These homemade scallion pancakes are surprisingly simple to make, with just a handful of ingredients. A simple dough of flour, salt, and water is rolled with oil and fresh scallions, coiled into a spiral, and rolled out again before being pan-fried until golden and crisp. That simple rolling technique is what creates the flaky layers.
I like serving these scallion pancakes hot from the skillet with a simple combination of soy sauce and chili crisp. The salty, savory bite of the soy sauce and the gentle heat and subtle sweetness of the chili crisp are a wonderful match for those flaky scallion-filled layers.
And while these savory pancakes make a lovely appetizer or snack, don't stop there. Scallion pancakes are wonderfully versatile. Serve them alongside soup or noodles, add a fried egg for an easy lunch, or keep a batch in the freezer for those moments when you want something homemade without starting from scratch.
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Why You'll Love This Easy Scallion Pancake Recipe
Taste and Texture
The technique of rolling, coiling, and rolling the dough again is what creates those signature delicate layers (more on this below) and flaky texture. Then a quick panfry is how you get that crisp, golden result that will have you coming back for more. They are delicious on their own or paired with soy sauce and chili crisp for a spicy, salty, ever-so-slightly sweet flavor combination.
Difficulty Level
Today's scallion pancakes are a 5-ingredient recipe. The best part is that the ingredients are all accessible, and there is no rising time beyond a short dough rest. The pancakes can be prepared ahead of time and frozen before cooking so you can make only what you need.
Why Are Scallion Pancakes Flaky?
The secret isn't a complicated ingredient or a special piece of equipment. It's the way the dough is handled.
Don't skip the rest. The dough needs time to relax so it rolls more easily.
Once the dough is rolled out, it is brushed with oil and sprinkled with scallions. The oil helps create separation between the layers.
Roll, coil, and roll again. That's the simple technique that gives these homemade scallion pancakes their characteristic texture.
Don't overwork the final pancake. Roll it enough to flatten the coil without compressing away all those layers.
When the pancake hits the hot skillet, those layers cook into a crisp exterior with a wonderfully flaky interior.
Finally, cook until genuinely golden. You want the exterior crisp and browned rather than just warmed through.
Soy Sauce & Chili Crisp Dipping Sauce
Scallion pancakes are delicious straight from the skillet, but I love giving them something savory and spicy to dip into.
For the simplest sauce, serve them with soy sauce and chili crisp.
The soy sauce provides a salty, savory base while chili crisp adds warmth, texture, and a little heat.
You can serve the two separately or stir them together in a small dipping bowl as I have today.
Easy Scallion Pancake Dipping Sauce
For a quick dipping sauce, combine:
- Soy sauce
- Chili crisp
Taste and adjust the amount of chili crisp according to how much heat you like.
For an extra layer of flavor, you could also add a splash of rice vinegar, a teaspoon sesame oil, or a sprinkle of toasted sesame seeds.
Ingredients for Scallion Pancakes
- All-Purpose Flour - AP flour provides the structure for the dough while keeping the pancakes tender enough to roll and shape.
- Kosher Salt - essential for seasoning the dough and bringing out the flavor of the scallions.
- Water - brings the dough together. Add it gradually, since you may need slightly more or less depending on your flour and the humidity in your kitchen.
- Neutral Oil - a neutral oil, such as canola oil or vegetable oil, is used to brush the dough before adding the scallions and for pan-frying. This layer of oil is important because it helps create separation between the layers of dough.
- Scallions - fresh scallions (or spring onions) are the star of the filling. Chop them finely enough that they distribute easily throughout the dough.
- Soy Sauce - makes a simple dipping sauce all on its own, but I especially like it paired with chili crisp.
- Chili Crisp - adds depth of flavor to the dipping sauce, bringing complex sweet-and-spicy notes to the umami profile. Alternatively, you can use fresh chili paste or Gochugaru.
Scallion Pancakes Cooking Process
- Make the Dough - Whisk together the flour and salt in a large bowl. Gradually add the water, mixing as you go, until a soft dough forms. Don't worry if the dough feels a little sticky at this stage. A little flour on your work surface will make it much easier to handle.
- Let the Dough Rest - Cover the dough and let it rest for about 30 minutes. This short rest gives the dough time to relax, making it easier to knead and roll.
- Knead the Dough - Turn the dough out onto a well-floured surface and knead for 4 to 6 minutes, or until the dough is smooth and elastic. Divide the dough into four equal pieces.
- Roll Out the Dough - Working with one piece at a time, roll the dough into a thin rectangle approximately ¼-inch thick. You don't need to worry about getting a perfect shape. The dough will be rolled and shaped again.
- Add the Oil and Scallions - Brush the surface of the dough with oil, then scatter the chopped scallions evenly over the top. This is where those simple ingredients begin to turn into layers of flavor and texture.
