Scallion Pancakes Recipe: Imagine biting into a crispy, golden-brown pancake with delicate layers that flake apart as you pull them—each bite bursting with the mild oniony flavor of scallions. That’s a scallion pancake, or as it’s known in Chinese, “Cong You Bing.” This beloved street food staple from China isn’t your typical American-style pancake. It’s unleavened, savory, and pan-fried, giving it a unique flaky-crisp texture that’s both satisfying and irresistible.
Scallion pancakes are made from a simple flour-based dough layered with chopped scallions and then shallow-fried to crunchy perfection. They are not only delicious but also incredibly versatile—perfect for breakfast, a side dish, or even as a snack with tea or beer. While they look simple, mastering the balance of chew and crispiness takes just a bit of technique—and that’s exactly what this step-by-step guide will teach you.
Why This Recipe Stands Out
Unlike many versions floating around online, this recipe focuses on authenticity without sacrificing simplicity. You don’t need any fancy ingredients or equipment. In fact, everything you need is probably already in your kitchen. What makes this recipe special is the layering method—it creates that irresistible, flaky interior while keeping the outer crust crisp and golden.
Additionally, this guide includes pro tips, expert techniques, and storage advice that help you go from “good” to “restaurant-quality” scallion pancakes. Whether you’re a beginner or a seasoned home cook, this recipe is tailored to ensure success on the first try.
Origins and Cultural Significance
Scallion pancakes are deeply rooted in Chinese culinary history. They’ve been a staple of street food culture for centuries and are especially popular in regions like Shanghai, Fujian, and Taiwan. Traditionally served for breakfast or as an afternoon snack, these pancakes have also made their way into Western kitchens, thanks to their bold flavor and satisfying crunch.
Interestingly, scallion pancakes have also inspired culinary spin-offs across Asia. For instance, Korean pajeon and even certain Indian flatbreads share similar preparation techniques. But the original Chinese scallion pancake remains a true classic, celebrated for its unique texture and rich, savory aroma.
List of Ingredients You’ll Need
Essential Ingredients for Dough
To start, the dough is the backbone of your scallion pancakes. You don’t need a long list—just a few pantry staples:
- All-purpose flour (2 cups) – This forms the base. High gluten content helps with the chewiness.
- Boiling water (¾ cup) – Hot water gelatinizes the flour slightly, which makes the dough pliable and soft.
- Cold water (¼ cup) – Balances the temperature of the dough, aiding in elasticity.
- Salt (½ teaspoon) – For flavor.
The use of boiling water is key here. It helps partially cook the flour, creating a dough that’s easier to roll out and layer without tearing. This is a technique borrowed from traditional Chinese dumpling dough.
Filling Ingredients (Scallions and Flavor Enhancers)
This is where the magic happens—the filling adds that burst of flavor we all crave:
- Chopped scallions (1 cup) – The star of the show. Use fresh, vibrant green onions for best results.
- Sesame oil (2 tablespoons) – Adds a nutty depth.
- Salt (¼ teaspoon) – Helps draw out the moisture and enhances the scallion flavor.
- Five-spice powder (optional, ½ teaspoon) – Adds an aromatic twist for those who love bold flavors.
- Oil for brushing (neutral oils like vegetable or canola) – Helps with crisping and layering.
Want to get creative? You can swap scallions for leeks or add finely chopped garlic chives for a more intense flavor.
Optional Add-ins and Variations
Feel free to play around with the recipe once you’ve mastered the basics. Here are some ideas:
- Chili flakes or Sichuan pepper – For a spicy kick.
- Grated cheese – Adds a melty surprise inside.
- Bacon bits or chopped shrimp – For a protein punch.
- Shredded carrot or zucchini – Sneak in some veggies.
Just be cautious not to overload the filling or it’ll compromise the pancake’s structure.
Tools and Equipment You’ll Need
Having the right tools makes the process smoother. Here’s what you’ll need:
- Mixing bowls (medium and large)
- Rolling pin
- Pastry brush or spoon for oil
- Cast iron skillet or non-stick frying pan
- Chopping board and knife
- Measuring cups and spoons
If you don’t have a rolling pin, a clean wine bottle works in a pinch. Just make sure the surface is well-floured to prevent sticking.
Step-by-Step Guide to Making Scallion Pancakes
Step 1 – Making the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour with ¾ cup of hot water. Stir with chopsticks or a spoon until the dough begins to come together. Once it’s cool enough to handle, knead it on a floured surface for about 5 minutes, until smooth and elastic. The hot water helps create a soft, pliable dough — the secret to those flaky, chewy layers. Cover with a damp cloth and let it rest for a few minutes before the next step.
Step 2 – Resting the Dough
Form the dough into a ball, place it back in the bowl, and cover tightly with plastic wrap or a damp towel. Let it rest for 30–40 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to roll out and ensuring your pancakes won’t spring back when you shape them.
