Scallion Pancakes Recipe
These Scallion Pancakes are so simple and so satisfying! Easy to whip together in just minutes. Serve as an appetizer or light meal with a quick dipping sauce and kimchi. Vegetarian and gluten-free.
How to Make the Best Scallion Pancakes
These Korean-style scallion pancakes are a delicious way to enjoy a savory, crispy appetizer or light meal. Made with rice flour, they’re naturally gluten-free and have a wonderfully light, slightly chewy texture. The combination of fresh scallions, grated zucchini, and a touch of gochujang gives these pancakes a perfect balance of flavor and a subtle kick of heat.
The key to perfect scallion pancakes is getting them thin and crispy on the outside while keeping the inside tender. Don’t pile the vegetables too high—spread them out thinly in the pan and let them cook until beautifully golden before flipping. The sesame seeds add a lovely nutty crunch that complements the savory flavors.
Serve these pancakes hot off the pan with the tangy soy dipping sauce and a side of kimchi for an authentic Korean appetizer experience. They make a wonderful starter for any Asian-inspired meal or a satisfying snack on their own.
Scallion Pancakes
These Scallion Pancakes are so simple and so satisfying! Easy to whip together in just minutes. Serve as an appetizer or light meal with a quick dipping sauce and kimchi. Vegetarian and gluten-free.
Ingredients
Pancake Batter
Vegetables
Dipping Sauce
Instructions
Dipping Sauce
- Whisk together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes in a small bowl. Set aside.
Pancake Batter
- Mix together water, rice flour, eggs, gochujang, mirin, white pepper, and salt. Set aside to hydrate while you prepare the veggies.
- Mix the grated zucchini and scallion strips into the batter.
Cooking
- Heat a cast-iron or non-stick pan over medium-high heat. Add a teaspoon or so of oil to coat the pan.
- Use tongs to place 1/4 of the battered veggies onto the pan, spreading out so they are not piled on each other. Spoon on batter to fill in any holes. Keep it thin and no wider than 6 inches.
- Sprinkle on a teaspoon of sesame seeds. Cook until golden, 3-4 minutes per side.
- After flipping, press the pancake down with a metal spatula to flatten and cook more evenly on the underside.
- Repeat with remaining batter, stacking the pancakes to keep warm, or serve as you go to keep them crisp.
- Serve with kimchi and the flavorful dipping sauce.
Notes
- For the gochujang, you can adjust the amount based on your spice preference. Start with less if you prefer milder heat.
- You can substitute the zucchini with mushrooms, shredded cabbage, or carrot ribbons.
- For crispier pancakes, use more oil and cook over slightly higher heat.
