Easy Chinese Green Onion Pancakes (Scallion Pancakes)

Chinese green onion pancakes, or scallion pancakes, are crispy, flaky, and full of savory goodness. These pancakes are incredibly satisfying with their golden crust and layers of tender dough filled with fragrant green onions. I love how this dish combines simple ingredients to create a snack or side dish that’s perfectly crispy on the outside and soft on the inside.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly easy to make, yet so rewarding when you take that first crispy bite. The green onions add a mild, aromatic flavor that perfectly complements the crispy texture of the pancake. These pancakes are delicious on their own, but also make a great accompaniment to soups, dumplings, or as a snack. Plus, they come together in less than an hour!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 3/4 cup warm water (plus more as needed)

• 2 tablespoons vegetable oil (plus extra for frying)

For the filling:

• 1/2 cup chopped green onions (scallions)

• 1 tablespoon sesame oil

• 1/4 teaspoon salt

• Optional: a pinch of black pepper or crushed red pepper flakes for a bit of spice

directions

1. In a large bowl, I combine the flour and salt. Gradually add the warm water and stir until a dough starts to form.

2. I knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. If it’s too sticky, I add a little more flour, or if it’s too dry, I add more water, a tablespoon at a time.

3. I cover the dough with a damp cloth and let it rest for 30 minutes to relax and become easier to roll out.

4. While the dough rests, I mix the chopped green onions, sesame oil, and a pinch of salt (and optional pepper or red pepper flakes) in a small bowl to make the filling.

5. After the dough has rested, I divide it into 4 equal pieces. I roll each piece into a ball, then flatten each ball into a thin circle on a lightly floured surface.

6. I brush a thin layer of vegetable oil over the surface of each circle, then sprinkle a generous amount of the green onion mixture over the dough.

7. I roll the dough up into a log or cylinder, then coil it into a spiral, tucking the end underneath.

8. I flatten the spiral into a pancake shape, rolling it out gently into a thin circle again.

9. In a large skillet or frying pan, I heat a little vegetable oil over medium heat. I fry each pancake for about 2–3 minutes per side, or until golden brown and crispy.

10. Once cooked, I remove the pancakes from the skillet and drain any excess oil on paper towels.

11. I slice them into wedges and serve hot with soy sauce or chili oil for dipping.

Servings and timing

This recipe makes about 4 pancakes, with each pancake serving 2 people as a snack or side dish. Prep time is 15 minutes, resting time is 30 minutes, and cooking takes about 10 minutes per pancake, so it’s ready in under an hour.

Variations

• I sometimes add finely chopped garlic or ginger to the green onion filling for extra flavor.

• For a spicy kick, I sprinkle chili flakes or a drizzle of hot oil over the pancakes after cooking.

• I’ve also added a little bit of hoisin sauce or oyster sauce to the filling for a richer taste.

• If I want a lighter version, I use less oil in the dough and while frying.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat for 1–2 minutes per side to restore the crispiness. They can also be frozen for up to 1 month—just thaw and reheat as needed.

FAQs

Can I make the dough in advance?

Yes! I often prepare the dough ahead of time, cover it with plastic wrap, and refrigerate it for up to a day. Let it come to room temperature before rolling it out.

Can I use whole wheat flour for these pancakes?

You can, but whole wheat flour will change the texture slightly, making the pancakes denser. For a lighter result, I recommend sticking to all-purpose flour.

Are these pancakes gluten-free?

Unfortunately, this recipe is not gluten-free, as it uses all-purpose flour. However, you could experiment with a gluten-free flour blend, though the texture may vary.

Can I bake these pancakes instead of frying them?

While frying gives the pancakes their signature crispy texture, you could try baking them at 400°F (200°C) for about 10–12 minutes per side, but they won’t be as crispy.

Can I make these without sesame oil?

Yes, sesame oil gives the pancakes a nutty, aromatic flavor, but you can substitute it with vegetable oil if needed.

Conclusion

Easy Chinese green onion pancakes are a perfect balance of crispy and soft, with savory, fragrant green onions in every bite. I love making these for a quick snack or as a side to complement a meal. The best part is that they’re so simple to prepare, yet they deliver big flavor. Whether I’m enjoying them on my own or serving them with friends, they’re always a hit!