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Scallion Pancakes

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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This might seem like a lengthy recipe, but Bisquick™ makes for a great shortcut!
by: The Food in My Beard
Updated Oct 30, 2014
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  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon honey


  • 1 cup Bisquick™ Original baking mix
  • 2 eggs
  • 1 cup water
  • 2 carrots
  • 20 scallions


  • 1
    Mix all the sauce ingredients to form the dip.
  • 2
    Grate the carrots into thin strips. Wash and chop the green parts of the scallions into 1 inch pieces.
  • 3
    Beat the eggs with the water and pour over the Bisquick in a large bowl. Mix well. It will be much thinner than the batter for American-style pancakes.
  • 4
    Mix the carrot shreds into the pancake batter.
  • 5
    In a frying pan or cast iron skillet, working in batches of one or two depending on how much space you have, saute just enough scallions for each pancake until blackened in some places. Then spoon some batter over the scallions.
  • 6
    Cook until browned on the bottom and solidified/flippable. Flip and repeat.
  • 7
    Chop like a pizza into 8 slices and serve with the dipping sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Scallion pancakes have always been my favorite appetizer at any Asian restaurant.

    They’re slightly different at a Vietnamese place, compared to Korean, Chinese, or even Thai. Sometimes I feel like they even differ at every single restaurant! But they always have that super salty dipping sauce.

    If I had to choose, I would say these Scallion Pancakes are closest to the Korean version. With this fun shortcut, these Scallion Pancakes are quick and easy to make, and still very delicious.

    These have way more egg and liquid in them than what is listed on the box for American-style pancakes.

    Start by browning the scallions.

    Then pour the batter right on top.

    Tasty stuff!

    Dan Whalen likes Asian pancakes way better than American pancakes. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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