Scallion Pancakes
Crispy and flaky Chinese flatbread made with scallions.
By CuocoMitra · Published · Updated 25 July 2026
- Total time
- Prep
- Cook
- Serves
- 4
- Per serving
- 198kcal
- Difficulty
- easy
Scallion Pancakes is a easy Chinese recipe that serves 4 and takes 35 minutes (15 minutes prep, 20 minutes cooking). It uses 6 ingredients across 5 steps. Each serving provides about 198.34 calories.
Ingredients
6 ingredients for 4 servings. Open any ingredient for its nutrition detail.
Unenriched All-Purpose White Flourplus more for dusting250 gWheat flour, white, all-purpose, unenriched
Cereal Grains and Pastasr_legacyIn this recipe: 250 g, plus more for dusting
Per 100 g
Calories364 kcalProtein10.3gCarbs76.3gFat0.98gFiber2.7gCommon portions
cup 1 undetermined 125 g ThickenerBinderStructure builderNeutralStarchyPowdery
Well Tap Waterwarm (about 110°F / 43°C)150 mlBeverages, water, tap, well
Beveragessr_legacyIn this recipe: 150 ml, warm (about 110°F / 43°C)
Per 100 g
Calories0 kcalProtein0gCarbs0gFat0gFiber0gCommon portions
fl oz 1 undetermined 29.6 g serving 8 fl oz 8 fl oz 1 undetermined 237 g liter 1 undetermined 1000 g Liquid baseSolventHydrationNeutralSilkySmooth
Raw Scallionsfinely chopped, green and white parts4 stalksOnions, spring or scallions (includes tops and bulb), raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 4 stalks, finely chopped, green and white parts
Per 100 g
Calories32 kcalProtein1.83gCarbs7.34gFat0.19gFiber2.6gCommon portions
small (3" long) 1 undetermined 5 g tbsp chopped 1 undetermined 6 g medium (4-1/8" long) 1 undetermined 15 g large 1 undetermined 25 g AromaticGarnishFlavor enhancerPungentFreshOnion
Cuisine Oilfor pan-frying4 tbspCUISINE OIL
Vegetable & Cooking Oilssr_legacyIn this recipe: 4 tbsp, for pan-frying
Per 100 g
Calories700 kcalProtein1gCarbs0gFat80gFiber—Common portions
1 ml 10 g Fat sourceCooking mediumFlavor carrierNeutralMildSilky
Sesame Oiltoasted, for the filling1 tbspOil, sesame, salad or cooking
Fats and Oilssr_legacyIn this recipe: 1 tbsp, toasted, for the filling
Per 100 g
Calories884 kcalProtein0gCarbs0gFat100gFiber0gCommon portions
tsp 1 undetermined 4.5 g tablespoon 1 undetermined 13.6 g cup 1 undetermined 218 g Fat sourceFlavor enhancerCooking mediumNuttyToastedEarthy
Plain Saltfine sea salt, for the filling0.5 tspPLAIN SALT
Seasoning Mixes, Salts, Marinades & Tenderizerssr_legacyIn this recipe: 0.5 tsp, fine sea salt, for the filling
Per 100 g
Calories0 kcalProtein0gCarbs0gFat0gFiber—Common portions
1 g 1.5 g Flavor enhancerSeasoningSaltyGrittyCrystalline
What you’ll need
3 tools across 5 steps.
Method
- 1
Make and Rest the Dough
In a large bowl, combine the All-purpose flour and warm Water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover the bowl with a damp cloth and let the dough rest for at least 30 minutes.
Resting the dough allows the gluten to relax, resulting in a more tender pancake.
Timer: 30 min
plate - 2
Prepare the Scallion Filling
While the dough rests, prepare the filling. In a small bowl, mix the chopped Scallions, Sesame oil, and Salt to create a paste.
Ensure the scallions are chopped very finely to prevent them from tearing the dough when you roll it out.
Timer: 5 minplate - 3
Shape the Pancakes
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion into a very thin rectangle, about 8x12 inches (20x30 cm). Spread a quarter of the scallion mixture evenly over the dough. Tightly roll the dough up into a long log, then coil the log into a spiral shape. Gently flatten the spiral with your palm or a rolling pin to form a pancake about 1/4-inch thick.
Rolling the dough tightly helps create flaky layers.
Timer: 15 min
Rolling pin - 4
Cook the Pancakes
Heat about 1 tablespoon of Vegetable oil in a skillet over medium heat. Carefully place a pancake in the skillet and cook for 2-3 minutes per side, until golden brown, crispy, and cooked through. Repeat with the remaining pancakes, adding more oil as needed.
Press down on the pancakes while cooking to ensure even browning.
Timer: 10 min
skillet - 5
Serve
Serve the scallion pancakes hot. Cut into wedges and enjoy!
Serve with soy sauce or your favorite dipping sauce.
Nutrition
Per serving, across 4 servings.
| Nutrient | Per serving | Whole recipe |
|---|---|---|
| Calories | 198.3 kcal | 793.4 kcal |
| Protein | 2.3 g | 9.4 g |
| Carbohydrates | 15.4 g | 61.6 g |
| Fat | 14.5 g | 58 g |
| Fibre | 0.9 g | 3.6 g |
| Sodium | 246.4 mg | 985.4 mg |
Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.
How it tastes
- Salty
- 2 out of 5
- Umami
- 1 out of 5
- Herbal
- 3 out of 5
- Rich
- 2 out of 5
Texture
Mood
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