Scallion Pancakes (Vegan Recipe) (2024)

Jump to Recipe Print Recipe

Diesen Beitrag gibt es auch auf:

  • Deutsch

These 3-ingredient Vegan Scallion Pancakes are a crispy pan-fried Chinese flatbread which are incredibly delicious and very easy to make! They’re also known as green onion pancakes and can be made with chives or leeks too! This blog post contains a recipe video + step-by-step pictures!

Scallion Pancakes (Vegan Recipe) (2)

Last weekend I went to a Chinese Restaurant with my family to celebrate my Mom’s and Sis‘ birthday. There was so much delicious Chinese food, like Dumplings, Vegetable Stir-Fries, and also super tasty Chinese flatbread Pancakes! They immediately reminded me of my Vegan Quesadillas because they look pretty similar. However, they’re made of a dough similar to my Ravioli and Pasta dough which requires only 2 ingredients – flour and water, plus a pinch of salt. Anyways, these Scallion Pancakes are not pasta but they’re thin Chinese flatbread.

Scallion Pancakes (Vegan Recipe) (3) Scallion Pancakes (Vegan Recipe) (4) Scallion Pancakes (Vegan Recipe) (5)

Green Onion Pancakes ‘Cong You Bing’

Chinese people call these Scallion Pancakes ‘Cong You Bing’ but they’re also well known as Chive Pancakes or Green Onion Pancakes. There are also some similar non-vegan recipes, such as Chive Pockets which are traditionally also filled with scrambled eggs and shrimps. I definitely want to create a vegan recipe for these Chive Pockets soon too! If you‘d like to get it, let me know in the comments below this post.

Scallion Pancakes (Vegan Recipe) (6)Scallion Pancakes (Vegan Recipe) (7)

Prepare the Dough for Scallion Pancakes

Vegan Scallion Pancakes are easier to make than you may think! Start with preparing the 2-ingredient dough. Simply mix the flour and a pinch of salt in a bowl. Pour in the water and stir to combine using chopsticks or a fork. Once the water is absorbed into the flour, knead the dough bits together with your hands. Then transfer the dough to a working surface and continue kneading until a smooth and soft dough forms, about 5 minutes. Shape into a round ball, and let it rest covered for 20-30 minutes.

Scallion Pancakes (Vegan Recipe) (8)

Scallion Pancakes (Vegan Recipe) (9)

Scallion Pancakes (Vegan Recipe) (10)

Scallion Pancakes (Vegan Recipe) (11)

Use Scallions, Chive, Leek, or other Green Onions!

The traditional Chinese Green Onion Pancakes are often made with Scallions, but you can use any kind of green onions you like. I’ve also made them with leek and it turned out delicious too. It may taste a bit sharper and more intense but I like it that way because you know, I‘m an onion and garlic fan! Since the chive season will start soon here in Germany, this recipe is absolutely perfect to use up all that fresh chive which will grow in your garden (if you’re going to plant some).

Scallion Pancakes (Vegan Recipe) (12)

Scallion Pancakes (Vegan Recipe) (13)

How to make Scallion Pancakes

After the resting time, cut the dough into 4 equal sized pieces and shape them into balls. Start working with one piece at a time (you can cover remaining pieces so they won’t get too dry). On a lightly floured working surface, roll out one piece into a thin circle, using a rolling pin. Brush with a little oil and sprinkle chopped scallion all over the dough. Roll up the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like the shape of a snail.

Scallion Pancakes (Vegan Recipe) (16)

Scallion Pancakes (Vegan Recipe) (17)

Scallion Pancakes (Vegan Recipe) (18)

Scallion Pancakes (Vegan Recipe) (19)

Scallion Pancakes (Vegan Recipe) (20)

Scallion Pancakes (Vegan Recipe) (21)

Use your hands to flatten the dough a bit, then roll it out again with your rolling pin to another thin circle, about 8-/9-inch (20/22cm) in diameter. Repeat with the remaining dough pieces, then pan-fry your Vegan Scallion Pancakes until golden brown and crispy.

