This Scallion Pancake is crispy around the edges, loaded with scallions and shrimp, and comes together in about 20 minutes. Unlike the flaky, layered scallion pancakes made from dough, this Korean-inspired version starts with a simple batter and cooks right in a skillet. You can make it with all kinds of seafood, swap in your favorite vegetables, or leave out the shrimp and go vegetarian.
Scallion Pancake at a Glance
- 🕒 Total Time: 20 minutes
- 👪 Servings: 6 people
- 🍝 Cuisine Type: Korean-Inspired
- 🧂 Flavor Profile: Crispy and savory with scallions, shrimp, garlic, and mild heat from Fresno pepper.
- 📖 Dietary Info: Dairy-free; contains gluten, eggs, and shellfish.
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet to bring back the crisp edges.
- ⭐ Why You'll Love It: This savory Scallion Pancake is loaded with shrimp and scallions and cooks in a hot skillet until golden and crisp. It comes together quickly and makes a great appetizer, snack, or addition to a Korean-inspired dinner.
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Why I Love This Recipe
This Scallion Pancake is part of my Korean BBQ Dinner Party—which you should totally make this season. It’s incredible! It's crispy around the edges, packed with scallions and shrimp, and comes together quickly in a skillet. Serve it warm with your favorite dipping sauce and it's the perfect addition to the spread.
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Ingredients
Substitutions & Swaps
🍤 Shrimp
- Crab - Another seafood option that works well with scallions and the savory pancake batter.
- Other Chopped Seafood - Use small pieces so the seafood cooks through as the pancake cooks.
- Vegetables - Leave out the shrimp and add your favorite thinly sliced vegetables for a vegetarian version.
🌶️ Fresno Pepper
- Jalapeño - A good substitute if Fresno peppers aren't available. Use as much or as little as you like depending on the heat level you want.
- Skip It - Leave the pepper out entirely if you don't want any heat.
🥣 Korean Pancake Mix
- All-Purpose Flour - If you don't have Korean pancake mix, all-purpose flour can work, although the finished texture won't be exactly the same.
🫒 Olive Oil
- Vegetable Oil - A neutral alternative that works well for getting the pancake golden and crisp.
- Avocado Oil - Another neutral oil with a high smoke point that works well for skillet cooking.
How to Make Scallion Pancake
Step 1: In a large bowl, combine the scallions, shrimp, egg, garlic, salt, pepper, pancake mix, and water. Mix well until fully combined.
Step 2: Heat the olive oil in a large cast iron skillet over medium-high heat.
Pour 1 to 1½ cups of the batter into the skillet and spread evenly. Top with a few slices of Fresno pepper and cook for 5 to 6 minutes.
Drizzle a little oil over the top before flipping, then cook for another 5 to 6 minutes until golden brown, crisp, and the shrimp is cooked through.
Step 3: Transfer the pancake to a wire rack to drain any excess oil. Repeat with remaining batter. Serve warm with a dipping sauce.
🥞🍤🌿 Tips & Tricks for the Best Scallion Pancake
Crispy edges, plenty of scallions and shrimp, and a savory center straight from the skillet.
- Chop the shrimp into small pieces. This distributes the shrimp throughout the pancake and helps it cook through evenly.
- Use a large cast iron skillet if you have one. It holds heat well and helps create the golden, crisp exterior you want.
- Spread the batter evenly in the skillet. An even layer helps the pancake cook at the same rate from edge to center.
- Keep the heat at medium-high. You want enough heat to crisp and brown the pancake while the shrimp cooks through.
- Add a little oil before you flip. The recipe calls for drizzling oil over the pancake before turning it, which helps the second side brown and crisp.
- Transfer the cooked pancake to a wire rack. This allows excess oil to drain without trapping steam underneath and softening the crispy exterior.
Scallion Pancake FAQs
Is this the same as a Chinese scallion pancake?
No. This is a Korean-inspired savory pancake made with a batter, scallions, shrimp, garlic, and egg. Chinese scallion pancakes are typically made from a rolled and layered dough, so the texture and preparation are quite different.
Can I make Scallion Pancakes without shrimp?
Yes. You can leave out the shrimp and add your favorite vegetables for a vegetarian version, or try another type of seafood.
How do I get a crispy Scallion Pancake?
Cook the pancake in oil over medium-high heat and spread the batter evenly in the skillet. Drizzle a little additional oil over the top before flipping so the second side can become golden and crisp as well.
How do I know when the shrimp is cooked?
The chopped shrimp should be opaque and cooked through by the time both sides of the pancake are golden and crisp. This recipe cooks the pancake for about 5 to 6 minutes per side.
Can I make Scallion Pancakes without Korean pancake mix?
All-purpose flour can work as a substitute, although the finished texture may be different from a pancake made with Korean pancake mix.
What's the best way to reheat Scallion Pancakes?
Reheat leftover Scallion Pancakes in a skillet over medium heat until warmed through and crisp again. A skillet is preferable to the microwave if you want to restore the crispy exterior.
Scallion Pancake
Ingredients
- 2-4 tablespoons olive oil
- 6-8 scallions cut into 1 inch segments
- ½ pound shrimp peeled, deveined, and chopped
- 1 egg
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup korean pancake mix
- 1½ - 2 cups water
- 1 fresno pepper sliced thin
Instructions
- In a large bowl, combine the chopped scallions, shrimp, egg, garlic, salt, pepper, pancake mix and water and mix well until combined.
- In a large cast iron skillet, heat the olive oil over medium high heat.
- Add 1-1 ½ cup of the mixture into the pan and spread in pan. Add couple sliced of red fresno on top and cook for 5-6 minutes. Drizzle oil on top of the pancake mixture before flipping and cook until golden brown and crisp and the shrimp is cooked, about 5-6 minutes on the remaining side. Transfer to a wire rack to let any excess oil drain and eat with dipping sauce.
Notes
- Use cold water — Helps keep the batter light and prevents it from getting gummy
- Don’t overmix — Stir just until combined; overmixing can make the pancake dense
- Cast iron — Best for even heat and that golden, crisp exterior
- Medium-high heat — Ensures crisp edges without overcooking the shrimp
- Spread thin — Thinner batter = more crisp, less soggy center
- Oil in layers — A little underneath + drizzle before flipping builds better texture
- Flip confidently — Use a wide spatula (or two) to keep the pancake intact
- Wire rack finish — Keeps the bottom from steaming and losing crispness
What dipping sauce pls?