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–+ servings
Wedges of scallion pancakes on round white plate with small white bowl of dipping sauce, next to white kitchen towel with gray stripes, stack of pancakes on round white plate next to green onions in the background

Simple Chinese Scallion Pancakes

Amy
These Simple Chinese Scallion Pancakes only require a few ingredients and are so easy to make. They are great as a snack or side to a meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dinner, Lunch, Side Dish
Cuisine Chinese
Servings 14 pancakes

Ingredients
  

  • 2 cups all purpose flour
  • 2 cups water
  • 1 cup scallions (green onions), finely chopped
  • 1/8 tsp kosher salt
  • 1/8 tsp Chinese five spice powder, optional but highly recommended
  • cooking spray or vegetable oil for cooking

Instructions
 

  • In a medium bowl, mix everything together with a rubber spatula or wooden spoon. Your batter should be thinner than a normal pancake batter consistency. This will help with spreading out the pancake.
  • In a large pan on medium high heat, spray with cooking spray or add 1-2 tsp of vegetable oil.
  • Once the pan is hot, add 1/4 cup of batter and spread out with the back of the measuring cup, you want your pancakes to be fairly thin so they will cook evenly. Add more 1/4 pancakes as your pan allows. I was able to fit 3 pancakes at a time in my pan but it will depend on how large your pan is.
  • Cook until golden brown, about 2-3 minutes. Flip the pancake over and cook for another 2-3 minutes. I like to use my spatula to flatten the pancake to make sure it's an even thickness once I do the first flip. If you like your pancakes crispier, you can cook them longer on each side.
  • Repeat until you have used up all of your batter.

Notes

  1. I wanted my scallion pancakes to be on the smaller side, but you could easily make them any size you'd like.  You just want to make sure that your pancakes are not too thick.
  2. You can freeze any leftover pancakes.  I like to wrap 3-4 pancakes in plastic wrap and then place into a freezer bag.  That way I can just pull out a couple when I want them.  You can let them thaw in the fridge and then reheat on the stove.
  3. I would not recommend reheating the pancakes in the microwave as they will get soggy.  We always reheat in a dry pan on the stove top and they get crispy and are just as good as they were fresh.
 
The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
 
 
Keyword green onions, pancakes, simple
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