Scallion Pancakes (Vegan Recipe) (22)

Scallion Pancakes (Vegan Recipe) (23)

Scallion Pancakes (Vegan Recipe) (24)

How to freeze Vegan Scallion Pancakes

These Chinese flatbread Pancakes are a perfect Meal-Prep Recipe for busy days because you can easily make them ahead of time and refrigerate or freeze them! After you’ve rolled them out, simply stack them, keeping each pancake separated with a sheet of parchment paper. Then transfer into a ziplock bag with the air squeezed out. Make sure to seal them well, otherwise, they will probably dry out. Not only can you keep that stack in the freezer, but also store it in the fridge for the next few days this way.

If you are cooking these Green Onion Pancakes straight from the fridge, the instructions are the same as in the recipe. If you are cooking them from the freezer, you can put the frozen pancake directly into a heated oiled frying pan but cook them 1-2 minutes longer.

Scallion Pancakes (Vegan Recipe) (25)Scallion Pancakes (Vegan Recipe) (26)

I hope you’ll love these Chinese Scallion Pancakes! They are:

  • Vegan
  • Dairy-free
  • Egg-free
  • Crispy
  • Flaky
  • Flavorful
  • Filled with Green Onion
  • Easy to make
  • Very delicious!

Scallion Pancakes (Vegan Recipe) (27)

The perfect Snack, Appetizer or Side dish!

These Chinese Vegan Scallion Pancakes not only make a perfect snack or appetizer, but they’re also perfect as a side dish to a salad or main course, such as a Vegan Curry or creamy Soup. I also like to serve them as a savory breakfast with Avocado (Guacamole) and Garlic Mushrooms on top, or put this Chinese flatbread in a lunchbox to take away.

If you try this Vegan Recipe, please leave me a comment below sharing how these Green Onion Pancakes turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Happy cooking!

Scallion Pancakes (Vegan Recipe) (28)

Scallion Pancakes (Vegan Recipe) (29)

Vegan Scallion Pancakes

Author: Bianca Zapatka

These 3-ingredient Vegan Scallion Pancakes are a crispy pan-fried Chinese flatbread which are incredibly delicious and very easy to make! They’re also known as green onion pancakes and can be made with chives or leeks too! This Recipe contains step-by-step pictures!

4.83 von 56 Bewertungen

Print Pin Review

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Breakfast, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks

Servings 4 Pancakes

Ingredients

Scallion Pancakes

  • 2 cups all-purpose flour (250g)
  • 3/4 tsp salt
  • 3/4 cup warm water (180ml)
  • 1 1/3 cup finely sliced scallions green part only
  • 4 tbsp cooking oil plus more for brushing

Dipping Sauce

  • Read my Dumpling Recipe*

Instructions

  • *Note: Please watch the recipe video for visual instruction!

  • In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed.

  • Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer the dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes.

  • Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes.

  • After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t get dry).

  • On a lightly floured working surface, roll out one piece into a very thin circle.

  • Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough.

  • Roll up the dough into a log. Take one end of the log and curl it into a snail (see pictures in the text above).

  • Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/9-inch (20/22cm) in diameter. (Don’t worry if some scallions poke out through the dough).

  • Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper.

  • Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake.

  • Mix all ingredients for the Dipping Sauce.

  • Cut Scallion Pancakes into quarters and serve hot with dipping sauce.

Notes

  • The pancakes are best eaten when hot. They’ll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds.
  • The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.
  • Please make sure to read the information about how to store and freeze these Scallion Pancakes in the text above.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE!

Scallion Pancakes (Vegan Recipe) (30)

©Bianca Zapatka | All images & content are copyright protected. Please do not use myimages without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank youfor supporting biancazapatka.com!

Scallion Pancakes (Vegan Recipe) (31)Disclosure for affiliate links with asterisk(*):
Thispage may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.

Scallion Pancakes (Vegan Recipe) (2024)

FAQs

What are Chinese scallion pancakes made of? ›

Ingredients. All you need are some basic pantry ingredients to make great scallion pancakes – all-purpose flour, water, salt, vegetable oil, and green onion. To further boost the taste, you could add some ground Sichuan peppercorns to the filling, but it's totally OK to skip them.

What is a vegan pancake made of? ›

These pancakes are light, fluffy, and vegan-friendly! Made with simple ingredients like flour, baking powder, and almond milk, they are the perfect way to start your day. Serve with your favorite toppings, such as maple syrup, fresh fruit, or coconut whipped cream.

Why are my scallion pancakes tough? ›

It's not okay: To use hot water because it'll make the dough tougher. To not rest the dough in Step 1 because it'll make the dough harder to roll. To skip the slamming in Step 5 because the pancake will be dense rather than fluffy.

