or a fork.
- Heat a pan over medium heat with a little sesame oil.
- Add the crumbled tofu, turmeric powder, and black salt, stirring well.
- Cook for 5–7 minutes until slightly golden. Remove from heat and set aside.
3. Prepare the Veggie Mix
- In a bowl, mix shredded carrots, chopped scallions, diced bell peppers, salt, five-spice powder, roasted sesame seeds, and toasted sesame oil.
- Toss well and set aside.
4. Assemble the Pancakes
- Divide the dough into 4–6 equal portions.
- Roll each portion into a ball, then flatten into an 8–10 inch circle.
- Place a portion of tofu filling in the center, followed by veggie mix.
- Fold the edges over the filling and pinch to seal, forming a stuffed pancake.
- Gently press to flatten slightly.
5. Cook the Pancakes
- Heat 1 tbsp oil in a skillet over medium heat.
- Place the stuffed pancake in the skillet and cook for 2–3 minutes on each side until golden and crispy.
- Add 1 tbsp water to the pan, cover with a lid, and steam for 1 minute.
- Remove the lid and cook for another minute to crisp up the exterior.
6. Serve & Enjoy
- Once golden brown, remove from the skillet.
- Garnish with chopped scallions and sesame seeds.
- Serve hot with soy sauce, chili oil, or your favorite dipping sauce.
Health Benefits of Chinese-Style Savory Stuffed Breakfast Pancakes
| Nutrient | Benefit |
|---|---|
| Protein (Tofu) | Supports muscle growth & keeps you full longer |
| Fiber (Veggies) | Aids digestion and supports gut health |
| Healthy Fats (Sesame oil) | Provides energy and supports heart health |
| Antioxidants (Turmeric, bell peppers) | Reduces inflammation and boosts immunity |
| Essential Minerals (Black salt, sesame seeds) | Supports hydration and bone health |
Variations & Customizations
1. Add More Protein
- Include scrambled eggs for a heartier filling.
2. Spicy Version
- Add chopped chilies or a dash of chili flakes to the veggie mix.
3. Gluten-Free Option
- Use gluten-free flour or a mix of rice and chickpea flour for the dough.
4. Meat Lovers’ Twist
- Replace tofu with ground chicken or pork for a non-vegetarian version.
5. Extra Crunchy Pancakes
- Brush with a little extra oil before flipping to enhance the crispy texture.
FAQs About Chinese-Style Savory Stuffed Breakfast Pancakes
1. Can I make these pancakes ahead of time?
Yes! Store uncooked pancakes in the fridge for up to 2 days or freeze them for up to 1 month.
2. How do I reheat leftovers?
Reheat in a skillet over medium heat or in an oven at 350°F for 5 minutes to keep them crispy.
3. What dipping sauce pairs well with these pancakes?
Try soy sauce, chili oil, hoisin sauce, or garlic vinegar dipping sauce.
4. Can I use a different filling?
Absolutely! You can experiment with mushrooms, bean sprouts, shredded cabbage, or cheese.
5. What’s the best way to get a crispy texture?
Use medium heat, a generous amount of oil, and cover with a lid briefly to steam before crisping up again.
6. Can I make these pancakes gluten-free?
Yes! Swap all-purpose flour with a gluten-free flour blend.
Final Thoughts
These Chinese-Style Savory Stuffed Breakfast Pancakes are an irresistible fusion of crispy, golden dough and flavorful, nutrient-packed filling. Whether you enjoy them as a hearty breakfast, a snack, or even a light lunch, they never fail to impress. Best of all, they’re easy to customize to suit your taste preferences.
So why wait? Gather your ingredients and try making these delicious, crispy stuffed pancakes today!
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Chinese-Style Savory Stuffed Breakfast Pancakes
- Total Time: 45 minutes
- Yield: 4–6 pancakes 1x
Description
Soft and crispy breakfast pancakes stuffed with a flavorful mix of turmeric tofu, shredded carrots, scallions, and red bell peppers, making for a hearty and delicious start to the day.
Ingredients
Dough:
- 2 cups all-purpose flour
- ¾ tsp salt
- ¾ cup warm water (plus 1 tbsp water)
- 1 tsp neutral oil
Tofu Filling:
- 1 lb extra firm tofu
- 1 tsp turmeric powder
- ¾ tsp black salt (or regular salt)
Veggies Mix:
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- ½ cup diced red bell peppers
- ½ tsp salt
- ¼ tsp five-spice powder (optional but highly recommended)
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil (for the vegetable mix)
For Cooking:
- Sesame oil or neutral oil for cooking
- 1 tbsp neutral oil (for cooking 2 pancakes)
- 1 tbsp water (for each pancake)
Instructions
Prepare the Dough:
- In a spacious bowl, whisk together the all-purpose flour and salt until well blended.
- Gradually add the warm water and 1 teaspoon of neutral oil, stirring until a dough forms.
- Work the dough for approximately 5 to 7 minutes until it achieves a smooth and stretchy consistency.
- Cover the dough with a damp cloth and let it rest for about 30 minutes while you prepare the filling.
Prepare the Tofu Filling:
- Crumble the extra firm tofu into small pieces using your hands or a fork. In a skillet, heat a little sesame oil over medium heat.
- Add the crumbled tofu to the skillet, sprinkle with turmeric powder and black salt (or regular salt), and stir to combine.
- Cook for about 5-7 minutes, stirring occasionally, until the tofu is slightly golden and well-seasoned. Set aside.
Prepare the Veggies Mix:
- In a bowl, combine the shredded carrots, chopped scallions, diced red bell peppers, salt, five-spice powder (if using), roasted sesame seeds, and toasted sesame oil.
- Toss until well mixed.
Assemble the Pancakes:
- Divide the dough into equal portions (about 4-6, depending on the size of the pancakes you want to make).
- Roll each portion into a ball.
- On a lightly floured surface, roll each dough ball into a thin circle, about 8-10 inches in diameter.
- Place a portion of the tofu filling in the center of each dough circle, followed by the veggie mix.
- Fold the edges of the dough over the filling and pinch them to seal, forming a stuffed pancake. Gently press the pancake to flatten it slightly.
Cook the Pancakes:
- In a large skillet, warm 1 tablespoon of a neutral oil over medium heat.
- Place the stuffed pancake in the skillet and cook for about 2-3 minutes on each side, or until the pancake is golden and crispy.
- Add 1 tablespoon of water to the skillet and cover with a lid for 1 minute to allow the steam to cook the inside of the pancake.
- Uncover and cook for another minute, ensuring the pancake is crisp on the outside.
Serve:
- Once the pancakes are golden and cooked through, remove them from the skillet and serve hot.
- You can garnish them with extra chopped scallions and sesame seeds for added flavor and crunch.
- Serve with a side of soy sauce, chili oil, or your favorite dipping sauce.
Notes
- Crispier Pancakes: Use a bit more oil and let them cook longer on each side.
- Make Ahead: Prepare the dough and filling in advance and store in the fridge for up to 24 hours.
- Storage: Cooked pancakes can be refrigerated for 3 days or frozen for 1 month.
- Reheating: Warm in a pan over medium heat or in an oven at 350°F (175°C) for 5 minutes.
- Gluten-Free Option: Use a gluten-free flour blend for the dough.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Chinese-inspired