Scallion Pancakes (Vegan Recipe) (2024)

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These 3-ingredient Vegan Scallion Pancakes are a crispy pan-fried Chinese flatbread which are incredibly delicious and very easy to make! They’re also known as green onion pancakes and can be made with chives or leeks too! This blog post contains a recipe video + step-by-step pictures!

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Last weekend I went to a Chinese Restaurant with my family to celebrate my Mom’s and Sis‘ birthday. There was so much delicious Chinese food, like Dumplings, Vegetable Stir-Fries, and also super tasty Chinese flatbread Pancakes! They immediately reminded me of my Vegan Quesadillas because they look pretty similar. However, they’re made of a dough similar to my Ravioli and Pasta dough which requires only 2 ingredients – flour and water, plus a pinch of salt. Anyways, these Scallion Pancakes are not pasta but they’re thin Chinese flatbread.

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Green Onion Pancakes ‘Cong You Bing’

Chinese people call these Scallion Pancakes ‘Cong You Bing’ but they’re also well known as Chive Pancakes or Green Onion Pancakes. There are also some similar non-vegan recipes, such as Chive Pockets which are traditionally also filled with scrambled eggs and shrimps. I definitely want to create a vegan recipe for these Chive Pockets soon too! If you‘d like to get it, let me know in the comments below this post.

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Prepare the Dough for Scallion Pancakes

Vegan Scallion Pancakes are easier to make than you may think! Start with preparing the 2-ingredient dough. Simply mix the flour and a pinch of salt in a bowl. Pour in the water and stir to combine using chopsticks or a fork. Once the water is absorbed into the flour, knead the dough bits together with your hands. Then transfer the dough to a working surface and continue kneading until a smooth and soft dough forms, about 5 minutes. Shape into a round ball, and let it rest covered for 20-30 minutes.

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Use Scallions, Chive, Leek, or other Green Onions!

The traditional Chinese Green Onion Pancakes are often made with Scallions, but you can use any kind of green onions you like. I’ve also made them with leek and it turned out delicious too. It may taste a bit sharper and more intense but I like it that way because you know, I‘m an onion and garlic fan! Since the chive season will start soon here in Germany, this recipe is absolutely perfect to use up all that fresh chive which will grow in your garden (if you’re going to plant some).

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How to make Scallion Pancakes

After the resting time, cut the dough into 4 equal sized pieces and shape them into balls. Start working with one piece at a time (you can cover remaining pieces so they won’t get too dry). On a lightly floured working surface, roll out one piece into a thin circle, using a rolling pin. Brush with a little oil and sprinkle chopped scallion all over the dough. Roll up the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like the shape of a snail.

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Use your hands to flatten the dough a bit, then roll it out again with your rolling pin to another thin circle, about 8-/9-inch (20/22cm) in diameter. Repeat with the remaining dough pieces, then pan-fry your Vegan Scallion Pancakes until golden brown and crispy.

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How to freeze Vegan Scallion Pancakes

These Chinese flatbread Pancakes are a perfect Meal-Prep Recipe for busy days because you can easily make them ahead of time and refrigerate or freeze them! After you’ve rolled them out, simply stack them, keeping each pancake separated with a sheet of parchment paper. Then transfer into a ziplock bag with the air squeezed out. Make sure to seal them well, otherwise, they will probably dry out. Not only can you keep that stack in the freezer, but also store it in the fridge for the next few days this way.

If you are cooking these Green Onion Pancakes straight from the fridge, the instructions are the same as in the recipe. If you are cooking them from the freezer, you can put the frozen pancake directly into a heated oiled frying pan but cook them 1-2 minutes longer.

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I hope you’ll love these Chinese Scallion Pancakes! They are:

  • Vegan
  • Dairy-free
  • Egg-free
  • Crispy
  • Flaky
  • Flavorful
  • Filled with Green Onion
  • Easy to make
  • Very delicious!

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The perfect Snack, Appetizer or Side dish!

These Chinese Vegan Scallion Pancakes not only make a perfect snack or appetizer, but they’re also perfect as a side dish to a salad or main course, such as a Vegan Curry or creamy Soup. I also like to serve them as a savory breakfast with Avocado (Guacamole) and Garlic Mushrooms on top, or put this Chinese flatbread in a lunchbox to take away.

If you try this Vegan Recipe, please leave me a comment below sharing how these Green Onion Pancakes turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Happy cooking!

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Vegan Scallion Pancakes

Author: Bianca Zapatka

These 3-ingredient Vegan Scallion Pancakes are a crispy pan-fried Chinese flatbread which are incredibly delicious and very easy to make! They’re also known as green onion pancakes and can be made with chives or leeks too! This Recipe contains step-by-step pictures!

4.83 von 56 Bewertungen

Print Pin Review

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer, Breakfast, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks

Servings 4 Pancakes


Scallion Pancakes

  • 2 cups all-purpose flour (250g)
  • 3/4 tsp salt
  • 3/4 cup warm water (180ml)
  • 1 1/3 cup finely sliced scallions green part only
  • 4 tbsp cooking oil plus more for brushing

Dipping Sauce

  • Read my Dumpling Recipe*


  • *Note: Please watch the recipe video for visual instruction!

  • In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed.

  • Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer the dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes.

  • Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes.

  • After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t get dry).

  • On a lightly floured working surface, roll out one piece into a very thin circle.

  • Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough.

  • Roll up the dough into a log. Take one end of the log and curl it into a snail (see pictures in the text above).

  • Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/9-inch (20/22cm) in diameter. (Don’t worry if some scallions poke out through the dough).

  • Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper.

  • Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake.

  • Mix all ingredients for the Dipping Sauce.

  • Cut Scallion Pancakes into quarters and serve hot with dipping sauce.


  • The pancakes are best eaten when hot. They’ll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds.
  • The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.
  • Please make sure to read the information about how to store and freeze these Scallion Pancakes in the text above.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!


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©Bianca Zapatka | All images & content are copyright protected. Please do not use myimages without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank youfor supporting!

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Scallion Pancakes (Vegan Recipe) (2024)


What is a vegan pancake made of? ›

These pancakes are light, fluffy, and vegan-friendly! Made with simple ingredients like flour, baking powder, and almond milk, they are the perfect way to start your day. Serve with your favorite toppings, such as maple syrup, fresh fruit, or coconut whipped cream.

What are Chinese scallion pancakes made of? ›

Ingredients. All you need are some basic pantry ingredients to make great scallion pancakes – all-purpose flour, water, salt, vegetable oil, and green onion. To further boost the taste, you could add some ground Sichuan peppercorns to the filling, but it's totally OK to skip them.

Why are my vegan pancakes gooey? ›

Over-mixing, not resting the batter, cooking too quickly, not making the pancake batter thick enough and not using a good recipe could all be reasons your vegan pancakes come out gummy.

Why are my scallion pancakes tough? ›

It's not okay: To use hot water because it'll make the dough tougher. To not rest the dough in Step 1 because it'll make the dough harder to roll. To skip the slamming in Step 5 because the pancake will be dense rather than fluffy.

Do vegans eat maple syrup? ›

Yes, pure maple syrup that's made without any additives is completely vegan. Make sure to check the label of the bottle to confirm that it's certified as vegan, as some lower-quality versions will be mixed with non-vegan ingredients like honey or refined sugar.

What can I use instead of egg for pancakes? ›

Mashed fruit as an egg substitute works best in moist and dense recipes such as brownies, muffins, quick breads, pancakes, and waffles.
  1. Banana: 1/4 to 1/2 cup mashed or pureed.
  2. Unsweetened applesauce: 1/4 cup.
  3. Avocado: 1/4 cup.
  4. Pumpkin puree: 1/4 cup.
  5. Rehydrated and pureed prunes, raisins, soaked dates: 1/4 cup.
Mar 5, 2024

Why are scallion pancakes so good? ›

It's not as complicated as it sounds, and all the layers of oil create a laminated dough that retains the layers after it's been cooked. If youve never had a chewy, crispy, flaky scallion pancake, you owe it to yourself to find a place that does them justice, and order up a plateful of them.

What ethnicity are scallion pancakes? ›

Scallion pancakes have long been part of the culture in China and Taiwan, where the flatbreads are commonly eaten as a street food snack.

What to add to scallion pancake? ›

Cut each pancake into 6 wedges and shingle on plate. Toss cabbage and cucumber with vinaigrette and serve alongside pancakes and dipping sauce. Garnish with sliced green onion rounds.

How long does vegan pancake mix last? ›

If stored correctly in an airtight container, these vegan pancakes will last for up to 3 days in the refrigerator. When kept in an airtight container, your mix will last up to 3 months in the pantry.

Why are restaurant pancakes so fluffy? ›

Many restaurants use buttermilk instead of dairy or plant-based milk when making pancakes, which changes the interaction of the ingredients before and during cooking — leading to a fluffier, more texturally satisfying, and tastier result.

Why are my pancakes chewy and not fluffy? ›

Why are my pancakes rubbery and chewy? The most common cause for pancakes turning out dense is over mixing.

What does a scallion pancake taste like? ›

Scallion pancakes aren't sweet. I'm not sure if they qualify as breakfast food. What they are is savory, fatty, and flavorful. The best way to describe the taste is to imagine a thick sour cream and onion potato chip, and that's about as close as I can think of.

Are scallions and green onions the same? ›

Scallions and green onions are literally the same thing.

The only difference is how they're chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion.

What is the difference between Shou Zhua Bing and Cong you Bing? ›

Shou Zhua Bing roughly translates to 'hand grasp pancake', most likely due to the way it is prepared and eaten. The latter, Cong You Bing is Scallion Pancake that can be made thick or thin to your likings.

Are vegan pancakes the same as regular pancakes? ›

The traditional pancake mix consists of flour, eggs, milk, and butter. Yes, it is that simple. Plant-based pancake mix is basically the same, but the only difference is that you substitute eggs and dairy products. Vegan pancakes are cooked on a pan or griddle, the same way as non-vegan pancakes.

Are all pancakes vegan? ›

Pancakes can also be fried in animal fats like butter or lard (a pork by-product). Toppings, too, can contain animal products, including cheeses, meats, and creams. Pancakes, as most Americans know them, do not generally meet vegan standards as they include eggs and dairy.

Is flour vegan? ›

Yes. All flours are essentially plants crushed into a powder form that can be used to bake and cook a variety of foods. What types of flour are vegan? The vast majority of flours are vegan, from white to oat and everything in between.

What is a vegan and what do they eat? ›

A vegan diet is based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs.

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