Whenever I want a comforting homemade savory pancake, I love making this pepper salt sesame version. The dough turns fluffy after resting, while the outside becomes golden and crisp in the pan.
With fragrant pepper salt layers and toasted sesame seeds, every bite is savory, aromatic, and incredibly satisfying.
This Chinese-style yeast pancake is loved for its soft interior and crispy crust. The pepper-salt oil paste creates delicate layers inside, while sesame seeds add a nutty aroma and crunch. It’s made with simple ingredients but delivers a bakery-style flavor that’s perfect for breakfast, snacks, or a light meal.
Contents
Why you’ll love this recipe
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Crispy outside, fluffy inside
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Beautiful layered texture from the pepper-salt oil paste
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Simple ingredients and beginner-friendly steps
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Perfect for breakfast or savory snacks
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Rich aroma from sesame and pepper salt
Ingredients
Dough
500g all-purpose flour
5g yeast
5g sugar
300g warm water
10g dry flour (for dusting)
Pepper Salt Oil Paste
30g flour
15g pepper salt seasoning
40–50g cooking oil
Topping & Cooking
40g white sesame seeds
20g water (for brushing)
20–30g cooking oil (for pan-frying)
Instructions
1. Make the dough
In a large bowl, mix 500g all-purpose flour, yeast, and sugar.
Gradually add 300g warm water, stirring until shaggy dough forms. Knead until smooth and soft, about 6–8 minutes.
Cover the dough and let it rest for 10 minutes so the gluten can relax.
2. Prepare the pepper salt oil paste
In a bowl, mix 30g flour and 15g pepper salt seasoning.
Add oil gradually while stirring until the mixture becomes thick and creamy, similar to yogurt. Set aside.
3. Roll and layer the dough
Dust the work surface lightly with flour.
Roll the dough into a large rectangle about 3–5 mm thick.
Spread the pepper salt oil paste evenly over the dough, leaving a small border around the edges.
Roll the dough tightly into a long log, gently stretching the dough as you roll to create more layers.
4. Divide and shape
Cut the log into equal pieces (about 80–100g each).
Seal both ends of each piece, tuck the edges underneath, and shape into a round dough ball.
Brush the surface lightly with water and coat with white sesame seeds.
Flatten each dough ball into a pancake about 1 cm thick.
Cover and rest for 15 minutes.
5. Pan-fry the pancakes
Heat a pan over medium-low heat and add a small amount of oil.
Place the pancakes in the pan sesame side down first.
Cover and cook until golden brown, then flip.
Continue cooking, flipping every 1–2 minutes, until both sides are golden and the pancake is cooked through.
The pancake should puff slightly and feel soft when pressed.
Serve warm.
Notes
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Keep the water around 30°C / 86°F. Water that is too hot may kill the yeast.
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The oil paste should have a yogurt-like consistency so it spreads easily without leaking.
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Stretch the dough slightly while rolling to create more delicate layers.
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Resting the shaped pancakes for 15 minutes helps them become softer and fluffier.
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Cook on medium-low heat to ensure the inside cooks evenly.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can refrigerate the dough overnight and cook the pancakes the next day.
Why are my pancakes not fluffy?
The dough may not have rested long enough. Make sure both the dough and shaped pancakes have enough resting time.
Can I add scallions?
Absolutely. Chopped scallions pair beautifully with pepper salt and add extra aroma.
More Similar Recipes to Try
If you enjoy this layered pepper-salt yeast pancake, you might also love Crispy Scallion & Pepper-Salt Pancakes. The method is very similar, but chopped scallions are added for an extra fragrant combination of scallion aroma and savory pepper salt.
If you enjoy making homemade Chinese pancakes and flatbreads, you can also explore these delicious variations. Each one has its own unique texture—from crispy styles to soft and fluffy batters:
From crispy pan-fried pancakes to soft fluffy batters and thin wrap-style pancakes, there are many styles to explore—perfect for anyone who loves traditional Chinese flour-based dishes.
Pepper Salt & Sesame Yeast Pancakes (Crispy Outside, Soft & Fluffy Inside)
Ingredients
Dough
- 500 g all-purpose flour
- 5 g yeast
- 5 g sugar
- 300 g warm water
- 10 g dry flour for dusting
Pepper Salt Oil Paste
- 30 g flour
- 15 g pepper salt seasoning
- 40 –50g cooking oil
Topping & Cooking
- 40 g white sesame seeds
- 20 g water for brushing
- 20 –30g cooking oil for pan-frying
Instructions
Make the dough
- In a large bowl, mix 500g all-purpose flour, yeast, and sugar.
- Gradually add 300g warm water, stirring until shaggy dough forms. Knead until smooth and soft, about 6–8 minutes.
- Cover the dough and let it rest for 10 minutes so the gluten can relax.
Prepare the pepper salt oil paste
- In a bowl, mix 30g flour and 15g pepper salt seasoning.
- Add oil gradually while stirring until the mixture becomes thick and creamy, similar to yogurt. Set aside.
Roll and layer the dough
- Dust the work surface lightly with flour.
- Roll the dough into a large rectangle about 3–5 mm thick.
- Spread the pepper salt oil paste evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly into a long log, gently stretching the dough as you roll to create more layers.
Divide and shape
- Cut the log into equal pieces (about 80–100g each).
- Seal both ends of each piece, tuck the edges underneath, and shape into a round dough ball.
- Brush the surface lightly with water and coat with white sesame seeds.
- Flatten each dough ball into a pancake about 1 cm thick.
- Cover and rest for 15 minutes.
Pan-fry the pancakes
- Heat a pan over medium-low heat and add a small amount of oil.
- Place the pancakes in the pan sesame side down first.
- Cover and cook until golden brown, then flip.
- Continue cooking, flipping every 1–2 minutes, until both sides are golden and the pancake is cooked through.
- The pancake should puff slightly and feel soft when pressed.
- Serve warm.
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