33+ Must-Try Spring Onion Pancake Recipes for Every Meal

Spring onion pancakes are a deliciously savory dish that combines crispy, golden exteriors with tender, flavorful interiors.

The delicate balance of fresh spring onions within a doughy pancake creates a satisfying bite that is perfect for breakfast, snacks, or even as a side dish to your favorite meal.

Whether you’re a seasoned pancake lover or someone new to this delightful treat, there’s a spring onion pancake recipe for every taste and occasion.

In this article, we’ve gathered 33+ creative spring onion pancake recipes, ranging from traditional preparations to modern, unique twists.

Whether you enjoy them stuffed with fillings, drizzled with sauces, or paired with proteins, you’re sure to find new favorites among this flavorful collection.

33+ Must-Try Spring Onion Pancake Recipes for Every Meal

With over 33 mouth-watering spring onion pancake recipes to explore, this dish proves to be incredibly versatile, offering something for everyone.

Whether you’re craving something classic or looking for a fresh spin on the traditional, these recipes will inspire your next kitchen adventure.

The combination of crispy dough and aromatic spring onions is bound to be a hit at your next meal, and with endless ways to enjoy them, you can experiment with different fillings, toppings, and sauces to make each pancake experience unique.

So, get your skillet ready and start making your favorite spring onion pancakes today — the possibilities are endless!

Classic Spring Onion Pancakes

Classic spring onion pancakes, or “Cong You Bing,” are a beloved Chinese dish known for their crispy, flaky layers and savory filling. These pancakes are filled with the rich flavors of fresh spring onions and a subtle, mouthwatering dough that achieves a perfect balance of crispness and tenderness. This recipe is easy to follow, making it an ideal snack or appetizer for any occasion.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1 tablespoon vegetable oil (for dough)
• 1/2 teaspoon salt
• 1/4 cup sesame oil (for brushing)
• 1/2 cup spring onions, finely chopped
• 1 tablespoon soy sauce (optional for dipping)

Instructions:

1. In a mixing bowl, combine the flour and salt. Slowly pour in the hot water while stirring to form a dough. Once combined, knead the dough for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. After resting, divide the dough into four equal parts. Roll each part into a thin circle on a floured surface.
3. Brush each circle with sesame oil, then sprinkle evenly with chopped spring onions.
4. Roll the dough circle into a log and then coil it into a spiral. Flatten the coil with your hands to form a pancake shape.
5. Heat a non-stick pan over medium heat and add a bit of vegetable oil. Cook each pancake for 2-3 minutes on each side or until golden brown and crispy.
6. Once cooked, remove from the pan and let cool for a minute before slicing into wedges.
7. Serve with soy sauce for dipping (optional).

These classic spring onion pancakes are the perfect combination of crispy exterior and savory, aromatic filling. The layers of dough, brushed with sesame oil and filled with fresh spring onions, make each bite an indulgent treat. They are ideal for a light snack, breakfast, or an appetizer at any meal. Enjoy these with your favorite dipping sauce for an added layer of flavor.

Spicy Spring Onion Pancakes with Chili Oil

This variation of spring onion pancakes introduces a bold, spicy kick with the addition of chili oil. The crispy, flaky pancake is enhanced with a rich, flavorful heat that pairs perfectly with the fresh spring onions. A fantastic option for those who love a bit of spice with their savory dishes, this recipe will add excitement to your meal repertoire.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, chopped
• 1/4 cup chili oil
• 1/2 teaspoon ground black pepper
• 1 tablespoon soy sauce (optional)

Instructions:

1. In a large mixing bowl, combine the flour and salt. Gradually add warm water while mixing, then knead the dough for about 7 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Roll out the dough on a floured surface into a thin circle. Brush with vegetable oil, sprinkle with chopped spring onions, black pepper, and drizzle chili oil generously over the surface.
3. Roll the dough into a log and coil it into a spiral. Flatten the spiral into a pancake shape, pressing lightly with your hands.
4. Heat a pan over medium-high heat and add a small amount of oil. Fry each pancake for about 3 minutes on each side or until crispy and golden brown.
5. Remove the pancakes from the pan and allow them to cool slightly before slicing into wedges.
6. Serve with a small bowl of soy sauce or additional chili oil if you desire more spice.

These spicy spring onion pancakes provide the perfect balance between crispy, flaky layers and bold, spicy flavors. The chili oil adds a tantalizing heat that complements the freshness of the spring onions, creating a memorable dish that’s sure to please spice lovers. Whether served as a snack or appetizer, these pancakes offer a delicious twist on the classic recipe.

