Crispy Fried Sugar Pancakes
These sugar-filled fried pancakes are the perfect little treat when you’re craving something crispy, chewy, and just sweet enough. Made with a simple dough, stuffed with a flour-sugar mixture, and pan-fried until golden brown, they’re delightfully rustic but incredibly satisfying. When you bite into them, you get the crisp exterior followed by a gooey, caramelized sugar center. Best of all, they’re made with pantry staples, so you don’t need anything fancy. Whether served as a snack with tea or as a sweet side for breakfast, these sugar pancakes are bound to win you over.
Full Recipe
Ingredients
For the Dough
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150 g all-purpose flour
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100 g hot water (not boiling)
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A pinch of salt
For the Filling and Coating
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50 g white sugar
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10 g all-purpose flour (to mix with sugar)
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Vegetable oil, for frying
Cooking Directions
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Prepare the Dough
In a medium mixing bowl, combine the flour and salt. Slowly pour in the hot water while stirring with chopsticks or a spoon. Once a rough dough forms, transfer it onto a lightly floured surface and knead until soft and smooth, about 5–7 minutes. Cover the dough with a damp cloth and let it rest for 15–20 minutes so the gluten can relax, making it easier to roll out later. -
Prepare the Sugar Filling
In a small bowl, combine the white sugar with 10 g of flour. This little addition of flour helps absorb excess moisture and prevents the sugar from melting too quickly while frying, ensuring a lovely caramelized pocket inside. -
Shape the Pancakes
Divide the rested dough into 6–8 equal portions. Roll each portion into a ball, then flatten into a small disc with your palms. Place 1 teaspoon of the sugar mixture in the center, then fold the edges of the dough over to seal the filling, forming a ball. Gently flatten each filled ball into a pancake about ¼ inch thick, being careful not to tear the dough so the sugar doesn’t leak out too much. -
Fry the Pancakes
Heat 2–3 tablespoons of vegetable oil in a nonstick or cast-iron skillet over medium heat. Once hot, place the pancakes in the pan, cooking a few at a time without overcrowding. Fry each pancake for 2–3 minutes per side, until golden, crisp, and slightly puffed. The sugar inside may ooze out a little and caramelize—that’s perfectly normal and adds extra crunch and flavor. Transfer to a paper towel-lined plate and let cool for 2–3 minutes before serving warm.
Nutritional Information (Per Pancake, Approx.)
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Calories: 130
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Carbohydrates: 23 g
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Protein: 2 g
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Fat: 3 g
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Fiber: 1 g
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Sugar: 8 g
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Sodium: 40 mg
Why You’ll Love This Recipe
You’ll love these pancakes because they’re quick, budget-friendly, and completely addictive. The combination of chewy dough and sweet caramelized sugar makes them perfect for satisfying your sweet tooth without being overly heavy. They’re fun to make, kid-friendly, and just a little different from your everyday snack.
The Origins and Inspiration Behind the Dish
This style of sweet pancake is inspired by Chinese street food snacks, where dough is often stuffed with sugar, sesame, or red bean paste before being pan-fried. It’s the kind of humble recipe that families make at home with simple ingredients, turning flour, sugar, and oil into something that feels special. Similar versions exist in Korean and Japanese cuisine as well, showing how universally loved crispy, filled dough treats are.
Ingredient Spotlight
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All-Purpose Flour: The backbone of the dough, giving structure while keeping the pancakes light and tender.
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Hot Water: Using hot water creates a softer, more pliable dough that fries beautifully.
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Sugar: The star ingredient, giving sweetness and caramelization.
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Vegetable Oil: Ensures even frying while keeping the exterior crisp and golden.
Storage and Reheating Tips
These pancakes taste best fresh, when the sugar is still warm and gooey. If you have leftovers, store them in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. To reheat, warm them in a skillet over low heat to restore crispness. Microwaving is quick but may make them soft instead of crispy. Freezing isn’t recommended, as the sugar filling doesn’t hold up well after thawing.
Common Variations to Try
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Sesame Sugar Pancakes: Add toasted sesame seeds to the sugar filling for a nutty twist.
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Brown Sugar Filling: Swap white sugar with brown sugar for a deeper caramel flavor.
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Cinnamon Sugar Pancakes: Stir a pinch of cinnamon into the sugar for warmth and spice.
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Savory Version: Skip the sugar and fill with scallions, sesame oil, and a pinch of salt.
Pairing Recommendations
These pancakes are best enjoyed with a hot drink. Pair them with Chinese tea, green tea, or even coffee for a perfect balance of sweet and bitter. They also work as a side for breakfast, served alongside fresh fruit or yogurt to cut the richness.
Health Benefits
While this is definitely more of a treat than a health food, these pancakes do have some redeeming qualities. They’re portion-controlled, so you can enjoy one or two without going overboard. The dough itself is made with minimal fat, and frying in a shallow amount of oil (instead of deep-frying) keeps them lighter than many desserts. Plus, they’re homemade, so you control the sugar level.
Conclusion
Crispy fried sugar pancakes are proof that the simplest ingredients can create the most delightful results. With their golden crust, chewy texture, and gooey sweet center, they make the perfect little indulgence. Whether you serve them as a snack, dessert, or part of a cozy breakfast, these pancakes will bring a touch of comfort and nostalgia to your table. Once you try them, they’re sure to become a repeat favorite.
