These Scallion Pancakes Recipe are made with flour, salt, scallions, vegetable oil, and dipped in a soy sauce, vinegar, Maple syrup chili sauce.
Scallion pancakes are a beloved Chinese snack that have gained popularity around the world due to their crispy, flaky texture and savory flavor. These pancakes are made by combining a simple dough of flour, water, and scallions, which is then rolled out thin, brushed with oil, and folded and rolled up again to create multiple layers. The pancakes are then pan-fried until crispy on the outside and chewy on the inside, and served with a dipping sauce. Scallion pancakes are a popular street food in China and can be found in many Chinese restaurants around the world. They are a versatile dish that can be served as an appetizer, snack, or part of a larger meal.
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.
Jump to:
- What are Scallion Pancakes?
- Why are Scallion Pancakes so great?
- Scallion Pancakes Recipe Ingredients
- How to make Scallion Pancakes
- What to serve with Scallion Pancakes
- Substitutions
- Scallion Pancakes Recipe Variations
- Equipment
- How to store Scallion Pancakes
- Scallion Pancakes Recipe Top tips
- Scallion Pancakes Recipe
- Food safety
What are Scallion Pancakes?
Scallion pancakes are a popular Chinese savory snack or appetizer made with a simple dough of flour, water, and sliced scallions. The dough is rolled out thin, brushed with oil, and then folded and rolled up again, creating multiple layers that make the pancake crispy on the outside and chewy on the inside. Scallion pancakes are typically pan-fried until golden brown and served with a dipping sauce made of soy sauce, rice vinegar, and other seasonings. They are a popular street food in China and can also be found in many Chinese restaurants around the world.
Why are Scallion Pancakes so great?
Scallion pancakes are a delicious and versatile dish that are beloved by many for several reasons. First and foremost, they have a crispy and flaky texture on the outside, which contrasts perfectly with the chewy and slightly doughy texture on the inside. The savory flavor of the scallions pairs well with the mild dough and makes for a satisfying and delicious snack or appetizer. Additionally, scallion pancakes are relatively easy to make and require only a few simple ingredients, making them an accessible and budget-friendly option for home cooks. Finally, scallion pancakes are a versatile dish that can be served on their own as a snack or appetizer, or paired with other dishes as part of a larger meal.
Scallion Pancakes Recipe 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.
How to make Scallion Pancakes
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.
What to serve with Scallion Pancakes
- Dipping sauce: Scallion pancakes are traditionally served with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and chili oil. This sauce provides a delicious contrast to the savory flavor of the pancakes and adds an extra layer of flavor.
- Chinese dishes: Scallion pancakes pair well with many Chinese dishes, such as stir-fries, soups, and noodle dishes. Try serving scallion pancakes alongside dishes like Kung Pao chicken, moo shu pork, or beef and broccoli for a delicious and satisfying meal.
- Vegetables: Scallion pancakes can be served with a variety of vegetables to make a more balanced meal. Try serving them with Air-fried bok choy, broccoli, or snow peas for a delicious and healthy meal.
- Dumplings: Scallion pancakes are a popular pairing with Chinese dumplings, either as a side dish or as a base for the dumplings themselves. Try making scallion pancake sandwiches with dumplings and dipping sauce for a fun and tasty meal. Check out my Spicy Pork Dumplings.
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.
Scallion Pancakes Recipe Variations
- Sesame Scallion Pancakes: This variation adds toasted sesame seeds to the pancake batter for a nutty flavor and extra crunch.
- Kimchi Scallion Pancakes: Add some chopped kimchi to the pancake batter for a spicy and tangy twist on the classic recipe.
- Sweet Potato Scallion Pancakes: This variation uses mashed sweet potato in the pancake batter for a slightly sweeter and more colorful pancake.
- Cheese Scallion Pancakes: Add some shredded cheese to the pancake batter for a savory and gooey pancake that pairs well with tomato sauce.
- Garlic Scallion Pancakes: Add some minced garlic to the pancake batter for a delicious and aromatic twist on the classic recipe.
- Cilantro Scallion Pancakes: Add some chopped fresh cilantro to the pancake batter for a fresh and herbaceous flavor.
