This scallion pancake recipe has been a weekday and weekend staple at my table for years, a dish I first learned to make from a friend whose family runs a small Chinese bakery. I remember standing in her tiny kitchen as she rolled the dough with such ease, speaking softly about flour temperature and oiling the surface so each pancake separated into delicate layers. The moment the first batch hit the hot skillet, the room filled with a toasty, oniony fragrance that made everyone pause whatever they were doing. It’s the sort of food that brings people together — my partner and I always end up sharing stories over the pan, tearing pieces and dipping them into a simple soy-vinegar sauce. What makes this version special is the contrast of textures: a blistered, crunchy exterior that gives way to tender, layered spirals inside, studded with bright, aromatic scallions. I use only the green parts of the scallion to keep the flavor fresh and avoid any overpowering sharpness. The dough is unfussy — just flour and hot water — and this technique, where hot water is added and the dough is rested, helps relax the gluten so rolling and layering create those signature pockets. These pancakes are incredibly forgiving: they’re ideal for a breakfast spread, a crowd-pleasing appetizer, or a quick snack with tea. For busy mornings, I make the dough ahead and refrigerate it; for entertaining, I double the batch because they disappear fast.

Ingredients

• All-purpose flour (2 1/2 cups): Use a reliable brand like King Arthur or Gold Medal. The protein content gives structure but the hot water technique keeps the pancakes tender. Measure by spooning flour into the cup and leveling for accuracy.
• Hot water (3/4 cup, plus more as needed): Not boiling, but very hot tap water or water heated to about 140–160°F. The heat relaxes the gluten and makes the dough pliable for rolling and layering.
• Vegetable oil (4 tablespoons, divided): Neutral oil such as canola or sunflower works best for frying and laminating the dough. Reserve half for cooking and half for brushing between layers.
• Salt (1 teaspoon): Fine sea salt or table salt to season the dough; it enhances the savory scallion flavor throughout.
• Scallions (1 1/2 cups finely chopped, green parts only): Use fresh, vibrant green scallions; trim roots and any limp ends. Only use the green tops to avoid strong oniony bites and to keep the texture light.
• Sesame oil (for brushing): A little toasted sesame oil adds a nutty aroma—use sparingly as it is potent. Kadoya is a good brand if you want authenticity.
• Extra flour (for rolling): Keep a couple tablespoons ready to dust your work surface; too much flour will make the dough dry, so use sparingly.

Instructions

Make the dough: Combine 2 1/2 cups all-purpose flour and 1 teaspoon salt in a large bowl. Gradually pour 3/4 cup hot water into the flour while stirring with a wooden spoon until a rough, shaggy dough forms. If the dough seems too dry, add hot water 1 teaspoon at a time; if too sticky, dust with a little flour. Turn onto a floured surface and knead for 4–5 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Rest and divide: Cover the dough with a damp towel and let it rest for 20–30 minutes. Resting relaxes gluten and makes rolling easier. After resting, divide the dough into 6 equal pieces for medium pancakes or 8 for smaller ones; roll each piece into a ball. Roll and oil layers: On a lightly floured surface, roll a ball into a thin rectangle about 1/8" thick. Brush lightly with 1/2 tablespoon vegetable oil or a few drops of sesame oil, then sprinkle a generous layer of chopped scallions across the surface. Starting from one long edge, roll tightly into a log, then coil the log into a round snail shape. Flatten gently and roll to about 1/4" thick. Repeat with remaining dough. Fry until blistered: Heat a 10" nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. Place a pancake in the hot pan and fry 3–5 minutes per side until deeply golden and blistered, adding more oil if needed. Press lightly with a spatula to ensure even contact. Transfer to a wire rack and keep warm while cooking remaining pancakes. Serve and enjoy: Brush finished pancakes with a few drops of sesame oil for aroma, slice into wedges and serve hot. Ideal with a dipping sauce of soy sauce, rice vinegar, and chili oil.

Storage Tips

For short-term storage, place cooled pancakes in an airtight container lined with paper towels and refrigerate up to 2 days. Reheat in a skillet over medium heat with a few drops of oil to bring back crispness—micro-waving will warm them but make them soft. To freeze, arrange pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag; they keep for up to 3 months. Reheat from frozen in a 350°F oven on a baking sheet for 8–12 minutes, or re-sizzle in a skillet until heated through and crisp.

Ingredient Substitutions

If you prefer whole-grain flavor, substitute up to 1 cup of the all-purpose flour with white whole wheat flour—expect slightly denser layers. For a gluten-free option, these are not easily adapted because the layering depends on gluten elasticity; instead consider using store-bought gluten-free flatbreads pan-crisped with scallion topping. Swap vegetable oil with light olive oil for a subtle fruity note, but avoid using strong-flavored oils that overwhelm scallions. If scallions are unavailable, finely chopped chives can provide similar color and a milder onion flavor, though they’re more delicate when cooked.

Serving Suggestions

Serve wedges with a dipping sauce made from 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil and a splash of chili oil. Pair with hot congee for breakfast, steamed greens for a simple dinner, or alongside cold sesame noodles for a multi-textured meal. Garnish with toasted sesame seeds and a sprinkle of flaky sea salt for contrast. For brunch, add a soft-boiled egg and pickled vegetables on the side to elevate the spread.

Cultural Background

Scallion pancakes (cong you bing) are a beloved street food across China with regional variations in thickness and method. Northern styles tend to be chewier and thicker, while southern versions are often flakier and more layered. The technique of laminating oil into dough is shared with other East Asian breads and creates that signature spiral structure. These pancakes are historically a portable, inexpensive snack—perfect for busy vendors and families alike—and today they bridge home kitchens to street-side traditions.

Seasonal Adaptations

In spring, use the first tender scallions for a brighter, milder flavor. In winter, add a small amount of chopped preserved vegetables or a spoonful of minced pickled mustard greens to the scallion mix for depth. For summer gatherings, make small, slider-size pancakes to serve with cold cucumber salad. During holidays, experiment with fillings like finely chopped cooked shrimp or crumbled five-spice tofu for festive variations.

Meal Prep Tips

To save time, make the dough the night before and keep it refrigerated; bring to room temperature before shaping. Chop scallions and store in a sealed container for up to two days. Shape and stack uncooked pancakes separated by parchment and refrigerate for up to 24 hours—this allows you to pan-fry just before serving for maximum crispness. For batch cooking, fry all pancakes and keep them warm in a low oven (200°F) on a wire rack, which preserves texture until guests arrive.

These savory rounds are a simple joy: they transform a few simple ingredients into crunchy, fragrant pockets of comfort. I hope you find them as comforting and versatile as I do—perfect for mornings, snacks, or shared plates at dinner. Make them your own by adjusting thickness, scallion ratio, and dipping sauces; each tweak is a small discovery that makes the pancakes feel homemade and personal.