Scallion Pancakes

These Scallion Pancakes are crispy on the outside, chewy on the inside, and packed with fragrant green onions and warm spices. This classic Chinese flatbread is pan-fried to golden perfection and makes a delicious breakfast, snack, or side dish. With flaky layers and bold flavor, homemade scallion pancakes are always worth it.

Why You’ll Love This Recipe

• Crispy, flaky layers with chewy texture
• Made with simple pantry ingredients
• Customizable thickness and spice level
• Perfect for dipping
• Freezer-friendly and great for batch cooking

Ingredients

For the Dough

• 250 g all-purpose flour (about 2 cups)
• 160 g hot water (about ⅔ cup)
• Cooking oil, for coating

For the Filling

• 2 tablespoons melted lard or coconut oil
• 2 tablespoons all-purpose flour
• ¼ teaspoon ground Sichuan pepper or Chinese five-spice powder
• ¼ teaspoon salt
• 40 g finely chopped scallions (about ½ cup)

For Frying

• 1 tablespoon neutral cooking oil

For Serving (Optional)

• Homemade chili oil
• Black rice vinegar
• Light soy sauce

Instructions

Make the Dough
Place the flour in a heatproof bowl. Pour in the hot water and stir with chopsticks until no dry flour remains. Use your hands to form a rough dough. Cover tightly and let rest for 15 minutes.

Prepare the Filling
Mix melted lard or coconut oil, flour, Sichuan pepper (or five-spice), and salt in a bowl until smooth.

Shape the Pancakes
Knead the rested dough until smooth. Lightly oil the dough and work surface. Roll the dough into a thin rectangle. Brush with the filling mixture and sprinkle evenly with chopped scallions.

Roll the dough into a rope from the shorter side. Cut into 3–4 sections. Stand each piece upright, press down, and roll into pancakes about 5 inches wide for thick pancakes or 9 inches for thinner ones.

Fry the Pancakes
Heat oil in a skillet over high heat. Once hot, reduce to medium and add the pancakes. Cover and cook for about 2 minutes until golden brown. Flip, cover, and cook the other side until golden.

Transfer to a wire rack to rest briefly before serving.

Tips & Tricks

• Use hot water to create a soft, pliable dough
• Don’t roll the rope too tightly to keep layers flaky
• Rest pancakes on a rack to prevent sogginess
• Add a splash of water while frying thick pancakes for extra steam cooking

Details

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 3–4 pancakes
Category: Snack / Side Dish
Method: Pan-Fried
Cuisine: Chinese
Difficulty: Moderate
Dietary Notes: Halal-friendly (use coconut oil instead of lard)

Notes

Thin scallion pancakes are often cut into triangles for serving, while thicker ones are torn apart by hand. Both versions are delicious.

Nutrition (Approximate per Pancake)

Calories: 220
Protein: 5 g
Carbohydrates: 28 g
Fat: 10 g

FAQ

Can I freeze scallion pancakes?
Yes, freeze uncooked pancakes with parchment between them.

Do I need Sichuan pepper?
No, five-spice or even plain salt works well.

Why is hot water used?
Hot water creates a softer dough that’s easier to roll.

Can I make them thinner?
Yes, thinner pancakes become crispier and flakier.

How do I reheat leftovers?
Reheat in a skillet or air fryer for best texture.

Storage

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for crispiness.

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Scallion Pancakes

Crispy scallion pancakes. Flaky layered texture. Easy homemade Chinese flatbread.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Snack / Side Dish

Cuisine Chinese

Ingredients

  

For the Dough

• 250 g all-purpose flour about 2 cups
• 160 g hot water about ⅔ cup
• Cooking oil for coating

For the Filling

• 2 tablespoons melted lard or coconut oil
• 2 tablespoons all-purpose flour
• ¼ teaspoon ground Sichuan pepper or Chinese five-spice powder
• ¼ teaspoon salt
• 40 g finely chopped scallions about ½ cup

For Frying

• 1 tablespoon neutral cooking oil

For Serving (Optional)

• Homemade chili oil
• Black rice vinegar
• Light soy sauce

Instructions

 

Make the Dough

• Place the flour in a heatproof bowl. Pour in the hot water and stir with chopsticks until no dry flour remains. Use your hands to form a rough dough. Cover tightly and let rest for 15 minutes.

Prepare the Filling

• Mix melted lard or coconut oil, flour, Sichuan pepper (or five-spice), and salt in a bowl until smooth.

Shape the Pancakes

• Knead the rested dough until smooth. Lightly oil the dough and work surface. Roll the dough into a thin rectangle. Brush with the filling mixture and sprinkle evenly with chopped scallions.
• Roll the dough into a rope from the shorter side. Cut into 3–4 sections. Stand each piece upright, press down, and roll into pancakes about 5 inches wide for thick pancakes or 9 inches for thinner ones.

Fry the Pancakes

• Heat oil in a skillet over high heat. Once hot, reduce to medium and add the pancakes. Cover and cook for about 2 minutes until golden brown. Flip, cover, and cook the other side until golden.
• Transfer to a wire rack to rest briefly before serving.

Notes

Thin scallion pancakes are often cut into triangles for serving, while thicker ones are torn apart by hand. Both versions are delicious.

 

Conclusion

These homemade Scallion Pancakes are crispy, flaky, and packed with savory flavor. Whether served with dipping sauce or alongside your favorite dishes, they’re a comforting classic you’ll want to make again and again.