Name: Master Easy Chinese Green Onion Pancakes in 15 Minutes! Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 large Egg (substitute with a flaxseed egg for a vegan option); 1 cup All-Purpose Flour (use rice flour for a gluten-free alternative); 0.75 cup Cold Water (helps achieve smooth batter); 0.5 teaspoon Salt (adjust according to your taste); 0.5 cup Green Onions (or swap with chives for a milder taste); 2 tablespoons Oil (olive or sesame oil works well)

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Introduction

Chinese green onion pancakes are a crispy, savory treat that’s quick and easy to make. With just a few simple ingredients, you can whip up these flavorful pancakes in 15 minutes, perfect for any meal or snack.

A stack of five round pancakes with a golden-brown top layer dotted with small green pieces, likely chopped scallions, sitting neatly in a shallow white bowl with blue patterns inside and a wooden rim. Each pancake is thin with a soft, slightly bumpy texture and visible green herbs throughout. The stacks look soft and fluffy with a mix of light beige and green colors, giving a fresh and savory feel. In the blurred background, there are some green onions and garlic visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg (substitute with a flaxseed egg for a vegan option)
1 cup all-purpose flour (use rice flour for a gluten-free alternative)

0.75 cup cold water (helps achieve smooth batter)
0.5 teaspoon salt (adjust according to your taste)

0.5 cup green onions (or swap with chives for a milder taste)
2 tablespoons oil (olive or sesame oil works well)

Instructions

Step 1: In a mixing bowl, whisk together the egg, flour, cold water, and salt until the batter is smooth and well combined.
Step 2: Gently fold in the chopped green onions to evenly distribute their flavor throughout the batter.
Step 3: Preheat a non-stick skillet over medium heat and lightly coat the surface with oil to ensure a crispy finish.

Step 4: Pour 1/2 cup of batter into the pan, swirling it immediately to cover the bottom evenly. Cook for about 45 seconds until the edges start to turn golden brown. Brush a little oil on top.
Step 5: Carefully flip the pancake and cook for an additional 30 seconds until both sides are golden brown. Add more oil if the pancake looks dry.
Step 6: Let the pancakes rest for 1-2 minutes after cooking to enhance their texture before serving.

Tips & Variations

For extra crispiness, use sesame oil in the pan and brush additional oil on the pancake before flipping.
Try adding finely minced garlic or ginger to the batter for a flavor twist.
Substitute green onions with fresh chives if you prefer a milder taste.

Use rice flour to make the pancakes gluten-free without sacrificing texture.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a non-stick skillet over medium heat for a few minutes on each side to restore their crispiness.

How to Serve

A stack of five green onion pancakes is shown, each pancake round and golden brown with crispy edges and green onion pieces visible in the batter. The top pancake has small bright green chopped onions scattered on it. The pancakes are placed neatly in a round wooden tray holding a white plate with a detailed blue pattern. The background shows a white marbled surface with blurred garlic and green onions. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

Yes, you can replace the egg with a flaxseed egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for a few minutes until gelatinous.

How do I keep the pancakes crispy after cooking?

Allow the pancakes to rest briefly on a wire rack rather than a plate to prevent sogginess. Reheating in a skillet instead of a microwave also helps maintain crispiness.