Fast Scallion Pancakes Recipe (2024)



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Great recipe! However, as potatoes and scallions are a perfect marriage, I used potato flower (often sold as potato starch). Yum...


I made there with leeks instead of scallions. They were delicious. Two good sized leeks, 1 egg, 1/4C+ flour, 2 or 3 T chopped walnuts, salt and pepper. Served with plain yogurt.


Based on the comments here I added one finely diced shallot, and didn't precook or puree the scallions. I finely chopped the scallions, used 2 eggs, changed the flour to 1/4 C bread crumbs and 1/4 C flour. I also added the 3/4 t baking soda recommended by Mary Steele. I made one large pancake in a non stick pan and it was a huge hit. The flavors were fresh and delicious.

Binnie Syril Braunstein

Here is the link to the King Arthur dipping sauce mentioned by Robin.


A new weeknight go-to! These were so fast, easy and delicious! I didn't even bother cooking the scallions first or pureeing them. I just chopped fine. I also added cilantro for extra flavor.


I balked a little at the cooking and puree of the scallions but they were delicious! I made the dipping sauce from a King Arthur recipe. They went fast!


I just took this recipe as inspiration. I finely chopped a bunch of green onion, added soy sauce, sesame oil, cayenne, ground garlic/ginger, egg, flour, baking powder. fried silver dollar style at high heat and served with cilantro yogurt - easy and tasty


Use potato starch instead of flour.


I had a problem with them being raw on the inside too! I ended up increasing the pan heat to high and making the pancakes as thin as possible. That worked pretty well


The recipe says use about a pound of scallions, which is helpful because bunches really aren't all the same.

Cooking time will vary with the thickness of the batter and the heat of your pan. Perhaps your batter was thicker than Mark Bittman's, so I'd fiddle with adding a bit more cooking water.


What a great idea for us gluten free peeps:).

Laura M

I used teff flour to make them gluten-free, and they came out delicious. Also whipped up a quick sauce made with grated fresh ginger and coconut aminos (my preferred gluten-free substitute for soy sauce).


My pancakes were gummy and not crispy. The flavor was good but I was not a fan of the texture

Suzanne Douglass

I guess I got lucky. I only added as much liquid as was needed to produce a batter the consistency of regular pancake batter. I spooned this into a heated and lightly greased skillet and voila! I served the pancakes with the Times' Mapo Ragout recipe (delicious).


Potato starch and potato flour are not the same thing. Here is a link to one explanation.


(1) Like many others, found this bland. I wish I hadn't pre-cooked the scallions. Raw would have been more flavorful. And should have added lots more soy sauce and other seasoning. (2) Also, the recipes absolutely admits up front that it's more like a traditional pancake but... this did not scratch my scallion pancake itch. If that's what you're looking for, you're better off ordering some Chinese take out for lunch.


Disappointing. Maybe scallion pancakes are meant to be fried, I don't know. We found these bland (and after the next batch I doubled the soy sauce). They were just too limp and doughy for me. I wouldn't make again.

Janie Purkey

Absolutely delicious. So easy and loaded with flavor.


Wish I read the comments first. Gummy and raw inside. Tried to make thinner, cook longer. This barely helped. But they were pretty black and unappetizing looking but they didn’t taste bad with ponzu sauce. Sticking with the traditional note time consuming version next time!


I agree with those who found these tasteless and too mushy. Unfortunately, it took me a long time to find this out as the cooking, puréeing and chopping was quite time consuming. I tried both large pancakes and small. All came out mushy in the middle and brown on the outside. I will not make these again.


I make this recipe about six times a year and it is never quite the same. It would be so very helpful to have actual volume measurements of scallions than “bunches.” In my small southern grocery, they may be different sizes, depending on the season. I don’t always know how I will use them when I buy them. Actual volume would also make it easy to sub in a bit of green garlic, spring onions, etc.

Alan in Oakland

Add 1/2 tsp baking soda so they’ll rise a bit.


A new weeknight go-to! These were so fast, easy and delicious! I didn't even bother cooking the scallions first or pureeing them. I just chopped fine. I also added cilantro for extra flavor. Use the KAF dipping sauce recipe


These are excellent. I made a quick dipping sauce of soy sauce, sesame oil, lime juice and chopped cilantro.


I have now twice made these as directed and we adore them. Very easy and delicious. Served with a homemade ponzu sauce of shoyu, lemon, and sugar.


This is as a great recipe, very unique. I did find that they were a little gooey, so maybe using less liquid than you think. Overall, totally would make it again!


Any suggestions how to half this recipe? I am single and while I would love to eat 4 servings, I should probably not. Or does the batter keep in the fridge for the next day?

