Steamed Pancakes Recipe
Make Steamed Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Steaming & finishing
Method
Batter
- 1
Prepare dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and fine salt until evenly combined.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the whole milk, egg, melted unsalted butter and vanilla extract until smooth and slightly frothy.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula until just combined. The batter should be thick but pourable; if too thick, add up to 2 tablespoons (30 ml) more milk. Do not overmix — some small lumps are fine.
- 4
Rest the batter
Let the batter rest at room temperature for 10 minutes. This relaxes gluten and helps aeration for a tender pancake.
Steaming & finishing
- 5
Prepare steamer
Fill a large pot or wok with approximately 1 liter (1000 ml) of water or enough so the water line sits below the steaming rack when inserted. Bring water to a gentle simmer over medium heat. If using a bamboo or metal steamer, line each steamer tier or the bottom of small shallow heatproof dishes with parchment rounds or lightly grease with vegetable oil to prevent sticking.
- 6
Portion batter
Spoon or ladle about 3 to 4 tablespoons (roughly 45–60 ml) of batter per pancake into the prepared greased or parchment-lined ramekins or directly onto a lightly oiled heatproof plate. Leave space between pancakes if placing multiple on a plate. The batter will expand slightly while steaming.
- 7
Steam pancakes
Arrange the filled ramekins/plates on the steamer rack in a single layer, leaving room for steam circulation. Cover the pot with a tight-fitting lid (wrap the lid with a clean kitchen towel if steam drips are a concern). Steam over medium-low to medium heat until pancakes are set and a toothpick inserted in the center comes out clean, about 8–12 minutes depending on thickness and size. Avoid high heat which can cause uneven cooking.
- 8
Check doneness and remove
When cooked, turn off the heat and carefully remove the lid away from you to avoid hot steam. Use tongs or oven mitts to lift the ramekins or plate out of the steamer. Let the pancakes rest 1–2 minutes to firm up, then gently invert or use a small spatula to release them onto a serving plate.
- 9