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Peking Duck Pancakes

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Take that Peking Duck up level or two with these homemade Peking duck pancakes.

The Peking duck pancakes you can purchase in the freezer section of Chinese and other Asian grocers simple do not compare to homemade Peking Duck Pancakes. I the recipe and step by step photos below, you will see how easy they are to prepare at home.

Wrap them around homemade crispy Peking Duck and you will see you just don’t need to go out to the takeaway and spend way too much when you can make Peking Duck wraps at home.

Peking Duck Pancakes

What is Peking Duck

These Peking duck wraps are traditionally served, wrapped around Peking Duck. Peking duck, which is also known as Beijing Duck originated in eijing (formally known as Peking), China. 

Just click over to my Peking duck to see how this air-dried, sweet, savoury and crispy duck is made.

You can serve your homemade Peking Duck wrapped with these Peking Duck pancakes with sliced cucumbers, spring onions (scallions) and hoisin sauce. You could also wrap it up in spicier sauce which is what I prefer. Try my homemade crispy chilli oil!

How do you make Peking duck pancakes?

These Peking duck pancakes really could not be easier to prepare. There are only three ingredients! All purpose flour, boiling hot water and sesame oil.

To make them, you prepare a dough ball with the flour and water. This is then divided as shown in the photo below so that you have 16 equal sized smaller dough balls.

To start, you take two of the dough balls and flatten them into flat discs. Brush one of the discs with the sesame oil and then place the other disc on top. Roll out into a double pancake. Then cook it for about 2 minutes, turning regularly so that the Peking duck pancake cooks through but does not become brown. Then you just need to separate the two pancakes by pulling them apart while still hot.

How do you serve these pancakes?

Your Peking duck pancakes are best served warm. If you prepare them earlier in the day, you could just reheat them by placing them in a steamer for about 3 minutes. I usually do this in batches as they heat through faster.

You could also place them under a wet cloth in your microwave and heat them through for about a minute. This too should be done in batches for best results. 

How long can you store Peking duck pancakes in the fridge.

Wrap them tightly in cling film and they should keep well for up to three days.

Can you freeze these pancakes?

Yes and I do it all the time. This recipe makes 16 pancakes which is far too many for my wife and myself. So I freeze them in convenient quantities. They freeze well for up to two months.

To reheat them, you could let them defrost and then steam for 3 minutes or so. That or you could also steam them from frozen which takes about 5 minutes.

Step by step photographs.

Ingredients for the pancake recipe.

Get your ingredients ready. Boil that water first.

The flour and water in a mixing bowl.

Pour the flour into a mixing bowl and add the boiling water. When cool enough to handle, knead it into a soft dough ball.

The dough ball resting for an hour in a mixing bowl.

Rub a little vegetable oil on the surface and allow to rest, covered with a damp cloth for at least an hour.

The kneaded dough ball sliced into 4 equal pieces.

After an hour, knead the dough on a lightly floured surface for about 5 minutes. Then divide into 4 equal pieces.

Preparing smaller dough balls for the pancakes.

Divide the each of the 4 dough pieces into 4 smaller, equal sized pieces. You should have 16 small dough balls.

Brushing a dough ball with sesame oil.

Take two of the small dough balls and form them into flat, round discs. Apply some sesame oil to one of them.

Stacked dough balls to make Peking duck pancakes.

Do this with the remaining dough balls.

Rolling out the pancakes.

Roll out the stacked dough balls into a 10cm (4 inch) in diameter pancake.

Adding a pancake to a pan over a medium heat.

Place one of the pancakes in a pan over a medium heat and cook for about 15 seconds before flipping.

Pancake cooking in a pan.

When you turn it over, you will see that some of the pancake has cooked through. Cook on this side for 15 seconds. You can apply pressure with a spatula to assist cooking.

Cooked Peking pancake.

Keep flipping every 15 seconds until cooked through. Try to avoid getting brown spots.

Peeling the pancakes apart to make two thin pancakes.

While the pancakes are still warm, peel them apart to make two thin Peking pancakes.


If you like making these homemade Peking Duck pancakes, you might also like to try some of these Chinese takeaway favourites:

I am currently updating my blog with the most popular Chinese takeaway recipes so be sure to check back often for new recipes. There are a lot on the way!

    1. Peking Duck
    2. General Tso’s Chicken
    3. Crispy Chicken and Broccoli
    4. Salt and Pepper Chicken
    5. Sesame Chicken
    6. Sweet and Sour Chicken
    7. Kung Pao Chicken
    8. Dan Dan Noodles
    9. Orange Chicken
    10. Hainan Chicken
    11. Spicy Chicken Chow Mein
    12. Mongolian Beef
    13. Chinese Crispy Beef
    14. Egg Drop Soup
    15. Spicy Won Ton Soup
    16. Egg Fried Rice
    17. Potstickers
    18. Bam Bam Chicken
    19. Beef in Black Bean Sauce
    20. Black Bean Noodles
    21. Chinese Chicken Curry
    22. Chili Oil Noodles
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Yield: 16

Peking Duck Pancakes

Peking Pancakes
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes


  • 360g (3 cups) plain (all purpose) flour, plus a little more for dusting.
  • 250ml (1 cup) hot boiled water
  • 2 tbsp sesame oil
  • 1 tbsp rapeseed (canola) oil for brushing your pan


  1. Place the flour in a large mixing bowl and pour in the boiling water. Allow it to cool some and when it is cool enough to handle, knead into a smooth dough. Brush the top of the dough ball with a little oil and let it rest, covered with a damp cloth for at least 30 minutes.
  2. After 30 minutes, remove the dough from the mixing bowl and place it on a clean surface, lightly dusted with flour. Knead the dough for about 3 minutes and then divide it into four equal sized pieces.
  3. Divide each of these four pieces of dough into four equal pieces. You will have 16 equal sized dough balls.
  4. Take two of the dough balls and form them into round, flattened discs. Lightly brush one of the discs all over with sesame oil and then place one of the discs on top of the other and then roll it out into a round shape that is approximately 10cm (4 inches) in diameter. Repeat with the remaining dough keeping everything covered as best you can so that the dough does not dry out.
  5. Heat a pan over a medium heat. If not using a non-stick pan, be sure to brush it lightly with a little oil. You are not frying here! You only need enough oil in the pan so that the pancakes don’t stick. Kitchen oil spray will also work for this.
  6. Place one of the double pancakes in your pan and cook for about 30 seconds and then flip it over. You do not want to colour the pancakes but simply cook them through keeping the surface as white as possible. Each of these pancakes should take no more than 2 minutes to cook.
  7. Remove the pancake from the pan and then carefully divide it in two by peeling the two pancakes apart. It is easiest to do this when still hot from the pan and very difficult if not impossible to do it when they have cooled. Keep warm while you cook the remaining pancakes or store, covered tightly to reheat later.
  8. To reheat your pancakes, place them in a steam over boiling water and steam for about 3 minutes or until heated through. Keep warm and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 40Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 2mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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