Scallion Pancakes Recipe
Crunchy on the outside, chewy within, and bursting with aromatic green onions in every bite, Scallion Pancakes are the kind of addictive treat you’ll want to make again and again. Loved throughout China and beyond, these golden flatbreads are stunning in their simplicity and deliver maximum flavor for minimal effort. Whether you’re snacking, serving appetizers, or rounding out a meal, Scallion Pancakes promise a fun cooking adventure and a completely irresistible result.
Ingredients You’ll Need
The magic of Scallion Pancakes is that everything you need is probably already in your kitchen. Each ingredient has a purpose—from creating that trademark crispy crust to infusing every bite with savory, oniony deliciousness.
- All-purpose flour: The backbone of the dough, giving the pancakes both structure and chew.
- Boiling water: Softens the flour and starts gelatinizing it, making the dough pliable and delightfully tender.
- Cold water: Balances texture so you get pancakes that are both crisp and beautiful to work with.
- Salt: A touch is all you need to brighten the flavors and enhance every element.
- Thinly sliced scallions (green parts only): These are the star, offering punchy flavor and gorgeous flecks of color in every layer.
- Sesame oil: Brings a toasty aroma and subtle richness that makes these pancakes truly addictive.
- Vegetable oil (for frying): Ensures a golden, crisp finish every single time without overpowering the delicate flavors.
- Extra flour for rolling: Essential for keeping things mess-free and ensuring your pancakes turn out perfectly round and easy to handle.
How to Make Scallion Pancakes
Step 1: Mix and Knead the Dough
Start by combining the flour and salt in a big mixing bowl. Gradually pour in the boiling water while stirring—this helps form a dough that’s soft but not sticky. Add the cold water and keep stirring until it comes together. When it all looks shaggy, move it to a floured surface and knead for 5 to 6 minutes. You’re aiming for a smooth, elastic dough that feels pillowy. Cover and let it rest for 30 minutes, which makes rolling later so much easier.
Step 2: Roll and Fill with Scallions
Cut the rested dough into 4 equal parts. Take each piece and roll it out into a thin 8-inch circle. Brush just a whisper of sesame oil across the surface, then scatter a generous handful of scallions on top. This step locks in the flavor and sets you up for those beautiful, oniony layers.
Step 3: Shape the Pancakes
This is where the magic happens! Roll each dough circle up tightly into a log—just like you’re making cinnamon rolls. Coil the log into a spiral, then gently flatten it with your hand. Roll it out again until you have a neat circle about 6 to 7 inches wide. This double rolling technique is the secret to those flaky layers that make Scallion Pancakes so memorable.
Step 4: Pan-Fry Until Golden and Crispy
Heat 1 or 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Carefully lay down a pancake and cook for 2 to 3 minutes per side, or until it’s deep golden and crisp. Add more oil between pancakes if the pan looks dry. The goal is an irresistible combo of crispy crust and steamy, chewy interior. When done, transfer to a cutting board, slice into wedges, and keep warm while you finish the batch.
How to Serve Scallion Pancakes
Garnishes
These pancakes are already bursting with flavor, but you can take things up a notch with a sprinkle of toasted sesame seeds or a handful of fresh chopped scallions scattered over the top before serving. A drizzle of chili oil or a splash of black vinegar is also completely welcome for those who crave a little kick.
Side Dishes
Scallion Pancakes play nicely with all sorts of dishes! Pair them with a bowl of silky congee, hot and sour soup, or simple sautéed greens. They’re also a dream dipped into a soy–vinegar sauce with a pinch of chili flakes and sugar. If you’re serving a crowd, offer them alongside dumplings and some quick pickles for the perfect Chinese-inspired spread.
Creative Ways to Present
Stack slices of Scallion Pancakes on a serving board with tiny bowls of fun sauces—think hoisin, sriracha-mayo, or black bean dip. For a party twist, cut the pancakes into strips and serve as crispy dippers, or sandwich them with thinly sliced Peking duck or roast chicken and a smear of hoisin sauce for an unforgettable appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!) simply let Scallion Pancakes cool completely, then wrap them tightly in plastic wrap or slide them into an airtight container. They’ll keep in the fridge for up to three days, retaining more crispness than you might expect.
Freezing
For make-ahead convenience, freeze cooked pancakes in a single layer on a baking sheet until solid, then pack them into resealable freezer bags with parchment between each one. They’ll stay fresh for up to two months and are absolutely perfect for last-minute snacks or appetizer emergencies.
Reheating
Pop cold pancakes into a hot nonstick skillet for a few minutes per side to bring back their original crispness, or if you’re in a hurry, a couple of minutes in the air fryer does wonders too. Avoid the microwave if possible—it tends to make the pancakes chewy instead of beautifully crispy.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can swap in up to half whole wheat flour for a nuttier flavor and slightly denser texture, though the classic chewiness of Scallion Pancakes is best with regular all-purpose flour.
What kind of dipping sauce goes best?
A simple mix of soy sauce, rice vinegar, a touch of sugar, and optional chili flakes hits all the right notes—savory, tangy, sweet, and spicy. Experiment with your favorite flavors or try a garlic-soy blend for something different.
Can I add other ingredients to the filling?
Absolutely! While the tradition is all about scallions, feel free to experiment with chives, finely minced garlic, or even a bit of cilantro or sesame seeds inside. Just don’t overload the dough so it still rolls and cooks evenly.
Are Scallion Pancakes gluten-free?
The classic recipe uses wheat flour, so it’s not gluten-free as written. There are gluten-free flour blends out there that can work, but you may need to experiment to achieve the signature texture.
Why double-roll and coil the dough?
This special shaping step creates layers that separate during frying, resulting in the signature flaky and crispy texture that makes Scallion Pancakes unforgettable. Skipping it will give you a more uniform, but much less layered pancake.
Final Thoughts
I hope you’ll fall in love with this classic as much as I have! Scallion Pancakes are equal parts comfort and celebration—simple ingredients, fun technique, and truly flavor-packed results. Give them a try next time you’re craving something crisp, savory, and totally satisfying!
Print
Scallion Pancakes Recipe
- Total Time: 35 minutes
- Yield: 4 pancakes 1x
- Diet: Vegan
Description
Learn how to make delicious and crispy scallion pancakes, a classic Chinese appetizer that’s easy to prepare and full of flavor.
Ingredients
Dough:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
Additional:
- 1/2 cup thinly sliced scallions (green parts only)
- 2 tablespoons sesame oil
- 1/4 cup vegetable oil (for frying)
- Extra flour for rolling
Instructions
- Prepare the Dough: Combine flour and salt, then gradually add boiling water. Mix until the dough starts to come together. Add cold water and continue mixing until a rough dough forms.
- Knead and Rest: Knead the dough on a floured surface until smooth. Let it rest for 30 minutes.
- Shape and Fill: Divide the dough, roll into circles, brush with sesame oil, sprinkle scallions, roll into logs, coil into spirals, then flatten and roll into pancakes.
- Cook: Fry the pancakes in oil until golden brown and crispy on both sides.
- Serve: Slice and enjoy warm with a dipping sauce.
Notes
- Serve with a simple dipping sauce made of soy sauce, rice vinegar, sugar, and chili flakes.
- These pancakes can be made ahead and reheated in a skillet or air fryer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 290
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
