Green onion pancakes, also called scallion pancakes cook up flaky, savory, and chewy thanks to an authentic method of preparation that creates the texture that makes these pancakes so good. You are going to love these!
Green onion pancakes are usually served as a breakfast food in China but are also found served with Dim Sum. It’s usually eaten on-the-go or with a yummy porridge (jook).
This pancake is savory and has many flakey layers. Make sure you eat it warm to get that delicious crunch!
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What is a Scallion Pancake?
The scallion pancake is a traditional Chinese pancake that’s made with a simple dough with chopped green onions and garlic chives added for flavor. It has a unique texture that’s different from traditional doughs found in Western cultures.
First, it’s made with hot water which helps slow down or stunt the development of gluten during kneading. Second, it’s a laminated dough meaning that it’s flattened, brushed with a fat, folded, wrapped, and then rolled again. This process and the addition of the oil or fat creates layers in the dough as it bakes and is what contributes to its texture.
Chinese green onion pancakes have a savory flavor of mild onion and a chewy, flaky texture.
Why You Will Love This Green Onion Pancake Recipe
- Unique Flavor: Mild onion and garlic flavor enhance the flavor of these chewy savory pancakes.
- Versatile Dish: Enjoy this scallion pancake recipe for breakfast, lunch, dinner, or as a snack in between meals!
- Traditional Chinese Recipe: Learn how to make Chinese pancakes at home so you can enjoy them freshly made any time you want.
Ingredients
- All-purpose flour: The main ingredient to provide structure to these Chinese pancakes.
- Water: We are using a combination of hot water and room temperature water to make the dough. Hot water is key to making chewy, tender pancakes as it helps to keep the gluten from forming and stretching. This also makes the dough much easier to work with than traditional cold water dough.
- Green onions: Green onions or scallions are the superstars in this recipe! They give the pancake a mild onion flavor and a speckling of green color through the pancake. Choose green onions with crisp bright green tops and a firm white base.
- Garlic chives: With the flavor of garlic and chives combined and are found in some grocery stores or Asian markets. Choose garlic chives with bright green tops. You can chop with a knife or simply snip them with scissors.
- Flavor: Salt and sugar are added to the pancake batter enhancing the ingredients and balancing the flavors.
- Oil: The pancakes are brushed with a combination of olive oil and sesame oil. The both give the pancakes some added fat while the sesame oil is key for its unique flavor.
How to Make Scallion Pancakes
There are 3 steps to make the scallion pancakes. Even though it seems daunting, I will walk you through the process with these detailed instructions ◡̈
Knead the Dough
- Combine the flour, and water in a bowl. Mix the ingredients gently and start kneading the dough.
- Knead the dough for 2 minutes. Then allow the dough to rest covered with plastic wrap or a damp towel for a minimum of 30 minutes to an hour.
Prepare the Oil Mixture
- Prep the oil mixture by mixing the remaining flour, olive oil, and sesame oil in a saucepan.
- Heat the saucepan over low-medium heat and stir well for 5-8 minutes until the mixture smooth and shiny.
Forming the Green Onion Pancake
- Remove the dough and split it into four equal portions.
- Flour your work surface. Place one piece of dough on the floured surface.
- Roll out one piece of dough until it’s flat, about ¼-inch thick. Keep the rest of the dough under the damp towel.
- Spread a layer of oil mixture on top of your flat dough.
- Add some green onions and chives on top of the flattened dough. Sprinkle a half teaspoon of salt evenly over the dough.
- Tightly roll the dough.
- Pinch the ends shut after rolling horizontally.
- Then, roll the edges vertically and pinch shut.
- Roll the dough into a circular shape, similar to a cinnamon roll. This is how the flakey layers are formed! The rolled dough should resemble a cinnamon roll.
- Gently roll the dough flat. Be careful not to squeeze out the green onions.
- Add 1 tablespoon of oil to a frying pan and fry the green onion pancake on medium heat until golden brown. This should take 5-7 minutes on each side for a total of 15 minutes to finish frying the pancake to golden brown.
PRO TIP: The second side might take less time to fry depending on your stove.
- Serve the pancake while hot and crispy. Cut into quarters and enjoy with some protein and hoisin dipping sauce.
