Crispy and flaky on the outside, chewy and soft on the inside, these traditional Chinese scallion pancakes are the best side dish to serve with any stir fry or Dim Sum! This recipe has detailed step-by-step instructions on how to make the perfect scallion pancake. 

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

I am so very excited to be able to share this Chinese Scallion Pancake recipe with you all!

Both my parents are amazing cooks and it has been wonderful being back in the kitchen with them after such a long time apart. There is nothing like our parents’ food, right?

This Chinese Scallion Pancake recipe is one of the most requested recipes by you guys on Instagram, and I finally got the scoop from my parents on how to make these authentic pancakes. 

After making this recipe together with my parents a few times now, I have finally learned how to make them myself! 

And that means that I can now share these detailed step-by-step instructions with you! 

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 of course, let me know how you liked them! I love getting feedback on my recipes. 

I really hope you love this recipe as much as we do!

What is a Chinese Scallion Pancake?

A freshly cooked golden brown scallion pancake

If you have never had a Chinese Scallion Pancake before, I would describe it as a fluffy, crispy, flaky, savory, and fragrant breadlike pancake that’s usually served as an appetizer, a side dish with stir fry, or as a part of dim sum.

And by the way, dim sum is kind of like Chinese brunch tapas. It’s a bunch of small dishes that are meant to be shared, usually as a late breakfast or early lunch, hence brunch.

I would like to think that the scallion pancake is China’s equivalent to India’s naan bread, or the pita bread in the middle east, or as the biscuits in the southern parts of America.

I would go as far as saying that they are a delicious backbone and a supporting part of a good and hearty meal. And growing up in China, we had scallion pancakes very often, especially as part of brunch or breakfast.

These scallion pancakes would be the perfect side dish to this Orange Chicken recipe or this Beef and Broccoli Stir Fry for example. You will find plenty of other Chinese recipes on my blog that these Chinese Scallion Pancakes would pair great with as well. Just search “Chinese” and you will find them all.

Ingredients needed for Chinese Scallion Pancakes

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

You will be amazed by how few ingredients you need to make these incredibly delicious authentic pancakes. And believe it or not, you might have them all already in your kitchen.

Ingredients for the pancake dough

All-purpose flour
Egg
Warm water – Not too hot. You should be able to comfortably stick your hand in
Salt

Scallion Pancake Filling

All-purpose flour
Hot oil – You can use any vegetable oil or butter
Scallions – White and green parts, chopped
salt
Five-spice blend 

Tips and Tricks when making Chinese Scallion Pancakes

Three balls of dough on a wooden cutting board

There are so many things I have learned from my parents these few weeks while cooking together.

Not only have they taught me and Tom tips and tricks on how to succeed with Chinese cooking in general, but also the reason and science behind why we do certain things.

These are a few tips that I learned while making these Fluffy Scallion Pancakes:

  • The salt in the dough helps to make the dough nice and soft. 
  • The same goes for the egg. It makes the dough soft, rich and pliable. 
  • You can make vegan scallion pancake by simply omit the egg. The result will be almost as good. (Words from my mom: “if you are in a rush, you can just leave out the egg”)
  • Stretching the pancake dough cylinder long (without breaking it) can result in more layers, which is exactly what we want to achieve! 

Step-By-Step instructions for making Chinese Scallion Pancakes

Follow these detailed instructions on how to make the most amazing flaky and fluffy scallion pancakes ever! 

Preparing the dough

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

Then, slowly drizzle the warm water into the flour. Gently mix it with a pair of chopsticks or a fork until flaky (my parents call them cotton-like flakes) and very little to none dry flour left. 

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

ha hand pressing down on a smooth dough ball

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. 

4 rolled up dough balls

Now, cut the dough into 4 to 5 even pieces, and knead into smooth balls. Cover while making the scallion pancake filling.

Preparing the Chinese Scallion Pancake filling

A spicy sauce in a bowl. A spoon is pouring the sauce into the bowl

Start with bringing the oil to a boil in a pot.

In a small bowl, combine flour, salt, and spices. 

Now, 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 (use either 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. 

a hand is spreading a spice blend onto a rolled out piece of dough

Then, 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.

Once the filling is evenly spread, lay it back flat on the work surface with the filling facing up. 

step by step instructions on how to roll up a scallion pancake

Spread 1.5 – 2 tbsp of chopped scallions onto the dough. 

Then, 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. 

instruction on how to roll up a filled bun

Lightly press the rolled-up scallion bun down with the palm of your hand. 

Now, repeat the same steps for each of the individual dough balls.

Cooking the Chinese Pancake

A dough filled with spiced is being rolled out by a rolling pin

First, roll each bun into a circle (pancake shape).

Then, 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.

A thick and fluffy pancake is being fries in a cast iron skillet

Once the oil is hot, turn the heat to medium. Carefully add one pancake into the hot pan.

Sear the Chinese scallion 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 both sides are golden brown.

How to serve Chinese Scallion Pancakes

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

These crispy and flaky Scallion Pancakes are honestly the best side dish ever and I love to serve it with any stir fry or dim sum.

You seriously can’t go wrong with adding them to any Chinese, or American for that case, dish.

Or it can definitely be enjoyed on its own! Why not serve it as a savory breakfast pancake? 

How to store the homemade savory pancakes

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 describes 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. 

I really hope you love this recipe as much as we do!

OOO ALSO, I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Authentic homemade scallion pancakes cut into wedges

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}

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)

Ingredients

Pancake 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

Scallion Pancake 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

Instructions 

  • Making the Pancake 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.

  • Making the Pancake 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.

  • Cooking the Scallion Pancake
  • 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

*Not too warm. You should be able to comfortably stick your hand in it
Check out the "tips and tricks" section.
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.