These Black Sesame Pancakes are fluffy, nutty, and subtly sweet with a rich toasted flavor that makes them feel a little extra special for breakfast. Made with a simple flax egg and creamy black sesame paste, these plant-based pancakes have a beautiful deep color and a slightly earthy, nutty taste that pairs perfectly with maple syrup and a touch of raspberry spread.
This recipe comes together in about 40 minutes and uses pantry-friendly ingredients, making it an easy yet unique breakfast option. The black sesame paste adds both flavor and richness while keeping the pancakes soft and tender. A splash of plant-based milk helps create a smooth batter that cooks up into perfectly fluffy pancakes.
I love serving these stacked high with maple syrup, raspberry spread, and an extra dollop of black sesame paste for an extra hit of nutty flavor. The sweet-tart raspberry balances the deep sesame notes beautifully, making every bite feel cozy and indulgent.
Black Sesame Pancakes
Description
Fully Plant-based
Makes ~7 small pancakes
Ingredients
Flax Egg
Black Sesame Pancake Batter
For Serving
Instructions
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Make Flax Egg
Mix flaxseed meal with water.
Let sit 5 minutes until thickened.
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Make Pancake Batter
Whisk together flour, sugar, baking powder, and salt in a bowl.
In another bowl, mix plant milk, black sesame paste, oil, vanilla, and flax egg until smooth.
Pour wet ingredients into dry ingredients.
Stir until just combined (don’t overmix).
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Cook Pancakes
Heat a lightly oiled nonstick pan over medium heat.
Pour about 1/3 cup batter per pancake.
Cook until bubbles form and edges set, about 3 minutes.
Flip and cook 1–2 minutes.