Chinese Scallion Pancakes are crispy, flaky, and packed with savory flavor in every bite. Made with just a handful of pantry ingredients and fresh scallions, these golden pan-fried pancakes are a beloved street food staple that’s surprisingly easy to recreate at home. The dough is layered with scallions and oil, rolled up, and flattened to create irresistibly crisp, chewy layers that make every bite unforgettable.
What makes scallion pancakes so special is the contrast between the delicate crispness on the outside and the chewy, flavorful layers inside. Plus, this recipe comes together with minimal ingredients and a few simple steps. Although it takes some time to prep, the results are well worth the effort. You'll be rewarded with golden, flaky pancakes that rival any takeout version. Serve them with a dipping sauce for a simple appetizer, snack, or side dish.
Why You'll Love these Chinese Scallion Pancakes
- Crispy, flaky layers. Rolling and coiling the dough creates delicate layers that crisp up beautifully when pan-fried. Each bite delivers that golden, savory crunch that makes scallion pancakes so addictive. The texture is everything you want in a flatbread — crisp edges with a tender, chewy middle.
- Simple pantry ingredients. All you need are flour, water, salt, oil, and scallions — ingredients you probably already have on hand. No special equipment or trips to the store are required. This makes it a budget-friendly and accessible dish you can whip up anytime.
- Customizable flavor. Use sesame oil for extra nuttiness or add spices like five-spice powder or chili flakes for a little kick. You can make these pancakes your own while still enjoying the traditional flakiness and flavor of the original.
- Fun to make. The dough-rolling and shaping process is a hands-on and enjoyable part of this recipe. It’s a great kitchen project to do with kids or friends, and the end result is totally worth the effort.
Ingredient Notes
To make these delicious Chinese scallion pancakes, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour – forms the base of the dough and creates a chewy texture. Bread flour can also be used for a slightly chewier pancake.
- salt – seasons the dough and enhances overall flavor.
- boiling water – helps gelatinize the flour, making the dough softer and easier to work with.
- oil – sesame oil adds flavor and helps create the flaky layers when rolling the dough. Avocado oil, vegetable oil, or olive oil can be used if needed, but sesame oil offers the most traditional taste.
- fresh scallions or green onions – provide the signature sharp, savory bite and vibrant green color. Chives or leeks can be used instead, if desired.
You will also need measuring cups and spoons, a rolling pin, mixing bowl, and a nonstick or cast iron skillet for pan-frying.
How to Make the Best Chinese Scallion Pancakes
First, prepare the dough.
- Combine ingredients. In a large mixing bowl, mix together flour and salt. Slowly add in boiling water and stir well with a silicone spatula to combine, until there are no dry flour particles visible in the bowl. Make sure to scrape down the sides of the bowl.
- Rest. Cover and let the mixture rest for 10 minutes. (Adding hot boiling water in flour is a technique known as flour scalding, which breaks down starch in the flour and makes the dough softer and stretchier. It also makes the dough much easier to knead.)
- Knead. Transfer the dough onto a clean and lightly greased surface. Knead the dough for 5-10 minutes until the dough is smooth and not sticky at all.
Now, make the filling.
In a medium mixing bowl, mix together avocado oil, flour, salt and green onion until it turns into a smooth paste. Set it aside.
Let's shape the pancake.
- Roll dough. On a lightly greased surface, use a rolling pin to roll the dough into a rectangle approximately 8 x 18-inches in size and ⅛ inch thick, with the long side facing you. Dust with flour if needed.
- Add filling. Gently spread the scallion filling evenly across the dough with a brush or with one hand.
- Roll. From the longside (side closest to you), tightly roll the dough up into a tube. Slice into 4 even pieces, about 5 inch long.
- Coil into a disc. Take each piece, seal both ends and coil it up into a round disk.
- Flatten. Gently press down on the round disk with your hand, then use a rolling pin to flatten into a pancake, about ¼ inch thick. This process creates multiple laminating layers of dough with scallion filling similar to making croissants. Repeat with the rest of the dough.
