Crispy, flaky, chewy, and soft all at once — these traditional Chinese scallion pancakes are one of my all-time favorite comfort foods. They’re perfect alongside stir fry, served as part of dim sum, or honestly just eaten straight from the pan while standing in the kitchen (my preferred method).

A Chinese Scallion Pancake cut into smaller wedges. There is a pipping sauce on the side and chopsticks.

This is one of the most requested recipes I’ve ever gotten on Instagram, and I’m so excited to finally share it with you.

Both of my parents are incredible cooks, and being back in the kitchen cooking with them after so much time apart has been incredibly special. There’s just something about your parents’ cooking that no restaurant can ever replace, right?

After making these scallion pancakes with my parents over and over again these past few weeks, I finally learned all the little details that make them truly authentic — the texture of the dough, how thin to roll them, how to create those flaky layers, and all the tiny tricks that don’t usually make it into recipes.

And now I get to pass all of that on to you.

If this is your first time making Chinese scallion pancakes, don’t worry. I’m walking you through every step so you can make them successfully at home.

And when you do make them, please come back and let me know how they turned out. Hearing your feedback honestly makes my day.

A pair of chopsticks are grabbing a piece of homemade flat bread from a white and blue plate

What is Scallion Pancake to Me Growing up?

If you have never had a Chinese scallion pancake before, I would describe it as a crispy, flaky, savory, pizza-shaped flatbread with layers that are somehow both chewy and tender at the same time. You can eat it in so many different ways, but growing up, it was either breakfast food or lazy dinner food for me — the kind of comforting meal that always hit the spot.

My parents are from northern China, where flour-based foods are a huge part of everyday life. My grandma used to make scallion pancakes for me when I was little, and some of my favorite childhood memories are of helping her make the “油酥” filling, rolling out the dough together, and watching the pancake puff and bubble in the hot pan.
And then came the best part — pulling apart all the delicate flaky layers inside.

Truly, nothing reminds me more of home than scallion pancakes.

The crispy golden exterior, the soft layered dough inside, and the savory fragrance of scallions woven into every bite… it’s one of those foods that instantly brings me back to my childhood kitchen.

It still amazes me how a few of the simplest ingredients — flour, oil, scallions, salt, and water — can transform into something this comforting, flavorful, and beautiful. Like edible art made from pantry staples.

three bowls on a table. One with scallions, one with hot oil and one with a five-spice blend

Tips for the Best Scallion Pancakes

My parents taught me so many little tricks while making these together, and these tips truly make a difference.

1. Salt makes the dough softer

The salt doesn’t just season the dough — it actually helps create a softer, more pliable texture.

2. The egg creates richness

The egg helps make the dough tender and easier to stretch without tearing.

3. Yes, you can skip the egg

Want to make them vegan? Or just ran out of eggs? My mom says:

“If you’re in a rush, just leave it out.” The pancakes will still turn out delicious.

4. Stretching creates layers

The longer you can gently stretch the dough cylinder without breaking it, the more flaky layers you’ll get in the final pancake.

And those layers are the best part.

Step-by-Step Instructions

Preparing the dough

First, in a large mixing bowl, combine flour and salt. 

Slowly drizzle in the warm water while mixing with chopsticks or a fork. Mix until shaggy little flakes form with very little dry flour remaining. My parents call this the “cotton-like” stage.

Then, crack an egg into the bowl (optional). Knead for about 5 minutes until a firm and smooth ball has formed. 

Cover the dough with plastic wrap or a kitchen towel and let it rest at room temperature for 1 hour.

ha hand pressing down on a smooth dough ball
After resting, knead the dough again for another 1–2 minutes until smooth.
4 rolled up dough balls
Cut the dough into 4–5 equal pieces and roll each into a smooth ball. Keep covered while you prepare the filling.
A spicy sauce in a bowl. A spoon is pouring the sauce into the bowl
In a heat-safe bowl, combine the flour, salt, and five-spice powder.
Pour the hot oil over the flour mixture and stir immediately until smooth.
Using a rolling pin, roll the dough into a thin rectangle.
Using a rolling pin, roll the dough into a thin rectangle.
Spread about ~1 tablespoon of the filling evenly over the surface.
Spread about ~1 tablespoon of the filling evenly over the surface.
Spread about ~1 tablespoon of the filling evenly over the surface.
Smudge it back and forth to make sure the whole surface is covered
Sprinkle generously with chopped scallions.
Sprinkle generously with chopped scallions.
Starting from the long side, tightly roll the dough into a long cylinder.
Starting from the long side, tightly roll the dough into a long cylinder.
Gently stretch the cylinder longer without tearing it. Stretching it about 1½–2 times its original length.
Coil the dough into a spiral, like a cinnamon roll.
Flatten the tail end slightly and tuck it underneath to seal.
What it should look like.
What it should look like.
Roll each spiral into a round pancake shape.
Roll each spiral into a round pancake shape.
Place the dough in a warm oil-laden pan.
Place the dough in a warm oil-laden pan.
Cook each side until golden brown. Cover until fully cooked.
Cook each side until golden brown. Cover until fully cooked.

