Scallion Pancakes
AI-generated image
Vegan Chinese

Scallion Pancakes

Crisp, flaky Chinese scallion pancakes made with a hot-water dough, fragrant sesame oil, and a generous layer of fresh scallions. Baking simplifies the classic technique while preserving its shattering layers and savory flavor.

60 min 4 servings Medium
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How to prepare

1
Place a heavy baking sheet in the oven and heat the oven to 220°C. In a mixing bowl, stir the flour with 3 g of the salt, then pour in the boiling water while mixing with chopsticks or a fork until shaggy clumps form.
2
When cool enough to handle, knead the dough on a lightly floured surface for 5 minutes, until smooth. Cover and rest for 20 minutes so the gluten relaxes and the dough rolls easily.
3
Mix the scallion whites with 1 tablespoon of sesame oil and the remaining salt. Divide the dough into four pieces. Roll one piece into a thin rectangle about 20 cm long, brush with sesame oil, scatter with scallion whites and greens, then roll it tightly from one long side into a coil. Tuck the end underneath and flatten gently. Repeat with the remaining dough.
Dough scattered with scallions and rolled into a spiral for a flaky pancake AI-generated image
4
Roll each coil into a round about 15 cm wide, pressing lightly so the layers remain visible. Brush both sides with the remaining sesame oil. Carefully remove the hot baking sheet, coat it with the vegetable oil, and arrange the rounds with space between them.
5
Bake for 12 minutes, turning the sheet halfway through, until the bottoms are crisp and the edges are puffed. Flip the pancakes and bake for 8 to 10 minutes more, until deeply golden and crisp on both sides.
Golden, flaky scallion pancakes with crisp blistered edges AI-generated image
6
Whisk the soy sauce and rice vinegar in a small bowl. Cool the pancakes for 2 minutes, then cut each into wedges and serve immediately with the dipping sauce.

Why this recipe works

Hot water creates a supple dough, while sesame oil and scallions form a fragrant filling that separates the dough into flaky layers as it bakes on a preheated, oiled sheet.

Storage and reheating

How to store it

Refrigerate cooled pancakes in an airtight container for up to 3 days, or freeze them in a single layer before transferring to a freezer bag for up to 2 months.

How to reheat it

Reheat refrigerated or frozen pancakes directly on a baking sheet at 200°C until hot and crisp, 8 to 12 minutes; do not microwave if crispness matters.

Nutrition / serving

409kcal
9.24 gprotein
59.81 gcarbs
14.38 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 20 Aug 2026 · updated 20 Aug 2026