Chinese pancake
Common food
Photo: Wikipedia
A thin, unleavened wheat pancake, often called a 'Chinese crepe,' with a soft, pliable texture and a subtle, slightly sweet wheat flavor. It's a blank canvas, typically wrapped around savory fillings like crispy fried dough, eggs, and vegetables. Nutritionally, it's a high-carb, low-fat staple that provides quick energy.
Calorie split: 8% protein · 90% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People adore it for its perfect role as a soft, savory wrapper that soaks up sauces and complements a multitude of textures and flavors, from crunchy to creamy. It's a beloved street food staple that represents the joy of customizable, on-the-go eating.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate content can lead to blood-sugar spikes if eaten alone, especially for those managing diabetes. It is also a common gluten-containing food. To counteract this, always pair it with a protein (like egg, tofu, or meat) and fiber-rich vegetables to slow digestion and create a more balanced meal.
Key benefits
- Excellent source of quick-release energy from complex carbohydrates.
- Very low in fat, making it a light base for meals.
- Versatile vehicle for protein and vegetable fillings.
- Simple, inexpensive, and quick to prepare.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic crispy fried dough stick (youtiao) often placed inside a jianbing was historically created as a symbolic 'fried ghost' to be eaten during the Lantern Festival.
Full nutrition (USDA data · scales with serving)
| Water | 49.8 g |
| Energy | 207 kcal |
| Protein | 4.0 g |
| Total lipid (fat) | 0.38 g |
| Carbohydrate, by difference | 45.4 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 0.07 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 62.0 mg |
| Potassium, K | 62.0 mg |
| Sodium, Na | 5.0 mg |
| Zinc, Zn | 0.62 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 8.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.03 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 92.0 ug |
| Folic acid | 89.0 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 154 ug |
| Choline, total | 3.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.06 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.10 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.09 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.12 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.12 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.10 g |
| PUFA 18:2 | 0.08 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
What's the difference between a Chinese pancake and a tortilla?
While both are thin flatbreads, Chinese pancakes are typically made from a wet batter (like a crepe) and are softer and more pliable. Tortillas are usually made from a drier dough that is rolled out and are often thicker and chewier.
Is it the same as a scallion pancake?
No. A Chinese pancake (like for jianbing) is a soft, thin crepe. A scallion pancake (cong you bing) is a thicker, layered, pan-fried bread made from a laminated dough, resulting in a flaky texture.
Can I make it gluten-free?
Traditional recipes use wheat flour. To make a gluten-free version, you would need to substitute with a gluten-free flour blend designed for crepes or pancakes, though the texture will be different.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.07 kcal/g · 8% calories from protein · 0.7 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.