Homemade Yeasted Scallion Pancakes – A Perfect Breakfast Treat

These yeasted scallion pancakes are a crispy, savory treat with a soft, airy texture inside. Perfect for a snack or appetizer, they are filled with fragrant green onions and toasted sesame seeds, making them irresistible every time!

Course Breakfast

Cuisine Chinese

Prep Time 35

Cook Time 10

Resting Time 30

Servings

Calories 385kcal

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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