I know these egg-filled pancakes might look a little intimidating at first, but trust me—they’re way easier than you think. Once you follow my step-by-step instructions, you’ll see just how simple it really is.
What are Egg-Filled Pancakes?
Egg-filled pancakes are a crispy, savory snack with a soft, eggy center.
The magic happens when the dough puffs up during cooking, then filled with egg and fried until golden and crispy.
It’s one of those dishes that looks more complex than it actually is, but I promise you, it’s surprisingly easy to make!
This was actually my first time trying the egg-filled pancake recipe, and I was amazed at how well it turned out.
Each pancake puffed up beautifully with big air bubbles—just what I was hoping for! My kids came home from school, and without skipping a beat, they ate two pieces each.
Half-Boiled Dough Method
The Half-Boiled Dough Method is a traditional dough-making technique commonly used in Chinese cooking.
In this method, half of the flour is mixed with boiling water, and the other half is combined with cold water.
The two portions are then mixed together to form the dough. I’ve introduced this technique in my recipes for Oven-Baked Scallion Pancakes and Peking Duck Pancakes.
The Best Toppings for Your Egg-Filled Pancakes
Once you’ve cooked your egg-filled pancake, you’ll find that it already has an incredible flavor on its own. However, adding the right toppings will elevate it to another level.
I like to start by brushing a bit of savory sauce (the same one I use for Savory Sauce Pancakes) on top.
Then, I usually pile on fresh lettuce for some crunch, sausage for a savory bite, and sometimes even a few spicy strips or pickled vegetables for an added zing. You can also use cheese, grilled chicken, or even some crispy bacon if you want a bit more indulgence!
Make ahead
I always make a big batch and freeze them. That way, whenever I need a quick breakfast or snack, I can just grab one from the freezer and cook it up. It’s as convenient as Crispy Chinese Pancakes or scallion pancakes—perfect for busy mornings!
After rolling the dough into rectangular shapes, place a sheet of plastic wrap or baking paper between each pancake to prevent them from sticking together.
Once stacked, just pop them in the freezer for easy access whenever you need one.
Ingredients
For the dough:
- 300g all-purpose flour
- 3g salt
- 3g sugar
- 1 egg
- 70g room temperature water
- 80g boiling water
- Appropriate amount of oil (for greasing and pan-frying)
For the oil paste:
- 2 tbsp flour
- 1/2 tsp salt
- 1 tsp five-spice powder
- 3 tbsp cooked oil (cooled)
Other ingredients:
- 3 eggs (for filling)
- 20g chopped green onions
- Your favorite sauces (such as sweet soy sauce, ketchup, etc.)
- Your favorite fillings (lettuce, ham slices, spicy strips, etc.)
Instructions
Make the dough:
In a large bowl, combine the 300g all-purpose flour, 3g salt, and 3g sugar, stirring well. Using chopsticks, divide the flour mixture into two portions.
In one portion, pour in 80g boiling water and stir quickly with chopsticks until the mixture becomes crumbly. In the second portion, add 70g room temperature water and stir until it becomes flaky.
Crack 1 egg into the mixture and knead until a smooth, soft dough forms. 
Roll the dough into a long strip, divide it into five equal portions, and shape them into balls. Place them in an oiled bowl, brush each ball with oil, cover with plastic wrap, and let it rest for 30 minutes.
Prepare the oil paste:
In a small bowl, mix 2 tbsp flour, 1/2 tsp salt, and 1 tsp five-spice powder. Add 3 tbsp of cooled cooked oil and stir until a thick paste forms.
Roll and shape the dough:
After resting, take one dough ball and stretch it out with your hands.
Flatten it and use a rolling pin to roll it into a thin, round sheet.
Spread the prepared oil paste evenly over the dough, leaving the edges uncovered. Starting from one end, fold the dough, pressing it down to remove air with each fold. Seal the edges well.
Fold the ends toward the center, then cover the dough with plastic wrap and let it rest for another 15 minutes.
