Air Fryer Scallion Pancakes

These air fryer scallion pancakes are crispy, flaky, and so easy to make at home. If you have never tried making them before, you are going to love how simple the process actually is.

Scallion pancakes are a popular Chinese street food, and for good reason. They are savory, layered, and have the best texture when done right.

Using the air fryer means you get that golden, crispy outside without needing to pan-fry them in a lot of oil. They still come out perfectly flaky every time.

The dough comes together with just a few pantry staples, and the filling is basically scallions and sesame oil. Nothing complicated at all.

Serve them with a quick dipping sauce and you have a snack or side dish that everyone will want more of.

Why You’ll Love This Recipe

Incredibly Crispy and Flaky – The air fryer gives these pancakes shatteringly crispy layers that rival any deep-fried version without all the oil.

Simple Ingredients You Already Have – Flour and water make the dough and the rest are basic pantry staples most home cooks keep around.

The Flavor Is Unreal – Toasted sesame oil and white pepper mixed with fresh scallions create a savory and aromatic taste in every bite.

Ingredients

For the Dough

• 2 cups All-Purpose Flour
• 3/4 cup Boiling Water
• 1/4 tsp Salt

For the Filling

• 3 tbsp Toasted Sesame Oil
• 1 cup Scallions (thinly sliced)
• 1/2 tsp Flaky Sea Salt
• 1/2 tsp White Pepper

For the Dipping Sauce

• 3 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Chili Oil
• 1 tsp Sugar
• 1 tsp Fresh Ginger (grated)

How To Make

Step 1

Place the flour and salt in a large bowl. Pour in the boiling water while stirring constantly with a fork or chopsticks until a shaggy dough forms. Once cool enough to handle, turn it out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

Step 2

Divide the rested dough into 4 equal pieces. Working with one piece at a time, roll it out into a thin circle about 8 to 9 inches across on a lightly floured surface.

Step 3

Brush the surface with a thin, even layer of sesame oil. Sprinkle a quarter of the sliced scallions, a pinch of flaky sea salt, and a little white pepper evenly over the top.

Roll the circle up tightly into a log shape, then coil the log into a spiral like a snail shell, tucking the end underneath. Press gently with your palm to flatten, then roll it back out into a round about 6 to 7 inches wide. Repeat with the remaining dough pieces.

Step 4

Whisk together the soy sauce, rice vinegar, chili oil, sugar, and grated ginger in a small bowl until the sugar dissolves. Set the dipping sauce aside.

Step 5

Preheat the air fryer to 375 degrees F. Brush both sides of a pancake lightly with a bit of sesame oil and place it in the basket. Cook 1 to 2 pancakes at a time depending on the size of your air fryer.

Step 6

Air fry for 5 minutes, then flip the pancake carefully using a spatula. Cook for another 4 to 5 minutes until both sides are golden brown and the surface is flaky and crispy.

Step 7

Transfer to a cutting board and cut into wedges immediately. Repeat with remaining pancakes and serve hot with the dipping sauce on the side.

Tips

Use Boiling Water – Not Just Hot

The water needs to be actually boiling when you pour it into the flour. This is what partially cooks the starches in the flour, which makes the dough soft and pliable instead of tough and chewy.

If you use water that’s just hot from the tap or not quite boiling, the dough won’t have that stretchy, easy-to-roll texture. Boil your kettle and pour it right away.

Stir with a fork or chopsticks at first so you don’t burn your hands. Wait a minute or two before you start kneading with your hands.

Don’t Skip the 30-Minute Rest

After you knead the dough, it really needs that full 30 minutes of rest under a damp towel. This lets the gluten relax, which makes the dough way easier to roll out thin without it springing back on you.

If you try to roll it out right after kneading, it’ll keep shrinking back and you’ll fight it the whole time. You won’t be able to get it thin enough, and thicker dough means fewer flaky layers.

Roll the Log as Tight as Possible

When you roll the filled dough into a log shape, keep it really tight with no air gaps. The tighter you roll it, the more distinct layers you’ll get once it’s cooked. Loose rolling leads to a pancake that’s more bready and less flaky.

Same thing when you coil it into the spiral – keep it snug. Tuck that end firmly underneath so it doesn’t unravel when you flatten and re-roll it.

Related Recipes

• Air Fryer Crispy Pot Stickers
• Air Fryer Vegetable Spring Rolls
• Air Fryer Flatbread
• Air Fryer Crispy Sesame Chicken
• Air Fryer Crab Rangoon

Frequently Asked Questions

Can I freeze the scallion pancakes before air frying them?

Yes, and it actually works really well. After you roll out the filled pancakes, stack them between sheets of parchment paper, place them in a zip-top bag, and freeze for up to 2 months.

When you’re ready to cook them, there’s no need to thaw – just pop them straight into the air fryer from frozen. Add about 2-3 extra minutes to the cooking time on each side and they’ll come out just as crispy and flaky as fresh ones.