Peking Duck Pancakes: What They're Made Of and How to Make

Peking duck pancakes are thin, soft wheat-flour wrappers served with sliced duck, hoisin sauce, and scallions; they are a familiar part of Beijing-style Peking duck service. They are made from flour and hot water, then rolled thin and cooked in a dry pan, producing a flexible wrapper that folds around the savory fillings without overpowering them.

Ingredients

2 cups (250 g) all-purpose flour, plus up to 1 tablespoon (8 g) for dusting
¾ cup (180 ml) boiling water
½ teaspoon (3 g) fine salt
2 teaspoons (10 ml) toasted or regular sesame oil, for brushing between the paired dough rounds

All-purpose flour gives these pancakes enough structure to roll very thin while remaining pliable after cooking. A kitchen scale is helpful, but the cup measure works well if you lightly spoon flour into the cup and level it rather than packing it down. Boiling water is important: it partially softens the flour’s gluten, making the dough easier to roll and the finished pancakes tender. Sesame oil is used sparingly between two rounds so they can cook as a pair and separate easily; use a mild neutral oil if you do not want a sesame aroma.

Instructions

Mix the hot-water dough. Put the flour and salt in a large heatproof bowl. Pour in the boiling water gradually while stirring with chopsticks or a sturdy spoon. Once the water is absorbed and the mixture forms rough clumps, let it cool until comfortable to handle, about 3–5 minutes. The dough should look shaggy rather than wet; if a little dry flour remains, bring it in as you knead instead of adding more water immediately.
Knead and rest. Turn the dough onto a clean work surface and knead for about 6–8 minutes, pressing and folding until it feels smooth and cohesive. It should be soft but not sticky. Cover the dough with an overturned bowl or a clean damp towel and let it rest for 30 minutes at room temperature. This rest relaxes the dough so it can be rolled thin without springing back.
Divide the dough. Roll the rested dough into a short log and cut it into 16 equal pieces. Keep the pieces covered while you work so their surfaces do not dry out. Roll each piece into a ball, then flatten it into a small disk. If the dough sticks, dust the counter with only a little of the reserved flour; too much extra flour can make the pancakes dry and tough.
Make eight paired rounds. Brush one side of a dough disk with a very thin coating of sesame oil, then place a second disk on top, oiled sides together. Press the pair gently to help it hold, then roll it into a round about 6–7 inches (15–18 cm) across. Turn the round as you roll and use light, even pressure so it stays close to circular. Repeat with the remaining disks to make eight pairs. A little oil between the rounds is enough; excess oil can make the layers slide around and cook unevenly.
Cook the pancakes. Heat a clean, ungreased skillet or flat griddle over medium heat. Cook one paired round at a time for about 45–60 seconds, until pale golden spots appear and the surface begins to puff. Flip and cook the other side for another 30–45 seconds. The goal is a cooked, flexible pancake with a few light brown marks, not a crisp or deeply browned flatbread. If the pan smokes or the dough colors in just a few seconds, lower the heat.
Separate and keep warm. Transfer the cooked pair to a plate and, while it is still warm, gently peel the two pancakes apart starting at the edge. If they resist, give the pair another few seconds in the pan rather than pulling hard and tearing them. Stack the separated pancakes under a clean towel while you cook the remaining pairs. Serve them warm and supple.

This method makes 16 individual pancakes, enough for four people when served with duck and several accompaniments. The pan time can vary slightly with the thickness of the rounds and the strength of your burner. If you are cooking multiple batches, adjust the heat as needed: the pan should be hot enough to make the dough puff, but not so hot that the outside scorches before the middle cooks through.

Tips

Measure the water carefully. Add it gradually because flour absorbs differently depending on how it was measured and the conditions in the kitchen. A supple dough is easier to handle than a sticky one; knead in a small dusting of flour if needed, rather than pouring in a large amount at once.
Keep unused dough covered. Hot-water dough dries at the surface if left exposed, and dry edges can crack when rolled. Cover the bowl and keep the small dough balls under a towel as you shape each pair.
Use a light hand with oil and flour. Brush only a thin film of sesame oil between the rounds, and dust the counter sparingly. Heavy oil can make the rounds slip, while too much dry flour can leave a powdery taste or make the pancakes brittle.
Check the pan with the first pancake. One test round tells you whether the heat is right. A few pale brown spots and a little puffing are useful cues; a hard, crisp pancake usually means the pan was too hot or it cooked too long.

