There’s something so comforting about the crisp, flaky layers of a freshly cooked Scallion Pancake.
It’s golden on the outside, soft and chewy inside, with the aroma of scallions that makes every bite irresistible.
This traditional Chinese street food is simple to make at home and pairs beautifully with a savory dipping sauce that brings everything together.
Why You’ll Love This Recipe
These scallion pancakes are crispy, chewy, and packed with flavor from fresh scallions and fragrant oil.
You don’t need yeast or special tools — just flour, water, and a bit of patience.
They’re perfect for breakfast, snacks, or as a side dish to soups and stir-fries.
You can make them ahead, freeze them, and reheat anytime for a quick treat.
What You’ll Need (Ingredient Highlights)
All-purpose flour gives the pancakes their soft, chewy structure.
Boiling water helps form a tender dough, while a bit of room-temperature water ensures flexibility.
Chopped scallions provide the signature aroma and a burst of freshness in every layer.
Chinese five spice powder adds a subtle depth of flavor (optional but highly recommended).
A simple dipping sauce made with soy sauce, sesame oil, and chili oil ties everything together perfectly.
Pro Tips Before You Start
Use hot water first, then cool water, to get a dough that’s both soft and elastic.
Let the dough rest twice — once after mixing and again after shaping — for the best texture.
Roll the pancakes thin for crispness, but don’t press too hard or they’ll lose their layers.
Brush the dough with oil before adding scallions to create those signature flaky spirals.
Pan-fry over medium heat so they turn golden without burning.
How to Make Scallion Pancake
Step 1 – Make the Dough
In a bowl, mix flour and salt.
Pour in the boiling water first, stir, then add room-temperature water and oil.
Mix until a rough dough forms.
Rest for 10 minutes, then knead until smooth.
Divide into 4 pieces, shape each into a ball, and let rest for 20–30 minutes.
Step 2 – Shape the Pancakes
Roll one dough ball into a thin rectangle.
Brush lightly with oil and sprinkle with five spice powder if using.
Spread scallions evenly on top.
Roll into a cylinder, then coil it into a spiral (like a snail shell).
Tuck the end underneath to seal.
Repeat for the rest, then roll each spiral into a flat, round pancake.
Step 3 – Pan-Fry to Perfection
Heat 2 tablespoons of oil in a skillet over medium heat.
Place one pancake in the pan and cook for 2–3 minutes per side until golden and crispy.
Gently press and rotate the pancake to cook evenly.
Repeat with remaining dough pieces.
Step 4 – Make the Dipping Sauce
In a small bowl, whisk together soy sauce, sesame oil, salt, and chili oil.
Garnish with chopped scallions and coriander for freshness.
Step 5 – Serve and Enjoy
Cut into wedges or serve whole.
Enjoy hot with the dipping sauce for the perfect combination of crunch and flavor.
What to Serve Them With
Serve alongside hot soups like egg drop or miso soup for a comforting meal.
Pair with a light cucumber salad or pickled vegetables for contrast.
They also make a great side to stir-fried noodles or dumplings.
Enjoy them plain as a savory breakfast with tea or coffee.
Variations / Substitutions
Add sesame seeds to the dough before frying for extra nuttiness.
Use scallion oil instead of plain oil for deeper flavor.
Try adding minced garlic or chili flakes for a spicy kick.
Swap the dipping sauce with sweet soy or vinegar-based sauce for a tangy twist.
You can make mini versions for appetizers or party snacks.
Storage & Leftovers
Refrigerate cooked pancakes in an airtight container for up to 3 days.
Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until crisp again.
Avoid microwaving too long as it softens the texture.
Freeze uncooked pancakes between parchment sheets for up to 2 months.
Thaw slightly before pan-frying as usual.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight.
Can I freeze scallion pancakes?
Absolutely, stack them between parchment paper and freeze. Reheat directly from frozen.
Why is my pancake not flaky?
Make sure to brush enough oil between layers and roll gently to keep the spirals intact.
Can I use whole wheat flour?
Yes, but the pancakes will be denser and less chewy. A mix of whole wheat and all-purpose flour works well.
Can I bake instead of pan-fry?
Pan-frying gives the best texture, but you can bake at 400°F (200°C) until golden if you prefer less oil.
How thin should I roll the dough?
About ⅛ inch thick is ideal — thin enough to get crisp layers but not tear easily.
Do I need to use five spice powder?
It’s optional but adds a beautiful aroma and depth to the flavor.
How do I reheat leftovers?
Use a skillet or air fryer to bring back the crispiness.
Can I make them vegan?
Yes, this recipe is naturally vegan — no dairy or eggs needed.
What type of oil is best for frying?
Neutral oils like vegetable or canola oil work best for even browning.
Final Thoughts
This Scallion Pancake recipe captures the authentic texture and taste of a beloved Chinese classic.
Crispy, chewy, and savory, it’s the kind of comfort food you’ll crave any time of day.
Once you master the simple rolling technique, you’ll want to make it again and again.
