Crispy on the outside, chewy on the inside, and packed with the bold flavor of fresh green onions—these Savory Green Onion Pancakes are an absolute treat! Unlike sweet breakfast pancakes, these are a popular street food in China and are made with a simple dough instead of batter. They’re pan-fried until golden brown, creating a flaky texture that’s completely addictive.
These Savory Green Onion Pancakes are easy to make with just a few basic ingredients, but they taste like something from a restaurant. Whether you enjoy them as a snack, side dish, or light meal, they always hit the spot. Plus, you don’t need any fancy equipment—just a rolling pin, a pan, and a little patience!
If you’ve never tried making Savory Green Onion Pancakes before, now’s the time. Once you do, you’ll want to make them again and again!
I still remember the first time I had a freshly made green onion pancake. It was at a tiny food stall during a trip to Taiwan. I watched as the vendor rolled out the dough, layered in the green onions, then skillfully pan-fried it until crisp and golden. The smell alone was enough to make my mouth water.
One bite, and I was hooked—the crispy, flaky layers, the subtle saltiness, and the fresh green onion flavor made it absolutely perfect. I knew I had to learn how to make them at home. After some trial and error, I finally nailed the recipe. Now, every time I make these Savory Green Onion Pancakes, I’m reminded of that first bite and the magic of simple, delicious street food.
So, if you’re looking for a delightful and easy recipe that brings a taste of street food to your kitchen, give these Savory Green Onion Pancakes a try. They’re sure to become a favorite in your home!
Table of Contents
Why You’ll Love Savory Green Onion Pancakes
- Crispy & Flaky – That golden-brown crust with soft, chewy layers inside is irresistible.
- Packed with Flavor – Green onions add the perfect amount of savory goodness.
- Easy to Make – No fancy ingredients or special skills needed.
- Versatile & Customizable – Add sesame seeds, garlic, or chili flakes for an extra kick.
- Perfect Anytime – Enjoy them as a snack, appetizer, or side dish.
Health Benefits of Savory Green Onion Pancakes
Not only are these pancakes delicious, but they also have some great health benefits:
- Green onions are full of vitamins – They’re rich in vitamin C, K, and antioxidants.
- Made with simple, whole ingredients – No preservatives or artificial additives.
- Lower in sugar – Unlike sweet pancakes, these won’t spike your blood sugar.
- Light & satisfying – A great alternative to heavier fried snacks.
- Can be made with whole wheat flour – For extra fiber and nutrients.
Best Occasions to Enjoy Savory Green Onion Pancakes
These pancakes are perfect for so many different occasions:
- Breakfast or Brunch – A savory twist on traditional pancakes.
- Afternoon Snack – A crispy, satisfying bite to keep you going.
- Side Dish – Pairs perfectly with soups, stews, or stir-fries.
- Appetizer for Gatherings – Slice them up and serve with dipping sauce.
- Quick Weeknight Meal – Pair with a salad for a light and tasty dinner.
Chef’s Notes: Savory Green Onion Pancakes
- Avoid overmixing – Stir just until combined to keep the pancakes light and airy.
- Cook one batch at a time – This helps maintain an even texture and prevents the batter from settling.
- Pork belly placement – Lay it evenly across the pancake for optimal crispness and distribution.
- Golden finish trick – Flip one last time and press lightly for a beautifully crisp edge.
- Extra umami boost – Try adding finely chopped mushrooms or a drizzle of sesame oil.
- Serving ideas – Pair with miso soup, a crisp salad, or a side of steamed rice for a full meal.
- Alternative toppings – Experiment with okonomi sauce, Japanese mayo, or even a fried egg on top.
Savory Green Onion Pancakes
4
pancakes15
minutes10
minutes700
kcal25
minutesDiscover the magic of these easy, savory green onion pancakes—a delightful twist on a classic Japanese treat. With crisp scallions, tender pork belly, and a light, fluffy batter accented by dried bonito flakes and tempura bits, this recipe offers an irresistible blend of textures and flavors. Ideal as a satisfying main dish or a creative appetizer, these pancakes bring a touch of Osaka’s street food culture into your home kitchen. Quick to prepare and brilliantly balanced, every bite promises a burst of traditional umami with a modern twist.