Expert Tips
- Temperature of the Water. Do not use cold water as you will not have the right results. Use hot and room temperature water for chewy and tender pancakes.
- Let the Dough Rest. While I completely understand you can’t wait to bite into these savory, chewy pancakes, the resting time is another crucial step that gives a green onion pancake its texture. A little patience will make better pancakes!
- Rolling the Pancakes. Be sure to read the instructions fully before getting started! There are several steps involved when shaping the pancakes so you get lots of layers and flakiness.
- Enjoy Warm. For the best flavor and crunch, scallion pancakes are enjoyed freshly made.
Recipe FAQs
Slice your scallion pancakes into wedges and enjoy with soups, such as Soondubu Jjigae or hot and sour soup, and Chinese porridge dishes. They can be served for breakfast, snacks, or dinner meals. You can also enjoy scallion pancakes with a dipping sauce such as hoisin sauce and sliced beef on top. If serving as dim sum, enjoy other small bites such as Shrimp Siu Mai or Pork Dumplings.
If you have leftovers (lucky you!), allow them to cool all the way down and then store wrapped individually or with a piece of parchment in between in the fridge for up to four days or in the freezer for a month. You can heat them in the oven on a baking tray at 350° F for five minutes or in a skillet until heated through with a bit of oil for a crispier texture.
Yes, you can freeze the uncooked pancake dough. After rolling out the pancake, place it on a piece of parchment paper and place it flat in a freezer Ziploc bag. Store them in the freeze flat. Allow the dough to thaw out in the fridge before cooking it as directed in the recipe.
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Green Onion Pancake
Ingredients
Green Onion Pancakes
- 2½ cup all-purpose flour
- ½ cup hot water
- ½ cup room temperature water
- 1-2 green onions
- 1-3 stalks of garlic chives
- 2 teaspoon salt ½ teaspoon per pancake
- 1 tablespoon avocado oil or neutral oil for frying each pancake
Oil Mixture
- ¼ cup olive oil
- 1 teaspoon sesame oil
- ¼ cup flour
Instructions
Knead dough
- Combine flour, hot water, and room temperature water in a bowl. Mix ingredients gently and start kneading the dough.
- Knead dough for 2 minutes to let the gluten rest. Rest dough in bowl with damp towel for minimum of 30 minutes to 1 hour.
- Slice the green onions and garlic chives by cutting them in small pieces.
Prep the oil mixture
- Add flour, olive oil, and sesame oil to saucepan. Heat saucepan to low-medium heat and stir well for 3-4 minutes until smooth and shiny. Make sure there are no clumps of flour.
Form green onion pancake
- Continue to knead the dough until it's smooth. Then, take out dough and split in four sections. Keep the rest of the dough under the damp towel.
- Flour the surface and start rolling out one piece of dough until it is ¼ inch thin. Add oil mixture (2-3 tablespoon) you prepared in step 4 on the flatten dough.
- Add salt (½ teaspoon for every pancake) to the dough. Sprinkle a nice layer of green onions and chives.
- Roll the dough as tightly as you can in horizontal position (reference video or photos in the blog post). Pinch the ends shut. Then roll the dough in vertical position. Also pinch the ends shut. It should look like a cinnamon roll. This is how the flakey layers are formed!
- Gently flatten the dough by rolling it out without pressing too hard to squeeze out the onions. After rolling, the pancake should be flat.
Fry the pancake
- For every pancake, add 1 tablespoon of oil to the pan. Fry the green onion pancake on medium heat until golden brown. This should take 7-8 minutes on each side. Note: The second side might take less time to fry depending on your stove. Hope you enjoy!
Video
Notes
- When you’re rolling out the dough and it’s hard to flatten, wait a few minutes for the gluten to relax. Once relaxed, you can roll out the dough easier and quicker.
- The more oil you use to fry the green onion pancake, the crispier it will become!
- Optional but recommended, serve with some sliced beef and hoisin sauce for the ultimate green onion pancake!
Cherrie Begley says
Tried this recipe today. The pancakes were delicious! Fluffy and full of flavors. Thanks for sharing, Dana.
Cook With Dana says
Hi Cherrie! So happy you were able to make them ◡̈ Thanks for the support.