When we talk about Chinese pancakes, the classics that often come to mind are quite different from Western-style ones—think of the famous Scallion Pancakes, Sesame Pancakes, or delicate Thousand-Layer Pancakes, which are dough-based and savory.
However, the recipe I’m sharing today—these Creamy Red Bean and Yam Pancakes—is much closer in spirit and method to a Western pancake.
They are a simple, whisk-together batter that cooks up soft, fluffy, and slightly sweet, making them a perfect, quick breakfast.
My kids absolutely love them!
A quick note on equipment: I used a four-hole egg frying pan for perfectly round shapes, but a regular nonstick skillet or griddle works just as wonderfully.
My #1 Tip: After steaming the yam, if you see any liquid that has pooled in the bowl, always make sure to drain it off before mashing. This prevents the batter from becoming too watery.
Why You‘ll Love This Recipe
- No kneading, no sticking — everything is mixed in one bowl with a spoon or chopsticks.
- Soft and fluffy texture thanks to the steamed Chinese yam and eggs.
- Naturally sweet from sweet red beans, with no extra sugar required.
- Quick and beginner-friendly, perfect for busy mornings.
- Nutritious and balanced, great for kids, adults, and seniors alike.
- Works with a regular non-stick pan (a four-hole egg pan is optional, not required).
Ingredients and Substitutions
- Chinese Yam (铁棍山药) – I recommend using tiegun (iron stick) yam for its powdery, fluffy, and naturally sweet texture once steamed. It gives the pancakes their signature softness. If you can’t find it, regular Chinese yam works as well.
- Milk – Milk adds a gentle dairy aroma and creaminess to the batter. I prefer whole milk for the best flavour, but skim milk works too. Warm water can be used if milk isn’t available.
- Eggs – Eggs help bind the batter and make the pancakes softer and more tender, while also adding extra nutrition.
- All-Purpose Flour – Regular all-purpose flour provides just enough structure for the pancakes to hold their shape. I don’t recommend substituting with cake flour or bread flour.
- Sweet Red Beans (蜜豆) – These provide natural sweetness and little bursts of flavour throughout the pancakes. You can adjust the amount to taste. If unavailable, raisins or red bean paste work, or you can add a small amount of sugar instead.
- Cooking Oil – Only a small amount is needed for pan-frying. I like using an oil spray for a lighter finish, but any neutral cooking oil works.
How to Make Creamy Red Bean and Yam Pancakes
Steam the Yam
Thoroughly wash the Chinese yam. Peel it (I recommend wearing gloves to protect your skin from the sap) and cut it into 3-5cm pieces. Place the pieces in a steamer basket over a pot of boiling water.
Steam over medium heat for about 25 minutes, or until a chopstick can pierce through the yam easily with no resistance. This ensures it’s fully cooked and will mash smoothly.
Prepare the Batter
Transfer the hot, steamed yam to a large mixing bowl. Use a spoon or fork to mash it into a very fine, smooth paste—the finer the mash, the smoother your final pancakes will be.
To the warm yam paste, add the pure milk and eggs.
Add the all-purpose flour and stir until you have a smooth batter with no dry flour pockets. Be careful not to overmix. Finally, gently fold in your desired amount of sweet red beans until evenly distributed.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with oil.
For each pancake, scoop a portion of the batter into the pan and, if desired, sprinkle in some sweet red beans.
You can gently spread it into a circle about 0.5cm thick. Cook for 2-3 minutes, until the edges look set and the bottom is a light golden brown.
Carefully flip and cook for another 2-3 minutes on the other side, until both sides are golden and the pancake puffs slightly. Repeat with the remaining batter.
Serve
Enjoy the pancakes immediately while they’re warm and soft. They can be stored and reheated in the microwave for about 10 seconds to restore their lovely soft texture if needed.
Tips & Tricks
- Plan Ahead for Mornings: You can steam the yam the night before, store it covered in the fridge, and simply mash it in the morning to save precious time.
- Batter Consistency is Key: The ideal batter should slowly drip off the spoon. If it’s too thick, add a splash of milk. If it’s too runny, sprinkle in a little more flour.
- Low and Slow for Perfect Color: Cook over medium-low heat. This allows the pancakes to cook through without burning the outside, ensuring a tender interior and a beautiful golden color.
- Mash Thoroughly: Take an extra minute to really mash the yam until smooth. Any large lumps can create uneven textures in the cooked pancakes.
- No Extra Sugar Needed: The sweet red beans provide ample sweetness. Taste the batter after adding them before considering any additional sugar.
Frequently Asked Questions
Can I make the batter ahead of time?
It’s best to cook the pancakes immediately after mixing the batter. Letting it sit can cause the yam to release more moisture and change the batter’s consistency.
My pancakes are breaking when I flip them. What happened?
This usually means the pancake wasn’t fully set on the first side, or the heat was too high. Ensure the edges look cooked and you can slide your spatula underneath easily before flipping. Medium-low heat is your friend.
How should I store leftovers?
Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster, skillet, or microwave.
Milk-Scented Chinese Yam Pancakes with Sweet Red Beans
Ingredients
- 180 g Chinese yam peeled (weight after peeling)
- 200 g milk
- 2 eggs
- 100 g all-purpose flour
- Sweet red beans to taste
- Cooking oil a small amount (for pan-frying)
Instructions
Steam the Yam
- Thoroughly wash the Chinese yam. Peel it (I recommend wearing gloves to protect your skin from the sap) and cut it into 3-5cm pieces. Place the pieces in a steamer basket over a pot of boiling water.
- Steam over medium heat for about 25 minutes, or until a chopstick can pierce through the yam easily with no resistance. This ensures it's fully cooked and will mash smoothly.
Prepare the Batter
- Transfer the hot, steamed yam to a large mixing bowl. Use a spoon or fork to mash it into a very fine, smooth paste—the finer the mash, the smoother your final pancakes will be.
- To the warm yam paste, add the pure milk and eggs.
- Add the all-purpose flour and stir until you have a smooth batter with no dry flour pockets.
- Be careful not to overmix. Finally, gently fold in your desired amount of sweet red beans until evenly distributed.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with oil.
- For each pancake, scoop a portion of the batter into the pan and, if desired, sprinkle in some sweet red beans.
- You can gently spread it into a circle about 0.5cm thick.
- Cook for 2-3 minutes, until the edges look set and the bottom is a light golden brown.
- Carefully flip and cook for another 2-3 minutes on the other side, until both sides are golden and the pancake puffs slightly. Repeat with the remaining batter.
Serve
- Enjoy the pancakes immediately while they're warm and soft. They can be stored and reheated in the microwave for about 10 seconds to restore their lovely soft texture if needed.
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