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Crispy Chinese scallion pancakes stacked on a plate, showing flaky layers and a golden crust. Perfect example of homemade pan-fried scallion pancakes.

Scallion Pancakes

Olivia Carter
These flaky, savory Chinese scallion pancakes are loaded with green onions and pan-fried to that perfect crunch—total street-food vibes right in your kitchen!
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40 minutes
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
COST About $3–5 total
Course Appetizer, Snack
Cuisine Chinese
Keyword scallion pancakes
Servings 6 pancakes
Calories 250 kcal

Equipment

  • mixing bowl or a wine bottle in a pinch
  • Rolling Pin
  • Cast-iron or non-stick skillet
  • Spatula for flipping
  • Pastry brush if you're fancy
  • Chopsticks to mix keeps it authentic and easy

Ingredients
  

  • 2 cups flour 250g
  • 1 cup boiling water 160–200ml
  • 1½ cups finely chopped scallions 40–100g
  • 3½ tbsp sesame oil or neutral oil for brushing those layers
  • ½ tsp salt
  • ⅓ cup neutral vegetable oil for frying
  • 1 tsp five-spice powder or Sichuan pepper Optional for that street kick

Instructions
 

  • Dump boiling water into the flour and salt, stirring with chopsticks until the mixture is shaggy. Knead for 2–3 minutes into a soft dough ball—easy, right? Let it rest for half an hour after covering.
  • Split the dough into 6 balls. Roll each one super thin into a 12-inch circle. Brush with sesame oil, then pile on the scallions (and spice, if using).
    Flour and boiling water being mixed with chopsticks to form hot water dough for scallion pancakes.
  • Roll it up tight like a cigar, twist into a little snail coil, then gently flatten into a 6-inch disc.
    Thin dough layered with oil and chopped scallions being rolled into a tight spiral for flaky scallion pancakes.
  • Heat 2 tbsp of oil in your skillet over medium heat. Fry each pancake for 3–4 minutes per side until golden and crispy. Drain on paper towels, repeat with the rest, then slice and devour hot!
    Scallion pancakes frying in oil in a skillet, developing a golden crust and crispy edges.

Notes

  • Stick to scallion greens for milder flavor—they won't waterlog your pancakes.
  • Don't skip the dough rest—it's the flaky secret sauce!
  • Freeze the coiled discs for up to a month; fry straight from frozen like a boss.
  • Medium heat and a swirl of oil = extra crisp, no soggy fails.
  • Whip up a quick soy-vinegar dip on the side.
 

NUTRITION (per pancake, give or take)

  • Calories: 250 kcal
  • Fat: 12g (oil's the star here)
  • Carbs: 28g
  • Protein: 4g
  • Sodium: 200mg