Now, let's cook the pancakes.
- Heat. Lightly grease a small non-stick frying pan with 1 tablespoon of vegetable oil, or spray with a little cooking spray oil. Heat over medium-high heat until the hot oil sizzles, about 1-2 minutes,
- Cook. Place one pancake in the pan at a time and cook until golden brown and crispy on both sides, about 3-4 minutes on each side, flipping occasionally. Repeat with all pancakes.
- Serve. Serve immediately with your favorite dipping sauce such as chili oil, rice vinegar, or soy sauce, if desired.
Recipe Variations
- Add spice. Sprinkle red pepper flakes, gochugaru, or a swirl of chili oil into the dough layers for a spicy twist that balances beautifully with the savory scallions. For bolder heat, you can also mix in minced fresh chili or a pinch of white pepper before rolling.
- Cheesy version. Add a layer of shredded cheese (like mozzarella, cheddar, or even gruyère) inside the dough before rolling it up. The cheese melts into the flaky layers, creating a gooey, savory fusion that’s especially fun for kids or as a party snack.
- Make it mini. Divide the dough into smaller portions and roll out bite-sized pancakes. These are perfect for appetizers, party platters, lunch boxes, or little hands. You can even use cookie cutters to make fun shapes that kids will love.
- Add herbs. Incorporate chopped fresh cilantro, garlic chives, or a sprinkle of sesame seeds into the dough layers for extra complexity. This adds an aromatic, garden-fresh flavor that pairs wonderfully with the rich, crisp texture.
- Add chocolate. For a fun sweet-and-savory version, spread a very thin layer of dark chocolate or chocolate-hazelnut spread between the rolled dough layers before pan-frying. The heat softens the chocolate into the folds, creating a delightful fusion treat that’s great for brunch or a snack.
How to Serve
Chinese scallion pancakes are delicious served on their own as an appetizer with soy-vinegar dipping sauce or chili oil, or as a side alongside a bowl of soup or noodles. Some of our favorite Asian dishes to pair this with are:
For more recipes, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Use boiling water. Make sure the water is just boiled when added to the flour. This step helps create a supple dough that’s easier to roll and layer. The heat partially cooks the starch, leading to better texture. Skipping this can result in a tougher dough that's more difficult to work with.
- Let the dough rest. Resting allows the gluten to relax, making the dough easier to roll out thin and reducing tearing. This step is key for those flaky layers, so don’t skip it. A rested dough also cooks more evenly and has a better final texture.
- Roll evenly. Try to keep the dough a consistent thickness so the pancakes cook evenly in the skillet. Uneven dough may cause some spots to burn while others remain undercooked. A rolling pin with guide rings can be helpful if you want to be precise.
- Don’t skimp on oil. A generous brushing of oil between layers helps achieve the iconic crispy texture. Pan-frying in enough oil also ensures a golden crust without sticking. If your pan is too dry, you’ll miss out on that signature crispiness and risk tearing.
Storing and Freezing Instructions
How to Store
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
How to Reheat
To reheat scallion pancakes and bring back their crisp texture, warm them in a nonstick or cast iron skillet over medium heat with a light splash of oil. Cook each side for 1–2 minutes until heated through and crispy again. Avoid microwaving, as it softens the texture and can make them rubbery. If reheating several at once, you can also place them in a 375°F (190°C) oven for 5–8 minutes until hot and crisp.
How to Freeze
Freeze uncooked pancakes between layers of parchment paper in a freezer-safe bag for up to 2 months. Cook from frozen, adding a couple of extra minutes to the cook time.
FAQ
Yes, the dough for scallion pancakes can be made in advance. After kneading and resting the dough, you can store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out. This is a great option if you want to prep ahead for easier cooking later. The texture may even improve with an overnight rest, making the pancakes even flakier and easier to work with.