Does Pajeon contain egg? ›

Pajeon (Korean: 파전, Korean pronunciation: [pʰa. dʑʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety.

Are scallion pancakes unhealthy? ›

Are scallion pancakes healthy. Scallion pancakes that are served at restaurants arent as healthy as what you would make at home. They tend to be a bit greasy at restaurants and loaded with oil and butter. Making them at home would be a much healthier option for you.

Why are scallion pancakes so good? ›

These pancakes are made from pan fried dough (not batter!) with a flaky exterior and a chewy interior. I always order them when they're on a menu and love tasting the way different Chinese takeout restaurants prepare them. Some make them flatter, others thicker; some are extra chewy, others are extra crispy.

Is Almond Milk is vegan? ›

As almond milk is made from seeds (yep, technically they are seeds, not nuts), they are in theory completely vegan, and as they are not generally not sweetened or altered with animal byproducts like honey, it is understood as vegan.

Why are my vegan pancakes gooey? ›

Overmixing the batter is probably the number one reason why your vegan pancakes are gummy. When it comes to pancakes, you want the batter to be slightly lumpy. If you mix the batter too much, you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture.

Why are my vegan pancakes gummy? ›

With oat-based pancakes, overmixing oat flour batters can make them turn gummy, so mix just until moistened and blended. Let the batter rest. Make sure to let the pan heat up while the batter sits. Doing so will result in fluffy pancakes that are cooked through and not underdone or gummy in the middle.

What to eat with Chinese scallion pancakes? ›

The best side dishes to serve with scallion pancakes are a fried egg on top or a bowl of congee as part of a delicious breakfast. You can elevate lunch by pairing a scallion pancake with a hot bowl of miso soup, or some edamame.

Where did scallion pancakes originate? ›

Scallion pancakes have long been part of the culture in China and Taiwan, where the flatbreads are commonly eaten as a street food snack.

Are scallions and green onions the same? ›

Scallions and green onions are literally the same thing.

The only difference is how they're chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion.

What does Pajeon mean in Korean? ›

Pajeon is a Korean scallion pancake. Its name comes from the Korean words “pa,” meaning scallion, and “jeon,” which refers to foods that have been pan-fried or battered.

Why isn t my pajeon crispy? ›

She says that when she put out her first video on the subject, “The number one question was: 'How come my pancake isn't crispy in the middle? ' And that's because you need to use a generous amount of oil, and make sure it gets under the pancake” by tilting the pan while lifting the pancake itself.

What do Koreans eat with Pajeon? ›

What Do You Eat With Korean Pancakes? Korean Pancakes are usually served as a side dish or appetizer. To make an Asian side dish spread try making spring rolls, kimchi, potstickers, and/or Asian Stir Fried Mushrooms.

What does a scallion pancake taste like? ›

Scallion pancakes aren't sweet. I'm not sure if they qualify as breakfast food. What they are is savory, fatty, and flavorful. The best way to describe the taste is to imagine a thick sour cream and onion potato chip, and that's about as close as I can think of.

How are you supposed to eat scallion pancakes? ›

They're served with a sweet soy-ginger-Sriracha dipping sauce and paired with a lightly dressed red cabbage-cucumber salad for a classic Chinese treat you won't be able to get enough of.

What are scallion pancakes called in Chinese? ›

Cong you bing (cōngyóubǐng) (Chinese: 蔥油餅; pinyin: cōngyóubǐng; Wade–Giles: Ts'ung1-yu2-ping3; lit. 'scallion oil pancake'; Mandarin pronunciation [tsʰʊ́ŋjǒʊpìŋ]), also known as scallion pancake or "green onion pancake", is a Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions).

Are scallion pancakes from Taiwanese or Chinese? ›

Scallion pancakes have long been part of the culture in China and Taiwan, where the flatbreads are commonly eaten as a street food snack.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Corie Satterfield

Last Updated:

Views: 6002

Rating: 4.1 / 5 (62 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Corie Satterfield

Birthday: 1992-08-19

Address: 850 Benjamin Bridge, Dickinsonchester, CO 68572-0542

Phone: +26813599986666

Job: Sales Manager

Hobby: Table tennis, Soapmaking, Flower arranging, amateur radio, Rock climbing, scrapbook, Horseback riding

Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.