Easy Scallion Pancakes

A recipe for Scallion Pancakes made with green onions and Sichuan spices then pan-fried into crispy savoury pancakes. Scallion Pancakes are a favourite at breakfast tables throughout China and sometimes as a tasty street food snack if you are lucky!

This tasty breakfast dish is known as Congyoubing in China. I had the luck of getting to eat this in Shanghai while visiting along with lots of other interesting foods. That is the best part of travelling… the food! I found that in China that during breakfast there were more savoury foods than sweets like we are used to in North America.

Of course, everyone loves sugar and there isn’t a breakfast buffet that doesn’t have Youtiao (fried dough sticks) available in the morning but in general savoury dishes seem more common. Soups with green onions, soy, noodles and dumplings are, in my visits to Asia, what I see most people eating. Believe it or not, soup is delicious for breakfast!

When I first looked at recipes for scallion pancakes I was a bit intimidated. This Chinese pancake recipe isn’t like the pancakes I am used to where you pour batter into a pan and flip. It is actually more like bread or pastry where you need to make a simple dough and roll it out.

But even though it looks hard it is actually very simple!

Here are some of my other favourite breakfast recipes:

Spinach Dill & Feta Frittata

Cherry Lime Smoothie

Gluten-Free Chocolate Chip Mug Cake

How to make scallion pancakes

What to serve with scallion pancakes

Scallion pancakes are often served with a soy-ginger dipping sauce or hot sauce. My husband likes to dip them in sour cream! Check out this recipe for Soy Ginger Dipping Sauce from Food.com.

What do you do with leftover scallion pancakes?

This recipe for scallion pancakes stores very well and can be frozen or stored wrapped tightly in plastic wrap for up to 5 days in the fridge.

Can you reheat scallion pancakes?

Sure can! To reheat first make sure the pancakes are thawed if reheating from frozen. Place them on a baking sheet at 400F and let heat up for about 5-7 minutes. Or you can place them back in a non-stick skillet again with a tiny bit of vegetable oil and crisp them up again for about 1 minute per side on medium-high heat.

Close up of a stack of cut Scallion Pancakes

Easy Scallion Pancakes

A recipe for Scallion Pancakes made with green onions and Sichuan spices then pan-fried into crispy savoury pancakes.
5 from 10 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: Chinese
Keyword: Green Onion Pancakes, Recipe For Scallion Pancakes, Savoury Pancakes, Scallion Pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time For Dough: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 356kcal

Equipment

  • Medium bowl
  • Small Bowl
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Rolling Pin
  • non-stick frying pan
  • Spatula

Ingredients

  • 2 cups all-purpose flour
  • 1 cup hot water just under boiling temp
  • 3 1/2 tbsp vegetable oil divided
  • 2 tsp sesame oil
  • 1 1/2 tsp salt
  • 1/2 tsp Chinese 5-spice
  • 1 cup scallions (green onions) greens only, chopped

Instructions

  • In a medium bowl add 2 cups of flour and create a well in the centre. Pour the hot water into the centre of the well. Mix the flour and water together using a fork only until it is cool enough to mix with your hands and gently start to press and knead the flour and water mixture together to form a smooth ball of dough.
  • Keep the ball of dough in the bowl and cover with plastic wrap. Let rest in a warm place for 1/2 an hour.
  • In a small bowl mix together 2 tbsp of vegetable oil, 2 tsp sesame oil, 1 1/2 tsp of salt and 1/2 tsp of 5-spice. Set aside.
  • Flour a hard surface and roll the dough out into a long roll and then cut into 4 even pieces
  • On a lightly floured surface roll a piece of the dough out to a circle that is about a 1/8" thick.
  • Using a basting brush base side facing up of the rolled out dough with the oil and spice mixture. Top with a 1/4 of the green onions.
  • Gently roll the dough into a long tube and then reroll out into a circle that is 1/8"- 14/" thickness. Set Aside and repeat this method with the other 3 pieces of dough.
  • Heat a non-stick skillet to medium-high heat and add a tsp of vegetable oil. Spread the oil out as evenly as possible across the pan. Add one of the rolled out scallion pancakes and cook for about 3 minutes. Flip and add another tsp of vegetable oil to cook the other side for about another 3 minutes or until both sides are crispy and golden brown. Repeat this until all 4 scallion pancakes are cooked.
  • Cut each pancake into triangles and serve.

Notes

Tip:
  • Lightly flour the rolling pin if the dough is sticking to it
 

Nutrition

Serving: 1pancake | Calories: 356kcal | Carbohydrates: 49g | Protein: 6.7g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 876mg | Potassium: 102mg | Fiber: 2.1g | Sugar: 1g | Vitamin A: 858IU | Vitamin C: 2.4mg | Calcium: 20mg | Iron: 3mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

 This recipe has been adapted the recipe found on China Sichuan Food

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14 Comments

  1. I love sweet pancakes, but savory are actually my favorite! These ones look great and I can’t wait to try them!

  2. This looks so delicious and tasty! I can’t wait to give this a try! My husband is going to love this recipe!

  3. these went absolutely perfect with our kielbasa meal, the flavors are amazing as a side dish and they taste great even cold!

  4. I love love love Chinese pancakes like these. I’ve always wanted to try making them at home. Thanks for including the process shots—I can’t wait to try them.

  5. This sounds so delicous and it was so interesting to read how they are made – I would have thought it was an omelette or pancake, not dough! Thanks for including the process shots as well – now I know exactly how to make them 😀

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