Vegan Scallion Pancakes

These vegan scallion pancakes are crisp and golden on the outside, with dozens of chewy, flaky layers inside and fresh green onion in every bite. They're made from a simple flour-and-water dough, so they're naturally egg-free and dairy-free, and they disappear fast once they're cut into wedges and set out with a soy-sesame dipping sauce.

Scallion pancakes (cong you bing) are a classic Chinese street food and dim sum favorite. Unlike the fluffy breakfast kind, they aren't made from a batter: the dough is rolled thin, brushed with an oil paste, scattered with scallions, then rolled up and coiled before it's flattened again. That folding and coiling is what creates the swirled, separating layers you can see in every wedge. They make a great appetizer, a side for soups, or a snack all on their own.

Key Ingredients & Substitutions

• All-purpose flour. Regular unbleached all-purpose flour gives the best balance of stretch and tenderness. Bread flour makes a chewier pancake; you can swap up to a third of the flour for whole wheat or spelt for a nuttier flavor, but the layers won't be quite as distinct. These pancakes aren't gluten-free, and gluten-free flour blends don't roll and coil the same way.
• Boiling and cold water. Using part boiling water makes a "hot-water dough," which is softer, less springy and much easier to roll thin than a dough made with cold water alone. The cold water brings it together and keeps it from getting gummy.
• Oil paste. A little flour stirred into neutral oil and toasted sesame oil makes a paste that stays put between the layers instead of running out, which is what keeps the layers separate as the pancakes cook. Avocado, canola or peanut oil all work in place of vegetable oil.
• Scallions. Use both the white and green parts, sliced thin so they don't tear the dough. Pat them dry after washing; extra water makes the dough sticky. Chives or a mix of scallions and chives work too.
• White pepper. Optional, but it adds the gentle, earthy heat you'll taste in restaurant versions. Black pepper is fine if that's what you have.
• Dipping sauce. Soy sauce, rice vinegar, sesame oil and a touch of maple syrup, finished with sesame seeds, scallion and red pepper flakes. Tamari or coconut aminos can stand in for soy sauce, and agave can replace the maple syrup.

Helpful Tips

Don't skip the rest. Letting the dough rest for 30 minutes relaxes the gluten so it rolls out thin without shrinking back. The short 10-minute rest after coiling matters too: if a coil fights you when you roll it flat, cover it and give it a few more minutes.

Roll thin, then roll tight. The thinner you roll the rectangle, the more layers you'll get. A rolling pin and a lightly oiled counter (rather than a floured one) make this easier, since the dough grips the surface and stretches instead of sliding. When you roll the dough into a rope, keep it snug so the layers don't gape open.

Flatten gently. When you roll each coil back out, press it with your palm first and then roll lightly from the center outward. Pressing too hard squashes the layers together. A few scallions breaking through the surface is normal and gives you extra-crispy spots.

Use medium heat and a heavy pan. A 10-inch cast iron skillet or a good nonstick pan holds steady heat for even browning. Too hot and the outside burns before the inner layers cook; too cool and the pancakes soak up oil and turn greasy. Covering the pan for the first side helps the center steam and cook through.

Scrunch for flakiness. Right after cooking, push the pancake in from both sides with two spatulas, then let it relax. This breaks the layers apart and gives you the shaggy, flaky texture restaurant scallion pancakes are known for.

Variations

• Five-spice. Stir ½ teaspoon Chinese five-spice powder into the oil paste for a warm, fragrant version.
• Spicy chili oil. Swap a tablespoon of the vegetable oil in the paste for chili crisp or chili oil, and serve with extra on the side.
• Garlic scallion. Add 2 finely minced garlic cloves to the scallions before sprinkling them over the dough.
• Sesame-crusted. Press a spoonful of sesame seeds onto one side of each round before cooking for a toasty, crunchy crust.
• Herb mix. Replace a third of the scallions with chopped cilantro or garlic chives.
• Mini pancakes. Divide the dough into 8 pieces for smaller, appetizer-sized rounds that cook in about 2 minutes per side.

Serving Ideas

Cut the pancakes into wedges and serve them hot as an appetizer with the soy-sesame dipping sauce, a spoonful of chili crisp, or a bowl of easy vegan duck sauce. They're perfect for a dim sum-style spread or a party platter, and they're just as good as an afternoon snack.

For a full meal, pair them with a brothy soup like vegan wonton soup or Asian tofu vegetable soup, or serve them alongside a Chinese vegetable stir-fry in place of rice. A crisp cucumber salad dressed with rice vinegar balances their richness nicely.

Storing & Freezing

Scallion pancakes are best fresh from the pan, but leftovers keep well. Let them cool completely, then refrigerate in an airtight container for up to 3 days. Skip the microwave, which makes them chewy; instead, reheat them in a dry skillet over medium heat for 2 to 3 minutes per side, or in a 375°F (190°C) oven or air fryer for about 5 minutes, until the edges crisp up again. Store the dipping sauce separately in the fridge for up to a week.

These freeze beautifully, and freezing them uncooked is the way to go. Shape and roll the pancakes, stack them between sheets of parchment paper, and freeze them flat in a zip-top bag for up to 2 months. Cook them straight from the freezer (no need to thaw) over medium-low heat, adding a minute or two per side. Cooked pancakes can be frozen too; reheat them from frozen in a skillet until hot and crisp.

More Vegan Asian-Inspired Recipes

If you loved these scallion pancakes, here are a few more you might enjoy:

• Vegan Fried Rice with Tofu
• Sticky Sesame Cauliflower
• Vegetable Chow Mein
• Simple Sesame Soba Noodles

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