Scallion pancakes, a classic appetizer on Chinese restaurant menus, are most always vegan, but it’s easy and fun to make them at home. If you’d like to make these gluten-free, you can do so with sorghum or rice flour. Both are excellent.
Have you ever bought a batch of scallions, only to come home and find that you already have a full bunch in the fridge? Somehow, I do that all the time. This is a great way to use up a good amount of scallion, aka green onions.
Serve these easy homemade scallion pancakes as part of an Asian-themed dinner. They’re fantastic paired with many kinds of soups, Asian-inspired or otherwise, including:
Simple Scallion Pancakes
Serve your homemade scallion pancakes as part of an Asian-themed dinner. They’re fantastic with many kinds of soups, Asian-inspired or otherwise.
- 1 cup whole wheat pastry flour, spelt flour, sorghum flour, rice flour, or a combination
- 1 cup plus 2 tablespoons water
- 1/2 teaspoon salt
- 1 heaping cup thinly sliced scallions
- High-heat vegetable oil (such as safflower)
Sweet and Savory Dipping Sauce (or see shortcut in Notes)
- 1/3 cup all-fruit apricot or peach preserves
- 2 tablespoons orange or mango juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or white wine vinegar
- 1 to 2 teaspoons grated fresh or squeeze-tube ginger
- 1 tablespoon sesame seeds, optional
- Combine the flour, water, and salt in a mixing bowl. Whisk together to get a smooth batter.
- Stir in the scallions into the batter.
- Heat a lightly oiled nonstick griddle or wide skillet. Once hot, ladle the batter on in 1/4 cup quantities for smaller pancakes; 1/2 cup for larger pancakes. If at first you see that the batter isn’t spreading nicely, add a little more water to the batter and whisk in. Cook the pancakes on both sides until golden brown.
- Remove each batch to a covered container while cooking the remaining pancakes. Line each layer with paper towels to absorb excess oil. Keep the finished pancakes warm while cooking the rest.
- While each batch of pancakes cooks, you’ll have time to put together the easy sweet and savory dipping sauce (unless you opt for one of the shortcuts suggested in Notes). Simply combine all the ingredients in a small bowl and stir together until well blended.
- Once all the pancakes are cooked, serve warm with the sauce of your choice.
Amount Per Serving: Calories: 391Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 380mgCarbohydrates: 73gFiber: 9gSugar: 13gProtein: 3g
Per serving of 4 smaller pancakes or 2 larger ones. Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
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Photos (top and center) by Danilova Janna/Bigstock
See more easy vegan recipes and appetizers & snacks.
Scallion Pancakes are one of my most favorite meals! When in Madison WI, if I stop at the Willy Street Co-op I’ll check their deli hot bar as they make them (vegan) and they are delicious!
Thanks for the recipe.
I’m not suppose to eat oil. Can I bake them instead without oil? Would a rice flour and oat flour combo work?
Marisa, I’ve never tried baking these so can’t say for sure. But I imagine it might be like baking vegan latkes, which I do. So cautiously I’d say go
For it (I really want to try it myself soon!). And the flour combo should work as well. My guess is that a pretty high oven temp would be best, 400 or 425 degrees F.