Prepare the egg mixture:
Crack 3 eggs into a bowl, add 1/2 tsp salt, and 20g chopped green onions. Beat the mixture well with chopsticks and set aside.
Cook the pancake and fill with eggs:
After resting, place one dough portion on a work surface. Roll it out into a rectangular shape, being careful not to tear the dough. Note: You can freeze the dough at this stage for later use.
Preheat an electric griddle on low heat and brush with oil. Place the dough on the griddle, and brush a layer of oil on the surface to lock in moisture.
When the bottom starts to set, flip the pancake and brush oil on the other side. When the pancake puffs up, use chopsticks to poke small holes in the surface and slowly pour the egg mixture into the holes. Let the eggs cook until set, then flip the pancake once more to finish cooking. Wait for about 1 minute before flipping again.
Season and roll the pancake:
Once the eggs have set and both sides of the pancake are golden brown, turn off the heat. Brush the pancake with your favorite sauce, add your preferred toppings, and then roll it up from one end. Your delicious egg-filled pancake is now ready to serve!
How to Make Perfect Egg-Filled Pancakes
Ingredients
For the dough:
- 300 g all-purpose flour
- 3 g salt
- 3 g sugar
- 1 egg
- 70 g room temperature water
- 80 g boiling water
- Appropriate amount of cooking oil for greasing and pan-frying
For the oil paste:
- 2 tbsp flour
- 1/2 tsp salt
- 1 tsp five-spice powder
- 3 tbsp cooked oil cooled
Other ingredients:
- 3 eggs for filling
- 20 g chopped green onions
- Your favorite sauces such as sweet soy sauce, ketchup, etc.
- Your favorite fillings lettuce, ham slices, spicy strips, etc.
Instructions
Make the dough:
- In a large bowl, combine the 300g all-purpose flour, 3g salt, and 3g sugar, stirring well. Using chopsticks, divide the flour mixture into two portions.
- In one portion, pour in 80g boiling water and stir quickly with chopsticks until the mixture becomes crumbly. In the second portion, add 70g room temperature water and stir until it becomes flaky.
- Crack 1 egg into the mixture and knead until a smooth, soft dough forms. Roll the dough into a long strip, divide it into five equal portions, and shape them into balls. Place them in an oiled bowl, brush each ball with oil, cover with plastic wrap, and let it rest for 30 minutes.
Prepare the oil paste:
- In a small bowl, mix 2 tbsp flour, 1/2 tsp salt, and 1 tsp five-spice powder. Add 3 tbsp of cooled cooked oil and stir until a thick paste forms.
Roll and shape the dough:
- After resting, take one dough ball and stretch it out with your hands.
- Flatten it and use a rolling pin to roll it into a thin, round sheet.
- Spread the prepared oil paste evenly over the dough, leaving the edges uncovered. Starting from one end, fold the dough, pressing it down to remove air with each fold. Seal the edges well.
- Fold the ends toward the center, then cover the dough with plastic wrap and let it rest for another 15 minutes.
Prepare the egg mixture:
- Crack 3 eggs into a bowl, add 1/2 tsp salt, and 20g chopped green onions. Beat the mixture well with chopsticks and set aside.
Cook the pancake and fill with eggs:
- After resting, place one dough portion on a work surface. Roll it out into a rectangular shape, being careful not to tear the dough. Note: You can freeze the dough at this stage for later use.
- Preheat an electric griddle on low heat and brush with oil. Place the dough on the griddle, and brush a layer of oil on the surface to lock in moisture.
- When the bottom starts to set, flip the pancake and brush oil on the other side. When the pancake puffs up, use chopsticks to poke small holes in the surface and slowly pour the egg mixture into the holes. Let the eggs cook until set, then flip the pancake once more to finish cooking. Wait for about 1 minute before flipping again.
Season and roll the pancake:
- Once the eggs have set and both sides of the pancake are golden brown, turn off the heat. Brush the pancake with your favorite sauce, add your preferred toppings, and then roll it up from one end. Your delicious egg-filled pancake is now ready to serve!
Nutrition
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