Authentic Chinese Scallion Pancakes (葱油饼)

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

Layered flatbread, pronounced bing (饼) in Chinese, is a staple in northern China. The bread comes in many forms. Beef meat pie and scallion pancakes both belong to this category. The bread resembles croissant. They both uses animal fat to make a layered pastry dough, which yields a crispy, light, and fluffy bread after cooking.

Often listed as a side dish in Chinese restaurant, these pancakes are like a main dish to me. They are so flavorful themselves that I can keep eating them forever, without needing anything else.

My challenge

Scallion pancakes are one of the dishes I missed the most after moving to the US. Unlike simple stir fries, I seldom cooked them at home and was intimidated by the process. Back in Beijing where I could purchase a freshly made bread at the nearby vegetable market for 50 cents, there is little incentive to make them at home. Only after moving to Austin I realized what a luxury that was.

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

Now that I have to cook them in my own kitchen, I came across a few problems during cooking. My pancakes always turn out dense and heavy, not nearly close to the light texture I’m looking for.

My mom told me there are two keys to create good pancakes:

  1. Perfect dough texture that is almost too tender to handle but elastic at the same time.
  2. Lots of oil as filling.

The first element is the most difficult to meet. When you’re working with a super tender and sticky dough, you need to work very fast to shape it. Below is a video showing you how make scallion pancakes the street vendor’s way. See how tender the dough is – the guy doesn’t even need a rolling pin. For the second rule, I found that when I tried to add more oil to  he dough, it seeped out easily and the pancakes ended up tough again.


A few weeks back I received my preordered copy of All Under Heaven – Recipes from the 35 Cuisines of China by Carolyn Phillips.

Flipping through the beautiful book, her scallion pancake recipe caught my eye immediately. A brief scan of the ingredient list, I was sold.

The recipe calls for lard (or shortening), which is the authentic practice.

Many scallion pancakes recipes I’ve read use sesame oil to create the layer. Chinese street vendors and restaurants rarely do this because it’s very pricey and the result not as delicious as using animal fat. Think about making a croissant, you need to use butter instead of vegetable oil for a good reason.

The recipe uses a paste, by combining the oil and flour for the pancake filling instead of brushing oil. It is a great way to stuff more fat into the pancake to create layers.

The other ingredient that intrigued me was Chinese flour. Carolyn pointed out that the all-purpose flour in the US often contains more gluten than the same type of flour in China. If you’re cooking with the same recipe, the one using American all-purpose flour tends to yield a tougher dough. Her solution is to blend 1 part pastry flour with 2 parts all-purpose flour to create Chinese flour, which yields tender bread.

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

My practice

I made a few tweaks when cooking with Carolyn’s recipe.

(1) I added cold water while forming the dough. It is just a method I always use to make hot water dough, so the dough won’t be too sticky and will be easier to work with.

(2) I used chicken fat instead of lard. Chicken fat is the restaurant secret to make the best pancakes. It is like adding a can of condensed chicken soup into the bread, so fragrant and delicious.

(3) I used my own way of storing the pancakes and added information on how cook the frozen pancakes.

(4) When I serve the pancakes, I used the “fluffing pancake” method instead of slicing them, because I love to show how great their texture is.

(5) Lastly, I added more water to the dough, and blended more fat into the bread paste. I might have used more flour than the recipe called for. Plus, the dough texture is largely dependent on the type of flour and many other factors. So changing the water ratio is not a surprise.

The result was as great as I expected. It was the first time in my life that I managed to make  scallion pancakes that are light and perfectly layered, restaurant style. The pancakes were flavorful and full of aroma, thanks to the chicken fat. The surface was crispy like chips, and the inside soft and fluffy.

The recipe is easy to follow and guarantees great pancakes the first time you make them. If you want to experience the real-deal Chinese scallion pancakes, this is the right way to do it!

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

Put an egg on it

One of my favorite ways to serve the pancake is street vendor style – add an egg on top. It makes everything better, right?

