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If you haven’t yet discovered the magic of a Savory Asian Scallion Pancake, prepare your taste buds for a seriously delightful experience. This crispy, chewy, and flavorful snack has been a beloved street food staple across Asia for centuries, and for good reason.

What Makes Scallion Pancakes So Irresistible?

First things first: texture. The savory scallion pancake boasts a crispy, flaky exterior with a chewy, satisfying inside. The key players? Flour-based dough swirled with generous amounts of thinly sliced scallions and a touch of salt. When fried to golden perfection, these pancakes hit the perfect balance of crunch and softness, making every bite addictive.

Why You’ll Love This Recipe

Not only does this revamped scallion pancake manage to keep its crispy, savory soul intact, it also sneaks in some fiber, protein, and nutrients thanks to whole grains and seeds. Plus, the minimal oil method means no greasy guilt—perfect for a snack, appetizer, or even a light lunch.

Bonus Tips for Pancake Perfection

Use a cast-iron or heavy-bottomed skillet for even heat distribution.
Experiment with add-ins like shredded carrots or chopped cilantro for fun flavor twists.

So, there you have it: a healthy, scrumptious, and easy-to-make savory Asian scallion pancake that’s bound to become your new favorite snack. Bite into one, and you might just find yourself dreaming of street corners in Taipei or Shanghai—only this time, with a little less food regret!

Savory Asian Scallion Pancake

Yield: 2

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

This crispy, chewy, and flavorful snack has been a beloved street food staple across Asia for centuries, and for good reason.

Ingredients

1 Bunch Green Onions, Halved & Cut into 2" Pieces
1 Tbsp. Ghee
1/2 C. Cold Water
1/4 C. Flour
1/4 C. Cornstarch
1 Tsp. Baking Powder
1 Tsp. Garlic Powder
1/2. Onion Powder
1/8 Tsp. Salt

Instructions

Pat the 1 Bunch Green Onions dry and lightly coat the inside of a medium skillet with non-stick spray.
Add the 1 Tbsp. Ghee to the skillet and heat over medium-high heat.
Toss the 1 Bunch Green Onions into a mixing bowl along with the 1/2 C. Cold Water, 1/4 C. Flour, 1/4 C. Cornstarch, 1 Tsp. Baking Powder, 1 Tsp. Garlic Powder, 1/2. Onion Powder, and 1/8 Tsp. Salt. Stir to combine but don't over mix.
Once the ghee is warm, add the green onions into the skillet and try to spread into an even layer.
Top with the remaining batter and cover. Reduce the heat to medium and allow to cook for 2-3 minutes. (Cooking time will vary entirely based on pan size.)
Once one side is browned and crisp, carefully flip the pancake over, cover, and cook until the other side is browned and crisp as well.
When both sides are done, remove from the heat and plate the pancake.
Top as you'd like to enjoy. I went with an egg, chili crisp, and sesame seeds with some coconut aminos on the side.

Recommended Products

4th & Heart Original Grass-Fed Ghee

Argo 100% Pure Corn Starch

FLYBYJING Xtra Crunchy Sichuan Chili Crisp

Nutrition Facts

Calories

195

Fat (grams)

8 g

Sat. Fat (grams)

5 g

Carbs (grams)

29 g

Fiber (grams)

1 g

Net carbs

28 g

Sugar (grams)

0 g

Protein (grams)

2 g

Sodium (milligrams)

397 mg

Cholesterol (grams)

19 mg

Nutritional Claims: Sugar Conscious • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Kosher