Step 3 – Rolling and Layering the Pancake
Divide the rested dough into 4 equal portions. Roll one piece into a thin rectangle or circle. Brush lightly with sesame oil, then sprinkle generously with chopped scallions and a pinch of salt. Starting from one end, roll the dough into a log, coil it into a spiral (like a cinnamon roll), then flatten it again gently with your rolling pin. This creates those irresistible, crispy layers when cooked. Repeat for the remaining dough pieces.
Step 4 – Cooking to Perfection
Heat 2 tablespoons of oil in a nonstick or cast-iron skillet over medium heat. Place one pancake in the pan and cook for 2–3 minutes per side, or until golden brown and crisp. Press lightly with a spatula to help it cook evenly. Adjust the heat as needed to avoid burning — you want a deep, even color with just the right amount of crunch.
Step 5 – Serving and Garnishing
Once cooked, remove the scallion pancake and drain briefly on paper towels. Cut into wedges and serve hot with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and a touch of chili flakes or garlic. Garnish with extra sliced scallions or sesame seeds for a final flourish.
Flaky, savory, and impossibly satisfying — scallion pancakes are the perfect mix of crisp on the outside and chewy on the inside. Simple street food magic that never fails to impress.
Pro Tips for Perfect Scallion Pancakes
Common Mistakes to Avoid
Even though scallion pancakes seem simple, a few common missteps can completely change the final outcome. Avoiding these will put you on the fast track to achieving crispy, flaky perfection:
1. Skipping the Resting Time: Impatience can ruin your dough. Resting allows the gluten to relax, making it easier to roll out. If you skip this, the dough will shrink and tear.
2. Not Rolling Thin Enough: Thickness matters! If the dough is too thick, the pancake won’t crisp up and you’ll miss out on those delightful layers. Aim for 1/8 inch or thinner.
3. Overloading with Scallions: Yes, scallions are the star, but too many can burst the dough during rolling. Stick with about 1/4 cup per pancake and spread evenly.
4. Using Too Much Oil in the Pan: More oil doesn’t mean better results. Too much oil leads to greasy pancakes. You need just enough to coat the pan, so they fry—not soak.
5. Cooking on Too High Heat: High heat burns the outside before the inside cooks. Medium heat gives you that golden, crispy exterior while letting the inside cook through.
Avoid these pitfalls and you’ll be turning out scallion pancakes that rival your favorite takeout spot—or better.
How to Get the Perfect Crispy Texture
That golden crisp with soft flaky insides? It’s a texture dream—and you can totally master it. Here’s how:
1. Use Boiling Water in Dough: Hot water gelatinizes the starch in the flour, creating a dough that fries up beautifully crispy without being dry.
2. Brush with Oil Generously During Rolling: The layering of oil and dough is what creates flakiness. Don’t skimp! Sesame oil gives flavor, but neutral oil creates better crispness.
3. Roll, Coil, and Flatten: That spiral roll technique helps create distinct layers that puff and crisp while cooking. The more layers, the more texture.
4. Pan Temperature Control: Keep the pan at a steady medium heat. You want the oil hot enough to sizzle, but not so hot that it burns.
5. Flip Gently: Rough flipping can break the layers and let the filling escape. Use a wide spatula and flip confidently but gently.
Bonus Tip: For ultra-crisp pancakes, press them slightly with the spatula while cooking. This ensures even browning and that delightful crunch on every edge.
Best Oils to Use and Why
Oil selection plays a surprisingly big role in the flavor and texture of your scallion pancakes. Here’s a quick guide:
| Oil Type | Flavor Profile | Best Use |
|---|---|---|
| Sesame Oil | Nutty, aromatic | Brushing between layers |
| Vegetable/Canola Oil | Neutral, high smoke point | Frying in the pan |
| Peanut Oil | Lightly nutty | Pan-frying (adds subtle taste) |
| Olive Oil | Fruity, distinct | Not recommended (too strong) |
Use sesame oil inside the pancake to highlight that rich, nutty flavor traditional in Asian cooking. For frying, stick to neutral oils with a high smoke point like canola, sunflower, or peanut oil. These ensure a clean, crispy fry without overwhelming the scallion’s flavor.
Serving Suggestions and Pairings
Dipping Sauces That Elevate Flavor
The pancake is amazing on its own—but the right dipping sauce takes it to the next level. Here are five sauce options that pair beautifully with scallion pancakes:
1. Classic Soy-Vinegar Dip:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Pinch of sugar
- Optional: chopped garlic or chili flakes
2. Spicy Chili Oil Dip:
- 2 tbsp chili crisp or chili oil
- 1 tsp soy sauce
- 1 tsp vinegar
3. Hoisin-Peanut Sauce:
- 1 tbsp hoisin sauce
- 1 tsp peanut butter
- A splash of lime juice
4. Garlic-Soy Dipping Sauce:
- 2 tbsp soy sauce
- 1 grated garlic clove
- ½ tsp sugar
- ½ tsp sesame seeds
5. Sweet and Sour Sauce:
- 2 tbsp ketchup
- 1 tbsp vinegar
- 1 tsp sugar
- Pinch of chili flakes
These sauces can be made in advance and stored in the fridge for a few days. Mix and match depending on your mood or serve a trio for guests to sample.
