Black Sesame Pancakes (Printable)

Fluffy pancakes with nutty black sesame and a drizzle of sweet syrup for a unique breakfast twist.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon salt

→ Black Sesame Paste

05 - ¼ cup black sesame seeds
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon warm water

→ Wet Ingredients

08 - 1 cup whole milk or plant-based milk
09 - 1 large egg
10 - 2 tablespoons unsalted butter, melted or neutral oil
11 - 1 teaspoon vanilla extract

→ Toppings

12 - Maple syrup or honey for serving
13 - Toasted black sesame seeds, optional
14 - Fresh berries, optional
15 - Whipped cream, optional

# How To Make It:

01 - Toast black sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Allow to cool slightly, then grind to a fine powder using a spice grinder or food processor. Mix with honey and warm water until a thick paste forms.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
04 - Add wet ingredients to dry ingredients. Stir gently until just combined without overmixing.
05 - Fold black sesame paste into batter until evenly distributed. Batter will be thick and slightly streaked with sesame.
06 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour approximately ¼ cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
08 - Flip pancakes and cook 1 to 2 minutes more until golden brown and cooked through. Repeat with remaining batter.
09 - Serve pancakes warm, topped with syrup and a sprinkle of toasted black sesame seeds. Add optional berries or whipped cream as desired.

# Expert Advice:

01 -
  • Black sesame brings an earthy, nutty depth that makes people pause mid-bite and ask what you did differently.
  • These come together faster than you'd expect, and the batter can sit for a few minutes if life gets busy.
  • They feel like a small luxury—something you'd order at a trendy brunch spot, but you made them at home.
02 -
  • Don't skip the toasting step—raw black sesame seeds taste flat and bitter, but toasted ones unlock their true nutty character.
  • The batter will be thicker than regular pancake batter because of the sesame paste, and that's exactly right; don't thin it out trying to match what you remember.
03 -
  • If your skillet is too hot, the outside will brown before the inside cooks through—medium heat really is the sweet spot, even though it feels like you should crank it higher.
  • You can make the black sesame paste the night before and store it covered in the fridge, so the morning comes together even faster when you're already half-asleep.
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