- Roll Into a Log - Carefully roll the dough up into a log, starting from one end. Be sure to try to keep the roll relatively snug as you go.
- Coil the Dough - Take one end of the log and coil it inward toward the center, creating a little spiral or "snail shell" shape. Tuck the outer end underneath to seal it. This step is one of the secrets to those flaky layers.
- Roll It Out Again - Lightly dust the coil with flour and roll it out again until it is approximately ¼-inch thick. Work gently so you flatten the dough without completely compressing all of those layers. It's ok if some of the scallions break through. Repeat with the remaining pieces of dough.
- Pan-Fry the Pancakes - Heat a large frying pan over medium-high heat and add a drizzle of oil. Cook each scallion pancake until golden brown and crisp on one side. Flip and continue cooking until the pancake is cooked through. Add a little more oil to the pan as needed.
- Slice and Serve - Transfer the cooked scallion pancakes to a cutting board and cut each into eighths. Arrange on a platter, sprinkle with additional scallions if desired, and serve hot with soy sauce and chili crisp for dipping.
Frequently Asked Questions
The layers come from the rolling and coiling process. Make sure you brush the dough with oil, roll it into a log, coil the log into a spiral, and then roll it out again. Avoid pressing too aggressively during the final rolling stage.
Yes! The dough can be made ahead, and the shaped pancakes can also be refrigerated before cooking.
Yes. For the best results, freeze the uncooked, rolled pancakes individually with a piece of parchment paper between them. Cook them directly from frozen, allowing a little extra time.
Allow cooked scallion pancakes to cool, then place them in an airtight container and refrigerate.
Cooked scallion pancakes can be stored in an airtight container in the refrigerator for approximately 3-4 days.
Reheat them in a skillet over medium heat with a small amount of oil for the crispiest results. A toaster oven or air fryer also works well.
Yes. The terms scallion and green onion are commonly used interchangeably in recipes, so you may see these called either scallion pancakes or green onion pancakes. In Chinese cooking, scallion pancakes are commonly known as cong you bing (葱油饼).
What to Serve with Scallion Pancakes
One of the things I love most about scallion pancakes is how easily they move from one part of the meal to another. Add these to your menu or enjoy as a savory snack.
As an Appetizer
Cut the pancakes into wedges and serve them with:
- Sweet and Spicy Chili Sauce
- Chili Crisp Sauce
- Sesame Chili Sauce
- Spring rolls or dumplings
- Cucumber salad
- Asian-inspired slaw
For Lunch
Turn scallion pancakes into a simple meal by serving them with:
- A fried egg
- Scrambled eggs
- Shredded chicken
- Leftover roasted meat
- Stir-fried vegetables
- A simple green salad
As a Side Dish
They are particularly good alongside:
- Fried rice
- Noodle dishes
- Stir-fried vegetables
- Asian-inspired soups
- Grilled or roasted meats
Think of scallion pancakes as a crispy, savory flatbread. Once you look at them that way, there are endless possibilities for serving them.
Print
Easy Homemade Scallion Pancakes
- Total Time: 1 hour
- Yield: 4 scallion pancakes 1x
Description
These easy homemade scallion pancakes are crisp, flaky, and golden with fresh scallions in every layer. Serve with soy sauce and chili crisp, or make ahead and freeze for later.
Ingredients
For the pancakes:
- 2 cups all-purpose flour, plus more for rolling out
- 2 teaspoons Kosher salt
- 1 cup water
- 1/3 cup neutral oil, divided, for brushing and frying
- 3/4 cup chopped scallions
For the dipping sauce:
- 1/4 cup soy sauce
- 1/2 teaspoon chili crisp
Instructions
For the pancakes:
- In a large mixing bowl, whisk together flour and salt.
- Add water gradually, mixing until a soft dough comes together. It's ok if the dough is sticky.
- Cover and let the dough rest for about 30 minutes.
- Knead the dough on a well-floured surface for 4-6 minutes to form a smooth ball.
- Divide the dough into quarters.
- Roll out each quarter until ¼-inch thick.
- Brush with oil and sprinkle with scallions.
- Roll the dough carefully like a log, then coil one end of the log inward toward the center to form a snail-like disk or spiral. Sprinkle a little extra flour and roll it out again until it's ¼-inch thick. Be sure not to overwork the dough at this stage.
- In a large preheated frypan, drizzle some oil and cook the scallion pancake until golden on each side.
- Cut the pancakes into eighths, arrange on a platter, and serve with the soy sauce and chili crisp sauce. Sprinkle with additional scallions if desired.
For the dipping sauce:
- In a small bowl, whisk together soy sauce and chili crisp. Serve alongside the scallion pancakes.
- Prep Time: 15 minutes
- Inactive Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
And that's our recipe for Easy Homemade Scallion Pancakes! If you enjoyed today's savory pancake, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
Happy Cooking!
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