Scallion Pancake Recipe

The perfect blend of crispy, chewy, and flaky, scallion pancakes are packed full of delicious flavor that will leave you wanting more. In order to make the perfect scallion pancakes, you may have to perfect your technique, but it will be well worth it!

Check Out The Full Scallion Pancakes Recipe Here


  • Rolling pin
  • Large non-stick sauté pan
  • Large mixing bowl
  • Spatula

Scallion Pancake Ingredients

  • 2 ½ cups all-purpose flour (plus a little bit extra set aside for surface flour)
  • 2 cups diced scallions thinly sliced
  • 1 tsp salt
  • 2 ½ tsp toasted sesame oil
  • 1/3 cup warmed chicken fat (you can also use this as a substitute for vegetable oil)
  • 8 tbsp vegetable oil (keep some set aside for brushing)
  • 1 cup boiling water

Dipping Sauce For Scallion Pancakes

  • 2 ½ tbsp soy sauce
  • 3 ½ tbsp rice vinegar
  • 1 tsp chili oil
  • ½ tsp sugar
  • 1/3 tsp crushed red pepper flakes

Instructions: How to Make Scallion Pancakes

  1. Take out your large mixing bowl and add your flour and salt to it, making sure to whisk it together. Then add your sesame oil and boiling water to your mixture and combine everything with a mixing spoon until it forms a loose dough.
  2. Flour your work surface and place your dough on top of it and knead it for about five minutes until it becomes smooth. While kneading, add flour as necessary to keep your dough from getting too sticky. Once it’s smooth and not sticky, place it in a bowl and cover it with plastic wrap to rest for an hour at room temperature.
  3. After that hour is up, divide your dough into 8 pieces and roll it out as thin as possible onto your lightly floured surface so that it is about 10” in diameter. Then brush 1 tbsp of chicken fat or vegetable oil over the top of the dough and add a layer of diced scallions and salt on top so it is well seasoned. Next, roll your dough away from you into the shape of a cylinder and then roll it into a coil so it is similar to a cinnamon roll. Repeat the process with your remaining pieces of dough until you have 8 coils. Cover your coils with plastic wrap and let them sit out for another 30 minutes at room temperature.
  4. Roll out your dough coil into a 6” round pancake until you have 8 pancakes and then stack them on top of one another, separating them with wax paper to prevent them from sticking.
  5. On a skillet set to low to medium heat, add 1 tbsp of vegetable oil and heat it until your surface is hot. Cook your scallion pancakes one at a time in the hot oil and flip them frequently to prevent them from burning. You can tell they’re done cooking when they are golden brown and crispy on both sides. On average, you can expect it to take about 7 to 10 minutes to fully cook through. Then remove your scallion pancakes and place them on a wire rack or on a plate lined with paper towels while they rest. Once it has cooled a little bit, you can cut it into triangles and serve with dipping sauce.

Dipping Sauce

  1. The dipping sauce is easy to put together while you’re waiting for your pancakes to finish. Whisk together rice vinegar, soy sauce, red pepper flakes, sugar, and chili oil into a mixing bowl until the sugar is completely dissolved. You can either serve them over your scallion pancakes or put them into a small bowl for dipping purposes.

See the Full Scallion Pancake Recipe Here

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