Chinese scallion pancakes are savory unleavened flatbreads folded with oil and minced scallions, then pan-fried until golden, crispy, and flaky. They make a perfect grab-and-go snack for breakfast or lunch.
These pancakes bring back memories of breakfasts I enjoyed while traveling in China. I keep the seasoning mild—no heavy spices—so the scallions and the flaky texture shine through. For me, that simpler approach yields the most enjoyable result.
The recipe is versatile and can be made with just five basic ingredients: flour, water, oil, scallions, and salt. You can customize the flavor by adding spices or swapping the scallions for other greens or aromatic herbs. Roll the dough thin for extra crispiness or leave it a bit thicker for a chewier center. With a simple technique you can create many variations from the same basic dough.
Making scallion pancakes at home is straightforward and rewarding. They’re delicious on their own or paired with a dipping sauce. A step-by-step video is included to help you master the folding and frying techniques.
About Chinese Scallion Pancakes
Known in Chinese as cong you bing (葱油饼), scallion or green onion pancakes are commonly eaten for breakfast alongside soy milk, steamed buns, or soy sauce eggs. They are found everywhere, from street stalls to high-end restaurants.
Unlike Western pancakes made from batter, these are made from a simple dough of flour and water, sometimes with a touch of oil. Their defining feature is the layered interior: the dough is laminated with oil (or a roux) and folded to create many thin layers. Pan-frying until golden produces a crisp exterior and a chewy, flaky interior.
A popular anecdote suggests that Marco Polo brought the technique back to Italy and inspired pizza, though this is a culinary legend rather than documented history. Regardless of origins, scallion pancakes remain a beloved and distinct Chinese comfort food.
Tips for Making Scallion Pancakes
Well-made scallion pancakes tear open to reveal many delicate layers. Follow these tips to get the best flaky texture.
1. Roll the dough as thin as possible
The flakiness comes from alternating thin layers of dough and fat. Divide the dough into portions and roll each into a 15×25 cm (6×10 inch) rectangle as thinly as you can. Thinner layers produce more visible laminations and a flakier pancake.
2. Brush a roux between layers
Laminating the dough with fat prevents layers from sticking and helps create crispness. You can brush oil directly, but a flour-and-oil roux is easier to work with and less likely to leak while shaping. For the roux, cook equal parts flour and oil with a pinch of salt over low heat until smooth; let it cool before spreading. Lard can be used instead of oil for a richer flavor.
3. Don’t overfill with scallions
Chop scallions very finely and use a light hand when sprinkling them onto the roux—about 1 to 1 1/2 tablespoons per pancake. Too much filling makes the dough hard to roll and increases the risk of tearing or bursting during frying.
4. Experiment with flavors
There are many regional and personal variations. Substitute garlic chives or herbs like basil and rosemary for scallions, or add sesame seeds or chopped fennel greens. Spice the roux with five-spice powder, black pepper, or cumin for a different profile. Thin pancakes become crispier; thicker ones stay chewier.
5. Use enough oil when frying
Be generous with oil while pan-frying to develop a crisp exterior and tender layers inside. These pancakes absorb oil during cooking, so add a bit more between batches. Press the center gently with a spatula while frying to ensure even contact and browning.
How to Store Scallion Pancakes
Scallion pancakes freeze and store well, which makes preparation convenient. For best results, freeze them raw after rolling. Place parchment paper between pancakes to prevent sticking, then seal in a freezer bag after removing excess air.
To cook from frozen, thaw at room temperature for a short time and fry as directed. Leftovers keep in an airtight container in the refrigerator for up to three days and can be reheated in a skillet or microwave.
More Pancake Recipes
Try other savory and sweet pancake variations for different meals and flavors.
- Kimchi Pancake
- Matcha Pancakes
- Korean Potato Cheese Pancakes
- Cheese Hotteok
Chinese Scallion Pancakes
Ingredients
Pancake Dough
- 2 cups (260 gr) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (120 ml) hot water
- 1/3 cup (80 ml) cool water
- oil, for frying
Filling
- 1/4 cup (30 gr) all-purpose flour
- 1/4 cup (60 ml) vegetable oil or lard
- 3/4 tsp salt
- 1/2 cup (30 gr) chopped scallions
Dipping Sauce
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tbsp water
- chili flakes, optional
- chopped scallions, optional
Instructions
Pancake Dough
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In a large bowl, mix the flour and salt. Add the hot water and stir until incorporated.
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Add the cool water gradually and combine until a dough forms.
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Knead by hand until smooth but still soft, about 5–8 minutes.
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Form the dough into a ball, coat lightly with oil in a bowl, cover, and let rest 25–30 minutes.
Filling
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Make the roux: combine the flour, oil, and salt in a small saucepan over low heat and stir until smooth. Remove from heat and cool before using.
Assemble
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Divide the rested dough into 6 equal pieces and shape each into a ball.
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Working one ball at a time, roll it into a 15×25 cm (6×10 inch) rectangle, lifting and turning as needed to prevent sticking.
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Spread about 1 tablespoon of the cooled roux over the dough, leaving a 1 cm (1/2 inch) border. Sprinkle 1–1 1/2 tbsp finely chopped scallions evenly.
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Roll the dough from the long side into a cylinder, then coil it into a snail shape and tuck the end underneath. Lightly press to seal and rest 10–15 minutes under a damp towel while you work on the rest.
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Flatten each coil and roll into an 8-inch (20 cm) circle, turning and lifting to avoid sticking.
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To freeze for later, place each pancake on parchment, stack with sheets between, seal in a bag, and freeze.
Cook the Pancakes
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Heat a large nonstick skillet over medium and coat the bottom with a thin layer of oil. Fry each pancake until the bottom is browned, about 2–3 minutes, then flip and cook another 1–2 minutes. Continue flipping and adding oil as needed until both sides are crispy and golden. Press the center occasionally with a spatula to ensure even cooking.
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Transfer cooked pancakes to a rack or board, let cool slightly, then cut into wedges for serving.
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Serve plain or with the dipping sauce.
Notes
To cook from frozen, thaw for about 10 minutes at room temperature and fry as directed.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a pan over medium heat or briefly in the microwave until warm.