green onion pancake recipe

Written ByJenny Smyth Posted on
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The Best green onion pancake recipe

I’m so excited to share my favorite green onion pancake recipe with you. As a busy mom, I’m always on the lookout for delicious and easy-to-make dishes that my family will love. This recipe is a staple in our household, and I’m sure it will become one in yours too.

The origin of green onion pancakes dates back to ancient China, where they were served as a side dish to accompany various meals. Over time, this recipe has evolved and spread across different cultures, but its simplicity and flavor have remained unchanged. As an avid home cook, I appreciate the ease of making these pancakes from scratch.

Simply mix together all-purpose flour, cornstarch, salt, scallions (green onions), water, and vegetable oil to create a smooth batter. Then, heat up a skillet or wok with some oil and fry small portions of the batter until they’re golden brown and crispy. The aroma of freshly cooked green onion pancakes is simply irresistible – it’s like a symphony of savory scents that will make your mouth water.

And when you take your first bite, the crunch of the pancake gives way to a soft interior filled with the subtle sweetness of green onions. It’s truly an experience for your taste buds! One of the best things about this recipe is how versatile it is.

You can serve it as an appetizer, side dish, or even as a snack on its own. And don’t even get me started on how well it pairs with your favorite dipping sauces – whether it’s soy sauce, chili oil, or even just plain old ketchup.

Green Onion Pancake

4.7 from 1939 votes

A crispy, flaky Chinese flatbread filled with fresh green onions. This savory pancake is pan-fried to golden perfection and makes a great appetizer or side dish.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup boiling water
1/4 cup cold water
1 tablespoon vegetable oil

For the Filling

1 cup finely chopped green onions
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper

For Cooking

3 tablespoons vegetable oil

👨‍🍳Directions

1In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt.
2Slowly pour in 3/4 cup boiling water while stirring with chopsticks or a fork until the mixture forms shaggy clumps.
3Add 1/4 cup cold water and 1 tablespoon vegetable oil, then knead the dough for about 5 minutes until it becomes smooth and elastic.
4Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
5While the dough rests, prepare the filling by mixing 1 cup finely chopped green onions with 2 tablespoons vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper in a small bowl.
6Stir well to combine.
7Divide the rested dough into 4 equal pieces.
8On a lightly floured surface, roll each piece into a thin rectangle about 8 inches by 12 inches and 1/8 inch thick.
9Brush the surface with a thin layer of vegetable oil.
10Spread one quarter of the green onion mixture evenly over the oiled dough rectangle.
11Starting from a long edge, tightly roll the dough into a long log, then coil the log into a spiral and tuck the end underneath.
12Flatten the spiral gently with your palm.
13Roll the coiled dough into a 6-inch circle about 1/4 inch thick, keeping the green onions inside.
14Repeat with the remaining dough pieces to form 4 pancakes.
15Heat a non-stick skillet over medium-high heat and add 1 tablespoon vegetable oil.
16Place one pancake in the skillet and cook for 2 to 3 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 2 to 3 minutes until golden.
17Repeat with remaining pancakes, adding oil as needed.
18Transfer the cooked pancakes to a cutting board and let them cool for 1 minute.
19Cut each pancake into 4 wedges and serve hot.

🔧Equipment

Large mixing bowl
Rolling pin
Non-stick skillet or flat griddle
Pastry brush
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 34g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 5g

📝Notes

For extra crispiness, use a generous amount of oil when pan-frying. You can also add sesame oil to the filling for a nuttier flavor.

Watch Video Of How Green Onion Pancake Works

These green onion pancakes are perfect for any occasion – be it a family gathering or just a quick snack during the week. My kids love helping me prepare this recipe because it’s easy to mix together all the ingredients except for chopping those pesky scallions (which can be done ahead of time).

This dish freezes beautifully too! Simply wrap individual servings in plastic wrap or aluminum foil before placing them into freezer-safe bags for up to 3 months.

❓ Frequently Asked Questions About Green Onion Pancake

Q: What is the difference between green onion pancakes and regular pancakes?

Green onion pancakes are made with scallions (green onions) instead of regular onions or other ingredients like garlic or herbs. This gives them a distinct flavor profile that is both savory and slightly sweet.

Q: Can I use store-bought pancake mix instead of making the batter from scratch?

No, using store-bought pancake mix will alter the taste and texture of the pancakes significantly. The key to these pancakes lies in their homemade batter, which requires only a few ingredients.

Q: How do I reheat leftover green onion pancakes?

You can reheat leftover green onion pancakes in a toaster oven at 350°F (175°C) for about 10-15 minutes or until crispy again. Alternatively, you can pan-fry them lightly in some oil until warmed through.

Q: Can I make these pancakes gluten-free?

Yes! To make gluten-free green onion pancakes, substitute all-purpose flour with gluten-free all-purpose flour blend in the same ratio.

Q: What if I don’t have scallions? Can I substitute them with something else?

No substitutions are recommended for scallions; however, if you don’t have them available, consider using thinly sliced leeks or chives as alternatives.

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