Easy Scallion Pancakes

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We, like so many of us, absolutely love all kinds of Asian cuisine. And these gems are one of our favorite items to order.

If you’ve never heard of this savory pancake before, or even if you are very familiar with them, you will be amazed at how easy they are to make in your very own kitchen. The dough can be made in advance and then lightly fried up just before serving. The dipping sauce soaks up all the yummy pancakes! Fun, authentic, and incredibly delicious.

An overhead view of quarted scallion pancakes on a plate with a bowl filled with a dipping sauce.

How To Make Scallion Pancakes

This delicious flatbread has been around for so many generations, in fact, there is debate about its true origins.

All we know, they have been highly enjoyed by hungry folks for a reason. They are so delicious!

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The Ingredients You Will Need

Here is one of the most amazing things about scallion pancakes. They only require a handful of ingredients:

Here are the ingredients you will need:

Flour – All purpose
Water – Divided, once hot and then again cool
Oil – Vegetable or peanut
Scallions – Thinly sliced

EXPERT TIP: You’ll start with the dough in a large bowl in which you’ll add the hot water. You can use hot water from your kitchen faucet, or microwave on high until it reaches about 140 to 150°F. Once its time to add the cool water, just cool kitchen faucet water will work. Until working the dough until a smooth ball is formed.

A person holding a round piece of dough over a large ceramic bowl.

Tips for Perfect Scallion Pancakes

This recipe is really very foolproof, but, still, there are a few important things to keep in mind:

Find the Right Balance of Flour and Water – The dough at first will seem shaggy, and not want to form a dough. After you add the cool water, the dough may then feel sticky. Transfer the dough to a floured surface and begin kneading the dough. It it’s way too dry, sprinkle on more water. If it’s sticky, continue adding flour to the surface.

Proper Kneading Is Important – It will take a little elbow grease, but the result is worth it. We recommend you knead the dough with the palm and heel of your hands for 10 minutes.

Oil Temperature – You’ll want to get your skillet quite hot for lightly frying up the pancakes. The oil should begin to shimmer. Once the pancake has turned golden brown in places on the bottom, it’s time to flip. It should only take about 4 minutes on the first side, and then a couple on the other. But don’t worry, if it takes longer, it’s not going to hurt the pancake. Just be patient and slowly turn up the heat.

EXPERT TIP: A rolling pin helps you roll each of the four dough pieces into a 7 to 8-inch diameter. You want the dough to be about as thin as a sheet of lasagna (cooked). Brush on oil, add about ¼ cup of scallions, and then fold the edges over the dough.

A person folding the edges of a disc of dough with sliced scallions in the middle.

How To Serve

These really are the quintessential appetizer. Serve these before serving any of your favorite Chinese/Asian dishes. Some of our favorites are Best-Ever Chicken Fried Rice, Beef and Broccoli Stir-Fry, General Tso’s Chicken, Sesame Beef, or Kung Pao Shrimp.

They are wonderful served warm or at room temperature.

We strongly encourage you to make the soy dipping sauce (recipe included in recipe card).

EXPERT TIP: The dough can be made, rolled out, and frozen in advance. Simply separate the layers of dough with parchment paper. Let thaw completely before frying them up.

An uncooked scallion pancake sitting on a floured wooden cutting board next to a rolling pin.

Other Amazing Asian Appetizers To Make

We just love all kinds of Asian cuisine, and the appetizers are so good, fun to make, and always a hit with guests. Here are some of our favorites:

Best-Ever Egg Rolls
Pork Dumplings in Peanut Sauce
Crab Rangoon
Steamed Vegetable Dumplings
Asian Shrimp Balls
Pot Stickers
Teriyaki Chicken Wings

In the meantime, look at these amazing triangles of yumminess!

Scallion pancakes that have been quartered and placed on a plate with a bowl filled with a dipping sauce off to the side.

These scallion pancakes really are a snap to prepare. We promise!

Just follow the simple steps and you will be amazed that you can make them restaurant-quality in your very own kitchen.

They are perfect for a fun dinner party appetizer, passed party appetizer, or just a yummy snack on a lazy Sunday afternoon!

Just don’t forget a good dipping sauce! (See the recipe card for our favorite).

