Vegan Scallion Pancakes | Cooking With Jade

Vegan Scallion Pancakes

1 minute
Vegan Scallion Pancakes


Prep Time 30 minutes
Cook Time 20 minutes
Servings 6


  • Large skillet or griddle
  • Rolling Pin
  • Mixing bowl
  • Cutting board and knife
  • Mixing spoon


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1/4 cup chopped scallions green onions
  • 2 tablespoons vegetable oil plus more for cooking
  • Soy sauce or dipping sauce of your choice optional


  • In a mixing bowl, combine the flour and salt. Gradually add the warm water, stirring with a mixing spoon until a dough forms.
  • Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
  • Cover the dough with a damp towel and let it rest for 15-20 minutes.
  • On a floured surface, use a rolling pin to roll out the dough into a thin rectangle shape, about 1/8 inch thick.
  • Brush the surface of the dough with 2 tablespoons of vegetable oil and sprinkle the chopped scallions on top.
  • Roll the dough tightly, starting from the short end, into a cylinder shape.
  • Cut the cylinder into 4-6 pieces.
  • Take one piece and press it down with your palm to flatten it. Roll it out again into a thin circle shape.
  • Repeat with the remaining dough pieces.
  • In a large skillet or griddle, heat some vegetable oil over medium-high heat. Once hot, add a pancake to the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
  • Repeat with the remaining pancakes, adding more oil to the skillet as needed.
  • Serve the scallion pancakes hot with soy sauce or your favorite dipping sauce.


Calories: 150 | Total Fat: 6g | Total Carbohydrates: 20g | Dietary Fiber: 2g | Protein: 3g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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