Scallion Pancakes (Vegan Recipe) (2024)

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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!

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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.

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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.

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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.

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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).

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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.

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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.

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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.

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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!

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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!

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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!

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Scallion Pancakes (Vegan Recipe) (2024)

FAQs

What is a scallion pancake made of? ›

To make the pancakes, all you need are four basic ingredients: flour, hot (boiling) water, scallions, and salt. READ MORE: The hot water makes the pancakes easier to flatten, especially during the first rollout.

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.

What to add to scallion pancake? ›

Cut each pancake into 6 wedges and shingle on plate. Toss cabbage and cucumber with vinaigrette and serve alongside pancakes and dipping sauce. Garnish with sliced green onion rounds.

What are the ingredients in Trader Joe's scallion pancakes? ›

Water, Unbleached Wheat Flour, Fry Mix (unbleached Wheat Flour, Baking Mix [starch, Salt, Garlic Powder, Pepper], Corn Powder, Baking Powder [corn Starch, Sodium Acid Pyrophosphate, Calcium Phosphate, Sodium Bicarbonate, Calcium Stearate]), Onion, Leek, Carrot, Scallion, King Oyster Mushroom, Egg, Soybean Oil, Salt, ...

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.

What are Chinese scallion pancakes called? ›

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).

What is the secret to thick pancakes? ›

The secret is in the egg whites!

Yep, egg whites are THE determining factor here. To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture.

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.

How do you make pancakes more fluffy? ›

5 Tips for Fluffier Pancakes
  1. Allow the Batter to Rest. A good rule of thumb when you're wondering how to make fluffy pancakes is to let the batter rest. ...
  2. Beat the Egg Whites. Separate your yolk from the egg white then beat to create a fluffy pancake. ...
  3. Don't Over Mix! ...
  4. Wait for the Bubbles. ...
  5. Follow a Good Recipe.
Dec 1, 2019

What is a fun fact about scallion pancakes? ›

Here's a fun fact about the scallion pancake: according to legend, Marco Polo loved these pancakes. When he returned home to Italy, he had some chefs make a different type of pancake so he could have some more. But what he got was the ancestor of another dish we all know and love her in modern day America: pizza.

What are other names for scallion pancakes? ›

A scallion pancake, also known as a green onion pancake or spring onion pancake is a kind of pancake made with scallions. It is usually chewy, flaky, and savory. Examples include: Cōng yóu bǐng, a Chinese pancake made with scallions.

How to eat scallion pancakes for breakfast? ›

Immediately place a slice of Raclette cheese and 3 slices of bacon on the egg. Working quickly, lay the scallion pancake over the eggs, bacon, and cheese, and season with 1/2 teaspoon each of the salt and MSG, then flip the whole thing over.

What flour are Chinese pancakes made of? ›

Sometimes they might be referred to as Mandarin pancakes. Made with wheat flour and water, Peking duck pancakes are cooked either in a steamer or a pan.

What are Chinese pancakes made of? ›

Ingredients
  • Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine),
  • Water,
  • Rapeseed Oil,
  • Potato Starch,
  • Salt.

What are purple pancakes made of? ›

These vibrant purple pancakes get their color from a natural source: ube, also known as purple yam. This ingredient is common in Filipino desserts, but can be difficult to find in the United States.

What is a Chinese pancake 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.

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.

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.

References

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