If you love crispy, chewy, and savory snacks, then scallion pancakes are about to become your next favorite thing. Known as Cong You Bing in Mandarin, these Chinese flatbreads are pan-fried to golden perfection, packed with fragrant green onions (scallions), and layered with irresistible flakiness. This beloved street food is easier to make than you think and perfect as a side, appetizer, or anytime snack.
Why You Will Love This Recipe
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Crispy Outside, Flaky Inside – Every bite is a contrast of textures.
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Simple Pantry Ingredients – Just flour, water, scallions, oil, and salt.
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No Special Equipment Needed – Only a rolling pin and skillet.
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Perfect for Dipping – Serve with soy sauce, chili oil, or your favorite dip.
Ingredients List
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2 cups all-purpose flour
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¾ cup hot water (not boiling)
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1 teaspoon salt
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1 tablespoon oil (for brushing the dough)
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4 scallions, finely chopped
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¼ cup vegetable oil (for frying)
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Optional: sesame oil, chili flakes, or garlic powder for flavor
Timing & Servings
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Prep Time: 30 minutes
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Resting Time: 30 minutes
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Cook Time: 20 minutes
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Total Time: 1 hour 20 minutes
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Servings: 4 pancakes (serves 4 as a side or appetizer)
Step-by-Step Instructions for Scallion Pancakes
Step 1: Prepare the Dough
In a large bowl, mix the flour and salt. Gradually pour in the hot water while stirring with chopsticks or a fork. When it comes together, knead the dough on a floured surface for 8–10 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
Step 2: Make the Scallion Oil Paste
While the dough rests, chop the scallions finely. If desired, mix with a teaspoon of sesame oil or a pinch of chili flakes for extra flavor.
Step 3: Divide and Roll
Cut the rested dough into four equal parts. Roll out one piece into a thin rectangle. Brush lightly with oil, sprinkle with chopped scallions, and a pinch of salt.
Step 4: Roll, Coil, and Flatten
Roll the dough tightly into a log. Coil the log into a spiral (like a cinnamon roll). Flatten the spiral gently and roll it again into a pancake, about 6 inches wide. Repeat with the remaining dough.
Step 5: Fry Until Crispy
Heat 2 tablespoons of oil in a skillet over medium heat. Fry one pancake at a time, cooking 2–3 minutes per side until golden brown and crisp. Add more oil as needed for each pancake.
Step 6: Serve Hot
Cut into wedges and serve warm with your favorite dipping sauce.
Tips for the Best Scallion Pancakes
Use Hot Water for the Dough
Hot water gelatinizes the starches in flour, making the dough more pliable and easy to roll thin.
Let the Dough Rest
Resting allows the gluten to relax, which makes it easier to shape and helps the pancake cook evenly.
Don’t Skip the Spiral Step
Rolling the dough into a spiral and re-flattening creates those signature flaky layers.
Use Enough Oil When Frying
A crispy exterior depends on enough oil in the pan. You’re pan-frying, not deep frying, but don’t skimp.
Flavor Variations
With Sesame Oil
Brush a thin layer of sesame oil on the dough before adding scallions for a rich nutty flavor.
Add Chili Flakes
Spice lovers can sprinkle chili flakes inside for a kick.
Garlic Scallion Pancakes
Add garlic powder or minced garlic to the scallion mixture for extra flavor.
Cheesy Twist
Sprinkle a little shredded cheese inside before rolling for a fusion-style treat.
Dipping Sauce Ideas
Classic Soy Sauce Dip
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2 tablespoons soy sauce
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1 teaspoon rice vinegar
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1 teaspoon sesame oil
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Optional: garlic, red chili flakes, or sugar
Spicy Chili Oil Dip
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2 tablespoons chili oil
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1 tablespoon soy sauce
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1 teaspoon minced garlic
Sweet and Savory
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1 tablespoon hoisin sauce
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1 teaspoon rice vinegar
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Pinch of crushed peanuts
How to Reheat Scallion Pancakes
To regain the crispiness, reheat leftovers in a skillet over medium heat (no oil needed) or in an air fryer at 350°F for 3–4 minutes. Avoid microwaving if you want to keep the crunch.
Can You Freeze Scallion Pancakes?
Yes! Freeze them after rolling and before frying. Place parchment paper between pancakes to prevent sticking. Cook directly from frozen—just add a few extra minutes to the frying time.
Serving Suggestions
Scallion pancakes are incredibly versatile. Here are a few serving ideas:
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Appetizer: Cut into wedges and serve with dipping sauce.
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Side Dish: Great with soups like hot and sour or miso.
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Brunch: Add a fried egg on top for a savory twist.
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Snack: Dip in sriracha mayo for a modern touch.
Nutritional Information (Per Pancake, Approximate)
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Calories: 250
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Fat: 12g
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Carbohydrates: 30g
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Protein: 5g
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Fiber: 2g
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Sugar: <1g
Note: Nutritional values vary depending on oil used and specific measurements.
FAQs
Can I use whole wheat flour?
Yes, though the texture will be denser. You can also try a 50/50 mix of whole wheat and all-purpose flour.
What kind of scallions should I use?
Standard green onions (spring onions) are perfect. Use both the white and green parts for maximum flavor.
Are scallion pancakes vegan?
Yes, this recipe is entirely vegan unless you add cheese or non-vegan sauces.
Can I bake scallion pancakes instead of frying?
Frying yields the best texture, but you can try baking at 400°F for 10–12 minutes per side. Use a lightly greased baking sheet.
What’s the difference between scallion pancakes and Western pancakes?
Scallion pancakes are savory, flaky, and pan-fried flatbreads—nothing like fluffy American breakfast pancakes.
Conclusion
Scallion pancakes are a timeless dish that’s both comforting and satisfying. With their flaky layers, crispy edges, and savory scallion flavor, they’re a hit at any meal. Whether served as a snack, appetizer, or side, this Chinese street food classic is surprisingly easy to make at home with just a few ingredients. Once you master the basic method, you can customize them with spices, fillings, and sauces to suit your taste. Try them once, and they might just become a staple in your kitchen.