How to serve Chinese Scallion Pancakes

These are honestly one of the best side dishes ever.

Serve them with:

  • Stir fry
  • Dumplings
  • Dim sum
  • Soups
  • Braised dishes

Or eat them on their own as a savory breakfast or snack.

My kids love them fresh off the pan, and so do I.

Our latest favorite way is to use it like a taco shell. You can add some sliced up grilled chicken and some fresh cucumber or this spicy cucumber.

A Chinese Scallion Pancake cut into smaller wedges. There is a pipping sauce on the side and chopsticks.

If you for some unlikely reason won’t eat all the Chinese Scallion Pancakes at once, don’t worry, you can totally freeze them!

Individually freeze the pancakes using a sheet pan to make sure they freeze flat. When they are frozen you can put them together and store them in a ziplock bag.

To reheat, defrost and heat up in a lightly greased pan. They won’t be as crispy as when first made, but they are still going to be delicious.

You can also freeze them before cooking using the same technique.

Defrost, and cook using the same method as described above.

If you have any questions on how to make them, leave me a comment below and I will get back to you as soon as I possibly can. And when you have tried them, let me know how you liked them! I love getting feedback on my recipes. 

A Chinese Scallion Pancake cut into smaller wedges. There is a pipping sauce on the side and chopsticks.

Get the recipe:Chinese Scallion Pancakes {My Mom’s Recipe}

Yield: 12
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
Step-by-step directions to teach you how to make the most authentic crispy, flaky, soft, and chewy homemade Chinese Scallion Pancakes!
4.50 stars (2 reviews)
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Ingredients

For the Dough

  • 2 1/2 cup all-purpose flour, 400 g
  • 1/2 tsp salt, 4g
  • 1 egg, optional
  • 1 1/4 cup warm water *, 300 ml

For the Filling

  • 3 tbsp all-purpose flour
  • 2 tsp Chinese Five Spice Powder
  • 1 cup chopped scallion, 3-4 stalks
  • 1/2 cup oil, boiling
  • 3 – 4 tbsp oil for frying

Equipment

Instructions 

Make the Dough

  • In a large mixing bowl, combine flour and salt. 
  • Slowly drizzle warm water into the flour. Gently mix it with a pair of chopsticks or a fork until flaky and very little to none dry flour left. 
  • Crack an egg into the bowl (optional) and knead for about 5 minutes until a firm and smooth ball has formed. 
  • Cover the dough with a kitchen towel or saran wrap and let the dough rest at room temperature for one hour.
  • Once the dough is rested, knead for additional two minutes. 
  • Cut the dough into 4 to 5 even pieces, and knead into smooth balls. Cover while making the scallion pancake filling.

Make the Filling

  • Bring the oil to a boil in a small pot. 
  • In a small bowl, combine flour, salt, and spices. 
  • Carefully pour the boiling oil into the spice bowl and whisk together using chopsticks or a fork.

Making the Scallion Pancake

  • On a smooth surface (a clean kitchen countertop or a silicone pastry mat), work one ball of dough at a time. 
  • Using a rolling pin, roll the dough ball into a thin, roughly rectangular shape. Lift the dough up from the work surface a couple of times to prevent sticking. 
  • Spread 1.5 – 2 tbsp of the filling onto the rectangular-shaped dough. Gently lift the dough one side at a time and gently fold over to smudge the filling around in order to get an even spread of the filling throughout the surface.
  • Spread 1.5 – 2 tbsp of chopped scallions onto the dough. 
  • Slowly roll the dough up to a cylinder starting from the long side. 
  • Gently smooth out the edges and stretch the dough cylinder to about 1.5 – 2 times its original length.
  • Roll the cylinder into a pinwheel/cinnamon roll shape, leaving about 2 inches at the end of the roll. Flatten the end to seal, and tuck it under the rolled bun. Lightly press the rolled-up scallion bun down with the palm of your hand. 
  • Repeat the same steps for each of the individual dough balls.

Cook it

  • Roll each bun into a circle (pancake shape).
  • Over medium to high heat, heat a 10 – 12 inch pan with a generous amount of cooking oil to fully cover the bottom of the pan. 
  • Once the oil is hot, turn the heat to medium. Carefully add one pancake into the hot pan.
  • Sear the pancake for 1 – 2 minutes or until golden brown. Flip and cover with a lid for 1 – 2 minutes. Flip and sear for another minute. Repeat 2 – 3 times until golden brown on both sides.
  • Repeat these steps for each pancake.

Notes

*Warm water — warm to the touch, but not hot.
Check out the “tips and tricks” section.
To Freeze After Cooking
Place pancakes in a single layer on a sheet pan and freeze until solid. Then transfer to a zip-top bag.
Reheat in a lightly greased pan until warmed through and crispy again.
To Freeze Before Cooking
You can also freeze the assembled uncooked pancakes using the same method.
Defrost before cooking and follow the cooking instructions above.
Serving: 1g, Calories: 174kcal, Carbohydrates: 21g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Cholesterol: 16mg, Sodium: 86mg, Fiber: 3g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Sides
Cuisine: Asian