Scallion Pancakes

Yield

Prep Time

20 minutes

Cook Time

24 minutes

Total Time

2 hours, 44 minutes

kikkoman products used:

Sesame Oil (Non-GMO)

Find Near You

About this recipe

Crispy, flaky, and packed with savory flavor, these Scallion Pancakes are a must-try! Made from a simple dough, these golden-brown pancakes are layered with buttery scallions and lightly fried to perfection. Topped with a fried egg, crispy bacon, and fresh greens, they’re perfect for breakfast, brunch, or anytime you’re craving something deliciously different.

If you’ve ever wondered how to make scallion pancakes, the process is easier than you think! A little rolling, a little folding, and a hot skillet are all you need to achieve that signature crisp texture. Whether you’re into Chinese scallion pancakes or love the softer, eggier style of Korean scallion pancakes, this recipe blends both inspirations while adding a fun breakfast twist.

Pair them with a dipping sauce, enjoy them as a breakfast sandwich, or even get creative with fillings—these pancakes are endlessly versatile. Once you try making them from scratch, you’ll never go back to frozen ones again!

Tips and Tricks

For extra flaky layers, make sure to roll and coil the dough tightly before flattening it again.
If you’re short on time, you can let the dough rest for just 30 minutes, but 2 hours gives the best texture.
Wondering what to eat with scallion pancakes? They pair perfectly with soy sauce, chili oil, or even a drizzle of honey for a sweet-savory twist.
Try making an epic breakfast pancake by stuffing it with eggs, cheese, and crispy bacon for a fun take on a classic breakfast sandwich.

ingredients

For Pancake Dough
2 cups all purpose flour
½ teaspoon salt
⅔ cup boiling water
2 tablespoons cold water
Vegetable oil for frying and kneading

For Filling
3 tablespoons melted butter
½ cup finely chopped green onions
1 tablespoon Kikkoman® Sesame Oil

For Topping
4 fried eggs
2 strips cooked bacon, chopped
1 cup watercress or micro greens

directions

Add flour and salt to a medium mixing bowl and stir together with a fork. Continue stirring and slowly pour in hot water until well combined. Add cold water and knead dough with hands until shaggy. If the dough is too dry, add additional cold water.
Continue to knead dough on a clean work surface for 3-4 minutes. Grease dough lightly with vegetable oil and transfer to bowl. Cover with plastic wrap and rest for 2 hours.
Stir together melted butter and sesame oil. Separate dough into 4 equal balls. Return 3 to the bowl and cover with plastic wrap. Roll out ball into an 8-inch disc. Brush with melted butter mixture and sprinkle with 2 tablespoons of green onions. Roll from one end into a rope shape, then roll into a round coil.
Place on a greased cutting board and roll out into an 8-inch disc. Cover with plastic wrap to keep moist. Repeat with remaining 3 dough balls.
Heat ¼ vegetable oil in a skillet over medium heat until 400ºF. Add 1 pancake and cook for 2-3 minutes. Flip and cook 2-3 minutes longer, until golden brown. Repeat with remaining pancakes.
Serve warm topped with fried egg, greens, and bacon.

Similar Recipes

Teriyaki Chicken and Waffles

Teriyaki Baste & Glaze

French Toast Casserole with Sesame Crumble Topping

Sesame Oil (Non-GMO)

Teriyaki Takumi Eggs

Teriyaki Takumi, Original

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

Coupon Corner

Check out the current coupons for your favorite Kikkoman products.

View Coupons