To make egg pancakes:

  • Cook the pancakes until they’re almost done (or you can heat up leftover pancakes with a bit of oil).
  • Add oil and egg on the other side of the pan.
  • Sprinkle chopped green onion, a tablespoon shredded cheese on the egg, and pinch of salt.
  • Smash the pancake onto the egg. Let cook until the egg is done.
  • (Optional) To make a “hot dog”, brush a thin layer of hoisin sauce on the bread, place a piece of lettuce leaf and a sausage on the pancake, and wrap it.

Chinese Scallion Pancakes Cooking Process

It tastes DIVINE. This is the type of breakfast I’ve ate growing up. Now you understand why I’ve never crave sweets in the morning?

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

The other traditional way of enjoying scallion pancakes is, serve them with a bowl of millet porridge and a small plate of pickles. A plate of quickly prepared vegetables will be a nice addition too: 4-ingredient fried cabbage, Cantonese Broccoli with Oyster Sauce, Bok Choy with Soy Garlic Sauce, Garlic Spinach in Chicken Broth, and Easy Swiss Chard Stir Fry. You could also serve the pancakes as a side for stews and braised meat, such as beef stew, braised chicken and mushrooms, and braised ribs. But every time I did this at home, we always finished all the pancakes with the stew almost untouched.

These pancakes freeze extremely well once you finish shaping. I always make a few extra and save them for later. If you’re cooking for a party, you can prepare them ahead and cook later. I’ve included information on the storage in the recipe.

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

Fat talk

Chicken fat is a key ingredient in the recipe. I’m very lucky to find a reliable brand – organic chicken fat from Fatworks. The fat is made from organic free-range chicken and is kettle rendered. It also contains rosemary extract, which makes the fat fragrant. When I opened the jar, the aroma was like a freshly roasted chicken.

You can also use lard in this recipe, which produces a different but tasty flavor. If you want to create vegetarian pancakes, use shortening plus sesame oil (instead of vegetable oil).

Cookbook giveaway

I’m partnering with Ten Speed to give away one copy of All Under Heaven – Recipes from the 35 Cuisines of China by Carolyn Phillips to one lucky winner.

Carolyn is a famous food writer, artist, and blogger behind Madame Huang’s Kitchen. She spent 10 years writing and illustrating this epic book that contains more than 300 recipes and many stories. The book covers five regions of China with their signature dishes. I was so excited to see many of my favorite northern dishes in the book, such as rolling donkeys (a dessert) and three fruits of the earth, written in a true and authentic way. This book makes me nostalgic while reading it.

Click HERE to enter the giveaway for a chance to win!

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.

Cooking video

I know how intimidating it is if you’re about to cook these pancakes the first time. So I recorded a short video to help you understand the whole process. Hope you enjoy!

Here are the step-by-step pictures in case you don’t have time to watch the video:

Chinese Scallion Pancakes Cooking Process

Authentic Chinese Scallion Pancakes (葱油饼)

Learn how to cook the real-deal scallion pancakes that are light and crispy. Video and step-by-step pictures included.
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: Chinese
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 pancakes
Calories: 391kcal
Author: Maggie Zhu


  • 2 1/2 cups (342 grams) Chinese all-purpose flour (*footnote 1), plus more to dust working surface
  • 1 cup boiling water
  • 1/4 cup cold water (or as needed)
  • 1 teaspoon peanut oil (or vegetable oil)

Paste and seasonings

  • 1/2 cup (68 grams) Chinese all-purpose flour (*footnote 1)
  • 1 teaspoon sea salt
  • 1/2 to 1 teaspoon ground toasted Sichuan peppercorns (Optional)
  • 1/4 cup chicken fat (or melt lard, or white shortening)
  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 green onion , trimmed and very finely chopped (about 2/3 cup)


  • Peanut oil (or vegetable oil for frying)



  • To make the dough, place the flour in a medium work bowl. Slowly pour in boiling water while stirring clockwise with a pair of chopsticks until large flakes have formed. Add cold water, 1 tablespoon at a time, keep stirring until there is little or no dry flour on the bottom of the bowl. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball. The dough should slightly stick to the bowl when you lift it.
  • Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
  • Add a teaspoon of oil to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 20 to 30 minutes.

Pancake paste

  • While the dough is resting, make a thin paste by mixing together in a small bowl the flour, salt, optional Sichuan peppercorns, chicken fat (lard or shortening), and oil. Set the green onions next to the paste.

