These Vegan Scallion Pancakes are made with flour, salt, scallions, vegetable oil, and dipped in a soy sauce, vinegar, Maple syrup chili sauce.
One of my favorite things about New York City is finding the hole in the wall restaurants in Chinatown and ordering scallion pancakes to start. No matter which restaurant you go into the scallion pancakes are always freshly made. This recipe is the real deal. They are crispy on the outside and chewy on the inside. The dipping sauce I paired is spectacular.
If you love this recipe, feel free to try my Vegan Air Fryer Egg Rolls or my Vegan Gazpacho.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Flour
- Salt
- Scallions
- Vegetable oil
- Soy sauce
- Rice vinegar
- Maple syrup
- Red pepper flakes
See recipe card for Vegan Scallion Pancakes quantities.
Instructions
Make the dough. In a large bowl, add the flour and salt and whisk. Stir in a cup of boiling water and mix with a wooden spoon until a shaggy dough forms. Keep mixing and eventually start kneading the dough, adding flour until the dough isn’t sticky and is smooth. Cover and let it rest for an hour.
Make the pancakes. Divide the dough into eight pieces. Grab one piece but keep the other pieces covered at all times. Roll the dough out on a light floured work surface as thin as possible. Brush vegetable oil lightly, season with salt, and top with scallions. Roll the dough away from you into a thin cylinder and then roll onto itself to create a snail-like figure, like a cinnamon roll. Place your coiled dough on a plate and keep it covered with cling wrap. Repeat with the rest of the dough and make sure each piece rests for 15 minutes in the cling wrap.
Working with one coiled dough piece at a time, roll it out to create a pancake. Place the pancake on a plate lined with parchment paper. Repeat with the rest of the coiled dough, separating each pancake with parchment paper to pr event sticking.
Cook the pancakes. Heat up 3 tablespoons vegetable oil in a large skillet over medium low heat and wait for it to shimmer. Working with one at a time, cook the pancake, about 4 minutes on each side, until golden brown. Transfer pancakes to a wire rack to cool before cutting into wedges.
Make the dipping sauce. Combine the soy sauce, vinegar, maple syrup and red pepper flakes.
When you roll out the coiled piece, a lot of times the oil can get out. I threw more flour on there to prevent it from sticking.
Substitutions
Flour: If you want this recipe to be keto or low carb, try using almond flour instead of all-purpose flour.
Scallions: Scallions and chives are super similar, so you can use one or the other, but I love using both. You could also use chopped leeks.
Soy Sauce: I used light soy sauce instead of dark soy sauce.
Rice vinegar: I love using rice vinegar for the sauce although you can use apple cider vinegar or lemon juice too.
Maple syrup: I love sweetening the sauce with a bit of maple syrup to keep this recipe vegan. You could use a tiny bit of brown sugar instead too.
Red pepper flakes: The red pepper flakes help give the sauce a nice spicy kick. You could use sriracha instead as well.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes in the sauce or make a spicy mayo by combining sriracha and mayonnaise.
- Deluxe - add chopped chives as well as scallions for a nice variation.
- Kid friendly - Kids love these scallion pancakes.
Check out my Vegan Chipotle Cheese Sauce.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These Vegan Scallion Pancakes can be frozen for up to three months.
Top tip
Make sure the oil is on medium low heat for a while and wait for the oil to heat up before adding the pancakes.
Vegan Scallion Pancakes
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
These Vegan Scallion Pancakes are made with flour, salt, scallions, vegetable oil, and dipped in a soy sauce, vinegar, maple syrup chili sauce.
Ingredients
- 2½ cups all-purpose flour, plus more kneading
- 1 teaspoon kosher salt
- 2 bunches scallions, thinly sliced (about 2 cups)
- ½ cup vegetable oil for frying, plus extra for brushing
- Sauce:
- ⅓ cup low sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon crushed red pepper flakes
Instructions
- Make the dough. In a large bowl, add the flour and salt and whisk. Stir in a cup of boiling water and mix with a wooden spoon until a shaggy dough forms. Keep mixing and eventually start kneading the dough, adding flour until the dough isn’t sticky and is smooth. Cover and let it rest for an hour.
- Make the pancakes. Divide the dough into eight pieces. Grab one piece but keep the other pieces covered at all times. Roll the dough out on a light floured work surface as thin as possible. Brush vegetable oil lightly, season with salt, and top with scallions. Roll the dough away from you into a thin cylinder and then roll onto itself to create a snail-like figure, like a cinnamon roll. Place your coiled dough on a plate and keep it covered with cling wrap. Repeat with the rest of the dough and make sure each piece rests for 15 minutes in the cling wrap.
- Working with one coiled dough piece at a time, roll it out to create a pancake. Place the pancake on a plate lined with parchment paper. Repeat with the rest of the coiled dough, separating each pancake with parchment paper to prevent sticking.
- Cook the pancakes. Heat up 3 tablespoons vegetable oil in a large skillet over medium low heat and wait for it to shimmer. Working with one at a time, cook the pancake, about 4 minutes on each side, until golden brown. Transfer pancakes to a wire rack to cool before cutting into wedges.
- Make the dipping sauce. Combine the soy sauce, vinegar, maple syrup and red pepper flakes.
Notes
- When you roll out the coiled piece, a lot of times the oil can get out. I threw more flour on there to prevent it from sticking.
- Prep Time: 1 Hour 30 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 242.8
- Sugar: 1.8 g
- Sodium: 5.5 mg
- Fat: 7.3 g
- Saturated Fat: 1.0 g
- Carbohydrates: 38.7 g
- Fiber: 1.9 g
- Protein: 5.3 g
- Cholesterol: 0.0 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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