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Three Air Fryer Scallion Pancakes on parchment paper, garnished with chopped green onions, served beside a small bowl of soy sauce.

Air Fryer Scallion Pancakes

Mandy Applegate
Air Fryer Scallion Pancakes are one of my favorite things to make at home when I want a snack or appetizer that tastes like it came from a Chinese restaurant. The dough cooks up into beautiful golden spirals with lightly charred edges, soft and chewy on the inside, with layers and layers of fresh scallion folded all the way through. Crispy, savory, fragrant, and honestly better than anything I have ordered in. Using the air fryer makes them perfectly crispy with minimal oil and barely any effort. I make them for Asian-inspired dinners, appetizer nights, and weekend snacking because they are fun to make and even more fun to eat.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Chinese
Servings 4
Calories 218 kcal

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

Here are a few tips I've picked up from making these more times than I can count.
  • 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

Calories: 218kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 674mgPotassium: 125mgFiber: 2gSugar: 1gVitamin A: 249IUVitamin C: 5mgCalcium: 27mgIron: 2mg
Keyword Air Fryer Scallion Pancakes
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