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Chinese

Chinese Scallion Pancakes

Chinese Scallion Pancakes are layered wheat flatbreads rolled with spring onions and pan-fried until crisp outside, flaky within and pleasantly chewy.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Chinese Scallion Pancakes

1 hr 40 mintotal

1 hr hands-on40 min hands-off

Prep 40 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Allow 30 minutes of inactive dough resting and 10 minutes after coiling; both rests make the scallion pancakes easier to roll without tearing.

Method

  1. Place the portion of all-purpose flour reserved for the dough in a bowl and mix in the portion of salt reserved for the dough. Add the hot water gradually while stirring with chopsticks or a spoon until shaggy clumps form.

  2. When the mixture is cool enough to handle, knead for 6 to 8 minutes until the dough is smooth and soft. Cover it and let it rest at room temperature for 30 minutes.

    6–8 min30 min

  3. Mix the portion of flour reserved for the layer paste with the corresponding neutral oil, remaining salt and ground white pepper until smooth and spreadable.

  4. Divide the rested dough into equal portions and keep them covered. Roll one portion at a time into a thin rectangle about 2 mm thick, using only enough flour to prevent sticking.

  5. Spread a thin, even layer of the prepared oil paste over the dough and scatter with the spring onion greens. Roll the rectangle tightly from a long side into a log, then coil the log into a spiral and tuck the end underneath.

  6. Cover the shaped spirals and let them rest for 10 minutes. Flatten one spiral gently and roll it into a round about 15 cm across, keeping the layers intact.

    10 min

  7. Heat a thin film of the neutral oil reserved for pan-frying in a frying pan over medium heat. Add one pancake, cover and cook for 2 to 3 minutes, until the underside is golden and the dough begins to puff.

    2–3 min

  8. Turn the pancake, add a little more of the reserved oil around the edge if the pan is dry, and cook uncovered for 2 to 3 minutes. Turn once more if needed, until both sides are crisp and deeply golden and the centre is cooked through.

    2–3 min

  9. Repeat with the remaining shaped dough. Rest each cooked pancake for 1 minute, then gently clap or squeeze it from the edges to loosen the flaky layers before serving hot.

    1 min

How to tell it's done

The pancakes should be deeply golden and crisp on both sides, with visible flaky layers and a soft, pleasantly chewy centre. The spring onions should remain fragrant without releasing wet pockets into the dough.

Nutrition

Per serving, from 2 servings.

727kcal

Where the calories come from

  • Protein14.2 g8%
  • Carbohydrate102.3 g57%
  • Fat28.6 g35%
Sugars
1.3 g
Saturated fat
4.4 g
Fibre
4.6 g
Sodium
1175 mg
Potassium
250 mg
Calcium
57 mg
Iron
6.7 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Use hot but not boiling water for the dough and allow both resting periods. The heat softens some gluten for tenderness, while resting makes the dough easier to roll without tearing the layers.

What to serve it with

Serve the pancakes hot, cut into wedges or torn into flaky pieces, as a breakfast bread, snack or shared accompaniment.

Common mistakes

The pancake layers merge or leak wet scallion pockets.
Rest the dough, roll the coils gently, and use a thin even layer of oil and scallions. Too much filling prevents the layers from crisping.

Substitutions

  • All-Purpose Flour — Whole Wheat Flour may replace up to half of the all-purpose flour. The pancakes will be darker, less extensible and slightly denser, and they will still contain gluten.
  • Spring Onion Greens — Chinese Chives may replace the spring onion greens. Slice them finely and use a modest layer because their flavour is stronger and more garlicky.
  • Neutral Oil — Another mild refined cooking oil may replace the neutral oil. Avoid strongly flavoured oils because they can overpower the spring onions and become bitter during pan-frying.

Storing and reheating

Refrigerate cooked scallion pancakes in a covered container for up to 3 days. Reheat uncovered in a skillet or oven until hot and crisp; freeze between parchment sheets for up to 2 months.