Green onion/scallion pancakes

photo of scallion pancakes on a plate

I saw this post on Chinese scallion pancakes on Use Real Butter. The photos made the pancakes look so delicious. Golden, delicate, with lots of flaky layers.  Baby Bro and his GF had previously helped make green onion pancakes after I found an easy recipe, which can be found here. They were pretty enjoyable, but I wanted to see if we could refine our technique to get a better pancake.

close-up photo of a stack of scallion pancakes on a plate

This recipe was similar to the one we previously used. This time, Baby Bro did everything by himself. He really enjoys cooking. He recently moved in with me, and I’ve gotten to observe just how much he enjoys cooking. He cooks all the time. He cooks his lunches and his dinners every day. For a simple lunch of noodle soup, he’ll go all out and make chicken soup from scratch.  I’m amazed at his energy. I can’t remember the last time I actually cooked a full meal for lunch. It’s usually just leftovers, or whatever I can find that’s instant.

photo of scallion pancakes

Anyhow, I think he was a bit rushed on this attempt. As a result, the pancakes came out a little too thick. They still tasted good though.

photo of a stack of scallion pancakes on a plate

We didn’t get all the step by step pictures like we took on our first attempt, so I’ve incorporated some of our old pics with some of the pics from this attempt:

photo of a bowl of sliced scallionsphoto of a dough ballphoto of the dough rolled outphoto of the rolled out dough coated in oilphoto of the dough rolled up in a coilphoto of scallion pancakes cooking in a wokphoto of cooked scallion pancake

Chinese Scallion Pancakes

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: Chinese
Chinese scallion pancakes are delicate with lots of flaky layers. We love to order them when we eat out, but you can also make them at home.


  • 2 cups all-purpose flour
  • 1/2 cup warm water
  • 1 bunch scallions finely chopped
  • vegetable oil
  • salt


  1. In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of the bowl. We want a firm dough that is barely sticky to the touch.

  2. Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces into balls.

  3. Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness). Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake. Sprinkle 1-2 tablespoons of scallions over the pancake.

  4. Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th-inch thickness.

  5. Heat a tablespoon of oil on a flat, wide pan over a medium-low to medium flame until hot. Set the pancake in the oil and let fry until the bottom is crisp and golden. Flip the pancake, adding more oil as needed. Remove from heat and serve immediately or reheat in the oven.


Recipe source: Use Real Butter

All images and content are © Kirbie's Cravings.

12 comments on “Green onion/scallion pancakes”

  1. looks really yummy!

  2. It’s funny how last year I made green scallion pancakes with Jen Yu’s recipe as well! Mine didn’t come out well as I added too much water to the dough.

  3. omgsh…im so making these tonight. i remember buying them from street vendors when i lived in shanghai. i find them in asian markets here, but they dont taste the same 🙁 im excited!!!

  4. I love green onion pancakes =)

  5. I had the opposite problem I think. I think the dough was a little too dry.

  6. I hope you have success. The recipe isn’t very hard to make. I think it just takes time to perfect technique though. But I still feel the homemade ones I’ve made are a lot better than most of the ones I get at restaurants.

  7. hi kirbie – jen from ‘use real butter’ is an amazing photographer. i love her blog – every food shot is foodpornoriffic and looks like it should be framed. but then again, she’s a great photographer (i bought one of her photographs of a night blooming cactus last year).

  8. Her photos on her site are gorgeous! I didn’t know that she sold her photos though. I’ll have to browse her website more when my stomach is full.

  9. I shall perfect my scallion pancakes!!

  10. YUMS!!! i didn’t know it was so easy to make. the ones that i buy on the pushcarts on the Beijing streets are delicious but SO greasy. great photos for step by step instructions!

  11. I like it that you made them thin 🙂 …I prefer them thin and crisp.

  12. Pingback: Green onion/scallion pancakes | Online REL

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