Air fryer scallion pancakes come out with crisp, blistered edges and soft, pull-apart layers inside, no pan of oil required. Below you’ll find my homemade recipe for these Chinese green onion pancakes, plus exactly how to air fry frozen scallion pancakes when you just want a snack in 8 minutes.
Quick answer for frozen: Don’t thaw. Air fry at 375°F for 8 to 10 minutes, flipping halfway, until golden. Times are in the table below.
Why you’ll love this recipe
- Real layers, less mess. The butter-and-flour paste rolled into the dough is what creates the flaky spiral, and the air fryer crisps it without a skillet of hot oil.
- Mostly hands-off. About 25 minutes of hands-on work; the dough does the rest while it rests.
- Make-ahead friendly. Shape a batch, freeze them, and cook straight from frozen whenever you want one.
- Works for store-bought too. Same basket, same crisp, 8 to 10 minutes.
Homemade vs. frozen scallion pancakes
These are Chinese-style scallion pancakes (cong you bing), made from a rolled, coiled dough. That’s different from Korean pajeon, which is a thinner batter pancake. Both air fry beautifully; they just need different times.
How to air fry frozen scallion pancakes
| Type | Temp | Time | Notes |
|---|---|---|---|
| Frozen Chinese-style scallion pancakes (thin, flaky, about 8″) | 375°F | 8–10 min, flip halfway | Peel off the plastic sheets first. A light spray helps. [test and confirm] |
| My homemade pancakes, frozen uncooked | 350°F | 7 min, flip, 5–6 min more | Cook from frozen; roll and freeze them already flattened. [test and confirm] |
Tips for frozen:
- Preheat for 3 minutes so the bottom crisps instead of steaming.
- Cook in a single layer. If a pancake is bigger than your basket, cut it in half while still frozen.
- Every air fryer runs differently, so check at the shortest time.
Ingredients for homemade scallion pancakes
- All-purpose flour: for the dough and the paste.
- Hot water, then cool water: hot water softens the gluten so the dough rolls thin without springing back; the cool water keeps it from getting gummy. Use water just off the boil for the first half.
- Butter, flour, and salt: whisked into a paste that gets spread inside. This is what makes separate, flaky layers.
- Scallions: use both the white and green parts, finely minced and patted dry. Wet scallions tear the dough.
- Sugar and salt: just enough to season the dough.
- Oil spray: for the basket and the tops; this is where the golden crunch comes from.
How to make air fryer scallion pancakes
Full measurements and steps are in the recipe card. Here’s what to look for at each stage.
Step 1: Make the dough. Stir in the hot water, then the cool water, until shaggy. Knead 3 minutes until smooth, then cover and rest 30 minutes. It should feel soft, like an earlobe.
Step 2: Fill. Roll one piece very thin, spread with about 1 tablespoon of butter paste, and scatter one-sixth of the scallions.
Step 3: Roll and coil. Roll into a tight log, pinch the seams, then coil it like a snail and tuck the end under. This coil is what turns into layers.
Step 4: Flatten. Roll each coil into a 7- to 8-inch round, about 1/4 inch thick.
Step 5: Air fry. Spray the basket and the pancake, cook at 350°F for 5 minutes, flip, spray, and cook 5 more until deep golden. Cut into wedges and serve hot.
Easy scallion pancake dipping sauce
Stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/2 teaspoon sugar, and 1 thinly sliced scallion. Add chili crisp if you like heat.
Tips for the crispiest pancakes
- Don’t skip the rest. Rested dough rolls thinner and gives more layers.
- Dry the scallions. Moisture makes holes and soggy spots.
- Seal every seam. Leaking butter burns on the basket.
- Spray both sides. Under-oiled pancakes come out pale and dry.
- Keep finished pancakes warm on a rack in a 200°F oven while the rest cook.
- Cook two at a time if your basket or dual-zone fits them; the time stays the same.
Storing, freezing and reheating
- Fridge: cool completely, then store airtight up to 3 days.
- Freeze uncooked (best): roll the coils into rounds, stack with parchment between, and freeze flat in a bag up to 2 months. Cook from frozen using the table above.
- Freeze cooked: wrap individually and freeze up to 2 months.
- Reheat: 350°F for 3 to 4 minutes from the fridge, 6 to 7 minutes from frozen. Skip the microwave; it makes them chewy.
