Save It My roommate came home from Tokyo with a small jar of black sesame paste and told me it would change my breakfast game forever. I was skeptical—sesame seeds in pancakes seemed unusual—but the first bite had me completely converted. The nutty, almost chocolatey flavor creates this sophisticated depth that regular pancakes just can not match.
Last weekend I made these for my niece who claims to hate breakfast food. She ate three pancakes in a row and asked if I could pack some for her lunchbox. Sometimes the pickiest eaters are just waiting for the right twist on a classic.
Ingredients
- All-purpose flour: Forms the foundation and gives structure while keeping things light and tender
- Black sesame seeds: Toasting them first is absolutely crucial—it unlocks that intense nutty aroma that makes these pancakes sing
- Honey or maple syrup: Sweetens the sesame paste while helping it achieve that thick spreadable consistency
- Milk: Whole milk creates the richest batter but plant-based alternatives work beautifully too
- Egg: Provides structure and helps the pancakes rise properly while keeping them moist
- Melted butter: Adds richness and helps create those crisp edges everyone loves
- Vanilla extract: Rounds out the flavors and bridges the gap between the sesame and traditional pancake notes
Instructions
- Toast and prep the sesame paste:
- Heat a dry skillet over medium heat and toast those black sesame seeds for 2–3 minutes until your kitchen fills with this incredible nutty fragrance. Let them cool briefly then grind them into a fine powder and mix with honey and warm water until you have a thick glossy paste.
- Whisk the dry ingredients:
- In a large bowl combine flour sugar baking powder and salt making sure everything is evenly distributed before adding any wet ingredients.
- Mix the wet ingredients:
- In a separate bowl whisk together milk egg melted butter and vanilla extract until smooth and fully combined.
- Combine the mixtures:
- Pour the wet ingredients into the dry and stir gently with a spatula just until combined—some small lumps are totally fine and will actually keep your pancakes tender.
- Fold in the sesame paste:
- Add that beautiful black sesame paste and fold it through the batter until it creates these gorgeous dark streaks throughout. The batter should look thick and speckled like a starry night sky.
- Heat your cooking surface:
- Get a nonstick skillet or griddle over medium heat and add just a little butter or oil to coat the surface.
- Cook the pancakes:
- Pour about ¼ cup batter per pancake onto the skillet and let them cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
- Stack and serve:
- Pile them warm on plates and drizzle with plenty of maple syrup then sprinkle with extra toasted black sesame seeds for that restaurant finish.
Save It These have become my go-to when friends stay over because they look so impressive stacked up with those dramatic dark swirls running through them. People always assume they are complicated but the truth is they come together in about thirty minutes flat.
Making Ahead
You can actually prepare the black sesame paste up to a week in advance and store it in the refrigerator. The flour mixture can also be pre-measured and stored in a sealed container which makes morning prep incredibly fast.
Serving Suggestions
While maple syrup is classic I have found that a drizzle of sweetened condensed milk creates this incredible creamy contrast to the nutty sesame. Fresh berries like raspberries or blackberries add brightness and a tart note that balances everything beautifully.
Storage and Reheating
Cooked pancakes keep well in the refrigerator for 2–3 days and can be frozen for up to a month if separated by parchment paper. Reheat them in a toaster oven at 350°F for about 5 minutes to restore that fresh cooked texture.
- Never microwave these pancakes or they will become tough and chewy
- A quick 30 second stint in a hot skillet brings back the crisp edges perfectly
- Let frozen pancakes thaw overnight in the fridge before reheating for the best results
Save It There is something deeply satisfying about cutting into these speckled pancakes and watching that dark sesame ribbon reveal itself. Breakfast just got a whole lot more interesting.
Common Questions About Recipes
- → What makes black sesame pancakes different from regular pancakes?
Black sesame pancakes feature a distinct nutty flavor and striking dark speckled appearance from toasted black sesame paste. The seeds add rich, earthy notes that complement the sweetness of maple syrup or honey, creating a more complex flavor profile than traditional plain varieties.
- → Can I make the black sesame paste in advance?
Yes, prepare the black sesame paste up to a week ahead and store it in an airtight container in the refrigerator. The paste actually develops deeper flavors over time. Bring to room temperature before incorporating into the batter for even distribution.
- → How do I know when to flip the pancakes?
Wait until bubbles form across the surface and the edges appear set and slightly dry. This typically takes 2–3 minutes over medium heat. The underside should be golden brown. Flip gently and cook another 1–2 minutes until the center springs back when lightly touched.
- → Can I freeze these pancakes for later?
Absolutely. Cool completely, then stack between parchment paper squares in a freezer-safe bag. Freeze up to 2 months. Reheat in a toaster or 300°F oven for 5–7 minutes until warm throughout. They maintain texture beautifully and make quick weekday breakfasts.
- → What's the best way to achieve maximum fluffiness?
Avoid overmixing the batter—stop as soon as dry ingredients disappear. Small lumps are fine and actually indicate proper mixing. Let the batter rest 5–10 minutes before cooking to allow baking powder activation. Cook immediately after resting for the tallest, tenderest results.
- → Are there variations for different dietary needs?
Make vegan versions using flax eggs, plant-based milk, and neutral oil instead of dairy. For gluten-free needs, substitute 1:1 gluten-free flour blends. The black sesame paste remains naturally vegan and gluten-free, making these adaptable to various dietary preferences while maintaining their signature flavor.