Mom’s Easy Chinese Egg Pancake (Ji Dan Bing)
If you grew up in a Chinese household like me, there is a very good chance you had 鸡蛋饼 for breakfast at least once. They are truly the perfect combination of two worlds: an eggy crepe and a savory flour-based pancake.
The smell of scallions and egg batter hitting a hot pan still reminds me of rushed winter school mornings. Not waffles. Not bacon. And definitely not cereal.
For me, the ultimate comfort breakfast was always Ji Dan Bing (鸡蛋饼). I can still hear the sound of the thin batter sizzling as it hit the pan while my mom rushed around the kitchen getting us ready for school. Somehow, this humble recipe made with simple pantry ingredients always felt magical.
This recipe has been passed down through generations in so many Chinese families, and it is one of those dishes that transforms the simplest ingredients into something deeply comforting and satisfying.
Is Ji Dan Bing Authentic?
Honestly, it was difficult for me to come up with an English name for 鸡蛋饼 because there really is not an exact Western equivalent.
My parents are from Northern China, where flour-based foods are especially popular, and this style of Ji Dan Bing is the version I grew up eating at home. Like many traditional Chinese recipes, every family makes it a little differently, but this is the authentic family recipe I learned from my mom.
It is similar to a crepe, but thicker, softer, and more savory. It is a little like an omelet, but much thinner and slightly chewy from the flour. And it is definitely not fluffy like a traditional American pancake.
It truly belongs in its own category because there is really nothing quite like it.
So, for the purpose of this blog post, I am calling them Chinese Egg Pancakes or Chinese Crepes. What would you call them?
This is also one of those family recipes that usually involves “a little bit of this” and “a little bit of that.” After many phone calls with my mom in China, I finally wrote down accurate measurements so I could properly share this recipe with you and help you recreate it successfully at home.
They Are a HUGE Hit With My Kids
Not only are these Ji Dan Bing soft, tender, and delicious, they are also incredibly versatile and fun to eat.
And honestly, when it comes to feeding preschoolers, making food feel “exciting” is half the battle.
Because of their thin, flexible texture, these Chinese egg pancakes can be:
- rolled up like wraps
- folded like tacos
- eaten plain like an omelet
- stuffed with eggs, veggies, or cheese
My 5-year-old loves wrapping extra scrambled eggs and vegetables inside them, while my 3-year-old likes tearing them apart piece by piece.
That is exactly why this recipe has become such a favorite in our house. They are simple, satisfying, kid-friendly, and incredibly easy to make.They are simple, satisfying, kid-friendly, and so easy to make.
Step by Step instruction to my Ji Dan Bing 鸡蛋饼
*Note: The first photo here shows 4 egg yolks. It is because 1 of them actually turned out to be double yolks while I was photographing this recipe with my mom. But the recipe calls for 3 eggs only.
Tips to Make the Best Chinese Egg Pancakes
Move the Pan Quickly
The batter is thin, which means it cooks fast. As soon as the batter hits the pan, quickly swirl and tilt the pan to spread it into a thin crepe-like layer.
Adjust the Consistency
A thinner batter creates softer, more tender pancakes. If your batter feels too thick to swirl easily, simply add a splash of water until it loosens slightly.
Thick or Thin? It Does Not Have to Be Perfect
The measurements in this recipe are based on using a 10.5-inch pan, but one of the best things about Chinese home cooking is that nothing has to be exact. Every Chinese family makes Ji Dan Bing a little differently. Some people add more flour for a chewier texture, while my family prefers them thinner and softer.
Sometimes my mom intentionally made them thicker because I liked the chewy parts.
Adjust as you go and make the recipe your own. That is how family recipes become truly special.
A Taste of Childhood
Whenever I smell Ji Dan Bing cooking in a pan, I instantly feel connected to my childhood.
Comfort food does not need to be fancy. Sometimes the most meaningful recipes are made with simple ingredients, loose measurements, and years of love woven into every bite.
Now I get to make these Chinese egg pancakes for my own children, and honestly, that feels really special.
All you need is flour, eggs, scallions, water, and a frying pan to make this cozy Chinese breakfast at home. Add these to your breakfast routine — they may surprise you in the best possible way.
I cannot wait for you to try them. Let me know what you think in the comments below 🙂
Get the recipe:Mom’s Easy Chinese Egg Pancakes (Ji Dan Bing)
Ingredients
- 3 large eggs
- 200 g all-purpose flour, about 1 2/3 cups
- 200 ml water, about 3/4 cup + 1 tablespoon
- 1 stalk scallion, roots removed and finely chopped
- 1/2 tsp salt, or to taste
- pinch White pepper or to taste, optional
- Butter or oil spray, for greasing the pan
Equipment
- Best Egg Pan 10.5 inch
Instructions
- In a large mixing bowl, whisk together the eggs, all-purpose flour, and water until smooth.
- Season with salt, then fold in the chopped scallion.
- Heat a 10.5 – 11 inch nonstick pan over medium heat and lightly grease with butter or oil spray.
- Add about 1/4 to 1/3 cup of batter to the pan.
- Quickly tilt and swirl the pan so the batter spreads into a thin, even layer.
- Cook until the center is set (about 1 minute), then carefully flip.
- Cook the other side until lightly golden. Each pancake should take about 2–3 minutes total.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm as is, or use as a wrap, taco, or savory crepe.
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