Vegan Spring Onion Pancakes with Coconut Milk

This vegan version of spring onion pancakes offers a dairy-free alternative without sacrificing flavor or texture. By incorporating coconut milk into the dough, the pancakes turn out soft and tender, with the spring onions providing their usual aromatic, savory flavor. A great option for those following a plant-based diet, these pancakes can be enjoyed by all.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup coconut milk
• 1/4 cup warm water
• 1 teaspoon salt
• 1/4 cup vegetable oil (for frying)
• 1/2 cup spring onions, chopped

Instructions:

1. In a large bowl, combine the flour and salt. Gradually add coconut milk and warm water, mixing to form a smooth dough. Knead for 5-7 minutes, then cover and let the dough rest for 30 minutes.
2. After resting, divide the dough into four equal portions. Roll each portion into a thin, flat circle.
3. Brush the dough circles with a small amount of vegetable oil, then sprinkle evenly with chopped spring onions.
4. Roll each circle into a log and coil it into a spiral. Flatten the coil into a pancake shape using your hands.
5. Heat vegetable oil in a pan over medium heat. Cook the pancakes for 2-3 minutes on each side, until golden brown and crispy.
6. Once cooked, remove from the pan and allow to cool slightly before slicing into wedges.

These vegan spring onion pancakes offer a light, tender, and flavorful twist on the traditional recipe. The coconut milk adds a unique creaminess to the dough, while the fresh spring onions provide a burst of savory flavor. This dish is perfect for anyone on a plant-based diet or anyone looking for a lighter alternative to the classic spring onion pancake. These pancakes are easy to prepare and incredibly satisfying, whether enjoyed on their own or as part of a larger meal.

Crispy Spring Onion Pancakes with Soy and Sesame Dipping Sauce

This recipe for crispy spring onion pancakes elevates the traditional dish with the addition of a savory soy and sesame dipping sauce. The crispy, flaky texture of the pancake is perfectly complemented by the rich and tangy dipping sauce. Ideal as an appetizer or snack, this dish is sure to impress your guests with its delightful flavors and satisfying crunch.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, chopped
• 1/4 cup sesame oil (for brushing)
• 1 tablespoon soy sauce (for dipping)
• 1 teaspoon sesame seeds (optional)

Instructions:

1. In a mixing bowl, combine the flour and salt. Gradually add hot water while stirring to form a dough. Once the dough comes together, knead for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
2. After resting, divide the dough into 4 equal portions. Roll each portion into a thin circle.
3. Brush the dough with sesame oil, sprinkle with chopped spring onions, and roll it into a log. Coil the log into a spiral and flatten it with your hands.
4. Heat vegetable oil in a frying pan over medium heat. Cook the pancake for 3-4 minutes on each side, until golden brown and crispy.
5. While the pancakes are cooking, mix soy sauce and sesame seeds in a small bowl to create the dipping sauce.
6. Once the pancakes are ready, remove them from the pan and allow them to cool slightly before slicing them into wedges.
7. Serve the crispy spring onion pancakes with the soy and sesame dipping sauce on the side.

The crispy spring onion pancakes, paired with a flavorful soy and sesame dipping sauce, are the perfect snack or appetizer. The combination of the golden, flaky pancakes and the savory dipping sauce creates a satisfying contrast of textures and flavors. Whether served at a gathering or as a personal treat, these pancakes are sure to be a hit with anyone who loves delicious, savory bites.

Sweet Spring Onion Pancakes with Maple Syrup Drizzle

This inventive twist on spring onion pancakes offers a sweet and savory combination. By adding a touch of maple syrup drizzle to the crispy pancakes, this recipe balances the savory flavor of the spring onions with a subtle sweetness. Perfect for a brunch or light meal, this variation will surprise and delight anyone who loves a sweet-savory fusion.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 teaspoon salt
• 1 tablespoon sugar (for sweetness)
• 1/2 cup spring onions, finely chopped
• 2 tablespoons vegetable oil (for frying)
• 1/4 cup maple syrup (for drizzling)

Instructions:

1. In a bowl, combine the flour, salt, and sugar. Slowly pour in warm water and stir to form a dough. Knead the dough for 5-7 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes.
2. Once rested, divide the dough into 4 portions and roll each portion into a thin, round pancake.
3. Sprinkle the dough circles with chopped spring onions, then fold them and roll them into logs. Coil the logs into spirals and press to flatten.
4. Heat vegetable oil in a frying pan over medium heat. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
5. Once cooked, remove the pancakes from the pan and set them aside to cool slightly.
6. Drizzle maple syrup over the warm pancakes just before serving.

