Crispy Scallion Pancakes
Golden, flaky, and irresistibly crispy, these Chinese-style scallion pancakes are a street-food classic. Layers of thin dough are rolled with fresh scallions and sesame oil, then pan-fried until the outside shatters and the inside stays tender. Perfect as a snack, appetizer, or side.
For 4 servings
- prep · ~25 min
Make the hot water dough.
1.Place 2.5 cups flour and salt in a large mixing bowl, whisk briefly to combine.2.Pour in the boiling water while stirring with chopsticks or a wooden spoon.3.Once cool enough to handle, knead the dough on a floured surface for 5 minutes until smooth and elastic.4.Shape into a ball, cover with a damp towel, and rest for 20 minutes. - prep · ~2 min
Prepare the scallion filling.
Toss the thinly sliced scallions with a pinch of salt to help soften them slightly. The bright green parts only give the best color and mild flavor.
TIPMake sure scallions are very dry before slicing — excess water makes rolling messy. - prep · ~5 min
Roll out the first pancake.
1.Divide the rested dough into 4 equal pieces.2.On a floured surface, roll one piece into a 8-inch thin circle.3.Drizzle or brush about half a tablespoon of sesame oil over the surface.4.Scatter a generous 1/4 cup of scallions evenly across the dough.5.Tightly roll the circle into a cigar, then coil it into a spiral like a snail shell.6.Gently press down and re-roll the spiral into a 6-inch flat disc.TIPDon't worry about small tears — the coiled structure keeps all those scallions trapped inside. - fry · ~8 min
Pan-fry the pancake until golden and crispy.
1.Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat.2.Carefully lay one pancake in the pan and cook for 3 to 4 minutes until the bottom is golden and crisp.3.Flip and cook the second side for another 3 to 4 minutes, pressing gently with a spatula.4.Transfer to a wire rack or paper towel, and repeat with remaining dough pieces.TIPShimmy the pan every minute to ensure even browning and prevent hot spots. - serve · ~1 min
Slice and serve warm.
Cut each pancake into 4 or 6 wedges with a sharp knife or kitchen shears. Serve immediately while the outside is crackling crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the hot-water dough for the full 20 minutes; this relaxes the gluten for easier rolling.
- 2Dry the scallions thoroughly after washing to prevent the dough from getting slimy.
- 3Roll the cigar tightly before coiling to trap air layers that create flaky pockets.
- 4Use medium heat and wait until the oil shimmers before adding the pancake to avoid a greasy crust.
- 5Press gently with a spatula while frying the second side for more even crispness.
- 6Serve immediately after slicing; the pancakes lose their shatter-crunch within minutes.
Adapt it for your goals.
Gluten-Free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The dough will be slightly more delicate, but the hot-water method still produces a pliable wrapper.
Spicy SichuanSpicy Sichuan
Mix 1 teaspoon of Sichuan peppercorn powder and 1 teaspoon of chili flakes into the sesame oil before brushing. Adds a tingly, numbing heat that complements the scallions.
Herb & CheeseHerb & Cheese
Add 1/4 cup of finely chopped cilantro and 2 tablespoons of grated Parmesan or crumbled feta with the scallions. The cheese adds a salty, umami layer that melts between the dough layers.
Whole WheatWhole Wheat
Replace 1 cup of all-purpose flour with whole wheat flour. The dough will be a bit sturdier; increase the boiling water by 2 tablespoons to keep it pliable.
Why this is on our healthy list.
Good Source of Dietary Fiber
Scallions contribute a small but meaningful amount of fiber, which supports healthy digestion, and all-purpose flour, when used in whole grain variations, can increase fiber content.
Contains Antioxidant Compounds
Scallions are rich in allicin and quercetin, antioxidants that may help reduce inflammation and support cardiovascular health.
Low in Saturated Fat
Using vegetable oil for frying keeps the saturated fat content minimal compared to butter or lard-based pancakes, making this a lighter fried treat.
Frequently asked questions
Yes. After the first rest, wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature for 15 minutes before rolling.
