These Crispy Sweet Sugar Pancakes are inspired by traditional Chinese street food snacks—simple, golden treats with a chewy center and a crisp, sugary crust. Made with just a few pantry ingredients, these lightly sweetened, pan-fried pancakes are perfect for dessert or an afternoon snack. They’re crispy on the outside, tender on the inside, and dusted with caramelized sugar for that signature crackle.
With only flour, water, sugar, and oil, this recipe proves that the simplest ingredients often yield the most satisfying results. Whether you’re craving something sweet but not too rich, or just want a quick homemade snack, these sugar pancakes are a delightful choice.
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6–8 small pancakes
Cuisine: Chinese street food-inspired
Ingredients
For the Dough
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150g all-purpose flour
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100g hot water (not boiling)
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A pinch of salt
For the Filling and Coating
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50g white sugar
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10g all-purpose flour (to mix with sugar)
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Vegetable oil, for frying
Step-by-Step Directions
1. Prepare the Dough
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In a medium mixing bowl, combine the flour and salt.
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Slowly pour in the hot water while stirring with chopsticks or a spoon.
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Once a rough dough forms, knead it on a lightly floured surface until soft and smooth, about 5–7 minutes.
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Cover the dough with a damp cloth and let it rest for 15–20 minutes to relax the gluten.
2. Prepare the Sugar Filling
5. In a small bowl, mix the white sugar with the 10g of flour.
6. This coating prevents the sugar from melting too quickly and helps it stick inside the pancake.
3. Shape the Pancakes
7. Divide the rested dough into 6–8 equal portions.
8. Roll each portion into a ball, then flatten it into a disc with your palms.
9. Place 1 teaspoon of the sugar mixture in the center.
10. Fold the edges of the dough over the filling to seal it, forming a ball.
11. Gently flatten each filled ball into a pancake (about ¼ inch thick), being careful not to tear the dough.
4. Fry the Pancakes
12. Heat 2–3 tablespoons of vegetable oil in a nonstick or cast-iron skillet over medium heat.
13. Once hot, add the pancakes, cooking a few at a time without overcrowding.
14. Fry each pancake for 2–3 minutes per side, or until golden and crispy.
15. The sugar inside may caramelize and ooze slightly—this is expected and adds crunch!
16. Transfer to a paper towel-lined plate and let cool for 2–3 minutes before serving.
Nutritional Information (Per Pancake, Est.)
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Calories: 145
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Protein: 2g
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Carbohydrates: 25g
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Sugar: 6g
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Fat: 5g
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Sodium: 50mg
The Origins and Popularity of Sugar Pancakes
This dish is a reinterpretation of Tang Bing (糖饼), a popular Chinese street snack made with wheat dough and sugar. Found in regions like Beijing and Tianjin, these snacks are sold by street vendors who press, fry, and flip them in bubbling oil until perfectly golden. This simplified version offers a similar flavor and texture using accessible pantry staples.
In Chinese cuisine, flour-based snacks like this are enjoyed during festivals or simply as a daily treat. The crispy crust and melting sugar core create a beautiful contrast of textures. While traditionally served plain, some versions include sesame seeds, red bean paste, or brown sugar for extra flavor.
Reasons Why You’ll Love This Recipe
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Easy to make with minimal ingredients
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Customizable filling—add cinnamon, sesame, or brown sugar
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Budget-friendly
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Crispy and chewy texture
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Perfect for kids and adults alike
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Quick snack or dessert
Health Benefits
While this is an indulgent snack, it does have a few redeeming qualities:
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Low in ingredients: no artificial additives
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Portion control: small size makes it easy to limit serving
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Homemade control: reduce sugar or swap in whole wheat flour
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Vegan: Naturally dairy- and egg-free
Serving Suggestions
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Serve warm for best texture.
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Pair with green tea or oolong for a classic combo.
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Dust with powdered sugar or cinnamon for a bakery-style touch.
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Add a drizzle of honey or sweetened condensed milk for extra indulgence.
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Serve with ice cream as a crispy-sweet base.
Cooking Tips
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Use hot (not boiling) water for dough—it improves elasticity.
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Don’t overfill the pancakes, or the sugar may burst through.
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Press pancakes gently but firmly to flatten evenly.
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Fry on medium—not high—heat to avoid burning the sugar.
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Let them cool slightly before eating; the sugar inside gets very hot.
Variations to Try
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Sesame Sugar Pancakes: Add black or white sesame seeds to the sugar mix.
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Cinnamon Sugar Filling: Mix cinnamon with sugar for a cozy flavor.
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Brown Sugar Twist: Use dark brown sugar for a richer caramel taste.
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Stuff with Red Bean Paste: A more filling, traditional option.
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Savory Version: Skip the sugar and fill with chopped scallions and salt.
Conclusion
These Crispy Sweet Sugar Pancakes are a testament to how a few humble ingredients can create something wonderfully indulgent. Crispy edges, chewy centers, and a caramelized sugar core make every bite pure comfort. Whether you’re making them on a lazy weekend or sharing them with friends and family, this recipe offers warmth, nostalgia, and irresistible flavor in every golden disc.
They’re also incredibly adaptable—once you master the basic technique, you’ll want to experiment with your own fillings and flavors. Store-bought sweets may be convenient, but nothing compares to the satisfaction of creating your own sugar-laced treat from scratch.
10 Comprehensive FAQ Section
1. Can I use brown sugar instead of white sugar?
Yes! Brown sugar gives a richer, molasses-like flavor and caramelizes beautifully.
2. What if I don’t have hot water?
You can heat water in the microwave or on the stove. Hot water (around 70–80°C) is ideal for soft, pliable dough.
3. Can I bake these instead of frying?
These pancakes are best fried for the crispy texture. Baking may not give the same golden crunch.
4. Can I freeze the dough?
Yes. Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before using.
5. Is it okay if the sugar leaks during frying?
Yes. It may caramelize on the edges or stick slightly to the pan—that’s part of the charm!
6. How can I prevent the filling from leaking?
Seal the edges tightly and don’t overfill. You can lightly wet the edges with water to help them stick.
7. Can I make this gluten-free?
Try a gluten-free flour blend, though texture may vary slightly. Add a teaspoon of xanthan gum for elasticity.
8. How long do leftovers last?
Best eaten fresh. You can reheat leftovers in a skillet for 2–3 minutes to re-crisp them.
9. What oil should I use?
Use neutral-flavored oils like vegetable, sunflower, or canola oil for frying.
10. Can I make mini versions?
Absolutely! Mini pancakes make perfect party snacks or lunchbox treats.