Vegan Scallion Pancakes

Vegan Scallion Pancakes

amargolisHobbies

Crispy on the outside and tender with flaky layers inside, these vegan scallion pancakes are a classic comfort food that feels both indulgent and simple. Made with a hot-water dough, they develop a soft, chewy texture that crisps beautifully in the pan. The combination of sesame oil, green onions, and just the right amount of salt creates deep, savory flavor without the need for dairy or eggs.

Paired with a bright ginger-soy dipping sauce, these pancakes are perfect as an appetizer, snack, or side dish. While the rolling and coiling technique may look fancy, it’s surprisingly approachable and well worth the effort for those signature layers. Once you’ve made them once, they’re easy to recreate and endlessly craveable.

Ingredients

Scallion Pancakes

  • 1½ cups all-purpose flour, plus 1 tablespoon (divided)
  • ¾ cup boiling water
  • 1½ tablespoons vegetable oil, divided (plus more for frying)
  • 1 tablespoon sesame oil
  • 1 teaspoon salt, divided
  • 4 green onions, thinly sliced

Ginger-Soy Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon green onions, thinly sliced
  • ¼ teaspoon red pepper flakes

Directions

Make the Dough

  1. Place 1½ cups flour in a large bowl. Slowly pour in the boiling water while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
  2. Once cool enough to handle, knead the dough in the bowl, then transfer to a lightly floured surface. Knead for about 5 minutes until smooth and slightly tacky.
  3. Cover loosely and let the dough rest for 30 minutes to relax the gluten.

Shape the Pancakes

  1. In a small bowl, mix the remaining 1 tablespoon flour, 1 tablespoon vegetable oil, and sesame oil.
  2. Divide the rested dough into 4 equal pieces.
  3. Roll one piece into a thin circle about 6–8 inches (15–20 cm) wide.
  4. Brush with about ½ tablespoon of the oil mixture, sprinkle with ¼ teaspoon salt, and top with ¼ of the green onions.
  5. Roll the dough into a tight cylinder, then coil it into a spiral, tucking the end underneath.
  6. Roll the spiral out again into a 4–5 inch (12–15 cm) pancake. Repeat with remaining dough.

Cook the Pancakes

  1. Heat ½ tablespoon vegetable oil in a nonstick skillet over medium-high heat.
  2. Cook each pancake for 2 minutes per side, or until golden brown and crisp. Add more oil as needed.
  3. Transfer cooked pancakes to a paper towel–lined rack to drain.

Make the Dipping Sauce

  1. Whisk all dipping sauce ingredients together in a small bowl.

Serve

Cut each pancake into wedges and serve warm with the ginger-soy dipping sauce.

Notes

  • Resting the dough is essential for easy rolling—don’t skip it.
  • For extra crispiness, press gently with a spatula while cooking.
  • Pancakes can be frozen after shaping and cooked straight from frozen.

Based on recipe found on cilantroandcitronella.com