Easy Scallion Pancakes are made with only a few pantry ingredients! These soft and easy Chinese-style savory pancakes are perfect for breakfast or brunch. The secret to these soft pancakes is yogurt.
**This post was originally sponsored by Bob’s Red Mill. I don’t earn any commission for the sale of products from their site.
Why you will love these pancakes
Ever ordered scallion pancakes at your favorite Chinese restaurant? I love those pancakes because they have such a delicious salty flavor.
Give me a big plate of these pancakes and their vegetable lo-mein, I will be a happy camper!
The yogurt in the dough made all the difference. The pancakes were very soft and flaky. Combined with the green onions, it practically melted in my mouth!
Of course, it helps that the flour I used was top-notch. I love all the flour products from Bob’s Red Mill, especially their gluten-free line. Use gluten-free flour to make these Chinese scallion pancakes.
Have you tried using sourdough to make them? If so, comment below, I am very curious to see how they turn out for you.
These green onion pancakes can be served for breakfast, brunch, or as a side dish. They are very versatile.
Chinese scallion pancakes are so easy to make without using an egg. With egg prices being so high, you want to be choosy with where you use them right?
Luckily, if you are vegan, you don’t worry about that. Here, I am using vegan yogurt which does the job of the eggs. However, you can use regular yogurt too, or go the cottage cheese route.
My favorite way to eat these pancakes is dipping them into this avocado dressing. The avocado and the scallions make a great combo. However, you can also serve them with the traditional soy and ginger sauce.
Or, eat it right off the griddle!
Of course, don’t forget Match pancakes or these 3 ingredient protein pancakes because they are a pancake lover’s dream!
Have you tried these easy scallion pancakes? Comment below on what you thought of them.
Scallion Pancakes
1) In a bowl, add 2 cups of Bob’s Red Mill unbleached all-purpose flour
2) Add 1 tsp of kosher salt
3) Add 1/2 cup of plain yogurt (preferably vegan)
4) Add 2 tsp of canola oil
5) Slowly introduce 3/4 cup of lukewarm water to the bowl while mixing it with the other hand
6) Add 2 more Tbsp of lukewarm water and roll the dough into a bowl. The dough should be sticky
7) Cover the bowl with a dishcloth and let it sit for about 30 minutes
8) In a small bowl, add 2 cups of chopped scallions
9) Add 1/2 tsp of kosher salt, 1/2 tsp of crushed black pepper, 1/2 tsp of freshly squeezed lime juice and mix well. Set aside
10) Heat a griddle on medium heat. While it is warming up, make a small ball (about half the size of a baseball) from the dough
11) Flatten it and roll it into a small circle
12) Add 1 Tbsp of the scallions and fold the edges over it
13) Press down and turn it over. Roll into a small circle. It doesn’t have to be a perfect circle
14) Lightly spray the griddle with cooking spray and place the pancake on it
15) Toast each side for about 2 minutes or until it has browned evenly
16) Set aside and repeat the process for the remaining dough. It should make about 10-20 mini scallion pancakes
Serve with your favorite dipping sauce!
Scallion Pancake Recipe
Ingredients
For the Dough
- 2 cups Unbleached All Purpose Flour Bob’s Red Mill Unbleached
- 1 tsp Kosher salt
- 1/2 cup plain vegan yogurt
- 2 tsp canola oil
- 3/4 cup water lukewarm
- 2 Tbsp water lukewarm
For the scallions
- 2 cups green onions cut as finely as possible
- 1/2 tsp Kosher salt
- 1/2 tsp lime juice freshly squeezed
- 1/2 tsp black pepper
- cooking spray
Instructions
- In a bowl, add 2 cups of Bob’s Red Mill unbleached all purpose flour
- Add 1 tsp of kosher salt
- Add 1/2 cup of plain yogurt (preferably vegan)
- Add 2 tsp of canola oil
- Slowly introduce the water to the bowl while mixing it with the other hand
- Mix until all the flour is blended and it should be sticky
- Cover the bowl with a dish cloth and let it sit for about 30 minutes
- In a small bowl, add 2 cups of chopped scallions
- Add 1/2 tsp of kosher salt
- Add 1/2 tsp of crushed black pepper
- Add 1/2 tsp of freshly squeezed lime juice and mix well. Set aside
- Heat a griddle on medium heat.
- While it is warming up, make baseball-sized balls from the dough
- Flatten it and roll it into a small circle
- Add 1 Tbsp of the scallions and fold the edges over it
- Press down and turn it over. Roll into a small circle
- Lightly spray the griddle with cooking spray and place the pancake on it
- Toast each side for about 2 minutes or until it has browned evenly
- Set aside and repeat the process for the remaining dough
Notes
Nutrition
* The good people at Bob’s Red Mill sponsored this post. All opinions are mine *
This looks so yummy… and that after I have had breakfast, so it’s not because I’m hungry! 🙂
I live alone. I could probably cut the recipe up to make less, but out of curiosity, do these freeze? Have you tried?
I love your recipes! 🙂
Thank you, Rejeanne. I tried freezing them, but, unfortunately, they didn’t taste the same when I tried them after. I prefer eating them fresh. Thank you for your compliments. 🙂
I am VERY sure I’d be a right off the grill kinda gall with these little beauties. Such a lovely little bite and the sauce is to die for!!
Thank you, Debra
I love, love, love scallion pancakes and have had them in China quite a few times. They are definitely one of my favorites to order when in Asia. Yours look delicious and definitely have to try them soon.