A person dipping a quarter of a scallion pancake into a patterned bowl filled with a soy dipping sauce.

Ready to make an Asian appetizer that will rival your favorite take-out place? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Scallion Pancakes

Scallion Pancakes are addictively delicious. This recipe is foolproof and is honestly restaurant-quality. With just a handful of ingredients, you won't believe how good these are. Be sure to make the dipping sauce, these pancakes are perfect when plunged into it!
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: Chinese / Asian
Keyword: Chinese appetizer, how to make scallion pancakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 138kcal


  • 1 Large skillet


  • 2 cups all-purpose flour plus extra for dusting
  • 1 tsp salt
  • ½ cup hot water
  • ¼ cup cool water
  • 4 tbsp vegetable oil plus more, as needed
  • 1 cup scallions several bunches, thinly sliced, green parts only

For the Dipping Sauce

  • 4 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 pinch sesame seeds


  • Make the dipping sauce by mixing all ingredients in a small bowl. Set aside.
    4 tbsp soy sauce, 3 tbsp rice vinegar, 2 cloves garlic, 1 tbsp honey, 1 tsp sesame oil, 1 pinch sesame seeds
  • In a large bowl, whisk together the flour with the salt. Slowly stir in the hot water and mix with your hands to form a shaggy (loose) dough. Again using your hands, work the cool water into the dough.
    2 cups all-purpose flour, 1 tsp salt, ½ cup hot water, ¼ cup cool water
  • Transfer the dough to a floured surface and knead it for 10 minutes, until the dough is smooth and not sticky. Form the dough into a smooth ball. You may need to add more flour to the surface as you knead if the dough is sticky.
  • Place the dough back in the bowl and place a damp kitchen towel over it. Let the dough rest for 30 minutes.
  • Turn the dough onto a floured surface and divide the dough into four equal parts.
  • Cover three of the dough pieces and roll the remaining piece into a circle about 7 to 8 inches in diameter. Lightly brush vegetable oil over the top surface of the dough circle. Sprinkle a quarter of the chopped scallions over the oiled dough. Gently fold the sides of the dough over the top of the scallions and form into a ball.
    4 tbsp vegetable oil, 1 cup scallions
  • Use your hands to slightly flatten the dough into a circle. Gently roll the dough into a 7 to 8-inch diameter. Some of the scallions may squeeze out the edges of the dough. You can remove them or leave them alone.
  • Place on a plate lined with parchment (or wax) paper. Continue this process with the remaining dough, separating each pancake with parchment or wax paper. Keep uncooked pancakes covered with a damp cloth.
  • Add about 1 to 2 tbsp vegetable oil to a skillet over medium-high heat. Gently place one of the uncooked pancakes into the skillet and cook until lightly browned on the bottom, about 4 minutes. Flip, and cook for another 2 to 3 minutes, or until both sides are browned. Continue with the remaining pancakes, adding more oil, if needed.
  • If desired, cut the pancakes into quarters. Serve warm or at room temperature with the dipping sauce.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
You can use hot tap water or microwave on HIGH for about 1 minute. The water doesn't need to be boiling but should be hot (not just lukewarm). The cool water can just be cool tap water.  You can chill it with ice, if necessary. 
The dough rolled out (with the scallions), separated by parchment paper, and frozen for up to 1 month. Let thaw completely before lightly frying them. 
These pancakes are really great with the dipping sauce. If you don't have the ingredients for the dipping sauce, regular soy sauce (or low-sodium soy sauce) is good, too. 
Leftovers will keep covered for up to 3 days (though they will dry out a little). They can be reheated in the microwave for 30 seconds on HIGH. 


Calories: 138kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 796mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • I made these for our Annivesary yesterday and now I am craving them. I plan on making them tomorrow again. Love the sauce and the scallion pancakes. I crave them! This recipe is already memorized so I can make them on whim. I am a savory flavor person and these will be my go to for sure. I could live on them. The best ever!

  • Haven’t made the scallion pancakes. Will do so sometime over the holidays. The SAUCE however, is to die for. I used it for pork dumplings and also for fried zucchini fritters. Just wonderful!

    • Hi Eileen! We agree…we love the sauce so much! You should try the scallion pancakes….they are SO yummy!!! Let us know if you make them and what you think!! Best, Kris & Wesley

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