If you’re a fan of crispy, flaky, and savory scallion pancakes, you’ll love this yeasted version. The dough is soft and light, with just the right amount of crunch on the outside. I promise it’s worth the little extra time it takes to let the dough proof—so satisfying when you bite into those layers!
Why I Love Homemade Scallion Pancakes
I remember that whenever I went to a restaurant and saw scallion pancakes on the menu, I would always order them.
But ever since I started making them at home, I’ve found that I rarely crave the restaurant versions anymore.
Now, I make large batches of them and keep them stocked in my freezer.
Both Shou Zhua Bing (Crispy Chinese Pancakes) and scallion pancakes are my go-to comfort food, ready to be enjoyed at any time.
These pancakes make for the perfect breakfast, especially since they freeze so well.
I love the convenience of being able to pull one or two out of the freezer in the morning, heat them up, and enjoy them with a bowl of warm, comforting congee.
What Makes Chinese Scallion Pancakes Unique
Chinese scallion pancakes are quite different from Western-style pancakes. While Western pancakes are made from a batter and cooked on a griddle, Chinese scallion pancakes use dough—giving them a completely different texture.
The dough is more akin to the dough used in buns like Red Bean Paste Buns.
There are countless ways to make scallion pancakes in China, each with its own unique twist.
Compared to the traditional version, this leavened scallion pancake uses yeast to create a softer, fluffier texture. It’s a delightful variation that’s easier to make and equally delicious.
Ingredients:
For the dough:
- 300g all-purpose flour
- 3g yeast
- 170g warm water (30-40°C)
For the filling:
- 30g chopped green onions (adjust to taste)
- 1 tsp All-purpose flour (for dusting)
- 2 tbsp cooking oil
- 1/2 tsp salt
For the topping:
- 30g toasted white sesame seeds
Instructions:
(1) Making the Dough
In a large container, add 300g of all-purpose flour. Sprinkle in 3g of yeast, then slowly pour in 170g of warm water (30-40°C), stirring with chopsticks as you go. Keep mixing until the flour forms a shaggy dough. This warm water temperature helps activate the yeast, making the dough rise beautifully.
Transfer the dough to your work surface and knead by hand, ensuring you knead it long enough until the dough becomes smooth and elastic. The dough should feel soft and slightly springy to the touch, with no lumps or visible flour.
(2) Preparing the Dough Disk
Roll the dough into a round disk about 0.5-1 cm thick. Lightly spray or brush the surface of the dough with oil to prevent the ingredients from falling off later.
Evenly sprinkle a light dusting of salt over the dough, followed by a thin layer of all-purpose flour.
Then sprinkle finely chopped green onions all over. Make sure they’re finely chopped to evenly distribute the flavor through every layer.
Cut the dough into 7 pieces, leaving one larger piece to wrap the smaller ones (just refer to the image for guidance). Stack the smaller pieces and wrap them tightly with the large piece, then shape it into a round ball.
(3) Decoration and Proofing
Roll this ball into a thin disk, about the thickness of a coin. Make sure the dough is evenly rolled out to ensure even cooking.
Brush the top of the rolled dough with a thin layer of water. Sprinkle the toasted white sesame seeds evenly on top. Use a rolling pin to gently press them into the dough to ensure they stick.
Cover the dough with plastic wrap and let it proof in a warm place for 20-30 minutes. The dough should expand slightly, becoming lighter. When pressed gently with a finger, the dough should slowly spring back.
(4) Cooking the Scallion Pancake
Heat a pan and lightly spray with cooking oil. Place the proofed scallion pancakes into the pan. Lightly spray or brush the top of the dough with oil again to lock in moisture and create a crispy, golden crust.
Cover the pan and cook on medium-low heat for 1-2 minutes. You’ll know it’s time to flip when you see the pancake puff slightly and turn a light golden color.
Flip it over and cover again, cooking for another 1-2 minutes, until both sides are golden brown and crispy.
Adjust the heat as needed to prevent burning while ensuring the pancakes cook through.
After cooling, cut the pancake into your desired size.
Frequently Asked Questions
Can I freeze these pancakes?
Absolutely! Once cooled, you can freeze them in an airtight container for up to a month. Reheat them by pan-frying for a few minutes on each side until crispy.
Homemade Yeasted Scallion Pancakes – A Perfect Breakfast Treat
Ingredients
For the dough:
- 300 g all-purpose flour
- 3 g yeast
- 170 g warm water 30-40°C
For the filling:
- 30 g chopped green onions adjust to taste
- 1 tsp All-purpose flour for dusting
- 2 tbsp cooking oil
- 1/2 tsp salt
For the topping:
- 30 g toasted white sesame seeds
Instructions
(1) Making the Dough
- In a large container, add 300g of all-purpose flour. Sprinkle in 3g of yeast, then slowly pour in 170g of warm water (30-40°C), stirring with chopsticks as you go. Keep mixing until the flour forms a shaggy dough. This warm water temperature helps activate the yeast, making the dough rise beautifully.
- Transfer the dough to your work surface and knead by hand, ensuring you knead it long enough until the dough becomes smooth and elastic. The dough should feel soft and slightly springy to the touch, with no lumps or visible flour.
(2) Preparing the Dough Disk
- Roll the dough into a round disk about 0.5-1 cm thick. Lightly spray or brush the surface of the dough with oil to prevent the ingredients from falling off later.
- Evenly sprinkle a light dusting of salt over the dough, followed by a thin layer of all-purpose flour.
- Then sprinkle finely chopped green onions all over. Make sure they're finely chopped to evenly distribute the flavor through every layer.
- Cut the dough into 7 pieces, leaving one larger piece to wrap the smaller ones (just refer to the image for guidance). Stack the smaller pieces and wrap them tightly with the large piece, then shape it into a round ball.
(3) Decoration and Proofing
- Roll this ball into a thin disk, about the thickness of a coin. Make sure the dough is evenly rolled out to ensure even cooking.
- Brush the top of the rolled dough with a thin layer of water. Sprinkle the toasted white sesame seeds evenly on top. Use a rolling pin to gently press them into the dough to ensure they stick.
- Cover the dough with plastic wrap and let it proof in a warm place for 20-30 minutes. The dough should expand slightly, becoming lighter. When pressed gently with a finger, the dough should slowly spring back.
(4) Cooking the Scallion Pancake
- Heat a pan and lightly spray with cooking oil. Place the proofed scallion pancakes into the pan. Lightly spray or brush the top of the dough with oil again to lock in moisture and create a crispy, golden crust.
- Cover the pan and cook on medium-low heat for 1-2 minutes. You'll know it's time to flip when you see the pancake puff slightly and turn a light golden color.
- Flip it over and cover again, cooking for another 1-2 minutes, until both sides are golden brown and crispy.
- Adjust the heat as needed to prevent burning while ensuring the pancakes cook through.
- After cooling, cut the pancake into your desired size.
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