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Flat Top Scallion Pancakes

Flat Top Scallion Pancakes

By Traeger Kitchen

These griddle-fried flatbreads are crisp outside, flaky inside, and full of the punchy flavor of scallions. Thanks to the large surface area of the flat top, you can cook all the pancakes at once so everyone can enjoy this Chinese-restaurant favorite together.

Prep Time

25 Min

Cook Time

8 Min


This recipe serves:


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Units of Measurement:
Pancake Dough
2 Cup all-purpose flour, plus more for dusting
2 Teaspoon kosher salt
3/4 Cup boiling water
Dipping Sauce
3 Tablespoon low sodium soy sauce
2 Tablespoon rice vinegar
1 Clove garlic, minced
1 Teaspoon light brown sugar
2 scallions, trimmed and thinly sliced
cooking and serving
2 Tablespoon toasted sesame oil
6 scallions, trimmed and thinly sliced
1/2 Cup canola oil or other neutral flavored oil with a high smoke point, divided


  • 1

    Make the pancakes: Combine the flour and salt in a food processor and pulse three times. With the motor running on low speed, add the boiling water until the dough just comes together in a ball. Alternatively, you can mix the dough by hand, but the water will make it hot. Whisk the flour and salt, then use chopsticks or a fork to mix in the water.

  • 2

    Transfer the dough to a clean work surface and knead until smooth, about 8 to 10 minutes. Cover with a kitchen towel and let rest for 10 to 15 minutes.

  • 3

    While the dough rests, make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, garlic, brown sugar, and scallions and stir to combine. Set aside until ready to serve.

  • 4

    When ready to cook, preheat 2 zones on the flat top to medium heat for 10 minutes.

  • 5

    Meanwhile, divide the dough into 4 equal pieces and shape into balls. Keep 3 of the dough balls covered with the towel and roll the fourth out to an 8-inch disc. Brush the disc all over with some of the sesame oil and sprinkle with 1 heaping tablespoon of the scallions. Starting from the bottom, roll up the pancake to make a log. Coil the log up into a tight pinwheel and tuck the end under the coil. Use your hand to flatten the pinwheel, then roll it back out to a 7-inch circle. Repeat with the remaining dough.

  • 6

    Drizzle or squirt ¼ cup of the canola oil over the hot cooktop then use a spatula to spread the oil in an even layer. Add the pancakes and cook until golden brown on one side, about 5 minutes. Add the remaining ¼ cup of vegetable oil around the pancakes on the griddle, then flip the pancakes over and continue cooking until the other side is golden brown, about 2 minutes more.

  • 7

    Serve the pancakes warm or sliced into smaller pieces with the dipping sauce. Enjoy!

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