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Scallion Pancakes

Scallion Pancakes-Two Ways

An easy 4 ingredient scallion pancake recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


For the Scallion Pancakes

  • 1 tsp butter
  • 1/4 cup AP flour
  • 1/4 cup skim milk
  • 1 egg
  • 1/2 cup scallions

For the soy dipping sauce

  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey

For the breakfast version

  • 1/4 avocado
  • 1 egg
  • optional: cheese


  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg. Use a whisk to mix until the batter is well combined. Add the scallions and mix the batter again.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt.

  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
  10. 10. While the pancake is cooking, make the dipping sauce. Add the soy sauce, rice vinegar, sesame oil, and honey.
  11. 11. Transfer the pancake to a plate.
  12. 12. If using the dipping sauce, cut the pancake into 4's.
  13. 13. If you are going the breakfast route, add the cheese and avocado to the pancake.
  14. 14. Fry an egg and place it on top of the scallion pancake
  15. 15. Enjoy either way! or Both!