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Spring Onion Pancakes

Crispy with flaky layers of dough and delicious savory notes of spring onions; these spring onion pancakes are one of my favorite things to eat!

Not too sure why they are called pancakes as they are more like your Chinese version of your Middle Eastern flatbreads. But who cares; call it whatever you’d like as they are DELICIOUS. Super addictive and easy to make, I’m certain that this recipe will become on of your weekly specials.

All you need to make those spring onion pancakes are; flour, oil, spring onions, salt and water. Simple as ABC! However, if you want something a little fancier, you can also add other seasonings to the basic recipes, like, garlic, chili powder, paprika, five spice powder or cheese.

Tips & Tricks

  • You can easily freeze and keep the pancakes for 1-2 months. Simply keep them in a ziplock bag after you’ve given them their final roll. Make sure to place a piece of parchment paper in between each pancake to prevent them from sticking to each other.
  • The roux makes them extra flaky! Many recipes out there only brush the pancakes with oil, but making the roux is worth the extra effort. The combination of flour and oil creates pockets of air and layers of flakiness.

Click here to also check out our other Chinese New Year themed recipes!

Spring Onion Pancakes

Course: From the Kitchen, Something LightCuisine: ChineseDifficulty: Easy


Prep time


Cooking time


Resting time


Total time






  • For the Dough
  • 300g (2½ cups) all-purpose flour

  • 118ml (½ cup) hot boiled water

  • 59ml (¼ cup) room temperature water

  • 1 tbsp sugar

  • 1 tsp salt

  • Lots of spring onions (scallions)

  • Oil

  • Salt

  • For the Roux
  • 118ml (½ cup) unflavored vegetable oil

  • 60g (½ cup) flour


  • In a large bowl, combine flour, sugar and salt.
  • Make a well in the middle of the flour and add in the hot water followed by the room temperature water, while stirring the mixture with a wooden spoon until it starts to form a ball
  • Transfer the dough onto a slightly floured surface and knead the dough until it forms a smooth and homogenous dough (about 10mins)
  • Transfer the dough into a lightly oiled bowl and cover it with a wet tea towel. Allow the dough to rest for 1 hour
  • In the meantime, chop the spring onions and prepare the roux by mixing the oil and flour in a saucepan over medium heat until the roux thickens into a paste.
  • Once rested, roll out the dough into a log shape and divide it into 8 portions and cover them again using a tea towel (to prevent them from drying out)
  • Take 1 piece of dough and roll it out as thin as possible into a circle. Brush the roux evenly over the flattened dough, then sprinkle spring onion and salt, to taste.
  • Roll the circle up into a log shape, then roll it again onto itself to form a pinwheel (or coil). Let the dough rest again while you repeat with the other pieces of dough
  • Heat a slightly oiled frying pan on medium-heat
  • Take a piece of dough and roll it out as thin as possible. Place pancake onto frying pan and cook for 4-5mins on each side or until golden and crispy. Remove from the pan and keep warm until ready to serve.
  • Optional – sprinkle with salt before serving
Recipe inspired by Inga Lam
Alison Signature

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