Sweet spring onion pancakes offer a delightful blend of savory and sweet flavors that are perfect for brunch or a unique snack. The crispy texture of the pancake contrasts beautifully with the subtle sweetness of the maple syrup, making each bite a memorable one. This recipe is an exciting take on the classic, offering a creative and delicious twist to an otherwise savory dish. Perfect for those who love sweet-savory combinations!

Gluten-Free Spring Onion Pancakes

This gluten-free spring onion pancake recipe allows everyone to enjoy the crispy, flaky goodness of the classic dish without the gluten. By using a combination of gluten-free flour and tapioca flour, these pancakes achieve the same texture and flavor, with the added bonus of being suitable for those with dietary restrictions. Ideal for a gluten-free lifestyle, these pancakes are just as delicious as the original.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup tapioca flour
• 3/4 cup warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for frying)
• 1/2 cup spring onions, finely chopped
• 2 tablespoons sesame oil (for brushing)

Instructions:

1. In a large bowl, combine the gluten-free all-purpose flour, tapioca flour, and salt. Slowly add warm water and stir to form a dough. Knead the dough for about 5-7 minutes until smooth.
2. Divide the dough into 4 portions and roll each portion into a thin circle on a floured surface.
3. Brush each dough circle with sesame oil and sprinkle with chopped spring onions.
4. Roll the dough into a log, coil it into a spiral, and then flatten with your hands to form a pancake.
5. Heat vegetable oil in a frying pan over medium heat. Cook each pancake for 3-4 minutes on each side until golden brown and crispy.
6. Once cooked, remove the pancakes from the pan and let them cool slightly before slicing into wedges.

These gluten-free spring onion pancakes offer the same crispy, flavorful experience as the traditional recipe, but with a gluten-free twist. The dough made with gluten-free and tapioca flour provides a similar texture and taste, while the fresh spring onions continue to add savory goodness. Whether you’re following a gluten-free diet or simply looking for an alternative, these pancakes are a great option that doesn’t sacrifice flavor or crunch. Enjoy them as a snack, appetizer, or part of a main meal!

Savory Spring Onion Pancakes with Ginger Garlic Sauce

These savory spring onion pancakes are enhanced with a zesty ginger garlic sauce that takes the dish to the next level. The crispy pancakes are filled with the natural sweetness and fragrance of spring onions, while the ginger garlic sauce adds a punch of flavor with its tangy and aromatic profile. This recipe is a wonderful option for a flavorful appetizer or side dish that will awaken your taste buds.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, chopped
• 1 tablespoon sesame oil (for brushing)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon freshly grated ginger
• 1 garlic clove, minced
• 1 tablespoon honey or sugar

Instructions:

1. In a mixing bowl, combine the flour and salt. Gradually add the hot water, stirring to form a dough. Knead for 5-7 minutes until smooth, then cover and let it rest for 30 minutes.
2. Roll the dough into 4 equal portions. Roll each portion out into a thin, round pancake.
3. Brush each circle with sesame oil, then sprinkle with chopped spring onions.
4. Roll the dough into a log, then coil it into a spiral and flatten with your hands to form the pancake shape.
5. Heat vegetable oil in a frying pan over medium heat. Fry each pancake for 2-3 minutes per side, until golden and crispy.
6. For the ginger garlic sauce, mix soy sauce, rice vinegar, grated ginger, minced garlic, and honey in a small bowl. Stir until well combined.
7. Slice the pancakes into wedges and serve with the ginger garlic sauce for dipping.

These savory spring onion pancakes with a ginger garlic dipping sauce are an exciting and flavorful twist on the classic dish. The crispy exterior gives way to the soft, aromatic layers inside, while the zesty sauce adds depth and heat. Whether served as an appetizer or a side dish, this recipe is perfect for those who appreciate bold flavors and a bit of spice in their meals.