- Mushroom Scallion Pancakes: Add some chopped mushrooms to the pancake batter for a savory and earthy pancake that pairs well with soy sauce.
Equipment
- Mixing bowl - This is needed to mix and knead the dough for the scallion pancakes.
- Rolling pin - A rolling pin is necessary to roll out the dough into thin circles for the pancakes.
- Non-stick pan or griddle - You'll need a non-stick pan or griddle to cook the pancakes on. A non-stick surface helps prevent the pancakes from sticking and makes it easier to flip them.
- Spatula - You'll need a spatula to flip the pancakes over as they cook.
- Kitchen brush or paper towel - You can use a kitchen brush or a paper towel to brush oil onto the pancakes before cooking them. This helps them become crispy and adds flavor.
- Measuring cups and spoons (optional) - If you're following a recipe, you might need measuring cups and spoons to measure out the ingredients. However, some recipes allow for more flexibility in measurements, so they might not be necessary.
How to store Scallion Pancakes
Scallion pancakes can be stored in an airtight container at room temperature for up to 2 days. However, to maintain their crispiness, it's best to store them in the refrigerator or freezer.
Refrigerator: To store scallion pancakes in the refrigerator, allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place them in an airtight container and store in the refrigerator for up to 3 days.
Freezer: To store scallion pancakes in the freezer, allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container and store in the freezer for up to 2 months. To reheat, thaw them in the refrigerator overnight and then heat them in a skillet or in the oven until they are crispy and heated through.
Scallion Pancakes Recipe Top tips
- Use cold water to make the dough: When making the dough, use cold water instead of warm or hot water. Cold water helps to create a flaky and crispy texture in the pancakes.
- Rest the dough: After kneading the dough, let it rest for at least 30 minutes to allow the gluten to relax and make the dough easier to roll out.
- Use a well-floured surface: When rolling out the dough, use a well-floured surface to prevent sticking and to help achieve a thin and even pancake.
- Add enough oil: Be sure to add enough oil to the skillet when frying the pancakes. The oil helps to create a crispy exterior and prevents the pancakes from sticking to the pan.
- Use fresh scallions: Fresh scallions are key to achieving the best flavor in scallion pancakes. Be sure to use fresh scallions and chop them finely for even distribution.
- Roll the dough thinly: For the best texture and flavor, roll the dough as thinly as possible without tearing it.
- Serve immediately: Scallion pancakes are best served immediately after frying while they are still hot and crispy. If you need to hold them before serving, keep them in a warm oven or under a heat lamp to prevent them from getting soggy.
- Experiment with dipping sauces: Scallion pancakes are traditionally served with a soy sauce-based dipping sauce, but you can also try experimenting with other flavors such as hoisin sauce or sweet chili sauce to add some variety to your meal.
Scallion Pancakes Recipe
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
These Scallion Pancakes Recipe 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
- Use cold water to make the dough: When making the dough, use cold water instead of warm or hot water. Cold water helps to create a flaky and crispy texture in the pancakes.
- Rest the dough: After kneading the dough, let it rest for at least 30 minutes to allow the gluten to relax and make the dough easier to roll out.
- Use a well-floured surface: When rolling out the dough, use a well-floured surface to prevent sticking and to help achieve a thin and even pancake.
- Add enough oil: Be sure to add enough oil to the skillet when frying the pancakes. The oil helps to create a crispy exterior and prevents the pancakes from sticking to the pan.
- Use fresh scallions: Fresh scallions are key to achieving the best flavor in scallion pancakes. Be sure to use fresh scallions and chop them finely for even distribution.
- Roll the dough thinly: For the best texture and flavor, roll the dough as thinly as possible without tearing it.
- Serve immediately: Scallion pancakes are best served immediately after frying while they are still hot and crispy. If you need to hold them before serving, keep them in a warm oven or under a heat lamp to prevent them from getting soggy.
- Experiment with dipping sauces: Scallion pancakes are traditionally served with a soy sauce-based dipping sauce, but you can also try experimenting with other flavors such as hoisin sauce or sweet chili sauce to add some variety to your meal.
- 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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