Shape pancakes

  • Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out. Use a Chinese rolling pin to roll the ball out into a strip, as thin as you can without tearing the dough, about 45-cm (18-inch) long. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip (footnote 2).
  • Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60-cm (24-inch) long. Coil the strand until you have a flat circle, like a cinnamon roll. Repeat with the rest of the dough and paste until you have 6 circles.
  • Roll this circle out into a 20-cm (8-inch) disk. Repeat with the rest of the strands until you have 6 disks.


  • These pancakes freeze very well. To store, carefully seal uncooked pancakes with plastic wrap and transfer into a large ziplock bag. You can place several pancakes into one bag. Place the bag on a tray and transfer to freezer. Take out the tray once the pancakes are completely frozen. Store in the freezer up to 1 month.


  • Heat a flat frying pan over medium-high heat and then film the bottom with oil. As soon as the oil is hot, place a bread in the pan. Cook until the bottom is golden. Flip and cover, until the other side turns golden too. Remove to a plate lined with paper towels and keep the bread warm in a 120 degrees C (250 F) oven for up to 20 minutes.
  • Cut each pancake into 6 or so wedges and serve warm.
  • To cook frozen pancakes, let pancakes thaw slowly in the fridge. When defrosted completely, unwrap and cook by the same way as fresh pancakes.
  • If you have leftover pancakes, heat them up with a bit oil in a skillet, covered, until warmed throughout. The pancakes will remain crispy.


  1. Chinese flour - In this recipe you will need 2 cups Chinese flour in total. To make the flour, combine 2 cups all-purpose flour and 1 cup pastry (cake) flour and mix well. Scoop out 1/2 cup mixed flour into another bowl for making pancake paste.
  2. You don’t need to portion out the paste. Place generous amount of paste onto the dough sheet and brush to form a thin even layer that won’t seep out when you roll up the dough. You will find the paste is just enough to make 6 pancakes.


Serving: 144g | Calories: 391kcal | Carbohydrates: 53g | Protein: 7.4g | Fat: 16.2g | Saturated Fat: 3.8g | Cholesterol: 7mg | Sodium: 317mg | Potassium: 105mg | Fiber: 2.2g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 3.4mg


Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to
Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

FREE 5-Day Chinese Cooking Crash Course

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

31 thoughts on “Authentic Chinese Scallion Pancakes (葱油饼)

  1. Kumari

    5 stars
    I love Chinese food. My husband always trying to cook Chinese food. My favorite dish is mongolian beef.
    Pancake looks so delicious ?.
    I am going to try this definitely.

  2. Charlie

    Hi Maggie!
    These look delicious.
    When my children were at home and now for my grandchildren I made/make creamed chicken on waffles. (They love them).
    These would be so great to substitute for the waffles. Much lighter and more flavourful.
    Have to give them a try.

    Thank you for sharing
    God Bless

    1. Maggie Post author

      Hi Charlie, I’m glad to hear you like this dish! It is one of my favorite breakfast items, but I’ve never served it with chicken. It sounds so delicious and I can’t wait to try out 🙂

  3. Anne's Kitchen

    These look absolutely delicious! I wish we could get chicken fat in Luxembourg, but I’ve never seen it! Do you think it would taste good with goose fat instead? I might give it a try… Thanks for sharing the recipe!

    1. Maggie Post author

      I’m glad to hear you like the dish Anne! I’ve never used goose fat before but I believe it will be delicious as well!
      Happy cooking 🙂

  4. Bam's Kitchen

    5 stars
    Now that is a challenge! These little scallion pancakes always seemed like a huge amount of work to me too. Great video! Looks so crispy and delicious! My favorite! So many congratulations to you dear Maggie! Yeah on getting featured in Austin American-Statesman! Also another good job well done on completing your online course. I would celebrate by eating more of your delicious scallion pancakes. Sharing everywhere!

    1. Maggie Post author

      Great to see you here and thanks for all the kind words! Hopefully we could get together and cook some time. It will be a delicious meal I’m sure 🙂
      Sorry I haven’t got back to your last email yet. Will be in touch soon. Have a wonderful week ahead Bobbi!

