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Thin Pancakes 薄煎饼

by Angie Liew
Thin Pancakes
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Thin Pancakes

Simple Thin Pancakes without Baking Powder

These Thin pancakes are extremely quick and easy to make. They have a wonderfully soft and tender texture. What is so different about this pancake from others is that it is a pancake made WITHOUT baking powder.  The pancakes are light but not as fluffy as no baking powder or baking soda is used.  It is definitely a more healthy version pancake for those who enjoy just simple pancakes. They are great for morning breakfast and super delicious when warm up as snacks too.


Thin Pancakes

Easy and Healthier Pancakes For Breakfast

I just love how the batter can be made ahead of time and store it in the refrigerator for a day or two before making the pancakes. You can also make these Thin Pancakes a few days ahead and just warm up using a non-stick skillet and they taste just as good as fresh. 


Thin Pancakes

So Many Delicious Ways To Serve Thin Pancakes

There are many delicious ways to serve these soft and tender Thin Pancakes. They can be served just as plain pancakes or with a sprinkle of sugar and a drizzle of freshly squeezed lemon juice over them.  They taste equally fabulous served with fruit sauces such as raspberry, strawberry and blueberry sauces, jam both homemade or store bought and maple syrup too.

So Enjoy!


Thin Pancakes

P.S.: If you’re looking for american style Pancakes, see our other pancake recipes below:

Matcha Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Pumpkin Walnut Pancakes

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Thin Pancakes 薄煎饼

Recipe by Huang Kitchen, Angie Liew
These Thin Pancakes are so quick and easy to make. Made without baking powder, these pancakes have a wonderfully soft and tender texture, simply delicious! A healthier breakfast option and can be made ahead of time too.
Prep Time20 minutes
Cook Time20 minutes
batter resting time20 minutes

Tap or Hover to Adjust Servings


Wet ingredients:

  • 2 eggs, room temperature
  • 450 grams water

Dry Ingredients:

  • 200 grams all purpose flour, sifted
  • 60 grams milk powder
  • 50 grams sugar
  • ¼ tsp salt
  • ¼ cup nestum, optional

Other Ingredients:

  • 20 grams butter, melted
  • 1 tbsp butter, oil pancake pan


    Preparing Wet Ingredients:

    • Prepare wet ingredients
      Have ready the wet ingredients.
    • Plain Pancakes
      Break 2 fresh eggs in a bowl.
    • Whisk egg and water
      Place the eggs in a measuring cup and add in water. Whisk to mix well.

    Preparing Dry Ingredients:

    • Prepare dry ingredients
      Have ready the dry ingredients.
    • Mix dry ingredients.
      In a big bowl/measuring cup, mix together all purpose flour, milk powder, sugar, salt and nestum.

    Preparing Pancake Batter:

    • Mix wet to dry
      Add the wet egg mixture into the dry flour mixture.
    • Mix till combine and smooth
      Whisk to combine and to ensure a smooth batter. The batter should have the consistency of light cream. Do not overmix.
    • Stir in melted butter
      Lastly, stir in the melted butter.
    • Rest batter at room temperature.
      Cover and let sit at room temperature for 15-30 mins. And we are ready to make pancakes!

    Make Pancakes:

    • Pour into measuring cup for easier pouring.
      First pour the batter into a smaller measuring cup for easier pouring onto the pancake pan.
    • Grease pan
      When we are ready to make the pancakes, heat a non-stick frying pan over medium heat. Then using a pastry brush, lightly butter the pan.
    • Next, pour batter to thinly cover the pan.
    • Tilt and swirl pan.
      Lift the pan from the heat. Then tilt and swirl the pan so the batter forms an even layer. It does not have to be a perfect circle.
    • Cook till edge curls and almost dry.
      Cook for about 1 to 2 mins until the edges start to curl and the top looks almost dry.
    • Surface with golden brown lacy pattern.
      Flip the pancake and you will see a golden brown lacy pattern on the surface.
    • Surface with brown spots.
      Continue to cook for another 15 to 30 seconds or until you see brown spots on the other surface when flipped.
    • Place on plate.
      Remove from heat and place on a plate or wire rack. Continue to cook and stack the pancakes. And we're done!
    • Pancakes served on its own.
      These pancakes taste great even when served on its own.
    • Thin Pancakes
      Or you can serve with butter, sprinkle with icing sugar or drizzled with maple syrup and fresh lemon juice. Be sure to serve them hot and Enjoy!


Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Recipe Video


To cook perfect lacy thin pancakes, make sure the non stick pan or skillet is evenly heated before making the pancakes. Grease with butter evenly. Then pour on the pancake batter and quickly swirl it around.
The non stick pan should be  nice and hot before you start making the pancakes. To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. If they evaporate immediately, the pan is too hot; if they just sit there without sizzling, the pan is too cool and your pancakes won’t get that lovely browned exterior.
Pouring the pancake batter using a measuring cup is advisable as it gives you more control and result in more consistent size pancakes.
If you are making plain pancakes without the nestum, then use 400ml water instead of 450ml.
The liquid pancake batter can also be place in the refrigerator to chill for 1 hour or up to 2 days before cooking. If the batter becomes too thick after chilling, thin it out with a little water.
To keep the pancakes warm, cover them with a clean cloth or aluminium foil. Otherwise keep them in a 65 degree C oven till they are served.
If not eaten right away, stack and wrap in aluminium foil and plastic wrap and keep in the refrigerator for up to 2 days. Can also be frozen for about 1 month. When needed, reheat in oven or on a non stick pan. 
There is no need to use a special pan to cook the pancakes. Any non stick pan is fine.
When cooking the pancakes, if  the batter is setting before you can spread the batter over the surface of the pan, reduce the heat. If it doesn't set fast enough, increase the heat.
If you happen to pour too much batter so that it forms a really thick pancake, pour the excess batter back into the measuring cup. Otherwise you will end up with a thick and rubbery pancake.
Course: Breakfast, Dessert
Cuisine: Baking
Keyword: breakfast, pancake


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Leave a Comment

If you like this recipe, rate 5 stars


Jane August 2, 2021 - 9:17 pm

Hi, found your recipe looking for a savory version my mother used to make for us as kids with tiny diced shrimp and diced green onions. I did the add this n that method of my mother but couldn’t get the chewy texture right. Hopefully, yours without the sugar will work with add ins.

Wendy Wong August 27, 2020 - 5:53 pm

Made these today. A slightly sweeter version for my children. Reminds me of the ones mom used to cook for us when we were young. Your version is soft. Just nice.

Angie Liew September 1, 2020 - 9:41 am

Thanks. Hope your family enjoyed these old fashion pancakes.

Seriously? May 6, 2020 - 11:35 am

Isn’t this called as crepe?

Angie Liew May 8, 2020 - 11:27 pm

Yes, its a form of crepe. Only that crepes are very thin and delicate. This thin pancake is a little slightly thicker. But both have no rising agent added so they are not fluffy. Thanks for viewing.

Lilyn April 20, 2020 - 3:31 pm

What can I substitute for milk powder? Also can I use Instant Oatmeal instead of Nestum?

Angie Liew April 22, 2020 - 10:38 pm

Hi Lilyn. You can use regular milk or plant based milk, then reduce the water amount. Otherwise, omit the milk powder if you really don’t have either of the options. Its just to add some flavour and richness to the pancake. Yes, you can use instant oatmeal to replace Nestum.

Alice April 20, 2020 - 1:26 pm

Hi Huang, Thanks for the Thin Pancake recipe. Can the milk powder be left out?

Angie Liew April 22, 2020 - 10:39 pm

Yes, you can omit the milk powder. Or use regular or plant based milk, then reduce the water amount accordingly.

joQ April 19, 2020 - 9:02 pm

I make something quite similar using whole wheat flour and peas porridge rather than eggs. Since people may have a bit of trouble getting eggs just at the moment, may I suggest this cost effective substitution for such a recipe: 1/8 cup split peas cooked down to porridge = 1 egg. I tend to cook 1 cup of yellow split peas into peas porridge at a time, strain it through a sieve (both to smooth it and because I always use bay leaves in legumes), and store it in little custard cups with lids. I’ve always done this, just because I like to save my eggs for other purposes than breads and things.

Note that my peas substitution originates in a whole wheat kitchen of a different regional tradition, so it may not be directly applicable to Huang Kitchen’s recipe. But maybe give it a shot, if you can’t get hold of eggs!

Huang Kitchen