Love scallion pancakes but hate kneading dough? This no-knead batter recipe is a game-changer! Simply mix, rise, and pan-fry—ready in just 3 minutes per pancake.
The result? Fluffy, foldable pancakes bursting with scallion flavor and a hint of sweetness, perfect for all ages. Ideal for breakfast, brunch, or a quick side dish!
Contents
Why you’ll love this recipe
No kneading required—save time and effort with a simple batter. It’s ready in under an hour (including rising time) and uses basic pantry staples. The pancakes are ultra-soft, flavorful, and cook in just 3 minutes. Great for beginners or anyone craving homemade scallion pancakes without the hassle.
Ingredients
Note: List ingredients with units in front; 1 tsp = 5ml, 1 cup ≈ 240ml (500g flour ≈ 4 cups)
- 500g all-purpose flour (≈ 4 cups)
- 5g granulated sugar
- 5g active dry yeast
- 450g warm water (30-40℃ / 86-104℉, not hot to the touch)
- 20g green onions (finely chopped)
- 1 tsp salt (≈ 5g)
- 1 tsp five-spice powder (≈ 2g)
- Cooking oil (for pan-frying + greasing hands)
Instructions
- Make the base batter: In a large bowl, combine 500g all-purpose flour, 5g sugar, and 5g active dry yeast. Stir well with chopsticks or a whisk (sugar helps activate the yeast for faster rising).
- Gradually add 450g warm water while stirring constantly with chopsticks. Mix until you get a thick, pourable batter—similar to thick yogurt. It should flow off the chopsticks in a steady stream with no dry flour lumps.
- Let the batter rise: Cover the bowl with a lid or plastic wrap. Place it in a warm spot (25-30℃ / 77-86℉) and let it rise until doubled in size, with a honeycomb texture inside. This takes about 40-60 minutes, depending on room temperature (rising properly is key for ultra-soft pancakes).
- Season and add scallions: Once risen, stir in 20g chopped green onions, 1 tsp salt, and 1 tsp five-spice powder. Mix thoroughly to distribute the seasonings and scallions evenly throughout the batter. If the batter is too thick, add a splash of warm water to adjust.
- Pan-fry the pancakes: Heat a non-stick pan over medium-low heat. Add a drizzle of cooking oil. Once the oil is hot (you’ll feel heat when holding your hand above the pan), scoop a ladleful of batter into the pan.
- Grease your hands lightly with cooking oil (to prevent sticking). Gently press the batter into a thin, round pancake (about 0.3-0.5cm thick). Press evenly to ensure uniform thickness.
- Cook for about 50 seconds until the bottom is set and golden brown. Use a spatula to flip the pancake carefully.
- Continue cooking the other side. The total cooking time (from batter to finished pancake) should not exceed 3 minutes. Flip once more if needed. The pancake is done when both sides are golden brown and it springs back quickly when pressed with a spatula. Transfer to a plate and serve immediately.
Pro Tips
- Water temperature matters: Use 30-40℃ warm water. Water that’s too hot will kill the yeast (batter won’t rise), while water that’s too cold will slow down fermentation drastically.
- Batter consistency: The batter should be thick but pourable. If it’s too thin, the pancakes will spread too much and be hard to shape. If too thick, the finished pancakes will be dense instead of soft.
- Rising check: Always let the batter double in size with a honeycomb texture. Under-risen batter will result in hard, dense pancakes. If your kitchen is cold, place the bowl on a tray of warm water to speed up rising.
- Grease hands: Lightly greasing your hands is a must when pressing the batter—it prevents the batter from sticking to your skin and makes shaping easy.
- Cooking time: Keep the total cooking time under 3 minutes over medium-low heat. High heat will burn the outside while leaving the inside raw; low heat will make the pancakes greasy and soggy.
- Customize the flavor: Add 1 tsp chili powder if you like a spicy kick. Adjust the amount of green onions to your taste—more scallions mean a stronger, more aromatic flavor.
- Serve warm: Pancakes are best eaten fresh off the pan. If they cool down and harden slightly, microwave for 10 seconds or reheat in a dry pan over low heat for 10 seconds to restore softness.
Ultra-Soft Scallion Pancakes (No-Knead Batter Version)
Love scallion pancakes but hate kneading dough? This no-knead batter recipe is a game-changer! Simply mix, rise, and pan-fry—ready in just 3 minutes per pancake.Ingredients
- 500 g all-purpose flour ≈ 4 cups
- 5 g granulated sugar
- 5 g active dry yeast
- 450 g warm water 30-40℃ / 86-104℉, not hot to the touch
- 20 g green onions finely chopped
- 1 tsp salt ≈ 5g
- 1 tsp five-spice powder ≈ 2g
- Cooking oil for pan-frying + greasing hands
Instructions
- Make the base batter: In a large bowl, combine 500g all-purpose flour, 5g sugar, and 5g active dry yeast. Stir well with chopsticks or a whisk (sugar helps activate the yeast for faster rising).
- Gradually add 450g warm water while stirring constantly with chopsticks. Mix until you get a thick, pourable batter—similar to thick yogurt. It should flow off the chopsticks in a steady stream with no dry flour lumps.
- Let the batter rise: Cover the bowl with a lid or plastic wrap. Place it in a warm spot (25-30℃ / 77-86℉) and let it rise until doubled in size, with a honeycomb texture inside. This takes about 40-60 minutes, depending on room temperature (rising properly is key for ultra-soft pancakes).
- Season and add scallions: Once risen, stir in 20g chopped green onions, 1 tsp salt, and 1 tsp five-spice powder. Mix thoroughly to distribute the seasonings and scallions evenly throughout the batter. If the batter is too thick, add a splash of warm water to adjust.
- Pan-fry the pancakes: Heat a non-stick pan over medium-low heat. Add a drizzle of cooking oil. Once the oil is hot (you’ll feel heat when holding your hand above the pan), scoop a ladleful of batter into the pan.
- Grease your hands lightly with cooking oil (to prevent sticking). Gently press the batter into a thin, round pancake (about 0.3-0.5cm thick). Press evenly to ensure uniform thickness.
- Cook for about 50 seconds until the bottom is set and golden brown. Use a spatula to flip the pancake carefully.
- Continue cooking the other side. The total cooking time (from batter to finished pancake) should not exceed 3 minutes. Flip once more if needed. The pancake is done when both sides are golden brown and it springs back quickly when pressed with a spatula. Transfer to a plate and serve immediately.
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