Black Sesame Fluffy Pancakes (Printable)

Fluffy pancakes infused with black sesame seeds, finished with sweet syrup and optional fresh berries.

# What You 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
07 - 1 tablespoon warm water

→ Wet Ingredients

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

→ For Serving

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

# Steps:

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 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 in black sesame paste until evenly distributed. Batter will be thick with slight sesame streaks.
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 surface and edges appear set.
08 - Flip pancakes and cook for 1 to 2 minutes more until golden and cooked through. Repeat with remaining batter.
09 - Serve pancakes warm, topped with syrup, toasted black sesame seeds, and optional fresh berries or whipped cream.

# Expert Advice:

01 -
  • The black sesame creates this subtle nutty depth that feels sophisticated without being intimidating or overly fancy.
  • They're genuinely foolproof once you understand that thick batter is your friend—no runny disasters here.
  • You get to toast whole seeds yourself, and that moment when the aroma hits you is honestly worth the recipe alone.
02 -
  • The batter will be thicker than regular pancakes, and that's exactly right—don't thin it out trying to make it more familiar.
  • Toasting the sesame seeds before grinding them is not optional if you want that deep, toasty flavor; using raw seeds tastes flat and slightly bitter.
03 -
  • If you can find pre-made black sesame paste (neri goma) at an Asian market, use it—it saves time and often has a more refined texture than homemade.
  • For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2½ tbsp water), use plant-based milk, and swap the butter for neutral oil.
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