No ImageScallion Pancakes

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  1. Geoff

    I just bought a beautiful bunch of scallions, I’m making this! Can’t wait!

  2. pam

    This is how my grandma made it! although she does not use garlic powder. we also don’t have any dipping sauce. i could eat a ton of these!

    too bad i need to be gluten free now. i wonder if i can use other types of starch. also i don’t like canola oil. i’ll try other type of oil.

  3. kim

    For some reason the intro above says these are crispy on the outside and chewy inside. I was expecting crispy. these are bread. Easy to make and kind of tasty but crisp, not flaky. Similar to gordita type of bread. Not what I wanted..BUT I appreciate the recipe because I did eat them up and would prob make them again sometime. I was just expecting something different. thanks for the recipe What I didn’t like was the dipping sauce. Granted I used white wine vinegar for rice vinegar as am told they are about the same..but the finished product was really vinegary. It is a nice flatbread base recipe tho.

    • Emma Christensen

      Thanks for the feedback, Kim! Try rice vinegar next time — I think it will make a big difference!

      • Jackie

        hello kim,
        I made these recenty I used my air fryer to get the crisp not sure if you have one but thats how i did it, I also substituted the canola oil for seseme oil they came out devine! Good luck!

  4. Marie Moore

    I like them with a dipping sauce of soya sauce and chili garlic sauce mixed together. Yum Great for snacks.

  5. Sandy S

    These come together pretty quick and will be fun to do as a change from chips and such. I made them using a GF flour with 1/2 teaspoon xanthium gum and used tapioca flour for rolling them out. They turned out great and the dipping sauce is such a nice change. I want to try them with hummus, too. I reheated two of the pancakes for lunch today with a layer of mozzarella and parmesan cheese between them. Will certainly by making these again!

  6. Rachelle

    Yummy! Would the recipe work as well if it’s doubled? And thank you for the video. That makes the rolling process so much easier than what I was envisioning just reading it through.

    • Lisa

      Hi, Rachelle! I’ve never tried it before, but I think you can double the dough ingredients. I would probably add the water gradually, just enough to hold the dough together without being too wet.

  7. JennaJM

    Measurement is missing for canola oil….assuming 1/4c???

    • Emma Christensen

      Woops — typo! Yes, 1/4 cup. The recipe has been updated. Thanks for catching!

  8. Megan at Lush to Blush

    Oh my!! I’ve never heard of scallion pancakes before but these sound sooo yummy!

  9. Natalie

    I have never had scallion pancakes but now I really think I need to!

  10. shaye

    These look delicious, but I have some rice flour. Is that more authentic or just me trying to use up things in my cupboard?

    • Diane Irvine

      These are made with wheat flour. Wheat is widely grown in northern China.

    • Lisa

      Hi, Shaye! Green scallion pancakes are traditionally made with wheat flour. The rice flour would make the dough gummy and it wouldn’t fry up as well. Hope this helps!

  11. Marta @ What should I eat for breakfast today

    I like them as well! It will make a great breakfast, thank you for sharing.

  12. Malika A. Black

    I love these scallion pancakes.

    I have to try your Asian sauce. I usually use them just as I do with any bread. These are very similar to North African flat breads made with semolina and onions. Delicious!

    • Lisa

      I need to look up some of those flatbread recipes!

  13. Elaine Turner

    YUM. These are a favorite. THanks for posting this recipe.