Crispy Flaky Scallion Pancakes from Scratch

Crispy Flaky Scallion Pancakes from Scratch

These homemade scallion pancakes are ultra-crispy and packed with flavor. Follow this clear step-by-step guide for the perfect flaky texture every time—no fancy tools required!

Course Breakfast

Cuisine Chinese

Prep Time 40

Cook Time 10

Resting Time 30

Servings

Calories 642kcal

Ingredients

Dough

400 g all-purpose flour medium gluten – provides structure; regular household flour works well
130 g boiling water – hot portion softens the dough
130 g room-temperature water – cold portion adds gluten strength
4 g salt – enhances flavor and improves gluten

Oil Paste

3 tbsp all-purpose flour – forms flaky layers when combined with oil
3 tbsp cooking oil – use corn or canola oil; heat until smoking then cool
1/2 tsp salt – for seasoning; adjust to taste

Additional

50 g chopped scallions – use fresh green onions finely chopped, roots removed

Instructions

Kneading and Resting the Dough (Crucial Foundation)

In a large bowl, mix 400g flour with 4g salt.
Divide the flour roughly in half within the bowl using chopsticks.
Slowly pour 130g boiling water into one side while stirring to form small clumps (hot water portion).
Pour 130g room-temperature water into the other half, stirring as you go.
Combine both halves and knead into a smooth dough. If rough, let it rest covered for 10 minutes and knead again.
Cover with plastic wrap and let the dough rest for 30 minutes for better elasticity.

Preparing the Oil Paste (Key to Flaky Layers)

Mix 3 tbsp flour, 1/2 tsp salt, and 3 tbsp heated then cooled oil in a bowl.
Stir until smooth and flowing, like thick yogurt. Add a little more oil if it's too dry.

Assembling the Raw Pancake (Core Layering Step)

Divide the rested dough into 3 equal pieces (~130g each). Shape into smooth balls.
Flatten one piece and roll it into a 20cm round sheet.
Spread a layer of oil paste evenly using a scraper.
Sprinkle chopped scallions evenly over the surface.
Make a small cut from the edge to the center.
Starting from the cut, roll into a tight spiral log, gently stretching as you go.
Seal the end and twist the roll 2–3 times, then flatten into a round disk.

Pan-Frying (Key to Crispiness)

Gently roll the round disk into a 15–18cm thin pancake.
Heat a nonstick skillet over medium heat with a thin layer of oil until lightly smoking.
Place the pancake in the pan and immediately brush the top with a thin layer of oil.
Cover with a lid and cook for 1–2 minutes to let steam help cook through.
When the bottom is golden (after ~2 mins), flip and repeat—keep the lid on.
Flip 2–3 more times until both sides are golden and the center puffs slightly (total 5–8 minutes).
Gently press the center with chopsticks—if it springs back, it's done.

Nutrition