This Scallion Pancake comes together in just 20 minutes and can be made with all kinds of seafood. Feel free to mix it up to your preference or go vegetarian and add in your favorite veggies.
Scallion Pancake at a Glance
- 🕒 Total Time: ~20 minutes (10 min prep + 10 min cook)
- 👪 Servings: 2–4 people (1–2 large pancakes)
- 🍝 Cuisine Type: Korean-inspired / savory pancake
- 🧂 Flavor Profile: Crispy edges, tender center, savory shrimp, garlicky, lightly spicy
- 📖 Dietary Info: Dairy-free; contains gluten and shellfish
- 📦 Storage Notes: Refrigerate up to 2 days; reheat in a skillet to restore crispiness (avoid microwave if possible)
- ⭐ Why You’ll Love It: A fast, weeknight-friendly scallion pancake loaded with shrimp—crispy, satisfying, and built around a simple batter (no rolling or laminating required)
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Why I Love This Recipe
It’s also a part of my Korean BBQ Dinner Party – which you should totally make this season. It’s incredible!
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Ingredients
Substitutions & Swaps
🍤 Protein
- Shrimp — Classic for this version; chop small for even cooking
- Crab — Sweeter, more delicate flavor
- Bacon — Adds smoky richness (cook first)
- Tofu — Plant-based option; press and dice small
- Skip — Go veggie-forward with just scallions
🌶 Heat & Aromatics
- Fresno pepper — Mild heat with bright flavor
- Jalapeño — Slightly more bite
- Red pepper flakes — Easy pantry swap
- Extra garlic — Boosts savory depth
- Ginger — Adds warmth and complexity
🥣 Batter Base
- Korean pancake mix — Easiest and most reliable
- All-purpose flour — Use with a pinch of baking powder + salt
- Rice flour blend — Lighter, crispier texture
- Tempura mix — Good shortcut with airy results
🧂 Dipping Sauce
- Tamari — Gluten-free swap for soy sauce
- Black vinegar — Deeper, more complex than rice vinegar
- Chili oil — Swap for chili crisp
- Sesame oil — Adds a nutty finish
- Add sugar or honey — Balances salt and heat
🧈 Oil Options
- Sesame oil — Use sparingly for flavor boost, not full frying
- Olive oil — Works well, slightly fruity
- Vegetable oil — Neutral and crisp
- Avocado oil — High smoke point, clean flavor
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
- 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
FAQ's
Can I make the batter ahead of time?
Yes—mix it up to 4–6 hours ahead and refrigerate. Stir well before cooking, as it may separate slightly.
How do I know when the shrimp is fully cooked?
The shrimp should be opaque, firm, and lightly pink. Since it’s chopped small, it cooks quickly within the pancake—about 5–6 minutes per side.
Why isn’t my pancake crispy?
Usually it’s one of three things: pan not hot enough, too little oil, or batter spread too thick. Aim for medium-high heat, a thin layer, and don’t skimp on oil.
Can I make this without Korean pancake mix?
Yes—use all-purpose flour plus a pinch of baking powder and salt. The texture will be slightly different but still very good.
What dipping sauces work best with scallion pancakes?
A classic soy sauce and rice vinegar combo is the go-to, but there are plenty of ways to customize it. Add chili crisp, chili oil, or red pepper flakes for heat; mix in a little honey or sugar for a sweet-salty balance; or stir in sesame oil and sliced scallions for extra depth. If you prefer something creamy, a quick mayo-based sauce with lime juice and chili paste works well. For lighter or lower-sodium options, use tamari or coconut aminos instead of soy sauce. And, sour cream makes a great pancake topping.
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?