    1. Maggie Post author

      I wish you live next door so we can share these pancakes together 🙂 I seriously think you’ll love its taste!
      Have a great week ahead Kathleen 🙂

  5. Jennifer Essad

    I’ve not heard of Chinese flour, with less gluten I’m sure it’s one we could incorporate into recipe successfully

  6. Victoria

    5 stars
    This recipe is amazing! flaky, delicious and simple too! The dough was so easy to work with.

    I tried it after trying and being disappointed with two other recipes (one of them was the serious eats recipe from Kenji Lopez). The modification to the flour, and paste (instead of oil) really makes a difference. The other recipes also want you to repeat the entire process of rolling flat–>oil–>rolling up two times instead of once and I think that probably stretches out and mushes all of the layers into one oily mass instead of increasing the number of flakes. It’s also so much more work.

    I do have a question though, I noticed that every time I fry the pancakes there is a little bit of doughiness in the middle–is there anyway to get it flaky throughout or is it impossible? I roll the pancakes out pretty thin and have tried lower heat+longer cooking time but there’s always some doughiness that remains!

    1. Maggie Post author

      Hi Victoria, I’m so glad to hear you tried my recipe and liked it! Yes I came across the same problems before I came across this recipe.
      To answer your question, no I haven’t found a great solution yet. Because the way you roll up the pancake, the center part is the most dense and more difficult to cook through. The only solution might be – roll the pancakes super thin, and then fry them in a lot of oil. I’ve sampled super crispy pancakes in restaurant (in China). It’s almost like a fried dough. So delicious without the doughiness in the middle.
      Btw, I don’t recommend to turn the heat too low. It tends to dry out the dough if you don’t use enough oil.

  7. Sabrina

    this is really interesting information (for ex: animal fat in this recipe vs sesame oil and pastry flour substitute), so thank you for sharing this wonderful recipe!

  8. Christi

    5 stars
    Lovely! Today is Chinese new year and i am looking for something to cook for my family instead of letting my mother in law do it all. This is a perfect recipe as i was gifted a bag of beef lard (strange gift, i know!) so i am going to try that this afternoon while watching 春节晚会. Happy New year to you!

    1. Maggie Post author

      Hi Christi, I’m happy to hear you decided to try out this recipe! It’s a perfect dish to celebrate Chinese New Year. Beef lard for gift? That’s not so strange in China 😉 It makes amazing pancakes, fried noodles and fried rice!
      Happy Chinese New Year!

  9. Kirsty Wong

    5 stars
    Thank you so much!!
    I was looking for a good scallion pancake recipe, and all of the ones I had seen didn’t look as good as the ones I normally eat. Tweaked the recipe a bit, I used 6 stalks of scallions and a mixture of chicken and pork lard. It’s so good and so simple! I even impressed my mom which says a lot cause she’s a harsh judge when it comes to Chinese food. I’ve made this recipe 3 times already within a week.
    My favourite way to eat it is with leftover chinese braised beef brisket, cilantro, extra scallions, chilies and hoisin.
    Thanks again!!!

    1. Maggie Post author

      Hi Kirsty, wow, I can’t believe you’ve cooked the dish so many times in a week! You’re a great cook 🙂
      Just like you said, I also found many scallion pancake recipes out there are not as great as the ones I ate in China. I was so happy when I discovered the method in the cookbook All Under Heaven. And I’m glad to hear that your mom likes it too! My mom is very harsh about my cooking too, so I totally get you 😉
      Braised beef brisket + scallion pancake, YUM! Think I’m going to cook a new batch soon.
      Thanks for taking time to leave a comment Kirsty! Have a delicious week ahead 🙂

  10. Lynn

    Thank you for the write up. Delicious! The video showing the texture of the dough helped a lot. I did not have the Chinese all purpose flour, nor did I have pastry flour on hand, so I substituted the regular AP flour (I am in Canada) with a bit of wheat starch I had in the pantry, from the Chinese grocery store (I used 1 1/3 AP flour plus 2 Tbsp to make up about 1 1/2 C, and about 1 Tbsp for the 1/3 C of AP flour to make the paste. Along the lines of what is suggested here:

  11. Meldie

    I want to try this but am a little bit confused. Ingredients calls for 1 and 1/2 cup chinese all-purpose flour. But in footnote 1, you say we need a total of 2 cups chinese flour (1 1/2 for dough and 1/2 for paste). This I understood. But then you go on to say to make the flour, combine 2 cups all-purpose flour and 1 cup pastry flour (3 cups) and scoop out 1/2 cup for paste . This leaves behind 2 1/2 cup. this is 1 cup more than what the ingredients show. Which one is correct?

