Korean Scallion Pop Over Pancake "Dutch Baby"

August 4, 2026 Amanda Plott

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You’ve just found your new kitchen obsession: the Korean Scallion Pop Over Pancake. Think of it as the love child of a light-as-air popover and the garlicky, green-onion-forward goodness of pajeon. It’s quick, a little bit showy, and perfect for breakfast, snack time, or as an appetizer that will convince friends you are doing something wildly gourmet without breaking a sweat.

Why this works

Texture Contrast: Airy interior + crisped exterior = snack nirvana.
Flavor: Scallions (green onions), garlic, and a hint of sesame give a savory, slightly toasty profile that doesn’t need heavy sauces.
Speed and Simplicity: Batter comes together in minutes, bakes while you prep dipping sauce, and is ready to devour in under 30 minutes.
Health-Conscious Twist: Lighter batter than a traditional fried pancake, less oil, and customizable with whole-grain flour options or added veg for extra nutrients.

Serving ideas and variations

Kimchi + Scallion: Serve with a side of well-drained kimchi into the batter for tangy, spicy pops.
Seafood Twist: Add 1/2 cup small cooked shrimp or chopped squid for a pajeon-like surf note.
Gluten-Free: Use a 1:1 gluten-free baking flour and reduce milk slightly if the batter seems too loose.
Vegan: Replace eggs with a flax egg (2 tbsp flaxseed + 6 tbsp water, chilled) and use dairy-free milk.

Korean Scallion Pop Over Pancake

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Think of it as the love child of a light-as-air popover and the garlicky, green-onion-forward goodness of pajeon.

Ingredients

4 Whole Large Eggs, Room Temperature
180 g. Reduced Fat Milk, Room Temperature
90 g. Flour
20 g. Grated Cheddar
Salt & Pepper
1 Tbsp. Chopped Green Onion
80 g. Butter, Room Temperature

Instructions

Preheat the oven to 475 degrees F. with the Cast Iron in the oven.
Place the 4 Whole Large Eggs, Room Temperature, 180 g. Reduced Fat Milk, Room Temperature, 90 g. Flour, 20 g. Grated Cheddar and salt & pepper together in a blender, food processor, or a cup with an immersion blender.
Add in the 1 Tbsp. Chopped Green Onion and pulse a few times to blend the aromatic into the egg mixture.
When the oven has reached temperature, remove the Cast Iron from the oven and add in the 80 g. Butter to melt.
Pour in the egg mixture and place the Cast Iron back into the oven. Bake for 20-25 minutes or until the edges of the pancake have risen and curled up and over to become browned and crisp.
Once done, remove from the oven and top with 20 g. Grated Parmesan and more fresh herbs if desired. Enjoy right away!

Nutrition Facts

Calories

332

Fat (grams)

23 g

Sat. Fat (grams)

13 g

Carbs (grams)

20 g

Fiber (grams)

1 g

Net carbs

19 g

Sugar (grams)

3 g

Protein (grams)

11 g

Sodium (milligrams)

294 mg

Cholesterol (grams)

215 mg

Nutritional Claims: Low Sodium • Sugar Conscious • Kidney Friendly • Vegetarian • Pescatarian • 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 • Sulphite Free • Kosher

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