All you need is a few basic pantry and fridge ingredients for the ultimate recipe for Easy Scallion Pancakes perfect for dunking in a sweet and spicy soy dipping sauce.
Few foods are as satisfying to make from scratch as scallion pancakes. The appetizer-slash-snack transforms a simple lineup of ingredients into tender, chewy pancakes staring layer after layer of fresh scallions and sesame oil.
So how do you go from flour, water and scallions to pancake perfection? Your success all comes down to technique, and I’ve got your covered with step-by-step photos to guide the way!
How to Make Easy Scallion Pancakes
First and foremost, homemade scallion pancakes must be made with boiling water (rather than warm or room temp). The hotness of the water allows it to quickly bind with the flour and create a shockingly smooth and pliable pancake dough.
It’s important to follow this recipe exactly and to not skip the step of letting the dough rest for 30 minutes. Doing so allows the gluten in the flour to relax, which will make it much easier to roll out the pancakes and create all of those famously flaky layers.
Speaking of layers, the real secret to making the best scallion pancakes is the classic filling, rolling, coiling and re-rolling. Begin by rolling out each pancake then brushing it with a very thin layer of sesame oil. The oil adds flavor and helps the scallions stick.
After you’ve rolled it up into a log, twist the log into a coil and tightly tuck the outer edge underneath the coil. Then it’s time to get rolling, round two!
Apply even pressure as you roll to seal the scallions into the pancakes.
How to Cook Scallion Pancakes
Now all that’s left to do is introduce your perfectly rolled pancakes to a hot pan.
A splash of vegetable oil guarantees that crispy crust, but most important of all, flipping each pancake frequently helps prevent any scallions on the surface of each pancake from burning.
Repeat the cooking process with the remaining pancakes then slice them into wedges. Now it’s time to get that dipping sauce ready!
Dipping Sauce for Scallion Pancakes
Keep it simple with soy sauce or up the dunkability factor of your crispy wedges with a quick-fix dipping sauce that balances every flavor note possible. This recipe is the perfect mix of soy sauce, rice wine vinegar, sugar, scallions and an optional pinch of crushed red pepper flakes for a little heat.
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Ingredients
For the scallion pancakes:
- 2 cups all-purpose flour, plus more for rolling out the pancakes
- 1/2 teaspoon kosher salt
- ¾ to 1 cup boiling water
- 1 Tablespoon sesame oil
- 4 scallions (green parts only), thinly sliced
- 1/4 cup vegetable oil, divided
For the dipping sauce:
- 1/3 cup low sodium soy sauce
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon brown sugar
- 1 Tablespoon sliced scallions
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
Make the scallion pancakes:
- Add the flour and salt to the bowl of a food processor and pulse for 15 seconds. With the motor running, stream in ¾ cup of boiling water. Continue processing until the dough balls up around the blade. If the dough does not come together, add more boiling water, 1 tablespoon at a time, until the dough forms.
- Lightly flour your work surface then turn out the dough. Knead it for 30 seconds then cover it with a damp towel and let it rest at room temperature for 30 minutes.
- Divide the dough into 4 equal pieces.
- Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into a 8-inch circle. Brush it lightly with sesame oil then sprinkle it with scallions. Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle. Set the pancake aside under the damp cloth while you repeat the rolling and filling process with the remaining pieces of dough.
- Add 1 tablespoon vegetable oil to a medium skillet set over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently to prevent the scallions from burning, until it is golden brown and crispy on both sides, about 5 minutes total. Transfer the pancake to a plate or wire rack then repeat the cooking process with the remaining vegetable oil and pancakes.
- Cut the scallion pancakes into wedges and serve them with the dipping sauce (recipe follows).
Make the dipping sauce:
- In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, scallions and crushed red pepper flakes (optional).
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Mine came out really dense after I cooked it. How do I make it more flaky?
Did you overwork the flour? It is a relatively dense pancake but it should have flaky layers from the rolling and layering of the dough.
What can I use if I don’t have a food processor for the green onion cakes?
Hi Gigi! You could mix it by hand. You’ll just need to make sure the dough is thoroughly mixed together.
These were delicious my family loved them! Thank you
You are so welcome, Serayah! I’m thrilled your family enjoyed the pancakes!
