Crispy, Flaky, and Flavor-Packed: Sourdough Scallion Pancakes

There’s something beautifully irresistible about the simplicity of scallion pancakes. Crispy edges, tender layers, the mellow bite of green onion, and that addictive chew you can only get from a well-made flatbread. Now imagine that classic Chinese street food elevated with the tangy depth of sourdough. That’s what we’re making today: Sourdough Scallion Pancakes—a fusion that’s just as satisfying as it is creative.

These pancakes are the perfect use for sourdough discard, but they’re anything but “leftover” quality. You’ll get crunchy exteriors, chewy centers, and flavorful scallion swirls all thanks to sourdough’s natural fermentation and a bit of clever lamination.

Whether you’re new to sourdough or a seasoned baker looking for a savory twist, this blog post has everything you need to master sourdough scallion pancakes. Let's dive in!

Table of Contents

1. What Are Scallion Pancakes?

2. Why Add Sourdough?

3. Ingredients You’ll Need

4. Tools & Equipment

5. Step-by-Step Instructions

   • Mix the Dough

   • Rest & Hydrate

   • Roll and Fill

   • Laminate the Layers

   • Pan Fry to Perfection

6. Tips for Crispy Pancakes

7. Make-Ahead, Freezing, & Reheating

8. Serving Suggestions

9. Recipe Variations

10. Troubleshooting Common Issues

11. Sourdough FAQ

12. Pinterest SEO Keywords & Pin Description

What Are Scallion Pancakes?

Known as Cong You Bing (葱油饼) in Chinese, scallion pancakes are a traditional savory flatbread made with flour, water, salt, and chopped scallions. Unlike Western pancakes, these are unleavened and pan-fried, with a focus on layers and crispness rather than fluff.

They’re a staple street food across many parts of China, with each region putting its own spin on the technique. Some versions are thicker and doughier, others thinner and flakier.

Why Add Sourdough?

Sourdough discard is one of the most underrated flavor boosters in savory applications. Adding it to scallion pancakes results in:

• Tangy depth that enhances the mild onion flavor

• Better texture with extra chew and structure

• Waste reduction (yay for sustainability!)

• Improved digestibility from natural fermentation

Plus, it’s a creative way to sneak sourdough into your everyday cooking.

Ingredients You’ll Need

For the Dough:

• 200g all-purpose flour

• 150g sourdough discard (100% hydration)

• 60–80g warm water

• 1 tsp salt

• 1 tbsp neutral oil (canola, avocado, or sunflower)

For the Filling:

• 4–5 scallions (green onions), thinly sliced

• 2 tbsp toasted sesame oil

• ½ tsp salt

• Optional: 1 tbsp white or black sesame seeds, chili flakes

Dipping Sauce (Optional but delicious):

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp honey or sugar

• ½ tsp chili oil or fresh chopped garlic

Tools & Equipment

• Mixing bowl

• Rolling pin

• Bench scraper or knife

• Nonstick or cast iron skillet

• Pastry brush (optional)

• Spatula

• Plate & paper towels

Step-by-Step Instructions

Step 1: Mix the Dough

In a large bowl, combine flour, sourdough discard, salt, oil, and 60g water. Mix until a shaggy dough forms. Add more water if necessary—it should be soft but not sticky.

Knead for 5–7 minutes until smooth. Cover and let rest at room temperature for at least 30 minutes (up to 2 hours). Resting allows the gluten to relax and makes rolling easier.

Optional Overnight Ferment: For extra flavor, refrigerate dough overnight in a covered container.

Step 2: Rest & Hydrate

The dough should now be soft, pliable, and easy to work with. Divide it into 4 equal pieces and shape into balls. Rest covered for 15 minutes before rolling.

Step 3: Roll and Fill

On a lightly oiled surface, roll out one ball into a thin rectangle or circle (about ⅛ inch thick).

Brush with a thin layer of sesame oil. Sprinkle evenly with salt, scallions, and any optional add-ins (like sesame seeds or chili flakes).

Step 4: Laminate the Layers

This step gives you that signature flakiness!

1. Roll the dough up tightly like a jelly roll.

2. Coil it into a spiral (like a cinnamon roll).

3. Flatten it gently with your palm.

4. Roll again into a thin disc, about 6–8 inches wide.

Repeat with the remaining dough balls.

Step 5: Pan Fry to Perfection

Heat 1–2 tablespoons of neutral oil in a skillet over medium heat. When hot, add a pancake and cook for 2–3 minutes per side until golden and crispy.

Adjust heat as needed so the pancake crisps without burning. Drain on paper towels and serve warm.

Tips for Crispy Pancakes

• Use enough oil in the pan—don’t skimp!

• Make sure the pan is hot before adding the pancake.

• Let the dough rest between steps to prevent tearing.

• For extra crisp, press the pancake slightly while frying.

• Don’t overcrowd the pan—cook one at a time for best results.

Make-Ahead, Freezing, & Reheating

Make-Ahead:
You can refrigerate shaped, uncooked pancakes for up to 2 days. Layer with parchment to prevent sticking.

Freezing:
Freeze cooked pancakes in a single layer, then store in a zip-top bag. Reheat straight from frozen in a hot pan or oven.

Reheating:
Best method is a dry skillet over medium heat, 1–2 minutes per side. Microwave works in a pinch but sacrifices crispness.

Serving Suggestions

These pancakes are incredibly versatile. Serve them:

• As a snack or appetizer

• With soup or congee

• Alongside eggs for a savory breakfast

• Sliced into wedges and dipped in soy sauce

• With sautéed greens or tofu for a light lunch

They’re also a great side dish for dumplings or stir-fry!

Recipe Variations

Here’s where you can have fun:

• Cheesy: Add a sprinkle of shredded cheddar or mozzarella before rolling.

• Kimchi Scallion: Minced kimchi brings tang and spice.

• Garlic-Chive: Swap scallions for Chinese chives and add minced garlic.

• Spicy Sesame: Add chili oil and a dash of five-spice powder.

• Herbed: Mix chopped cilantro, parsley, or dill with the scallions.

Troubleshooting Common Issues

Dough is too sticky:
Add more flour 1 tbsp at a time.

Dough tears when rolling:
Let it rest longer—gluten needs to relax.

Pancake is greasy:
Too much oil or too low heat. Try using less or raising the temperature.

Not crispy enough:
Make sure the pancake is rolled thin and fried at the right heat level.

Sour flavor too strong:
Use fresher discard or reduce resting time.