How to Make Scallion Pancakes: Crispy, Flaky, and Easy

Crispy Scallion Pancakes

Are you wondering how to make scallion pancakes that are authentically flaky and full of savory flavor? This Chinese street food favorite, also known as cong you bing, uses a simple dough layered with green onions and oil for crispy, chewy results—perfect as an appetizer, side, or snack. With just 10 minutes of active prep and basic pantry staples, it’s ideal for beginners or home cooks seeking an easy Asian-inspired treat. Whether you’re celebrating holidays like Lunar New Year or just craving something delicious, learning how to make scallion pancakes at home delivers restaurant-quality bites without the hassle!

Why You’ll Love This How to Make Scallion Pancakes Recipe

Simple Ingredients: Just flour, water, oil, salt, and scallions—affordable and easy to find.
Crispy and Flaky: The rolling technique creates addictive layers without deep frying.
Quick to Prepare: Hands-on time is minimal, with resting doing most of the work.
Versatile Snack: Enjoy plain, with dipping sauce, or as a base for toppings like eggs or veggies.
Vegan-Friendly: Naturally plant-based, with options for gluten-free adaptations.

This guide on how to make scallion pancakes combines traditional methods for the best texture and taste, often hailed as better than takeout.

Ingredients for How to Make Scallion Pancakes

This recipe makes 6 pancakes with straightforward ingredients. Separate into dough and filling for clarity.

Dough

2 cups all-purpose flour (about 300g) – Unshifted for best results.
1/2 teaspoon salt – Enhances flavor.
1/2 cup boiling water – For a soft texture.
1/4 cup room-temperature water – To balance chewiness.

Filling

1/3 cup all-purpose flour – For the roux paste.
1/4 cup peanut oil (or neutral oil like vegetable) – For brushing; sesame oil adds aroma.
3/4 teaspoon salt – To season.
8 green onions (scallions), chopped (about 1 cup, green parts only) – For the signature flavor.

For Cooking

Vegetable oil – For pan-frying.

Optional: 1 tablespoon Chinese five-spice powder for the filling; dipping sauce ingredients like soy sauce, rice vinegar, chili oil, sugar, and scallions.

Step-by-Step Instructions: How to Make Scallion Pancakes

These detailed steps yield flaky pancakes—use a rolling pin and work surface.

Make the Dough: In a large bowl, mix 2 cups flour and 1/2 tsp salt. Slowly add boiling water while stirring with chopsticks or a fork until flakes form. Drizzle in room-temperature water and 1 tbsp oil (optional for softness). Knead for 3-5 minutes until smooth (or use a mixer). Cover and rest for 20-30 minutes.
Prepare the Filling: While dough rests, mix 1/3 cup flour, 1/4 cup oil, and 3/4 tsp salt into a smooth paste. Chop scallions finely.
Divide and Roll: Knead rested dough briefly, then divide into 6 equal pieces (about 76g each). Roll one piece into a 6×10-inch rectangle, keeping others covered.
Add Filling: Spread 1 tbsp paste evenly on the rectangle, leaving a small border. Sprinkle with 2 heaping tbsp scallions, concentrating on one side.
Form Layers: Roll tightly from the scallion-heavy side into a cylinder. Coil into a snail shape, tuck end under, and gently flatten. Repeat for all.
Final Roll: Roll each coil into a 7-8-inch circle. If sticky, dust lightly with flour.
Fry: Heat 1/4 inch oil in a skillet over medium-high. Fry pancakes 2-3 minutes per side until golden and crisp. Drain on paper towels.
Serve: Cut into wedges and enjoy hot, with optional dipping sauce (mix soy, vinegar, chili, sugar, and scallions).

Pro Tip: Rest the coiled dough briefly before final rolling for easier handling and better layers.

Prep Time, Cook Time, and Servings

Prep Time: 10 minutes (plus 20-30 minutes resting)
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 pancakes
Yield: 6 pancakes

Nutritional Information for How to Make Scallion Pancakes (Per Pancake)

Based on 6 servings, this how to make scallion pancakes recipe is a savory indulgence. Nutrition is approximate and based on standard ingredients; values may vary.

Nutrient	Amount per Serving	% Daily Value*
Calories	202 kcal	10%
Total Fat	9g	12%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	246mg	11%
Total Carbohydrates	26g	9%
Dietary Fiber	1g	4%
Sugars	0g	–
Protein	4g	8%

*Percent Daily Values are based on a 2,000-calorie diet. Low in sugar; scallions add vitamins A and C.

Tips for the Best How to Make Scallion Pancakes

Hot Water Trick: Use boiling water for a softer, chewier dough—combine with cold for balance.
Avoid Dryness: Cover dough at every step to prevent cracking.
Oil Choices: Peanut or sesame for authentic aroma; neutral oil for milder taste.
Frying Heat: Medium-high prevents burning; swirl pancakes for even oil distribution.
Resting Key: Let dough relax for flakier layers and easier rolling.

Variations on This How to Make Scallion Pancakes Recipe

Shanghai Style: Thicker with more oil for extra crispiness.
Chive Version: Swap scallions for chives or add both.
Spiced: Include Sichuan peppercorns or five-spice in the filling.
Gluten-Free: Use a GF flour blend with xanthan gum.
Loaded: Add garlic, ginger, or sesame seeds to the scallions.

Storage and Freezing Instructions

Room Temperature: Best eaten fresh; consume within 2 hours.
Refrigerator: Store cooked pancakes in an airtight container for up to 3 days.
Freezer: Freeze raw pancakes between parchment for up to 3 months; cook from frozen.
Reheating: Pan-fry or microwave; add oil for crispiness.

Frequently Asked Questions About How to Make Scallion Pancakes

Why is my dough sticky?

Too much water—add flour gradually; resting helps.

Can I bake instead of fry?

Yes, but frying gives better crispiness; bake at 425°F for 15-20 minutes.

What’s the difference from potato pancakes?

Scallion pancakes are dough-based and flaky; potato ones are grated and fried like latkes.

How to make them vegan?

Already vegan—use vegetable oil.

Ready to master how to make scallion pancakes? It’s a fun, flavorful project for any kitchen. Share your success in the comments—happy cooking!