Veggie Scallion Pancakes

By Alexandra Caspero on March 27, 2024
Yummy as a snack or appetizer.
Makes 4 pancakes

Veggie Scallion Pancakes! If you love scallion pancakes, you’ll love this veggie-packed version with shredded carrots, zucchini, and cabbage. Enjoy with a chili garlic dipping sauce.

How fun are these veggie scallion pancakes? Another incredible recipe dreamed up by my chef friend, Melanie. I told her I wanted to create a veggie-packed fritter recipe, and she said, what about a scallion pancake with extra veggies?

Done!

Flaky on the outside and chewy on the inside, these scallion pancakes are a fun recipe to make with kids. Served with a chili garlic dipping sauce!

See below for step-by-step photos for how to make them, along with tips for success, or scroll down to the full recipe below.

Veggie Scallion Pancakes With Dipping Sauce

Ingredient Notes and Substitution Options

  • Flour: You’ll need all-purpose flour for these scallion pancakes for best results. I haven’t tried them with any other type of flour and cannot say if they will work or not using other flours.
  • Boiling water: The boiling water is key– room temperature or cold water won’t work the same way. Heat increases the speed at which the flour absorbs the water, resulting in a smoother dough with less resting or kneading time
  • Sesame Oil: You’ll want to use toasted sesame oil for best results and flavor.
  • Shredded Veggies: In addition to the scallions, you’ll need shredded veggies. I like using carrots and zucchini, but cabbage will also work.
  • Chili Garlic Paste: Also known as sambal oelek. You can find this at many grocery stores, or online.
Veggie Scallion Pancakes! If You Love Scallion Pancakes, You'Ll Love This Veggie-Packed Version With Shredded Carrots, Zucchini, And Cabbage. Enjoy With A Chili Garlic Dipping Sauce.

How to Make these Veggie Scallion Pancakes (Step-by-Step Photos)

Make the dough

Add flour to food processor and slowly add in 3/4 cup water with the blade running. Process until the dough comes together, then transfer to a bowl, cover with plastic wrap and let rest for at least 30 minutes.

Combine Veggies

Veggies In A Bowl

Combine shredded veggies and scallions in a bowl, then season with salt and set aside.

Make the Sauce

Veggie Scallion Pancakes Sauce

Whisk together sauce ingredients and set aside

Roll the dough

Veggie Scallion Pancakes 11

Divide dough into 4 pieces, then roll each piece into an 8-inch round

Roll into a log

Veggie Scallion Pancakes

Brush lightly with sesame oil, then roll into a log and twist into a spiral, tuck the end under, and set aside. Repeat with the other 3 pieces.

Add the veggies

Veggie Scallion Pancakes 12

Take the first spiral, flatten and roll out into an 8-inch round. Brush very lightly with sesame oil, and top with a thin layer of veggies. Roll into a log, then spiral as above and set aside. Repeat with the other 3 pieces.

Roll and cook

Pancakes On Skillet

Take the first spiral and flatten and roll out again into an 8-inch round. Lightly oil the skillet, add the pancake and cook on both sides until golden brown.

Slice and serve

Veggie Scallion Pancakes 14

Slice and serve with the sauce

Tips for Success

Make sure to only lightly brush the dough with sesame oil. Adding in too much sesame oil will make the dough too wet and hard to roll.

Before adding the veggies, squeeze out all the excess moisture. This will also cut down on having a wet dough– you can always add more veggies, but it’s hard if you add too much. It should be a very thin layer over the entire rolled circle.

The dough can be made ahead of time and rolled into final 8-inch rounds. Store in between parchment paper, then bring to room temperature and cook as directed. The sauce can also be made ahead of time.

More Veggie Filled Recipes

Scallion Pancakes With Veggies

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Veggie Scallion Pancakes With Dipping Sauce

Veggie Scallion Pancakes

  • Author: Alexandra Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 pancakes 1x
  • Category: dinner, side dish, pancake, healthy
  • Method: stove top
  • Cuisine: Chinese-Inspired
  • Diet: Vegan

Description

Veggie Scallion Pancakes! If you love scallion pancakes, you’ll love this veggie-packed version with shredded carrots, zucchini, and cabbage. Enjoy with a chili garlic dipping sauce.


  • Author: Alexandra Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 pancakes 1x
  • Category: dinner, side dish, pancake, healthy
  • Method: stove top
  • Cuisine: Chinese-Inspired
  • Diet: Vegan
  • Author: Alexandra Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 pancakes 1x
  • Category: dinner, side dish, pancake, healthy
  • Method: stove top
  • Cuisine: Chinese-Inspired
  • Diet: Vegan
Scale

Ingredients

Veggie Scallion Pancakes:

  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 1 cup scallions, thinly sliced
  • 1 cup shredded veggies of choice: carrots, zucchini, cabbage (one or all)
  • 1/4 cup sesame oil

Dipping Sauce: 

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 teaspoon chili garlic paste (like sambal oelek)
  • 1 tablespoon thinly sliced scallions

Instructions

  1. Add the 2 cups of flour to the base of a food processor. With the blade running, slowly add in the 3/4 cup of boiling water and process until a dough comes together. Add more water, if necessary.
  2. Transfer the dough to a bowl, cover it with plastic wrap, and let it rest for at least 30 minutes at room temperature.
  3. Combine the shredded veggies and scallions in a separate bowl, then season with 1/4 teaspoon salt and set aside.
  4. Whisk together all of the ingredients for the dipping sauce and set aside.
  5. When ready to make the pancakes, divide the dough into 4 pieces. Roll the first piece into an 8-inch round. Brush lightly with sesame oil– do not overbrush! Too much oil will make these too difficult to roll. You want just a tiny amount. 
  6. Roll into a log, then twist into a spiral, tuck the end under, and set aside. Repeat with the other three pieces.
  7. Next, take the first spiral (it’s easier if you go in order so the dough can relax between rolling) and roll into an 8-inch round. Very lightly brush with sesame oil, then squeeze as much water out as possible of the veggie mixture and top the dough with ~1/3 cup of veggies. Roll into a log, then spiral and set aside. Repeat with the other three pieces.
  8. To finish, take the first spiral and roll out into an 8-inch round. Roll out the other pieces.
  9. Heat a skillet (cast iron is best, but other skillets will work) over medium heat. Lightly oil the skillet with the sesame oil, then add a pancake. Cook on both sides until golden, then remove and repeat with the rest of the dough.
  10. Serve with dipping sauce.

Notes

*Go lightly with the sesame oil– too much oil will make it difficult to roll. If you do end up adding too much oil, you’ll need to flour the pancake more before rolling.

**If you are new to making scallion pancakes, it gets easier as you go! It’s also easier than it sounds– you are essentially just rolling the pancakes a few different times to get the best-layered texture.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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