Spring Onion Pancakes with Sesame and Cilantro

This variation of spring onion pancakes incorporates a fresh, herby twist by adding cilantro and sesame seeds. The aromatic spring onions and fragrant cilantro, paired with a sprinkle of sesame seeds, create a delightful balance of flavors that complement the crispy texture of the pancake. Ideal for those who love fresh herbs, this recipe brings a refreshing element to the savory pancake.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon sesame oil (for brushing)
• 2 tablespoons sesame seeds (for topping)

Instructions:

1. In a large bowl, combine the flour and salt. Slowly add warm water while mixing until the dough comes together. Knead for about 7 minutes until smooth, then cover and let rest for 30 minutes.
2. Roll the dough into 4 equal portions and roll each portion into a thin circle.
3. Brush each dough circle with sesame oil, then sprinkle with chopped spring onions and fresh cilantro.
4. Roll each circle into a log and coil into a spiral. Flatten the coil with your hands to form the pancake shape.
5. Heat vegetable oil in a frying pan over medium heat. Cook each pancake for 2-3 minutes on each side, or until golden brown and crispy.
6. After removing the pancakes from the pan, sprinkle sesame seeds on top while still warm.
7. Slice into wedges and serve immediately.

The addition of cilantro and sesame seeds brings a fresh and aromatic twist to these spring onion pancakes. The crispy pancakes, filled with the richness of spring onions and the herbaceous flavor of cilantro, create a wonderful balance of textures and tastes. Topped with sesame seeds, these pancakes make a delightful appetizer or side dish that’s packed with fresh, bold flavors.

Mini Spring Onion Pancakes for Dipping

Mini spring onion pancakes are the perfect bite-sized treat for dipping. These smaller versions of the classic pancakes allow for easy dipping into sauces or soups. Their crispy, golden exterior and tender interior make them ideal for parties, gatherings, or as an appetizer. This recipe simplifies the process while providing the same great taste and texture as the original.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil (for dough)
• 1/2 cup spring onions, chopped
• 2 tablespoons vegetable oil (for frying)
• 1/4 cup soy sauce (for dipping)

Instructions:

1. Combine the flour and salt in a bowl. Slowly add hot water while stirring, then knead into a smooth dough for 5-7 minutes. Let the dough rest for 30 minutes, covered with a cloth.
2. Divide the dough into 8 small portions and roll each into a small, thin circle.
3. Sprinkle each circle with chopped spring onions, then fold the dough into a log. Coil it into a spiral and flatten gently to form a mini pancake.
4. Heat vegetable oil in a frying pan over medium heat. Fry the mini pancakes for about 2-3 minutes on each side, until golden and crispy.
5. Remove the pancakes from the pan and set aside to cool slightly before serving.
6. Serve with soy sauce or your favorite dipping sauce.

These mini spring onion pancakes are not only delicious but also incredibly versatile, making them perfect for dipping into your favorite sauces. Their crispy, golden texture is balanced by the savory flavor of the spring onions, and their size makes them an ideal snack or appetizer for gatherings. Whether served with soy sauce, sweet chili sauce, or a garlic dipping sauce, these mini pancakes are sure to be a crowd-pleaser.

Spring Onion Pancakes with Chili Flakes and Lime

These spring onion pancakes take on a bold and vibrant flavor with the addition of chili flakes and a zesty squeeze of lime. The warm heat from the chili flakes contrasts beautifully with the fresh, bright citrus, making these pancakes a flavorful, spicy option for those who enjoy a little heat in their dishes. Perfect as an appetizer or light meal, these pancakes bring a new level of excitement to the classic recipe.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 1 tablespoon sesame oil (for brushing)
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 tablespoon lime juice
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a mixing bowl, combine the flour and salt. Slowly add hot water while stirring to form a dough. Knead the dough for 5-7 minutes until smooth, then cover and let it rest for 30 minutes.
2. After resting, divide the dough into 4 portions and roll each portion into a thin circle.
3. Brush each dough circle with sesame oil, then sprinkle with chopped spring onions and chili flakes.
4. Roll the dough into a log, then coil it into a spiral and flatten it gently with your hands.
5. Heat vegetable oil in a frying pan over medium heat. Fry each pancake for 2-3 minutes on each side until golden and crispy.
6. Once cooked, drizzle with lime juice and sprinkle sesame seeds (if using).
7. Slice into wedges and serve immediately.

These spring onion pancakes with chili flakes and lime bring a vibrant kick to your palate. The heat from the chili flakes combined with the fresh zing of lime makes for a truly exciting flavor experience. The crispy texture of the pancakes complements the bright and bold toppings, creating an appetizer that will impress anyone who enjoys spicy, flavorful dishes. Perfect for those who like their food with a bit of a bite!

