Korean Scallion Pancakes

These Korean Scallion Pancakes are perfectly crisp on the outside and soft and flavorful on the inside!

These savory pancakes make a great snack, starter, or side dish and are super simple to make at home

Jump to Recipe

This post may contain affiliate links. Please see our affiliate disclosure for more details.

What are Scallion Pancakes or Pajeon?

In Korean “pa” means scallion and “jeon” means pan-fried battered food.

Every culture has its own version of pancakes, and these savory Korean style are my favorite! This type of pancake, also called Pajeon or Pa Jun, is a crispy flour-based pancake made with lots of scallions, and often has seafood.

We make ours with added shrimp but they are great with a variety of add-ons.

Scallion pancakes are the perfect appetizer or snack, especially paired with an easy soy dipping sauce. We like to make them as 4″ pancakes, but you can easily make bigger pancakes. These pancakes are so easy to make at home that you’ll never need to order take out again!

Ingredients for Scallion Pancakes with Shrimp:

Our recipe has 2 parts: The Pancakes and the Ginger Soy Dipping Sauce

This recipe makes 8 pancakes that are 4″ in diameter and approximately 1/3 cup of dipping sauce. See the recipe card below for exact measurements.

Pancake Ingredients:

• Flour
• Cornstarch
• Sugar
• Salt
• Cold Sparkling Water (or Club Soda)
• Soy Sauce
• Sesame Oil
• Scallions, green and white part
• Chives
• Shimp (optional)
• Vegetable Oil

Ginger Soy Dipping Sauce:

• Soy Sauce
• Fresh Ginger
• Rice Vinegar
• Sriracha, Sambal Oelek, Gochujang Paste, or Chili Oil
• Sugar

How to make Korean Pancakes:

These pancakes can be cooked in a large non-stick skillet, however, we find it easier to cook them on a nonstick electric griddle.

Each 4-inch pancake takes about 1/4 cup of batter, and you will want to make sure they have room in the pan and are not touching each other.

To make the dipping sauce:

• Whisk all of the dipping sauce ingredients together in a small serving bowl and set aside to let the flavor develop. This sauce can be made ahead of time and refrigerated for up to 2 days and then brought to room temperature before using it.

To make the pancakes:

• Chop scallions into pieces. If your onions are on the large side, cut the scallions lengthwise first and then crosswise. Chop the chives
• If using, chop the shrimp into small pieces
• In a large bowl whisk all of the dry ingredients together
• In a medium bowl whisk the wet ingredients and then pour into the dry ingredients
• Gently mix together wet and dry ingredients, but do not over mix. It’s OK to have a few small lumps
• Fold in the chopped scallions, chopped chives, and cooked chopped shrimp, and very lightly mix to combine
• Note: The batter will be thinner than an American-style pancake batter
• Let the batter rest for 10 minutes while the pan is heating

• Heat the griddle or pan to medium, add and heat the oil
• Check batter consistency. It should be runnier than an American pancake, so if needed add a little more cold water to get that consistency
• Pour 1/4 cup batter for each pancake onto hot griddle/pan
• Cook for about 2 minutes or until the pancakes are set and golden on the edges, then flip to the other side, and repeat
• Scallions can easily burn so flip a few times to avoid burning them
• Press down on pancakes occasionally to ensure even cooking
• Remove from pan and cool on a wire rack for a few minutes
• Cut into wedges and serve with the spicy Ginger Soy Dipping Sauce

Variations and Additions to try:

Like most recipes, you can tweak this one to make it your own! This recipe was originally just scallions, but we added chives and chopped shrimp.

Other additions to try:

• Zucchini, carrots and mushrooms are popular add-ins
• Any chopped seafood will work – such as scallops, mussels or calamari
• Kimchi or sliced red chile peppers are great for more heat
• I like to sprinkle a few additional pieces of chopped scallions on top of the dipping sauce before serving
• If you can find Spring Onions, like the ones pictured below, use them because the colors and flavor are fantastic!

Can you freeze leftover Scallion Pancakes?

Yes, they freeze beautifully! Be sure to let them cool completely, then layer each one with a piece of parchment, plastic wrap, or foil between each pancake. Store in an airtight bag or container for up to 3 months in the freezer. Reheat in a lightly oiled skillet until they are thawed and crispy again.

You can also refrigerate using the same method for 1 day if they have seafood, and 3 days if they do not.

Tips for best results:

• Use VERY cold water. The cold water, in the mixture, hitting the hot pan helps create the best crispy exterior
• You may need to add a little oil to the pan between batches
• Want more onion flavor? Just add more! This recipe is very forgiving
• Chop some longer pieces of onion, along with some shorter pieces, for a more beautiful and interesting presentation. Also, save some of the thinner green ends for garnish!

What to serve with this Korean Scallion Pancake recipe:

These pancakes make an amazing starter to any Asian style dinner. Try them with:

• Asian Baked Chicken Thighs
• Tofu Sesame Rice Bowls
• A great light dinner paired with our Ahi Tuna Poke Bowl
• Stir Fry Broccoli and Beef
• Korean style Beef Bulgogi is the perfect main dish to accompany these scallion pancakes