Ingredients
- Fresh Produce
28 pieces crisp scallions trimmed and roughly 8 oz by weight, thinly sliced into rounds
8 oz thin-sliced pork belly trimmed of excess fat and cut into approximately 5-inch strips
- Dry Mix
1 cup all-purpose flour
1 tsp baking powder
1 cup dried bonito flakes gently ground, reserving half for the batter and half for topping
- Wet Mix Extras
4 large eggs
8 Tbsp tempura scraps
1 tsp soy sauce
2/3 cup water
neutral oil for frying
- Alternative Ingredients
Pork belly substitute: Use thinly sliced bacon or turkey bacon for a leaner option.
Dried bonito flakes replacement: Try finely shredded dried shiitake mushrooms for a subtle umami boost.
All-purpose flour alternative: Swap with a gluten-free all-purpose blend if necessary.
Tempura scraps substitute: Homemade crisp batter bits or crunchy fried onions can be used.
Soy sauce alternative: Tamari or coconut aminos serve as excellent replacements for a gluten-free version.
Directions
- Ingredient Prep – Begin by thoroughly rinsing and trimming the 28 scallions, then slice them crosswise into even rounds (approximately 5 minutes). Next, using a chef’s knife on your cutting board, cut the 8 oz pork belly into 5-inch strips and remove any undesirable fat (another 5 minutes). Finally, lightly crush the 1 cup dried bonito flakes in a mortar until a coarse powder forms, setting aside half for later topping (2 minutes).
- Batter Assembly – In a large mixing bowl, gently toss the sliced scallions with 1 cup all-purpose flour and 1 tsp baking powder to coat evenly (2 minutes). Then add 8 Tbsp tempura scraps, half of the ground bonito powder, followed by 4 large eggs, 1 tsp soy sauce, and 2/3 cup water; stir very lightly until just combined, being cautious not to overmix so the texture stays airy (3 minutes). Optional: Divide the batter evenly if preparing separate pancakes immediately.
- Pancake Cooking – Preheat two nonstick pans over medium heat and add about 1 Tbsp neutral oil to each until shimmering (2 minutes). Carefully spoon half the freshly mixed batter into each pan, spreading to form a roughly 5–6 inch round; then dust with a pinch of the remaining bonito powder and artfully arrange several pork belly strips across the top (2 minutes). After cooking uncovered for 2 minutes, use spatulas to flip each pancake, gently pressing with a back of the spatula to maintain a round shape, then lower the heat, cover, and cook for an additional 4 minutes; finally, uncover, flip once more if needed, and finish with a quick minute over medium heat to achieve a golden finish (final 3 minutes).
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- nonstick pan
- measuring cups and spoons
Notes
- For best results, mix and cook only one batch at a time to preserve the pancake’s light, fluffy texture. Serve these savory delights with a crisp green salad, miso soup, or a side of steamed rice for a complete meal. For an extra layer of flavor, try adding finely chopped bell peppers or cabbage into the batter. Always work quickly after mixing to prevent the batter from deflating, and consider experimenting with different topping drizzles to suit your taste. Enjoy the blend of tradition with a modern twist!
Nutrition Facts
- Calories: 700kcal
- Fat: 47g
- Saturated Fat: 13g
- Cholesterol: 227mg
- Sodium: 627mg
- Potassium: 529mg
- Carbohydrates: 43g
- Fiber: 6g
- Sugar: 5g
- Protein: 21g
- Vitamin A: 1407IU
- Vitamin C: 22mg
- Calcium: 182mg
- Iron: 4mg
FAQs: Savory Green Onion Pancakes
Can I make these without pork belly?
Yes! You can use turkey bacon, thinly sliced tofu, or skip it entirely for a vegetarian version.
What if I don’t have bonito flakes?
Finely shredded dried shiitake mushrooms provide a similar umami flavor.
Can I prepare the batter ahead of time?
It’s best to cook immediately after mixing, as the batter may deflate over time.
How do I keep the pancakes crispy?
Cook on medium-high heat and let the pancakes sit for a minute before flipping.
Can I make these gluten-free?
Yes! Swap all-purpose flour for a gluten-free blend and use tamari instead of soy sauce.
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