Vegan Scallion Pancakes

During our pancake special week we've presented a diverse range of pancakes from the whole world – from spicy kimchi pancakes to fluffy yeast pancakes. But today's recipe was actually release much earlier. We just love these Chinese scallion pancakes as a perfect pantry snack. You'll most likely find all the needed ingredients already in your kitchen.

Everything you need are these 5 ingredients: flour, water, salt, oil, and scallions. It doesn't get easier. In China, these scallion pancakes can be bought the size of a pizza, then sliced. You can do so as well or just fry smaller pancakes directly, depending on how big your frying pan is.

First, the dough gets mixed and needs to rest for approx. 30 minutes. Afterwards it gets sprinkled with scallions, rolled out and formed, then rolled out again. If you need to take a more closer look into the forming process, there are lots of helpful Youtube videos out there. Afterwards, you only need to fry the pancakes until golden brown. And then? Serve them as a snack with a dipping sauce of your choice (e.g. hoisin or vegan sriracha mayonnaise), or as a side to salad or roasted vegetables.

R162 Vegan Scallion Pancakes
R162 Vegan Scallion Pancakes
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Vegan Scallion Pancakes

8-10 pancakes
30 minutes (+30 minutes resting time)


  • 450 g (3.5 cups) flour
  • 300 ml (1.25 cups) water
  • 0.5 tsp salt
  • 6 scallions
  • oil for greasing


  1. Add flour, water, and salt to a flour, then stir to combine. Knead for approx. 5 minutes until a smooth dough forms. Add more water if needed. You can do this by hand or use a kitchen stand mixer.

  2. Transfer the dough to a greased bowl and let rest covered at a warm place for approx. 30 minutes.

  3. In the meantime, finely slice scallions.

  4. As soon as the dough has rested enough, quarter it. Roll out each part of the dough into a thin, large rectangle. Brush with some of the oil, and sprinkle with scallions. Start to roll the dough into a log, beginning from the wider side. If desired, half each log.

  5. Wind the dough rolls onto itself, in order to look like a coil. Repeat with remaining dough. Then one by one, roll out the coils again and don't worry if some scallions should push through the dough.

  6. Heat some vegetable oil in a frying pan and one by one fry the scallion pancakes from both sides until golden brown. Serve with a dip of your choice, e.g. hoisin or vegan sriracha mayonnaise.

R162 Vegan Scallion Pancakes
R162 Vegan Scallion Pancakes

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