Scallion Pancakes

Scallion Pancakes are so simple and so satisfying! We add zucchini for a little more nutrition. Serve as an appetizer or light meal with a quick dipping sauce and kimchi. Vegetarian and gluten-free. Video.

When I rise up, let me rise up joyful like a bird. When I fall, let me fall without regret like a leaf.

Wendell Berry

There's a reason why pajeon, the beloved Korean scallion pancake, is more than just food - it's a tradition. The word pa means scallion, and jeon refers to any battered, pan-fried dish. Together, they create one of Korea's most iconic comfort foods, with roots reaching back to the Joseon Dynasty.

Koreans often say this tastes best on a rainy day, paired with a glass of makgeolli, the traditional cloudy rice wine. The crackle of the pancake frying echoes the sound of falling rain - turning an ordinary meal into a cozy ritual of comfort, nostalgia, and togetherness.

Why You’ll Love These Scallion Pancakes

As a chef, I love recipes that transform simple vegetables into something crave-worthy, and these Korean-inspired Scallion Pancakes do exactly that. Made with grated zucchini, scallions, rice flour, and eggs, they’re veggie-forward, gluten-free, quick to prepare, and cook up with tender centers and perfectly toasty edges-similar to a crepe or omelet, only with punchy flavor! We also share the best dipping sauce for pajeon.

Over the years, I’ve tested and refined this recipe, and it has become one of my go-to appetizer recipes- my kids love it too. You can easily swap in seasonal vegetables, like carrots, peppers, or even mushrooms. Some versions add seafood like shrimp. If you’d like to build a full Korean-inspired spread, we have many Korean and Asian recipes on the blog to pair with these pancakes, including our reader-favorite kimchi recipe.

What is Pajeon, ANd How Are they different from Chinese Scallion pancakes?

• Pajeon (Korean Scallion Pancakes): Made with a pourable batter (flour, water, egg, and sometimes rice flour) similar to pancake or crepe batter. The scallions are laid flat in the pan, and the batter is poured over them.
• Cong You Bing (Chinese Scallion pancakes): Made from a kneaded ball of dough, then rolled out with a rolling pin, and pan-fried to create flaky, chewy layers, almost like puff pastry.

Ingredients in Scallion Pancakes Recipe

• Scallions, also known as green onions, utilize both the white and green parts to impart an aromatic, savory flavor.
• Zucchini: Adds a fresh, summery taste. Sub with any seasonal veggies you have on hand. Here we added purple carrots for a pop of color and a hint of sweetness.
• Rice flour: Use stone-ground white rice flour as the base for these pancakes (rice flour is preferred over all-purpose flour).
• Eggs: Binds the pancakes and gives them a savory taste.
• Gochujang: A Korean fermented chili paste. If you don’t have gochujang, use 1 teaspoon white miso paste and 1/2 teaspoon sriracha.
• Mirin: For a touch of acidity that balances each flavor.
• White pepper: Adds a distinctly traditional citrusy and floral taste.
• Sesame seeds: Use raw, untoasted sesame seeds.
• Dipping sauce: Soy sauce, rice vinegar, sesame oil, sugar (optional, for sweetness, or sub maple syrup or honey), and a pinch of red pepper flakes (optional, for added heat).

How to make the best Scallion Pancakes

Make the dipping sauce– just whisk everything together in a small bowl.

1. Prepare the scallion pancake batter. In a medium bowl, mix water, rice flour, eggs, gochujang, mirin, white pepper, and salt. Let it rest for gluten development and to hydrate while prepping the veggies.

2. Prep veggies. On your work surface, cut zucchini into narrow strips-spiraling or grating works too. Slice scallions in quarters long ways, creating thin layers about 4-5 inches long. Once the vegetables are prepped, use a fork to stir them into the rice flour batter.

3. Sear. Warm a cast-iron pan or non-stick pan to medium heat and add a teaspoon of avocado oil (or other type of hot oil). Use tongs to place one-quarter of the battered veggies onto the pan first, spreading them out to avoid overlap. If desired, you can create a coil or spiral pattern. Use a spoon to divide batter over the top, filling in any holes. Keep the pancake dough thin, no bigger than 6- 7 inches. Sprinkle a teaspoon of sesame seeds onto the batter.

4. Cook the pancake. Cook until crisp and golden, 3-4 minutes before flipping to the second side and cook another 3 minutes. After flipping, press the pancake down with a metal spatula to flatten and cook more evenly on the underside and inside. Repeat this three more times!

5. Serve. Serve as a snack or like a flatbread with kimchi and dipping sauce.

Chef’s Tips

1. Salt the zucchini and let it rest on paper towels to release excess moisture.
2. For even pancakes: Use tongs to place battered veggies onto the pan, spreading them out so they are not piled on top of each other. Spoon the batter over the top to fill in any holes.
3. Keep the pancakes thin. This ensures that the pancakes cook through.
4. Flatten the pancakes with a metal spatula. Once you flip the pancake, press it down with a metal spatula to flatten and cook more evenly on the underside.
5. How to tell when the pancakes are done: The finished texture will be like a crepe or sturdy omelet.

Storing scallion pancakes

While leftover scallion pancakes can be stored in the fridge in an airtight container for 3-4 days, they’re best enjoyed within a day or two when they still retain some moisture.

Serving Suggestions

Enjoy these scallion pancakes on their own with the dipping sauce or serve as a side with any of our Korean recipes or other Asian-inspired dishes!

• How to Make Kimchi! A Quick Easy Authentic Kimchi Recipe
• Kimchi Fried Rice
• Bibimbap (Korean Rice Bowl)
• Korean Chicken Wings
• Kimchi Noodles
• Vegan Bulgogi Bowl
• Seasoned Japanese Rice with Furikake
• Farmers Market Fried Rice
• Chinese Sesame Noodles with Veggies!
• Kung Pao Zucchini
• Zucchini Curry

Hope you enjoy these savory Zucchini Scallion Pancakes!

~ Tonia

Other Korean Recipes You Might Like

Korean Bulgogi Beef Recipe

Korean Tofu Rice Bowls

Sticky Gochujang Salmon Bowls with Mango Cucumber Salad

Korean BBQ Chicken

Korean Cucumber Salad

Homemade Kimchi Recipe

Scallion Pancakes Recipe Video

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