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Scallion Egg Pancake (葱花煎蛋餅)

Scallion Egg Pancake (葱花煎蛋餅)

葱花煎蛋餅, or Scallion Egg Pancake, is a simple yet delicious dish that combines the flavors of scallions (green onions) with eggs, resulting in a savory pancake that's perfect for breakfast or as a side dish. It's quite versatile and can be enjoyed on its own, with a dipping sauce, or as part of a larger meal. Here's a straightforward recipe to make Scallion Egg Pancake.
Course Main Course
Cuisine Chinese


  • 4 large eggs
  • 1 cup chopped scallions green onions
  • Salt to taste
  • Pepper to taste optional
  • 1 tablespoon vegetable oil

Optional for Added Flavor:

  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • A pinch of five-spice powder


Prepare the Scallions:

  • Rinse the scallions and chop them finely. You'll want enough to make about one cup once chopped.

Mix the Egg Batter:

  • In a large bowl, crack the eggs and beat them well. Add the chopped scallions to the beaten eggs. If you’re adding soy sauce, sesame oil, and five-spice powder, include them now. Season with salt and pepper to taste. Mix everything until well combined.

Heat the Pan:

  • Heat a tablespoon of vegetable oil in a non-stick frying pan over medium heat. Ensure the oil spreads evenly across the pan.

Cook the Pancake:

  • Once the pan is hot, pour in the egg and scallion mixture. Tilt the pan as needed to spread the mixture evenly.
  • Cook on medium heat until the bottom of the pancake is golden brown and the top starts to set, about 3-5 minutes. Using a spatula, carefully flip the pancake to cook the other side, another 2-3 minutes, until golden brown and the pancake is set.


  • Slide the pancake onto a plate. It can be served whole or cut into wedges.
  • Enjoy as is, or serve with a dipping sauce on the side, such as soy sauce mixed with a little vinegar and sesame oil.

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