Vegan Scallion Pancakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

These crispy, flaky scallion pancakes are all about technique — a simple dough rolled thin, brushed with toasted sesame oil, and layered with plenty of sliced scallions before being coiled, rolled, and pan-fried until deeply golden on both sides. Each bite delivers that signature contrast of crackly, blistered exterior and soft, chewy layers underneath, with the scallions adding a fresh, savory bite throughout. The dipping sauce keeps things bright and punchy, built on soy sauce, rice vinegar, grated ginger, and a hit of red pepper flakes for anyone who likes a little heat. Everything here comes together with pantry staples and a bit of patience with the dough, no special equipment required. It's a satisfying, shareable appetizer or side that fits neatly into a vegan spread, and it reheats beautifully in a hot skillet if you've got leftovers.

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Ingredients

4 servings

For the dough

2 cups all-purpose flour, plus more for dusting
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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½ tsp salt
¾ cup boiling water
1 tsp neutral oil (such as vegetable oil or canola oil)

For the filling

3 tbsp toasted sesame oil
½ tsp salt
6 scallions, thinly sliced (about 1 cup)

For frying

3–4 tbsp neutral oil, for frying

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
½ tsp fresh ginger, finely grated
¼ tsp red pepper flakes (optional)

Instructions

1
Whisk the flour and salt together in a large mixing bowl. Pour in the boiling water and the neutral oil, then stir with a fork or chopsticks until shaggy. Once cool enough to handle, knead the dough in the bowl for 2–3 minutes until smooth and no longer sticky. Shape into a ball, cover the bowl with a damp towel or plastic wrap, and let rest at room temperature for 30 minutes.
2
While the dough rests, stir together the soy sauce, rice vinegar, 1 tsp sesame oil, honey, grated ginger, and red pepper flakes (if using) in a small bowl. Set aside.

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