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Air Fryer Scallion Pancakes are one of those recipes I never thought I could pull off at home until I tried them and never looked back. The outside turns golden with these gorgeous charred spots while the inside stays soft and chewy. Every single layer is packed with fresh scallions. Savory, crispy, and impossible to make just once.
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I make these whenever I want a delicious way to recreate that classic Chinese restaurant appetizer at home without deep-frying. They’re my go-to for Asian-inspired dinner nights, game day parties, and lazy weekend snacking with a simple dipping sauce. Store leftovers in the fridge for up to 3 days and reheat in the air fryer for a few minutes to crisp them right back up.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Scallion Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me show you a quick way to turn delicious scallion pancakes in your air fryer into a golden, crispy, and irresistible snack, step by step.
Mix and Rest the Dough
In a mixing bowl, combine your flour and salt. Gradually stir in the boiling water first, then the cool water, until a shaggy dough forms to start. The combination of hot and cool water gives you a dough that’s soft and pliable without being sticky or tough.
Knead Until Smooth
Turn the dough out onto a floured surface and knead for about 5 to 7 minutes until it’s smooth and elastic. It should feel silky and spring back slightly when you poke it. Cover it and let it rest for 30 minutes. Don’t skip the resting step; it relaxes the gluten and makes rolling so much easier. I use a silicone baking mat to keep things clean and non-stick while I knead.
Roll, Fill, and Shape
Divide the dough into 4 equal pieces. I like using this bench scraper to portion the dough quickly and cleanly because it makes the process so much easier. Roll each one into a thin rectangle, about 7 inches by 2 inches.
Generously brush the surface of the dough with peanut oil, spreading it evenly to coat every corner. I always use herb scissors to cut the scallions quickly and consistently, then scatter them across the dough for a perfectly savory flavor in every bite.
A pastry brush makes this step easier because it spreads oil evenly over the dough, making every layer of my scallion pancakes perfectly crispy and flavorful.
Roll each rectangle up tightly into a log, then coil it into a spiral, as traditionally done in Chinese scallion pancakes. I love using this rolling pin to gently flatten the spiral to your desired thickness into a perfect round pancake because it gives me even, smooth layers every time. The coiling and flattening are what create those gorgeous flaky layers you’ll see when you cut into them.
Be gentle when pressing, or you’ll push out the oil and scallions. Continue the same process with the remaining three pieces of dough.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Air Fry Until Golden
Place the pancakes on a piece of parchment paper directly in the air fryer basket. This pre-cut parchment paper is ideal here because it prevents sticking and makes cleanup effortless.
Preheat your air fryer to 350°F (180°C), then cook the pancakes for 10 minutes. Flip them and air fry for another 4 minutes, until the outside is golden brown and crispy, adjusting for your air fryer’s temperature and type, depending on its size and model.
If your air fryer runs a little hotter than usual, check the pancakes at the 9-minute mark to make sure they cook evenly before flipping.
Make the Dipping Sauce
While the pancakes are cooking, prepare the dipping sauce by stirring together the soy sauce, Chinkiang vinegar, and sugar in a small bowl until the sugar dissolves completely. Chinkiang vinegar adds a deep, slightly smoky tang that rice vinegar can’t quite replicate, so use it if you can find it. A ceramic dipping bowl like this one is handy for mixing and serving the sauce right alongside the pancakes.
Serve Warm
Cut the pancakes into wedges and serve immediately with the dipping sauce set on the side. They’re best eaten warm while the edges are still crispy. Enjoy!
This dish travels surprisingly well, making it a solid choice for potlucks and casual gatherings. Let them cool completely before stacking them with parchment paper between each one to prevent sticking. Pack them in an airtight container or wrap them tightly in foil to keep them from drying out in transit. Then place it in an insulated casserole carrier to keep them warm and crisp all the way to the party.
Once you arrive, you can reheat them in a toaster oven or air fryer for a few minutes to bring back their crispiness. They also hold up well at room temperature for a couple of hours, so they’ll still be enjoyable even without reheating.
Air Fryer Scallion Pancakes
Ingredients
For the Dough:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup boiling water
- ¼ cup cool water
- ¼ cup all-purpose flour for kneading and dusting
For the Filling:
- 1 cup chopped green onions about 8–10 scallions, split lengthwise before chopping
- 2 tablespoons peanut oil for brushing
For the Dipping Sauce:
- 1½ tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar or rice vinegar
- ¼ teaspoon sugar
Instructions
- In a mixing bowl, combine flour and salt. Gradually stir in boiling water, then cool water, until a dough forms.1 cup all-purpose flour, ½ teaspoon salt, ¼ cup boiling water, ¼ cup cool water
- Knead on a floured surface for about 5–7 minutes until smooth and elastic. Cover and let rest for 30 minutes.¼ cup all-purpose flour
- Divide the dough into 4 equal pieces. Roll each into a thin rectangle (about 7 inches by 2 inches). Brush with peanut oil and sprinkle with chopped scallions.1 cup chopped green onions, 2 tablespoons peanut oil
- Roll the dough up tightly into a log, then coil into a spiral. Flatten gently into a round pancake with a rolling pin.
- Place each pancake on a piece of parchment paper in the air fryer basket. Air fry at 350°F (180°C) for 10 minutes, then flip and cook for another 4 minutes, until golden and crispy.
- In a small bowl, stir together soy sauce, vinegar, and sugar until the sugar dissolves.1½ tablespoons soy sauce, 1 tablespoon Chinkiang vinegar, ¼ teaspoon sugar
- Cut the pancakes into wedges and serve warm with the dipping sauce.
Notes
- Use boiling water first: The hot water partially cooks the flour and gives the dough that soft, slightly chewy texture that makes scallion pancakes so satisfying.
- Don’t skip the rest: Letting the dough rest for 30 minutes is non-negotiable. It relaxes the gluten so the dough rolls out thin without snapping back.
- Roll thin and layer generously: The thinner you roll each rectangle, the more delicate and flaky the layers will be. Don’t be stingy with the scallions or the peanut oil.
- Coil tightly: When you roll the log into a spiral, keep it snug. A loose coil means fewer layers and less of that satisfying flaky pull when you cut in.
- Check early on the first batch: Air fryer models vary, so check your first pancake at the 9-minute mark before flipping. You want golden, not dark brown.
- Reheat smart: To revive leftovers, air fry at 350°F (177°C) for 3 to 4 minutes straight from the fridge. Avoid the microwave as it will make them soft and soggy.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Let the pancakes cool completely, then stack them with a sheet of parchment between each one and store in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3 to 4 minutes, and they’ll crisp right back up.
For longer storage, wrap each pancake individually in plastic wrap and freeze in a freezer-safe zip bag for up to 2 months. Thaw in the fridge overnight and reheat in the air fryer for 4 to 5 minutes until crispy again.
What to Serve With Air Fryer Scallion Pancakes
They’re a versatile starter or snack. Beyond the soy-vinegar dipping sauce, they pair perfectly with hot-and-sour soup, miso soup, or a simple cucumber salad with sesame oil and rice vinegar.
They also shine alongside steamed dumplings, potstickers, spring rolls, or edamame, and make a tasty side for stir-fried vegetables, fried rice, or congee. For parties, cut them into smaller pieces and serve with sweet chili or hoisin sauce for a fantastic appetizer that disappears fast.
More Easy Recipes for You to Try at Home
If you love cooking in your air fryer, here are more easy recipes you’ll want to make on repeat.
