Scallion Pancakes

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  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 6 to 8 servings
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Dipping sauce:

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


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