Scallion Pancakes

Crispy, flaky, savory goodness in every bite! If you’ve never tried homemade scallion pancakes, you’re seriously missing out! These golden, pan-fried beauties are layered with scallions and just a hint of five spice and sesame. They fry up crisp on the outside, chewy on the inside, and are absolutely irresistible. Scallion pancakes are perfect as a snack, appetizer, or side dish. I make mine thin and crispy, but you can roll them out a little thicker for a chewier texture. Either way, they’ll disappear fast!

What You’ll Need

Here’s what you’ll gather (exact amounts are in the recipe card below):

• All-purpose flour
• Hot water and salt (for the dough)
• Vegetable oil and sesame oil
• Chinese five spice powder
• Fresh scallions

How to Make Scallion Pancakes

Start by mixing the flour, hot water, and salt to make a smooth dough. Give it a short rest. This helps it relax and makes rolling easier.

While the dough is resting, mix together the filling: a simple paste of flour, vegetable oil, sesame oil, five spice powder, and salt.

Divide the dough into small balls, then roll each one into a thin oval. Spread a thin layer of the filling over the dough, then sprinkle with scallions. Roll it up like a jelly roll, coil it into a spiral, and roll it flat again. This creates all those flaky layers that make scallion pancakes so delicious.

Cook the pancakes in a little oil until golden brown and crispy on both sides. Serve them hot. They’re best enjoyed fresh from the skillet.

I hope you give these scallion pancakes a try! They’re one of those recipes that feel special but are simple to make. My family loves them as a snack or starter when we’re making an Asian-inspired dinner at home. If you try them, leave a comment and let me know if you like yours thin and crispy like I do, or a little thicker and chewy!