If your pancake isn’t turning out crispy, it’s likely due to one of a few common reasons. Make sure to use enough oil when pan-frying—this is key for developing a golden, crunchy crust. Also, rolling the dough too thick can result in a chewy texture without the crispiness. Finally, avoid overcrowding the pan or using too low heat, which can cause steaming instead of frying. For the best results, cook one pancake at a time on medium-high heat.
Yes, you can use whole wheat flour, but the texture will be slightly denser and the flavor more earthy compared to all-purpose flour. To balance this, consider using a mix of half whole wheat and half all-purpose flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to slightly increase the amount of hot water. The pancakes will still be delicious, just a bit heartier and more rustic in texture.
More Chinese Appetizer Recipes
- 25 Best Dim Sum Recipes
- Beef Potstickers (Dumplings)
- Steamed Scallion Buns
- Chive Pancakes with Sourdough Starter
- Crispy Bottom Shanghai Pan-Fried Pork Buns
- Spicy Chili Oil Wontons
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Recipe
Chinese Scallion Pancakes
- Total Time: 45 minutes
- Yield: 4 pancakes
- Diet: Vegetarian
Ingredients
For the dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup boiling hot water
For the filling:
- 3 tablespoons sesame oil (or avocado oil)
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ cup fresh scallions or green onions, finely chopped
Instructions
Prepare the dough:
- Combine ingredients. In a large mixing bowl, mix together flour and salt. Slowly add in boiling water and stir well with a silicone spatula to combine, until there are no dry flour particles visible in the bowl. Make sure to scrape down the sides of the bowl.
- Rest. Cover and let the mixture rest for 10 minutes. (Adding hot boiling water in flour is a technique known as flour scalding, which breaks down starch in the flour and makes the dough softer and stretchier. It also makes the dough much easier to knead.)
- Knead. Transfer the dough onto a clean and lightly greased surface. Knead the dough for 5-10 minutes until the dough is smooth and not sticky at all.
Make the filling:
- In a medium mixing bowl, mix together avocado oil, flour, salt and green onion until it turns into a smooth paste. Set it aside
Shape the pancake:
- Roll dough. On a lightly greased surface, use a rolling pin to roll the dough into a rectangle approximately 8 x 18-inches in size and ⅛ inch thick, with the long side facing you. Dust with flour if needed.
- Add filling. Gently spread the scallion filling evenly across the dough with a brush or with one hand.
- Roll. From the longside (side closest to you), tightly roll the dough up into a tube. Slice into 4 even pieces, about 5 inch long.
- Coil into a disc. Take each piece, seal both ends and coil it up into a round disk. Gently press down on the round disk with your hand, then use a rolling in to flatten into a pancake, about ¼ inch thick. This process creates multiple laminating layers of dough with scallion filling similar to making croissants. Repeat with the rest of the dough.
Cook the pancakes:
- Heat. Lightly grease a small non-stick frying pan with 1 tablespoon of vegetable oil, or spray with a little cooking spray oil. Heat over medium-high heat until the hot oil sizzles, about 1-2 minutes,
- Cook. Place one pancake in the pan at a time and cook until golden brown and crispy on both sides, about 3-4 minutes on each side, flipping occasionally. Repeat with all pancakes.
- Serve. Serve immediately with your favorite dipping sauce such as chili oil, rice vinegar, or soy sauce, if desired.
Notes
How to store: Store cooked pancakes in an airtight container in the refrigerator for up to 3 days.
How to reheat: To reheat scallion pancakes and bring back their crisp texture, warm them in a nonstick or cast iron skillet over medium heat with a light splash of oil. Cook each side for 1–2 minutes until heated through and crispy again. Avoid microwaving, as it softens the texture and can make them rubbery. If reheating several at once, you can also place them in a 375°F (190°C) oven for 5–8 minutes until hot and crisp.
How to freeze: Freeze uncooked pancakes between layers of parchment paper in a freezer-safe bag for up to 2 months. Cook from frozen, adding a couple of extra minutes to the cook time.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetzier
- Method: Stovetop
- Cuisine: Chinese
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