Scallion Pancake Recipe

This Scallion Pancake recipe delivers crispy golden edges, a tender centre, and plenty of savoury flavour in every bite. Made with eggs, fresh scallions, flour, sesame oil, and soy sauce, then paired with a simple sesame soy dipping sauce, this quick pancake is a delicious fusion-inspired take on a classic Asian comfort food. Featured on Bring on the Karbs, Erica and Josh Karbelnik demonstrate how a handful of pantry staples can become a satisfying meal, appetizer, or snack in under 30 minutes.

The Inspiration

Scallion pancakes have long been a staple throughout East Asia, particularly in Chinese cuisine, where they are traditionally made by layering dough with oil and scallions before pan-frying until crisp and flaky. Their irresistible combination of crispy texture and aromatic green onions has made them one of the world’s most beloved savoury pancakes.

For this episode of Bring on the Karbs, Erica and Josh Karbelnik present a simplified interpretation that captures the same comforting flavours while using a faster, more accessible method. By incorporating eggs and flour into the batter, the recipe becomes easy enough for everyday home cooking while still delivering the rich sesame aroma, savoury soy flavour, and fresh bite of scallions.

The accompanying sesame soy dipping sauce enhances every bite with its nutty richness and umami depth. Together, the pancake and dipping sauce create an incredibly satisfying dish that’s versatile enough for breakfast, lunch, dinner, or entertaining.

Ingredients

• 5 eggs
• 2 scallions, sliced
• ½ cup (120 ml) all-purpose flour
• ½ tsp (2.5 ml) plus 1 tbsp sesame oil
• ½ tsp (2.5 ml) plus 2 tbsp soy sauce
• ½ tsp (2.5 ml) toasted sesame seeds
• 2 tbsp (29.6 ml) canola oil

Method

• Heat canola oil in a large pan over medium heat.
• Whisk together the eggs, scallions, flour, and ½ tsp each sesame oil and soy sauce. Pour into the pan to form a pancake. Cook until it is browned on the bottom, then flip and cook till it is browned on both sides.
• Meanwhile, whisk together 1 tbsp sesame oil, 2 tbsp soy sauce, and sesame seeds in a small bowl to make the dipping sauce.
• Cut pancake into quarters and serve with the dipping sauce.

Serving Suggestions

This Scallion Pancake is wonderfully versatile and can be enjoyed at nearly any time of day. Serve it as a satisfying breakfast alongside fresh fruit or a light salad, or include it as part of an Asian-inspired lunch with steamed vegetables and soup. For dinner, pair it with Korean barbecue, grilled chicken, stir-fried vegetables, dumplings, or noodle dishes to create a complete meal filled with complementary flavours and textures. The savoury sesame dipping sauce also pairs beautifully with additional appetizers like spring rolls, potstickers, or crispy tofu.

When entertaining, slice the pancake into smaller wedges or bite-sized pieces and arrange them on a serving platter with the dipping sauce in the centre. Its crisp exterior and rich savoury flavour make it an excellent appetizer for parties, family gatherings, or casual weekend brunches. Because it’s quick to prepare and uses simple pantry ingredients, it’s also an ideal last-minute recipe whenever you need a comforting dish that feels both homemade and impressive.

Final Thoughts

This Scallion Pancake recipe is proof that simple ingredients can create extraordinary flavour. Eggs, fresh scallions, flour, sesame oil, and soy sauce come together to produce a beautifully golden pancake that’s crisp around the edges, tender in the centre, and packed with savoury goodness. Paired with a nutty sesame soy dipping sauce, every bite offers the comforting flavours that have made scallion pancakes a favourite across generations.

As featured on Bring on the Karbs, Erica and Josh Karbelnik continue to make global comfort food approachable for home cooks by simplifying classic recipes without losing their signature character. This easy interpretation captures the spirit of traditional scallion pancakes while requiring minimal preparation, making it perfect for busy weeknights or spontaneous weekend cooking.

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