Scallion pancake FAQs
Can you cook frozen scallion pancakes in the air fryer? Yes. Cook them straight from frozen in a single layer at 375°F to 400°F for 6 to 10 minutes depending on thickness, flipping halfway.
Do I need to thaw frozen scallion pancakes first? No. Thawed pancakes stick together and turn gummy. Cook from frozen.
Do frozen scallion pancakes need oil in the air fryer? Most store-bought pancakes have enough fat already; a light spray helps them brown. Homemade ones need a light spray on both sides.
What is the difference between scallion pancakes and green onion pancakes? Nothing; scallions and green onions are the same plant. Chinese scallion pancakes are made from dough, while Korean pajeon is a batter pancake.
Why are my scallion pancakes not crispy? Usually too little oil, an overcrowded basket, or no preheat. Spray both sides and cook in a single layer.
Why didn’t my pancakes get flaky layers? The paste was skipped or the coil wasn’t tight. The butter-flour paste between the rolled layers is what separates them.
Can I make the dough ahead? Yes. Refrigerate the wrapped dough up to 1 day, or shape and freeze the pancakes uncooked.
More air fryer appetizers to serve with these
Air Fryer Copycat Panda Express Fried Dumplings
Air Fryer Cream Cheese Rangoon
Air Fryer Scallion Pancakes
Description
Ingredients
Dough
- 2 cups all-purpose flour, 250 g, plus more for rolling
- 2 teaspoons granulated sugar
- 1/2 teaspoon sea salt
- 1/2 cup water, 120 ml hot water, just off the boil
- 1/4 cup cool water, 60 ml
Butter filling
- 1/3 cup butter, 76 g, unsalted butter, melted
- 1/4 cup all-purpose flour, 31 g
- 1/2 teaspoon sea salt
- 8 scallions, finely minced and patted dry (about 1 cup)
For cooking
- Olive oil spray
Dipping sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1 scallion, thinly sliced
- Chili crisp, optional
Instructions
Make the dough
- In a large bowl, whisk together 2 cups flour, the sugar, and 1/2 teaspoon salt.
- Pour in the hot water a little at a time, stirring with a fork. Then stir in the cool water. The dough will look shaggy.
- Press the dough into a ball with your hands. Turn it out onto a lightly floured surface and knead for 3 minutes, until smooth and soft.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
Make the filling and sauce
- While the dough rests, whisk the melted butter, 1/4 cup flour, and 1/2 teaspoon salt into a smooth paste. Set aside.
- Stir together all the dipping sauce ingredients in a small bowl. Set aside.
Shape the pancakes
- Cut the dough into 6 equal pieces and roll each into a ball. Keep the balls covered while you work.
- On a floured surface, roll one ball into a thin rectangle, about 6 x 10 inches.
- Spread about 1 tablespoon of the butter paste over the dough, leaving a 1/2-inch border. Sprinkle with one-sixth of the scallions.
- Starting from a long side, roll the dough up tightly into a log. Pinch the seam and both ends closed.
- Coil the log into a spiral, like a snail shell, and tuck the end underneath. Cover and repeat with the remaining dough.
Air fry
- Preheat the air fryer to 350°F for 3 minutes.
- Press one coil flat with your palm, then roll it into a 7- to 8-inch circle, about 1/4 inch thick.
- Spray the air fryer basket with oil. Place the pancake in the basket and spray the top.
- Air fry for 5 minutes. Flip, spray the second side, and air fry 5 minutes more, until deep golden and crisp.
- Repeat with the remaining pancakes. Keep cooked pancakes warm on a rack in a 200°F oven.
- Cut into wedges and serve hot with the dipping sauce.
Equipment
- Rolling Pin
- Pastry brush or spoon
- Plastic wrap
- Olive Oil Spray
- Parchment (optional, for freezing).
Notes
- Hot water matters. Water just off the boil softens the dough so it rolls thin without springing back.
- Dry the scallions. Wet scallions tear the dough and steam instead of crisp.
- Two at a time. If your basket or dual-zone fits two pancakes, cook two at once; cook time drops to about 30 minutes.
- Freeze uncooked. Roll the coils into circles, stack with parchment between, and freeze flat in a bag up to 2 months. Air fry from frozen at 350°F for 7 minutes, flip, then 5 to 6 minutes more.
- Store-bought frozen? See the frozen timing table in the post above.
- Reheat leftovers at 350°F for 3 to 4 minutes. Avoid the microwave.
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
Suzi
Can I freeze extra uncooked balls of dough?