Flakiest Chinese Scallion Pancakes (Cong You Bing)

The flakiest Chinese Scallion Pancakes, known as Cong You Bing, are a savory flatbread dream come true. With layers of crispy, golden dough and bursts of scallion flavor in every bite, these pancakes are a must-try for lovers of Chinese street food. Best of all? They’re made with just five pantry ingredients and are completely vegan.

Whether you serve them as a snack, an appetizer, or the star of your meal, these pancakes bring the joy of hand-crafted comfort to your kitchen. The texture is flaky and chewy, perfectly paired with a soy or vinegar-based dipping sauce. They’re also fun to make—ideal for slow Sunday cooking or impressing guests at your next dinner party.

Full Recipe:

• 3¼ cups all-purpose flour (400g)

• 280 ml room temperature water

• Oil for cooking (vegetable or olive oil)

For the Filling:

• 1 cup scallions, chopped

• 2 tsp Himalayan salt

• 2 tbsp olive oil

Directions:

1. In a large bowl, mix the flour and water until a smooth dough forms.

2. Transfer to a clean surface and knead for 8–10 minutes until the dough is soft and no longer sticky.

3. Divide the dough into 2 portions. Cover with plastic wrap and rest for 30 minutes.

4. On a floured surface, roll out each portion into a thin layer.

5. Brush the surface lightly with olive oil, sprinkle evenly with chopped scallions and Himalayan salt, then gently press them into the dough.

6. Roll the dough from the long end like a log or burrito, then coil it into a spiral.

7. Cover and let it rest again for 20 minutes.

8. Flatten the coiled dough into a round pancake.

9. Preheat a nonstick pan over low heat. Add 1 tbsp oil and cook the pancake until browned.

10. Flip the pancake, cover the pan, and cook for 2–3 minutes.

11. Remove the lid, drizzle 1 tbsp oil around the edges, and fry until both sides are golden brown.

12. Cut into wedges using a pizza cutter or kitchen scissors. Serve hot with your favorite dipping sauce.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 32 kcal per 100g | Servings: 4 servings

What Are Scallion Pancakes?

Scallion pancakes, also known as Cong You Bing (葱油饼), are a beloved Chinese street food and household favorite. Unlike Western-style pancakes, which are soft, fluffy, and typically sweet, scallion pancakes are savory, chewy, and delightfully flaky. They’re made from a simple dough (flour and water), layered with finely chopped scallions and salt, then pan-fried to golden-brown perfection.

The beauty of scallion pancakes lies in their texture and simplicity. While the ingredients are minimal, the technique—particularly the rolling and coiling—creates the layers that crisp up beautifully during frying. Every bite delivers a satisfying crunch followed by a warm, doughy chew, punctuated by the subtle sharpness of scallions and a hint of salt.

A Culinary Bridge Between Cultures

Many cuisines have some version of layered flatbreads, and scallion pancakes share similarities with Indian parathas and Middle Eastern manakish. However, their Chinese roots run deep—Cong You Bing has been enjoyed for centuries, especially in northern China where wheat-based foods are common.

These pancakes represent the intersection of street food simplicity and home-cooked comfort. They’re often found sizzling on griddles in Chinese night markets, served piping hot in local restaurants, or lovingly made in family kitchens.

While they’re traditionally Chinese, scallion pancakes have gained international popularity, showing up on fusion menus, in trendy cafes, and in vegan cooking communities. Their versatility, along with the fact that they’re plant-based, makes them accessible to a wide range of palates and dietary needs.

Why Are They So Popular?

Scallion pancakes are an ideal combination of budget-friendly, easy to prepare, and immensely satisfying. They offer complex textures—crispy edges, flaky layers, and soft interiors—all from basic pantry staples.

Their growing global popularity can be attributed to several factors:

• Vegan and dairy-free by default: No eggs or dairy are required, making it ideal for people with dietary restrictions.

• Snackable and shareable: Great as an appetizer, side dish, or main course, especially when paired with a dipping sauce.

• Customizable: You can add spices, sesame seeds, or even other veggies like grated carrots or mushrooms to the filling.

• Freezer-friendly: Uncooked pancakes can be frozen and fried straight from the freezer, making them perfect for meal prep.

Moreover, they’re fun to make. The rolling, coiling, and pan-frying make the cooking process engaging—ideal for cooking with kids or hosting an interactive dinner night.

