Scallion Pancakes Recipe

Name: Scallion Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon hot chili paste, such as sriracha hot chili paste; 1 tablespoon sugar; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds; 1 big slice fresh ginger, smashed; 1/2 bunch fresh cilantro, leaves and stems; 1 large egg; 3/4 cup water; 1 teaspoon toasted sesame oil; Pinch kosher salt; 1 cup all-purpose flour; 1/4 cup finely chopped fresh cilantro; 1/4 cup finely chopped scallion; 1 tablespoon toasted sesame seeds; Peanut oil, for frying

Servings: persons

1 1/2 cups low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hot chili paste, such as sriracha hot chili paste
1 tablespoon sugar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 big slice fresh ginger, smashed
1/2 bunch fresh cilantro, leaves and stems
1 large egg
3/4 cup water
1 teaspoon toasted sesame oil
Pinch kosher salt
1 cup all-purpose flour
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped scallion
1 tablespoon toasted sesame seeds
Peanut oil, for frying

1
For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes.
2
Remove the ginger and cilantro before serving.
3
For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well.
4
Add the flour and blend until smooth, it should be the consistency of heavy cream.
5
Stir in the cilantro, scallion, and sesame seeds.
6
Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel.
7
Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan.
8
Cook until set, about 2 minutes.
9
Flip the pancake with a spatula and cook on the other side for about 1 minute.
10
Place the scallion pancake on a platter and make another pancake with the remaining batter.
11
Cut the pancakes into wedges or roll them up and cut them into pieces.
12
Serve with the dipping sauce.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hot chili paste, such as sriracha hot chili paste, 1 tablespoon sugar, and more.

Yes, Scallion Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scallion Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions