Jul 14 2026
Restaurants›Tattu Birmingham›Steamed Pancakes Recipe

Steamed Pancakes Recipe

Inspired by Tattu Birmingham
Time40m
Serves6

Make Steamed Pancakes Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter

Steaming & finishing

Method

Batter

  1. 1

    Combine dry ingredients

    In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

  2. 2

    Combine wet ingredients

    In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, and vanilla extract until smooth.

  3. 3

    Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined and no large dry streaks remain. Do not overmix; a few small lumps are fine. The batter should be thick but pourable—if too thick, add up to 2 tablespoons additional milk.

  4. 4

    Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and helps produce a tender crumb.

Steaming & finishing

  1. 5

    Prepare steamer

    Fill a large pot or wok with about 4–6 cups of water (enough so it won't evaporate completely during steaming but not touching the plate). Place a steamer rack or trivet inside and bring the water to a gentle simmer over medium heat.

  2. 6

    Prepare steaming plate or molds

    Lightly oil a heatproof plate, shallow cake pan, or individual ramekins/molds so pancakes release easily. If using a single large plate, choose one that fits comfortably on the steamer rack without touching the water.

  3. 7

    Portion batter

    Spoon or pour the batter into the prepared plate or molds. For traditional round pancakes about 3–4 inches across, pour roughly 1/4 to 1/3 cup batter per pancake. Leave space between portions as they will expand slightly.

  4. 8

    Steam

    Carefully place the plate or molds on the steamer rack. Cover the pot with a tight-fitting lid (wrap the lid with a clean towel if it has a large gap to prevent water dripping). Steam over medium-low to medium heat for 8–12 minutes for small pancakes (3–4 in) or 12–18 minutes for a single large pancake or thicker molds. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.

  5. 9

    Remove and rest

    Turn off the heat and carefully remove the plate or molds from the steamer. Let the pancakes rest for 2 minutes to settle, then run a thin spatula around the edges if needed and invert onto a serving plate (or unmold).

  6. 10

    Serve

    Dust with powdered sugar and serve with fresh fruit or syrup as desired. These steamed pancakes are soft and slightly springy; serve warm.

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