Vegan Flaky Asian Scallion Pancakes with Sweet Chili-Garlic Dipping Sauce



Vegan Flaky Asian Scallion Pancakes with Sweet Chili-Garlic Dipping Sauce

Total Time: 1 hr 15 mins | Prep: 25 mins | Rest: 30 mins | Cook: 20 mins | Serves: 4 pancakes + sauce

Flaky layers. Crispy edges. Buttery chew. And a dipping sauce that’s so good you’ll be side-eyeing anyone who double-dips. These vegan scallion pancakes are a street food classic made easy at home — no takeout needed. Perfect for a weekend snack, appetizer, or “oops, this is dinner now” kind of night.

🛒 Ingredients

For the Scallion Pancakes

  • 2 cups all-purpose flour (plus more for dusting)

  • ¾ cup boiling water

  • ¼ cup cold water (as needed)

  • ½ tsp salt

  • 4–5 scallions (green onions), thinly sliced

  • 3–4 tbsp neutral oil (avocado, canola, or grapeseed) for brushing layers

  • More oil for frying

For the Sweet Chili-Garlic Dipping Sauce

👩‍🍳 Instructions

Make the Pancake Dough

  1. In a large bowl, combine flour and salt. Slowly pour in boiling water while stirring with chopsticks or a wooden spoon until shaggy.

  2. Add cold water a little at a time until a rough dough forms.

  3. Knead for 5–7 minutes until smooth. Cover with a damp cloth and rest 30 minutes.

Shape the Pancakes

  1. Divide dough into 4 equal pieces.

  2. On a floured surface, roll one piece into a thin rectangle. Brush lightly with oil, sprinkle evenly with scallions, then roll it up jelly-roll style.

  3. Coil it into a snail shape, tuck the end under, and flatten gently.

  4. Roll into a thin, round pancake about 6–7 inches wide. Repeat with remaining dough.

Cook

  1. Heat a skillet over medium-high with 1–2 tbsp oil. Fry each pancake 2–3 minutes per side until golden brown and crispy. Press lightly with a spatula for even browning.

Make the Dipping Sauce

  1. In a small bowl, whisk together soy sauce, rice vinegar, sweet chili sauce, garlic, sesame oil, sugar, and chili flakes (if using).

Serve

  1. Cut pancakes into wedges and serve immediately with dipping sauce on the side… or pour it right on top if you’re feeling rebellious.

🧠 Mom Tips

  • 🥶 Freezer stash: Freeze uncooked pancakes between parchment. Cook straight from frozen — no thaw needed.

  • 🧄 Garlic oil magic: Infuse your brushing oil with minced garlic for extra flavor.

  • 🌿 Mix up the greens: Chives, cilantro, or baby spinach make great add-ins.

  • 🔥 Extra crispy trick: Give them a quick high-heat sear at the very end for shatter-level crisp.

🥣 Why I Love It

Scallion pancakes are that perfect mix of comfort food and snack food — crispy, chewy, and full of flavor. Add the sweet chili-garlic sauce, and suddenly you’re wondering why you ever paid restaurant prices for something this easy (and fun!) to make at home.

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