Flaky, crispy, and filled with delicious flavor, Chinese Scallion Pancakes are a restaurant favorite that you can easily make at home! This simple, budget-friendly Green Onion Pancake or Chinese Pancakes recipe requires just 7 ingredients (one of which is water) and 40 minutes to make. Plus, it’s naturally vegan to boot!

What Are Scallion Pancakes

Scallion pancakes are a popular street food from China that are often served as a breakfast or snack. They are essentially unleavened flatbreads stuffed with alliums. They have a crispy, flaky texture and a delightfully savory flavor powered by toasted sesame oil and green onions.

Some years back, I came to know about the existence of these super tasty pancakes from the Mainland China Cookbook. From there on I started making these pancakes – also known as Cong You Bing in Chinese – adapting them to locally available ingredients.

Green onion pancakes are truly addictive and make up for a great snack or breakfast. Although these are similar to an Indian Spring Onion Paratha, they are called pancakes. Who am I to disagree?

About Green Onion Pancake Recipe

Made with just 7 inexpensive ingredients in 30 minutes, this recipe for spring onion pancakes is one you need in your weeknight arsenal.

This scallion pancake is slightly different from the Chinese version because it is made with whole wheat Flour instead of all-purpose flour. That said, it has all the hallmarks of the traditional recipe because it is:
✓ Vegan.
✓ An adaptable and forgiving recipe.
✓ Easy to make.
✓ Great for meal-prep. The stuffed & rolled uncooked pancakes can be frozen. (Thaw before frying)
✓ Easy to scale up.

Ingredients & Substitutions

1. Whole Wheat Flour – I opted for whole grain flour here to make these tasty fried scallion pancakes a bit healthier and heftier. The amount of water will depend on the quality of flour, so add water in parts while kneading. You should get a soft Dough much like a roti or naan dough. Instead of whole wheat flour, you can use all-purpose flour.

2. Water – Hot water is added when mixing and kneading the dough. As a result, the pancakes have a soft texture on the inside and the normally heavy, dense consistency of whole wheat flour is not felt in the layers.

3. Roasted Sesame Oil – Adding roasted sesame oil gives a strong smoky, savory aroma to the pancakes. If you can’t find toasted sesame oil, there is no need to panic. Sunflower oil or peanut oil works well but the smoky flavor won’t be there. Even butter, ghee, or any neutral-flavored oil can be used.

4. Scallions a.k.a. green onions or spring onions – Traditionally, the white part of the onions is skipped, but I prefer adding them along with the greens. If you opt to use the onion whites, be sure to chop them very finely or else the pancakes will break while rolling. Also, if you are using the scallion whites, be sure to use more greens than whites.

5. Salt – Make sure you season your pancakes, even feeling free to add extra salt while they’re still hot from the frying pan.

6. Neutral Oil – Any oil that has a high-smoke point can be used for frying these green onion pancakes. Ghee, vegetable oil, peanut oil, or grapeseed oil are all good choices.

7. Spices (Optional) – Some green chillies can be added for a bit of heat and spice. You can also add Sichuan pepper powder, Chinese 5 spice powder, or crushed black pepper. For that matter, even Indian garam masala can be added for a fun fusion recipe.

Tips For Frying Green Onion Pancakes

1. Frying Pan – It is best to use a cast iron or a thick-bottomed pan for frying as they retain heat more evenly, which gives the pancakes a crisp crust. Using a small shallow frying pan also helps to achieve perfect consistency as the oil does not spread out over a large surface area.

2. Frying Oil – While sesame oil is used in the stuffing, you’ll need a high smoke point oil like vegetable oil for frying. I have used sunflower oil, but you can use peanut oil, butter or ghee for frying.

3. Oil quantity – 1 tablespoon of oil is used for frying each pancake. 1 tablespoon oil (approx 15 ml) looks like a lot, but it’s necessary for making the Chinese pancakes crispy. You can use less oil if you prefer.

Step-by-Step Guide

How To Make Scallion Pancakes

Make Dough

1. In a mixing bowl, take 2 heaped cups whole wheat flour (250 grams) and ½ teaspoon salt. Note that the dough can be mixed and kneaded in a stand mixer if you prefer.

