How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) is a fun and tasty way to start your day with a satisfying plant-based bite. These pancakes have a crispy outside and a flavorful, savory stuffing inside, combining soft tofu, shiitake mushrooms, and fresh scallions. They’re surprisingly simple to prepare with pantry staples and fresh veggies. Pair it with my Garlic Bread Grilled Cheese for a savory brunch duo that everyone will love.
Why You'll Love How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) – Easy & Delicious
Learn how to make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) with this easy homemade guide. Perfect for quick, family-friendly mornings!
- Completely vegan and packed with plant-based protein.
- Crunchy outside with a soft, flavorful filling for great texture contrast.
- Perfect for meal prep or quick mornings.
- Uses easy-to-find ingredients and beginner-friendly steps.
Ingredients for How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) – Easy & Delicious
Firm tofu: Best for texture, replace with pressed tempeh for nuttier taste.Shiitake mushrooms: Fresh preferred, dried and soaked can be used if unavailable.
- Firm tofu: Best for texture, replace with pressed tempeh for nuttier taste.
- Shiitake mushrooms: Fresh preferred, dried and soaked can be used if unavailable.
Ingredient Note: Full measurements for How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) – Easy & Delicious are listed in the printable recipe card below.
How to Make How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) – Easy & Delicious
Step 1 — Prep & Preheat
Prepare the batter: In a bowl, whisk together flour and water until smooth. Set aside.
Step 2 — Cook and Build Flavor
Make the filling: Heat 1 tbsp vegetable oil in a pan over medium heat. Add garlic and ginger, cook 1 minute. Add mushrooms and cook until softened, about 3-4 minutes. Stir in crumbled tofu, soy sauce, sesame oil, white pepper, and green onions. Cook another 2-3 minutes, then set aside to cool.
Step 3 — Finish, Taste, and Adjust
Assemble pancakes: Lightly oil a nonstick skillet and heat over medium heat. Pour a thin layer of batter, about 4 inches in diameter. Quickly spoon 2-3 tbsp of filling onto half of the batter circle, then fold the other half over to seal.
Expert Tips for How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) – Easy & Delicious
- Press tofu for 10 minutes to remove excess water for firmer filling.
- Use a nonstick skillet to prevent sticking and tearing.
- Fold pancakes carefully to seal the filling inside without leaking.
How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) – Easy & Delicious
Learn how to make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) with this easy homemade guide. Perfect for quick, family-friendly mornings!
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1 cup firm tofu, crumbled
- 1/2 cup shiitake mushrooms, finely chopped
- 1/4 cup green onions, chopped
- 1 tbsp vegetable oil + extra for frying
Seasonings & Flavor Boosters
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp white pepper
- Salt to taste
Optional Toppings
- Chopped cilantro
- Chili sauce or sriracha
- Toasted sesame seeds
Instructions
How to Make How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe)
- Prepare the batter: In a bowl, whisk together flour and water until smooth. Set aside.
- Make the filling: Heat 1 tbsp vegetable oil in a pan over medium heat. Add garlic and ginger, cook 1 minute. Add mushrooms and cook until softened, about 3-4 minutes. Stir in crumbled tofu, soy sauce, sesame oil, white pepper, and green onions. Cook another 2-3 minutes, then set aside to cool.
- Assemble pancakes: Lightly oil a nonstick skillet and heat over medium heat. Pour a thin layer of batter, about 4 inches in diameter. Quickly spoon 2-3 tbsp of filling onto half of the batter circle, then fold the other half over to seal.
- Cook until crispy: Cook each side 3-4 minutes until golden brown and crispy. Repeat with remaining batter and filling.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) – Easy & Delicious FAQs
Yes, you can prepare the filling and batter ahead and refrigerate for up to 24 hours. Cook just before serving for best texture.
Button mushrooms or cremini work well if you don’t have shiitake. Soak dried shiitake if fresh unavailable.
Store cooked pancakes in airtight container in the fridge up to 3 days or freeze individually for up to 1 month.
Make sure the filling isn’t too wet and cook pancakes over medium heat to get crispy edges.
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