Spring Onion Pancakes Recipe — Fresh Spring Flavors
These crispy, flaky pancakes are perfect for spring! 🧅🌱 Made with fresh spring onions and that signature layered texture. The green onions are at their peak right now - sweet and mild. Way more flavorful than regular scallion pancakes.
Ingredients
Main ingredients
- all-purpose flour 2 cups
- boiling water 0.75 cup
- spring onions (green onions), finely chopped 1 cup
- toasted sesame oil 2 tbsp
- neutral oil (for pan-frying) 0.25 cup
Seasonings/Sauce
- kosher salt 1 tsp
- freshly ground black pepper 0.25 tsp
Nutrition summary
Carbohydrates
32 g
56%
Protein
5 g
9%
Fat
9 g
35%
Cooking steps
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1
In a large mixing bowl, combine the flour and salt. Gradually pour in the boiling water while stirring with chopsticks or a wooden spoon until a shaggy dough forms.
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2
When cool enough to handle, knead the dough on a lightly floured surface for 4-5 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes — this relaxes the gluten for easy rolling.
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3
Divide the dough into 6 equal pieces. Roll one piece into a thin oval about 1/8 inch thick. Brush with a thin layer of toasted sesame oil, sprinkle with black pepper, and scatter with plenty of spring onions for even flavor.
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4
Roll the dough sheet up tightly like a jelly roll, coil into a snail shape, then gently flatten with your palm. Roll out again into a 6-inch round. Repeat with remaining dough pieces.
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5
Heat 2 teaspoons of neutral oil in a skillet over medium heat. Fry each pancake for 2-3 minutes per side until golden brown, crisp on both sides, and fragrant. Add more oil as needed between batches.
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6
Transfer pancakes to a wire rack to stay crisp. Slice into wedges and serve hot for the best texture — they’re perfect as an appetizer or side for any spring meal. Tradition tip: In many East Asian families, pancakes like these are comfort food enjoyed during spring onion season!
Personalized Q&A
Q. Why are Spring Onion Pancakes a popular spring recipe?
Spring Onion Pancakes celebrate the fresh, sweet flavors of spring onions at their seasonal peak. Families often make these as a way to highlight new spring produce, bringing tradition and the vibrant taste of the season to the table.
Q. How do I keep my pancake dough from becoming too tough or dry?
Be sure to pour the boiling water in gradually and stop when the dough just comes together. After kneading, give the dough a proper 30-minute rest to relax the gluten—this ensures the pancakes stay tender and roll out easily.
Q. Can I prepare Spring Onion Pancakes in advance?
Yes! You can roll and layer the pancakes ahead, stacking them with parchment paper. Fry them just before serving for maximum crispness. Cooked pancakes may also be reheated briefly in a skillet to restore texture.
Q. How many calories are in each serving of Spring Onion Pancakes?
Each serving (90g) of these Spring Onion Pancakes contains approximately 230 kcal, with 32g carbohydrates (56%), 5g protein (9%), and 9g fat (35%).
Q. Can I make these pancakes vegan or gluten-free?
The base recipe is already vegan—simply use the listed plant-based oils. For gluten-free, substitute a 1:1 gluten-free flour blend, though texture may be less chewy. Adjust water as needed to achieve a smooth, flexible dough.
