Photo of Scallion Pancakes by WW

Scallion Pancakes

Points® value
Total Time
50 min
15 min
15 min
Flaky scallion pancakes are a favourite at Chinese or dim sum restaurants. Characterized by flaky interior layers and a crispy exterior, they’re typically pan-fried in a good amount of oil. We cook them in cooking spray instead and still get all that wonderful texture. When rolling out the dough, you want to get it as thin as possible. It’s ideal to do so on a wooden cutting board coated with cooking spray; the spray keeps the dough from getting stuck, and the wood helps the dough grip and hold its shape so that it doesn’t retract back to a smaller size.


Cooking spray

4 spray(s)

All-purpose flour

1¼ cup(s)

Table salt

½ tsp(s)


cup(s), boiling


2½ tbsp(s), to 3 tbsp, cool

Toasted sesame oil

2 tsp(s)


6 medium, halved lengthwise and thinly sliced crosswise

Low sodium soy sauce

1½ tbsp(s)

Unseasoned rice vinegar

1½ tsp(s)


  1. In a medium bowl, mix the flour and salt with a fork. Drizzle the flour mixture with boiling water, tossing with a fork. Drizzle in the cool water, tossing with a fork until a dough starts to come together. Knead the dough on a work surface (you shouldn’t need additional flour on the work surface) until almost smooth, about 5 minutes. Cover the dough with a towel and let rest at room temperature for 20 minutes.
  2. Uncover the dough and knead until smooth, about 1 minute. Divide the dough into 4 equal portions. Working with 1 portion at a time, place the dough on a large wooden cutting board coated with cooking spray (or a smooth work surface with a very light coating of cooking spray). Roll into a large, thin rectangle (about 12 x 6–inches).
  3. Drizzle ½ tsp oil over the dough and spread it over the entire surface with your fingers. Sprinkle one-fourth of the scallions evenly over the dough. Fold the dough lengthwise into thirds, like a letter. Fold the letter-folded dough in half lengthwise. Roll up the dough into a tight spiral. Set the dough aside and repeat the process with the remaining dough, oil, and scallions.
  4. Working with 1 dough spiral at a time, roll the dough into a 6-inch circle. Don’t worry if some scallions break through the dough and fall out; that’s normal. Repeat the process with the remaining dough spirals. Coat both sides of the pancakes with cooking spray.
  5. Heat a large nonstick skillet over medium-high heat. Add 2 pancakes to pan (if they’ll fit), pressing lightly with a spatula to make contact with the pan. Cook until browned on the bottom, 3 to 4 minutes. Flip the pancakes over, and cook until browned on the other side, pressing occasionally with a spatula, about 3 to 4 minutes. Repeat the process with the remaining pancakes. In a small bowl, stir the soy sauce and vinegar; serve the sauce with the pancakes.
  6. Serving size: 1 pancake and about ¾ tsp sauce