Serving Suggestions

Serve the pancakes warm beside thinly sliced cooked Peking duck, hoisin sauce, and finely cut scallions. Cucumber cut into matchsticks is a common crisp addition, and some tables also offer slender batons of carrot or other fresh vegetables. Let each person spread a little sauce over a pancake, add duck and vegetables, and fold or roll it into a small bundle. The pancake is meant to be soft enough to wrap around the filling, not so large or thick that it dominates each bite.

For a meal, offer the pancakes as part of a shared platter and keep extra warm in a covered basket or between clean towels. If you are serving them with duck that has been prepared separately, keep the meat and its juices away from the pancake stack until serving so the wrappers do not turn soggy. A small dish of extra hoisin sauce at the table makes it easy for guests to adjust the amount to taste.

Variations

Some cooks make these wrappers with plain flour and water alone, while others include a pinch of salt or use a little oil in the dough. This recipe uses salt for a more seasoned wrapper and sesame oil between the rounds for easy separation; neither choice is the only possible version. The double-round method is a practical home approach, while restaurants and households may use different rolling or steaming techniques.

If sesame oil is unavailable or its flavor is too strong, brush the paired rounds with a neutral oil such as canola or sunflower oil. The pancakes will still separate, but they will have less toasted sesame aroma. For a slightly nuttier taste, use regular sesame oil rather than toasted sesame oil, which can be more pronounced. Do not replace the hot water with cold water in this method: the dough will be firmer and more elastic, so it may be harder to roll thin and will have a chewier texture.

You can make smaller pancakes by dividing the dough into 20 pieces instead of 16 and rolling them to about 5 inches (13 cm). They cook a little faster and are convenient for smaller wraps, but each person will need more of them. For a larger wrapper, divide the dough into 12 pieces and roll them to about 7–8 inches (18–20 cm), taking care not to make the center much thicker than the edges.

Storage and Reheating

For the best texture, serve the pancakes soon after cooking. Once cooled, stack them with small pieces of parchment between them and seal them in an airtight container. Refrigerate within 2 hours of cooking and use within 3–4 days. Do not leave cooked pancakes at room temperature for longer than 2 hours. The dough can also be made a day ahead: cover it well and refrigerate it, then let it sit at room temperature for about 20–30 minutes before dividing and rolling so it is easier to handle.

To reheat refrigerated pancakes, keep them stacked and wrapped in a slightly damp, clean kitchen towel, then warm them briefly in a steamer or microwave until hot and flexible. For food safety, reheat leftovers to 165°F (74°C); avoid overheating, which can dry them out. You can freeze a well-wrapped stack with parchment between the pancakes for up to 2 months for best quality. Thaw it in the refrigerator, then reheat as above. If the pancakes have dried slightly, a little steam usually restores flexibility.

Frequently Asked Questions

What are pancakes for Peking duck made of?
They are usually made from wheat flour and hot water, with some versions adding salt or a little oil. In this recipe, sesame oil is brushed between paired dough rounds so they can be cooked together and pulled apart afterward.

Are Peking duck pancakes the same as spring-roll wrappers?
No. Peking duck pancakes are soft, thicker, and designed to be warm and pliable around duck and sauce. Spring-roll wrappers are often thinner and may be made or handled differently, especially when intended for frying; they are not a direct substitute for this recipe.

Why cook two pancakes together?
The thin rounds are stacked with a fine layer of oil between them and cooked as a pair. This saves time and helps keep each pancake delicate. Separating them while warm is easier than waiting until they cool, when the layers can cling more firmly.

Why is my dough difficult to roll?
It may need more resting time, or it may have dried out while uncovered. Cover it and let it rest for another 10 minutes if it keeps shrinking back. If the surface is cracked, knead the dough briefly until smooth and keep the remaining portions covered as you work.

Can I make the pancakes without sesame oil?
Yes. Use a mild neutral oil to brush between the rounds. The pancakes will still separate, but they will not have sesame’s characteristic aroma. If you omit oil entirely, the paired rounds may stick together and be harder to peel apart neatly.

Can I make these ahead for a dinner?
Yes. Cook and separate them, cool them, and refrigerate in a sealed container with parchment between the pancakes for up to 3–4 days. Reheat the stack covered so it regains a soft texture. For the freshest result, you can also prepare the dough a day in advance and roll and cook the pancakes closer to serving time.

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Peking Duck Pancakes: What They’re Made Of and How to Make