These really look good and my garden is busting with scallions right now, What do you recommend eating them with? They seem like a side, like Naan to Indian food. Thank you!
Yes! They can be enjoyed alongside pot stickers, stir-fry, orange chicken, etc.!
Thank you for the recipe! I don’t have a good processor or blender. Would it work out to hand mix?
Definitely! You’ll just need to make sure the dough is thoroughly mixed.
Used garlic scapes instead of scallions and they were delicious! One question – has anyone made them ahead and frozen them?
Hi Juanita! You can absolutely make these ahead of time and freeze them (uncooked and after you’ve rolled them out). Carefully stack the uncooked pancakes with a piece of parchment paper in between each, then transfer to a large ziplock bag. Press out as much air as possible and seal the bag. They’ll last up to 3 months in the freezer. To cook the frozen pancakes, thaw them at room temperature for about 5-10 minutes and follow the same cooking method above.
These came out too doughy for my liking. I tried to really roll it out thin but I tasted more doughy than scallion. I expected them to be a little flaky or crispy but that did not happen. Disappointed.
Hi Jayne! I’m sorry you didn’t enjoy the recipe.
sounds like you skipped a step somewhere. we all do from time to time
Can you make the dough ahead of time and refrigerate until use?Maybe three days or so.
Hi Reene!I wouldn’t recommend that because the dough will get too dry and tough.
These look amazing! Before I get started, which blade should I use in the food processor?
Hi Jojo! The metal blade :)
Another winner! My family was skeptical – husband and two teens – convinced they would never taste like their favorite restaurant’s scallion pancakes. We were all delighted with the outcome – they were delicious! I followed your recipe exactly, and was very satisfied at how foolproof they were. Thank you!
Woohoo! So happy to read this, Melissa!
I’ve been intimidated by other scallion pancake recipes but, not this one. My pancakes turned out great and delicious!!
Woohoo! I’m so thrilled you enjoyed the recipe, Janet!
Wow these turned out great! I’ve made scallion pancakes once before but the dough was very tough and they didn’t come out as good. Using boiling water was a game changer and so was letting the dough rest and using sesame oil for cooking them. I will definitely be making these again!
Woohoo! I’m so thrilled you enjoyed the recipe, Anya!
Another great recipe from Kelly. I made these tonight. I didn’t have any scallions so I substituted with kim chi in 2 and finely chopped Vidalia onions and thinly sliced shrimp in the other two. They were AMAZING. Very similar to Korean pancakes.
My 2 year old 5 year old and husband couldn’t get enough. Adding it to our regular menu.
Thanks, Kelly!
Love your additions, KP! So thrilled you and your family enjoyed the recipe :)
Is there a way that this could be baked instead of pan fried? Looks delicious, but trying to eat healthier and would love to try this.
Hi Kathy – I’ve never tried that so I’m not sure. Sorry I can’t be of more help!
No, there isn’t. The crunchiness and the flavor pops are a direct result of frying. These aren’t necessarily meant to be a daily indulgence. If an occasional fried food doesn’t work for you, a different recipe would be more appropriate.
Decent.
I’m glad you enjoyed the recipe, Ashlyn!
I haven’t made these yet but was wondering if you could add bean sprouts along with the scallions before rolling into a log??
That should work!
Thanks for a super easy and quick starter.
sub’d in chives for scallions. still a fantastic treat.
Excellent! I’m so glad you enjoyed the recipe, Jane!
Kelly Thanks so much for a quick app. Made it this evening. Mmm.
added some fresh radishes to the tray.
simple and easy. actually sub’d in chives.
You are so welcome, Jane! I’m thrilled you enjoyed the recipe!
Quick question… is it possible to make in advance and cook right before dinner? Like roll out the second time and refrigerate with wax paper between?
Hi there! I haven’t tried that, but if you do, I’d recommend covering them with a moist dish cloth because otherwise they’ll dry out if not cooked immediately.
When I lived in Philadelphia most of the local chinese food take out places had these on the menu sometimes calling them Chinese pizza. I absolutely loved it!! When I moved back to Chicago, I haven’t been able to find this on any take out menu and it drives me crazy. I must try making them myself! Thanks so much for sharing this recipe!!!!1
I can’t wait to hear your results, Cheryl!