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Spring Onion Pancakes

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Published: 25/01/2024

Updated: 24/02/2026

Crispy, Flaky, and Bursting with Flavor: How to Make Irresistible Spring Onion Pancakes

There’s nothing quite like biting into a crispy, flaky spring onion pancake packed with savoury, aromatic layers. These golden, flaky flatbreads are a beloved Chinese street food staple—and for a good reason. With layers of crispy dough, the aromatic punch of fresh spring onions, and a touch of savoury goodness, they’re the perfect combination of flavour and texture. One of my all-time favourites!

What You’ll Need

The best part? These pancakes require just a handful of simple ingredients you likely already have on hand:

  • Flour
  • Oil
  • Spring onions
  • Salt
  • Water

Want to take things up a notch? - Variations to Try:

  • Cheesy Spring Onion Pancakes: Add shredded cheese for a melty, gooey surprise.
  • Spicy Kick: Sprinkle chili flakes or paprika into the filling for extra heat.
  • Garlic Lovers: Add minced garlic or garlic powder for bold, savoury flavour.

Tips for Perfect Spring Onion Pancakes

  1. Freeze for Later: Want to save time? After rolling out your pancakes, layer them with parchment paper and store them in a ziplock bag. They’ll keep fresh in the freezer for 1–2 months!
  2. Roux is the Secret Sauce: Most recipes simply call for brushing with oil, but a quick roux (flour + oil mixture) takes these pancakes to the next level. It creates air pockets and gives them that irresistible flaky texture.

Serving Suggestions

Spring onion pancakes are incredibly versatile! Pair them with:

  • Soy sauce or vinegar-based dipping sauces.
  • Spicy chili oil for a kick of heat.
  • Creamy dips like sour cream or tzatziki for a fusion twist.

Spring Onion Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Resting Time: 1 hour

Servings: 8 servings

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Ingredients:

For the Dough

For the Roux

Instructions:

  1. In a large bowl, combine flour, sugar and salt.
  2. 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
  3. Transfer the dough onto a slightly floured surface and knead the dough until it forms a smooth and homogenous dough (about 10mins)
  4. Transfer the dough into a lightly oiled bowl and cover it with a wet tea towel. Allow the dough to rest for 1 hour
  5. 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.
  6. 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)
  7. 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.
  8. 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
  9. Heat a slightly oiled frying pan on medium-heat
  10. 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.
  11. Optional – sprinkle with salt before serving

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RECIPE RATING

Aulson

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