Fluffy Spring Onion Pancakes with Coconut Milk

This version of spring onion pancakes uses coconut milk to create a soft, fluffy texture that contrasts wonderfully with the crispness of the exterior. The addition of coconut milk lends a subtle sweetness and richness to the pancakes, balancing the savory spring onions. This variation is perfect for those who want a unique take on the classic recipe with a touch of tropical flavor.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup coconut milk (full-fat for a richer taste)
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 2 tablespoons vegetable oil (for frying)

Instructions:

1. In a bowl, combine the flour and salt. Gradually add coconut milk while mixing to form a dough. Knead the dough for 5-7 minutes until smooth, then cover and let rest for 30 minutes.
2. After resting, divide the dough into 4 portions. Roll each portion into a thin circle.
3. Sprinkle the dough circles with chopped spring onions.
4. Fold each dough circle into a log, coil it into a spiral, and then flatten the coil with your hands to form a pancake.
5. Heat vegetable oil in a frying pan over medium heat. Fry each pancake for 3-4 minutes on each side, until golden brown and crispy.
6. Remove the pancakes from the pan and allow them to cool slightly.
7. Slice the pancakes into wedges and serve warm.

These fluffy spring onion pancakes, made with coconut milk, offer a delightful contrast of textures. The crispy exterior gives way to a soft, pillowy inside, while the coconut milk adds a hint of sweetness and creaminess. The spring onions provide a fresh, savory balance, making this version of the pancake both comforting and satisfying. Ideal for brunch or a unique side dish, these pancakes offer a tropical twist to a traditional favorite.

Spring Onion Pancakes with Avocado and Yogurt Dip

For a fresh and creamy twist, this recipe pairs spring onion pancakes with a creamy avocado and yogurt dip. The pancakes are crispy on the outside and tender on the inside, and the dip adds a cool, tangy element that enhances the flavor of the pancakes. This dish is perfect for a light lunch, snack, or appetizer, and is sure to be a hit with anyone who loves avocado-based dips.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 2 tablespoons sesame oil (for brushing)
• 1 ripe avocado
• 1/4 cup plain yogurt
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the flour and salt. Slowly add warm water and stir to form a dough. Knead for 5-7 minutes until smooth, then cover and let rest for 30 minutes.
2. Once the dough has rested, divide it into 4 portions and roll each portion into a thin circle.
3. Brush each dough circle with sesame oil, then sprinkle with chopped spring onions.
4. Roll the dough into a log, coil it into a spiral, and flatten gently to form a pancake.
5. Heat vegetable oil in a frying pan over medium heat. Fry each pancake for 3-4 minutes on each side until golden brown and crispy.
6. To make the dip, mash the avocado and combine it with yogurt, lime juice, and salt and pepper to taste.
7. Serve the pancakes with the avocado yogurt dip on the side.

These spring onion pancakes with avocado and yogurt dip are a perfect pairing of textures and flavors. The crispy pancakes are beautifully complemented by the smooth and creamy dip, which brings a refreshing tanginess. The dip also adds a cool, creamy element that balances the savory flavor of the pancakes. Ideal as an appetizer or light meal, this dish is both satisfying and refreshing, with a modern twist on the classic spring onion pancake.

Crispy Spring Onion Pancakes with Soy-Sesame Dipping Sauce

This recipe features ultra-crispy spring onion pancakes paired with a rich, savory soy-sesame dipping sauce. The pancakes are golden and crispy on the outside, yet tender and savory on the inside, while the dipping sauce combines the deep umami flavors of soy sauce with the nuttiness of sesame oil. This dish is perfect for a snack, appetizer, or light meal and will surely impress with its crispy texture and bold flavors.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon sesame oil (for dipping sauce)
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame seeds (optional)

Instructions:

1. In a large bowl, combine the flour and salt. Slowly add hot water and stir until the dough forms. Knead for 5-7 minutes until smooth, then cover and let it rest for 30 minutes.
2. Divide the dough into 4 portions and roll each into a thin, round pancake.
3. Brush each pancake with vegetable oil, sprinkle with chopped spring onions, and roll the dough into a log. Coil the log into a spiral, then flatten it with your hands.
4. Heat vegetable oil in a frying pan over medium heat and fry the pancakes for 2-3 minutes per side, until golden and crispy.
5. In a small bowl, combine sesame oil, soy sauce, rice vinegar, and honey (or sugar) to make the dipping sauce. Stir well and add sesame seeds if desired.
6. Slice the pancakes into wedges and serve immediately with the dipping sauce.