Feel free to swap whole wheat flour with all-purpose flour if you prefer.

2. Mix the salt with the flour.

3. In a saucepan take 1.25 cups water and keep the pan on a medium to medium-high flame for the water to boil.

4. Let the water come to a boil.

5. Now add the boiling hot water in the flour and salt mixture, working in parts. First, add ½ cup of water.

6. Mix with a spoon. Then add more hot water as required till the mixture starts to leave the sides of the bowl and comes together. I added 1 cup water to get a soft smooth dough.

Go easy while adding it as the water absorption will depend on quality and texture of the flour.

If using only all-purpose flour, then you may only need to add ⅓ to ½ cup of boiling hot water.

7. Let the heat from the mixture become easier to handle and then begin to knead the dough.

8. Knead to a soft and supple dough and keep aside.

If the dough is sticky then add more flour.

If the dough is dry and hard, then add more of the hot water which would have become warm by the time you start to knead the dough. Mix and knead till all the water is absorbed and dough becomes soft. Cover and keep aside the dough to rest.

Assemble and Make Chinese Pancakes

9. Rinse the scallion or spring onion stalks in water a few water. Drain all the water. Then peel the white bulbs or the white part.

Finely chop the scallions. I use both greens and whites. Remember to finely chop the whites or else they break the dough during rolling.

Add more greens and less whites. In total, you will need ⅔ to ¾ cup of finely chopped scallions, either only the greens or both whites and more of the greens.

10. Take the entire dough and roll it into a log shape of 10 to 11 inches.

11. Slice the log in 7 to 8 equal parts. Keep the sliced dough circles covered in the same bowl in which the dough was kneaded.

12. Take each part and roll it to a round shape between your palms. Place it on a rolling board and flatten slightly with your fingers.

Sprinkle some flour on the board as well as on the flattened dough.

13. With a rolling pin, roll to a large 8 by 10-inches rectangle. Do not roll the dough too thin.

14. Spread or brush toasted sesame oil all over the dough.

15. Sprinkle the finely chopped spring onion all over, leaving clear space for about ½ inch around the edges. Also sprinkle a light pinch of salt all over the scallions. Adding salt can be skipped.

At this step, you can also add black pepper, finely chopped green chillies for some spicy taste if you prefer.

A pinch of sichuan pepper powder or Chinese 5 spice powder can also be sprinkled. For an Indian flavor, you can add a pinch of garam masala.

16. From any side of the rectangle, gently roll the stuffed dough into a tight roll.

17. Pinch and close the edges.

18. Now hold one of the edges and begin to roll the stuffed dough around it to make a spiral, sort of like a snail shell. Press and seal the last edge at the sides or beneath the roll.

Continue stuffing and turning the rest of the dough into spiral rolls, keeping all of them covered except for the one you’re working on.

19. Take one roll and place it on the rolling board. Sprinkle some flour on it as well as on the rolling board. Press lightly with your fingers.

20. Roll to a slightly thick bread having a 5 to 6 inches diameter.

Fry Scallion Pancakes

21. Heat a small skillet or pan, preferably made of cast iron. Add 1 tablespoon oil and let it become hot. When the oil becomes hot, gently place the pancake in the oil.

You can use peanut oil or sunflower oil or any neutral flavored oil or butter or ghee (clarified butter) for frying. I have used sunflower oil.

22. When one side is cooked and golden, flip over. Cook the second side. Fry on medium heat.

23. When the second side is fried and you see the crispy crusty golden spots then flip over again.

24. Fry both sides till golden . You can fry a couple of times if the pancakes look undercooked. You want a nice golden crust.

The cast iron pan that I have gets too hot, so I increase the heat to medium initially and later reduce the heat to medium-low.

Use a small shallow frying pan as the oil does not spread out over a large surface area and helps in giving crisp edges and a crisp crust in the pancake.

25. Place the fried green onion pancake on paper towels to drain. Fry all the scallion pancakes this way. For frying the next pancake, add ½ to 1 tablespoon oil in the pan.