Scallion Pancakes

Here's an easy scallion pancake recipe with only 4 ingredients! This simple snack or appetizer tastes like the scallion pancakes you get at your favorite restaurant.

How to make scallion pancakes
Lisa Lin

One of my favorite dishes to order at a dim sum Chinese restaurant is scallion pancakes. These thin, round pancakes are crispy out the outside and chewy on the inside.

Until I started making them about a year ago, I didn’t realize how easy they were to cook at home!

How To Make Scallion Pancakes

To make the pancakes, all you need are four basic ingredients: flour, hot (boiling) water, scallions, and salt.

The hot water makes the pancakes easier to flatten, especially during the first rollout. I tried this recipe with room temperature water, and the dough shrank back constantly. I usually boil water with my electric kettle and measure out 3/4 cups of the water in a glass measuring cup. Then, I pour the water directly into the flour.

How to make scallion pancakes
Lisa Lin

A Secret Ingredient: Garlic Powder

I also add garlic powder to my scallion pancakes because I think this adds great flavor to the pancakes. But you can skip it if you don’t have garlic powder in your spice drawer, or if you don't like garlic. (A bit of onion powder also works wonderfully in these pancakes!)

How To Serve Scallion Pancakes

The pancakes are great on their own, or paired with a soy sauce and vinegar based dipping sauce. Serve them while they're hot from the griddle and still crispy!

Scallion Pancakes - overhead shot
Lisa Lin

Watch This Crispy Scallion Pancakes Recipe

How To Reheat Scallion Pancakes

Reheat scallion pancakes on a baking sheet in a preheated 400˚F oven for five minutes, or until heated through. Or heat a skillet on medium heat, add a thin layer of canola oil, and reheat for two minutes, flipping halfway through.

Delicious Chinese Recipes to Pair with Scallion Pancakes

From the Editors Of Simply Recipes

Scallion Pancakes

Prep Time 25 mins
Cook Time 25 mins
Resting Time 30 mins
Total Time 80 mins
Servings 4 to 6 servings


For the scallion pancakes:

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder, optional

  • 3/4 cup hot (just boiling) water, plus a few more tablespoons, if necessary

  • 1/4 cup canola oil

  • 3 to 4 scallions, thinly sliced

For the dipping sauce:

  • 2 tablespoons soy sauce

  • 2 1/2 tablespoons rice vinegar

  • 1/2 teaspoon sesame oil

  • Pinch red pepper flakes, optional


  1. Mix the dough:

    Add flour, salt and garlic powder to a medium bowl. Stir to combine. Add 3/4 cup of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.

    Using hands to mix the dough for a scallion pancake recipe.
    Annika Panikker
  2. Knead the dough:

    Knead all the bits of dough together with your hands inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.

    Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

    Dough in a white bowl to make homemade scallion pancakes.
    Annika Panikker
  3. Rest the dough:

    Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

  4. Roll out the pancakes:

    Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.

    Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.

    Dough cut into fourths to make scallion pancakes.
    Annika Panikker
    A dough ball on a counter for a scallion pancake recipe.
    Annika Panikker
    Ruler set of a round of dough to make scallion pancakes.
    Annika Panikker
  5. Add the scallions:

    Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.

    Scallions scattered over dough to make scallion pancakes.
    Annika Panikker
  6. Roll and flatten the pancake:

    Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.

    Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal.

    Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.

    Rolling a homemade scallion pancake with hands.
    Annika Panikker
    Shaping the scallion pancake dough into a spiral.
    Annika Panikker
    Flattening spiral scallion pancake dough in between hands.
    Annika Panikker
    Rolling flattened scallion pancake with a rolling pin.
    Annika Panikker
  7. Cook the pancakes:

    Heat about 2 teaspoons of canola oil in a small nonstick or cast iron skillet over medium heat.

    Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed.

    Frying a scallion pancake in a skillet.
    Annika Panikker
  8. Prepare the dipping sauce:

    Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.

    Homemade dipping sauce for scallion pancakes.
    Annika Panikker
  9. Serve the hot pancakes:

    Cut the scallion pancakes into small wedges and serve while hot with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)

Nutrition Facts (per serving)
242 Calories
10g Fat
33g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 242
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 648mg 28%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 5g
Vitamin C 2mg 9%
Calcium 17mg 1%
Iron 2mg 12%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.