    1. Maggie Post author

      Hi Meldie, the recipe calls for 2 cups Chinese flour in total (1 1/2 for dough and 1/2 for paste). I did call for blending 3 cups simply because it is easy to measure. And yes, you will end up with 1 cup extra. I usually use the extra flour to dust the working surface. I hope this clear up the confusion.
      Happy cooking and can’t wait to hear how your pancakes turns out 🙂

      1. Meldie

        I finally made this. Although it seems to me the ratio of water compared to flour was a lot, I started following your recipe with 1.5 cup flour and 1 cup boiling water and 1/4 cup cold water. The batter turned out more like pancake batter than dough. I ended up adding more flour in which in the end totaled 2.5 cup flour. But the Green Scallion pancake turned out wonderful at the end. It was delicious.

      2. Maggie Post author

        Hi Meldi, thanks so much for reporting back and I’m glad to hear the pancakes turned well.
        After another thorough checking and comparing to the original recipe, I found out you were right about the flour measurement afterall! The grams measurement was correct in my recipe, but the cups are off. It should be 2 1/2 cups instead of 1 1/2 cups, as you indicated in your previous comment. I just updated the recipe with the correct measurement. Sorry about the confusion but I’m happy that you made the right call while making the pancakes 🙂

    1. Maggie Post author

      Hi Katy, I’m not so sure about it because I’ve never used a bread machine to knead this dough. I think it might be a bit tricky because the recipe calls for the hot water first, then you need to blend in cold water into the dough. If you can add water two times into the machine, I assume that it will work.

  12. Jim

    5 stars
    Thank you for the recipe. The pancakes came out perfect. They are so good that they reminded me the ones that I had in Taiwan.

  13. Nice

    Tried your recipe. they are pretty good. Ive been making them with sourdough yeast though instead of flour and I think they just come out better. Esp if you time the feeding right… like when i do regular pancakes i want the yeast very active but when I do the scallion pancakes i take it from when the yeast is hungry and theres sour water pooled on the top, I just add a little tiny bit of flour and give it like 10 minutes to start bubbling then throw it on. It gets a nice chewy sour texture in the center and crispy on the outside with just a little tiny bit of rise since the yeast is not most active yet and I really like them like that. I think I’ll stick to the sourdough ones, but if I didnt have sourdough being fed all the time to make bread, I would certainly use this recipe. it was good too and far different than how i make it.

  14. Yumtum555

    Try some time using an all purpose flour fed sourdough starter and when you mix the starter with more flour to turn it into a dough add a gluten free flour like buckwheat or rye. It will bring down the gluten content and the sourdough starter also gives it a tiny bit of fluffy rise and crispy exterior along with a slightly chewy core and a nice savory flavor that is delicious when it’s seasoned. Maybe not traditional but really good and a good use for your throwaway starter every morning. I like it far more! I also top it when an egg and a little red wine vinegar mixed in soy sauce with a few spurts of my favorite hot sauce or Korean chili flakes if I have them (because I prefer the sun dried taste of them over regular chili flakes). The flour is a bit hard to work with the first few times because it’s sticky and the low gluten makes it fall apart quickly if you over handle it. You get the hang of it after a few attempts though.

  15. Melanie Sparkes

    5 stars
    Hi I made these today as a treat and I ate one whole I was cooking them they smelt so lovely! My paste was a bit thicker than yours, I used a mix of shortening, sesame oil and a bit of beef fat but they tasted nice though probably not as light and fluffy as they should be! Thanks for the recipe. I found these more challenging than dumplings and noodles but as always, worth the effort.