Penni Gladstone

As suggested I made one big pancake which was a mess of liquefacation. Let it sit for 10 minutes on stove and still didn't get solidNext time I'll make many little pancakes. This didn't have much flavor by itself at all. Made my own mixture of ginger, soy, garlic zoomed it up and everyone liked it. But, next time will be made differently. (added the baking powder as suggested too)


Has anyone tried to make it with almond flour? Looking for a carb and gluten-free version.

Jo Ann

Sadly flavorless.

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Fast Scallion Pancakes Recipe (2024)


What is a scallion pancake made of? ›

To make the pancakes, all you need are four basic ingredients: flour, hot (boiling) water, scallions, and salt. READ MORE: The hot water makes the pancakes easier to flatten, especially during the first rollout.

What to add to scallion pancake? ›

In a small bowl, combine the soy sauce, vinegar, sugar, 6 tbsp water, reserved green onions, and crushed red pepper, if desired. Cut pancakes into wedges. Add pancake wedges to a serving platter with sauce.

Why are my scallion pancakes dry? ›

After 45 minutes, the dough will be much easier to work with and you can knead it for about 5 minutes until it's smooth. Try to add as little flour as possible to prevent drying out the dough. Stiff dough will result in crumbly and dry scallion pancakes.

What are 3 things that are discouraged when making pancakes? ›

10 Common Mistakes You Should Avoid If You Want Perfect Pancakes
  • You're overmixing the batter. ...
  • You ignore the heat during cooking. ...
  • You're using the inappropriate utensils. ...
  • You've been using the wrong pan. ...
  • You're cooking too many pancakes at once. ...
  • You flip your pancakes too soon. ...
  • You don't use salt or sugar.

What is the most important ingredient in pancakes? ›

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

What is a fun fact about scallion pancakes? ›

Here's a fun fact about the scallion pancake: according to legend, Marco Polo loved these pancakes. When he returned home to Italy, he had some chefs make a different type of pancake so he could have some more. But what he got was the ancestor of another dish we all know and love her in modern day America: pizza.

What are Chinese scallion pancakes called? ›

Cong you bing (cōngyóubǐng) (Chinese: 蔥油餅; pinyin: cōngyóubǐng; Wade–Giles: Ts'ung1-yu2-ping3; lit. 'scallion oil pancake'; Mandarin pronunciation [tsʰʊ́ŋjǒʊpìŋ]), also known as scallion pancake or "green onion pancake", is a Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions).

What ethnicity are scallion pancakes? ›

Scallion pancakes have long been part of the culture in China and Taiwan, where the flatbreads are commonly eaten as a street food snack.

What are other names for scallion pancakes? ›

A scallion pancake, also known as a green onion pancake or spring onion pancake is a kind of pancake made with scallions. It is usually chewy, flaky, and savory. Examples include: Cōng yóu bǐng, a Chinese pancake made with scallions.

Can you use a tortilla press for scallion pancakes? ›

One tip on rolling out your scallion pancakes: Use a simple tortilla press, which makes flattening the pancakes quick and easy. You can also roll them out with a pin. But the cross cultural use of a tortilla press really does make things much easier.

What are Chinese pancakes made of? ›

  • Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine),
  • Water,
  • Rapeseed Oil,
  • Potato Starch,
  • Salt.

How do you make pancakes more fluffy? ›

5 Tips for Fluffier Pancakes
  1. Allow the Batter to Rest. A good rule of thumb when you're wondering how to make fluffy pancakes is to let the batter rest. ...
  2. Beat the Egg Whites. Separate your yolk from the egg white then beat to create a fluffy pancake. ...
  3. Don't Over Mix! ...
  4. Wait for the Bubbles. ...
  5. Follow a Good Recipe.
Dec 1, 2019

How do you keep pancakes moist? ›

To ensure your pancakes turn out fluffy and moist, you can follow these tips: Use buttermilk or yogurt: Replace some or all of the regular milk in your pancake recipe with buttermilk or yogurt. The acidity in these ingredients helps activate the baking powder, resulting in fluffier pancakes.

What is the secret to a fluffy pancake? ›

Whether you are making your own batter or using a pancake mix, the the secret to fluffier pancakes rests in air pockets. Yes—air pockets. Air pockets make the difference between a pancake and crepe, which means it's crucial that you get the perfect amount of bubbles in your batter to form a fluffy pancake.

What makes fluffier pancakes milk or water? ›

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

What is the secret to super fluffy pancakes? ›

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed.

What makes restaurant pancakes taste so good? ›

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

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