Tips for Making Perfect Scallion Pancakes

The secret to great scallion pancakes is in the dough handling and frying technique. While many people expect a simple roll-and-fry, true flakiness requires some extra care.

1. Rest the Dough Properly
Letting the dough rest helps relax the gluten, making it easier to roll out thin and coil into spirals. Don’t skip this step—it’s essential for achieving the layered texture.

2. Use Generous Oil for Cooking
These pancakes aren’t deep-fried, but they do need a good amount of oil in the pan to develop that crispy outer layer. A nonstick or cast-iron skillet works best.

3. Don’t Overstuff with Scallions
While it might be tempting to load up the filling, too many scallions can make the pancake harder to roll and may burst through the dough. A balanced sprinkle is best.

4. Roll Gently
When flattening the coiled dough into a pancake before frying, use gentle, even pressure to avoid breaking the layers.

5. Try a Flavorful Dipping Sauce
The pancakes themselves are mildly seasoned, which makes them a perfect vehicle for bold dipping sauces—think soy sauce with rice vinegar, sesame oil, chili crisp, or garlic.

Health and Nutrition Profile

Despite their indulgent taste and crispy texture, scallion pancakes are relatively light compared to many deep-fried snacks. When pan-fried with care, each serving is moderate in calories and rich in satisfaction.

They are naturally:

• Low in sugar

• Free from dairy and eggs

• Customizable with whole wheat or gluten-free flours (though texture may vary)

While they aren’t exactly a superfood, they do contain some fiber from scallions and flour, and they make a nice treat that doesn’t rely on processed ingredients.

If you’re watching your oil intake, you can experiment with air-frying or baking them, although traditional pan-frying delivers the best texture.

Serving Suggestions and Pairings

Scallion pancakes shine on their own but are even better with the right accompaniments. Here are a few ideas:

• Soy-vinegar dipping sauce: Mix soy sauce, rice vinegar, sesame oil, minced garlic, and a pinch of sugar.

• Spicy dipping sauces: Add chili oil or Sriracha to your dip for heat lovers.

• Soups: Pair with hot and sour soup or wonton soup for a comforting Chinese meal.

• Egg drop or miso soup: A fusion twist that works surprisingly well.

• Side to stir-fry: Serve alongside tofu stir-fry or Szechuan-style vegetables.

• As a wrap: Use a pancake as a wrap for grilled veggies, kimchi, or tofu for a unique handheld snack.

They’re also fantastic on a party platter, cut into wedges and served with multiple dips—like a Chinese-style mezze board.

Variations and Twists

While traditionalists might prefer the classic, there are endless ways to reinvent the scallion pancake:

• Sesame Scallion Pancakes: Sprinkle sesame seeds into the dough or over the top before frying.

• Cheesy Scallion Pancakes: Add grated vegan or regular cheese for a gooey, melty variation.

• Spicy Scallion Pancakes: Add chili flakes or use spicy oil in the dough.

• Stuffed Pancakes: Incorporate fillings like mashed sweet potato, mushrooms, or ground tofu.

• Whole Grain Version: Swap part of the all-purpose flour with whole wheat for extra fiber and nuttiness.

This dish is endlessly versatile and can suit both purists and culinary experimenters alike.

Storage and Reheating Tips

Scallion pancakes store quite well. Here’s how to keep them fresh:

• Refrigerate cooked pancakes for up to 3 days in an airtight container.

• Freeze uncooked pancakes between sheets of parchment paper in a ziplock bag. Fry straight from frozen, adding a minute or two of cook time.

• Reheat in a skillet for best texture. Microwaving is convenient but softens the crispness.

• Air fryer reheating is a great compromise—crisp without needing extra oil.

Make a double batch and keep a few in your freezer. They’re the ultimate last-minute snack or side.

Conclusion: Why Scallion Pancakes Deserve a Spot in Your Kitchen

Scallion pancakes are a celebration of minimalism and flavor. With just a handful of ingredients, they manage to deliver crispy, chewy, savory satisfaction that rivals much more complicated dishes. Their centuries-old roots make them a proud part of Chinese culinary tradition, while their modern appeal and ease of preparation give them global appeal.

Whether you’re new to Chinese cooking or a seasoned home chef, scallion pancakes offer a rewarding experience. They’re simple enough for a weeknight, but elegant enough to serve to guests. And the joy of tearing into a hot, flaky wedge fresh from the pan is a pleasure no one should miss.