What to Serve With Scallion Pancakes
Scallion pancakes are a standalone delight, but they also work brilliantly as part of a larger meal. Here’s what they pair well with:
- Soups: Egg drop soup, hot and sour soup, or miso soup make great accompaniments.
- Dim Sum Spread: Pair with dumplings, steamed buns, and spring rolls for a full Chinese brunch experience.
- Stir-Fried Veggies: A colorful plate of stir-fried bok choy, mushrooms, or bell peppers balances out the richness.
- Noodles or Fried Rice: Add scallion pancakes to a noodle bowl or alongside vegetable fried rice for a filling dinner.
- Tea or Asian Lager: For a simple snack pairing, a pot of green tea or a crisp lager complements the flavors perfectly.
The beauty of scallion pancakes is in their versatility—they fit into almost any meal, any time of day.
How to Store and Reheat Scallion Pancakes
Storing in the Fridge or Freezer
Made too many scallion pancakes? Lucky you. They store surprisingly well, and having a few extras on hand means you can enjoy them anytime without all the prep work.
For Short-Term Storage (Fridge):
- Cooked Pancakes: Let them cool completely, then place them in an airtight container with parchment paper between each pancake. This prevents sticking. They’ll last up to 4 days in the refrigerator.
- Uncooked Dough or Shaped Pancakes: Wrap each portion in plastic wrap or place in a sealed container. Use within 2–3 days for best results.
For Long-Term Storage (Freezer):
- Raw Pancakes (Best Method): After rolling and shaping the pancakes (before cooking), place them on a parchment-lined tray and freeze for 1–2 hours until firm. Then transfer to a freezer bag with parchment between each pancake.
- Cooked Pancakes: Let them cool, layer with parchment, and freeze. These are perfect for quick snacks or side dishes.
Pro Tip: Label your containers or freezer bags with the date. Frozen scallion pancakes are best consumed within 2 months.
Best Methods for Reheating Without Losing Texture
Nobody wants a soggy, sad scallion pancake. Reheating properly is the key to keeping that crispy outside and soft interior intact.
1. Pan Reheat (Best Method):
- Add 1 tsp oil to a pan over medium heat.
- Place the pancake in the pan and heat for 2–3 minutes on each side.
- Press gently with a spatula to re-crisp.
2. Oven or Toaster Oven:
- Preheat to 375°F (190°C).
- Place pancake on a baking sheet.
- Heat for 8–10 minutes, flipping once.
3. Air Fryer (Quick & Easy):
- Set to 375°F.
- Heat for 3–5 minutes.
- No oil needed—perfect for a low-mess crisp.
4. Avoid Microwaving: Unless you enjoy chewy, rubbery pancakes (no judgment), avoid the microwave. It makes them soggy and kills the crisp.
With proper reheating, your leftover scallion pancakes will be just as satisfying as fresh-off-the-pan ones.
FAQs about Scallion Pancakes Recipe
1. How do I make scallion pancakes crispy without deep frying?
Use a small amount of oil in a non-stick or cast iron skillet over medium heat. Press gently with a spatula as they cook to increase crispiness.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. For best results, try using half all-purpose and half whole wheat.
3. What can I use instead of scallions?
Chives, leeks, or finely chopped green garlic work great as substitutes.
4. Can I bake scallion pancakes instead of frying them?
Baking is possible, but the result won’t be as crispy. Try brushing both sides with oil and bake at 425°F for 12–15 minutes, flipping halfway.
5. Can I use store-bought dough?
Yes, pizza dough or dumpling wrappers can work in a pinch—but nothing beats homemade dough for flavor and texture.
Conclusion
Scallion pancakes might just be one of the greatest comfort foods ever created. They’re crispy, flaky, savory, and surprisingly easy to make once you understand the basic steps. From mixing a simple flour-based dough to layering with scallions and frying to golden perfection, every bite is packed with flavor and texture.
What makes them even better? Their versatility. Serve them as an appetizer, a snack, or part of a main dish. Dip them in soy sauce, wrap them around stir-fried meats, or eat them straight from the pan. There’s no wrong way to enjoy a scallion pancake.
Whether you’re cooking for guests or just treating yourself, this recipe is a guaranteed winner. Give it a shot—and don’t be surprised if it becomes a regular in your kitchen.