These crispy spring onion pancakes are a true treat for anyone who loves savory, crunchy textures. The golden crispness of the pancakes pairs perfectly with the rich and savory dipping sauce, which enhances the flavors of the dish. The sesame oil and soy sauce bring a deep umami flavor, making each bite deliciously addictive. Whether you’re serving them as a snack or an appetizer, these pancakes will become a new favorite for their irresistible crunch and bold flavors.

Spring Onion Pancakes with Sweet and Spicy Sriracha Mayo

For a modern twist on the traditional spring onion pancake, this recipe pairs the pancakes with a creamy and spicy sriracha mayo. The pancakes themselves are soft on the inside and crispy on the outside, while the sriracha mayo adds a tangy, creamy heat that elevates the dish to a whole new level. This combination of textures and flavors makes for a fun, bold dish that’s perfect for snacking or sharing at parties.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 2 tablespoons vegetable oil (for frying)
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce (adjust to heat preference)
• 1 teaspoon lime juice
• 1/2 teaspoon honey (optional)

Instructions:

1. In a bowl, combine the flour and salt. Gradually add warm water while stirring to form a dough. Knead for 5-7 minutes until smooth, then cover and let rest for 30 minutes.
2. Divide the dough into 4 portions and roll each portion into a thin, round pancake.
3. Brush each pancake with vegetable oil, then sprinkle with chopped spring onions. Roll the dough into a log, coil it into a spiral, and flatten with your hands.
4. Heat vegetable oil in a frying pan over medium heat and fry the pancakes for 2-3 minutes per side until golden and crispy.
5. While the pancakes cook, mix together mayonnaise, sriracha sauce, lime juice, and honey (if using) to create the spicy dipping sauce.
6. Slice the pancakes into wedges and serve with the spicy sriracha mayo on the side.

These spring onion pancakes with sweet and spicy sriracha mayo offer a perfect balance of textures and bold flavors. The crispy pancakes provide a satisfying crunch, while the creamy, spicy dipping sauce adds a delightful zing. The sriracha mayo’s heat is tempered by the sweetness of honey and the freshness of lime, making it a versatile and exciting accompaniment. Whether served as a snack or a party appetizer, this dish will impress with its modern twist on a classic favorite.

Spring Onion Pancakes with Cheese and Bacon

This indulgent take on spring onion pancakes adds melted cheese and crispy bacon, taking the traditional pancake to a whole new level. The salty richness of the bacon and the creamy melted cheese pair perfectly with the savory spring onions. This combination of crispy, cheesy, and savory elements makes for a hearty, comforting dish that’s perfect for breakfast, brunch, or even a satisfying dinner.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup hot water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 1/2 cup shredded cheese (cheddar or mozzarella works well)
• 3 strips of bacon, cooked and crumbled
• 2 tablespoons vegetable oil (for frying)

Instructions:

1. In a large mixing bowl, combine the flour and salt. Slowly add hot water while mixing, then knead the dough for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
2. Divide the dough into 4 portions and roll each portion into a thin, round pancake.
3. Sprinkle the pancake dough with chopped spring onions, shredded cheese, and crumbled bacon.
4. Roll each pancake into a log, then coil it into a spiral. Flatten the coil with your hands.
5. Heat vegetable oil in a frying pan over medium heat and fry the pancakes for 2-3 minutes per side, until golden brown and crispy.
6. Slice the pancakes into wedges and serve immediately.

These spring onion pancakes with cheese and bacon are a decadent and flavorful twist on the classic recipe. The crispy exterior contrasts beautifully with the melted cheese and savory bacon, making each bite a perfect blend of salty and creamy. Whether enjoyed for breakfast, brunch, or as a hearty snack, these pancakes will satisfy your cravings with their rich flavors and indulgent texture.

Spring Onion Pancakes with Caramelized Onions and Goat Cheese

This elevated version of spring onion pancakes features caramelized onions and creamy goat cheese for a luxurious and flavorful twist. The sweetness of the caramelized onions contrasts beautifully with the tangy richness of goat cheese, while the crispy pancakes provide a satisfying texture. This combination is perfect for those looking for a sophisticated, savory pancake dish that’s ideal for brunch or a dinner appetizer.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 1 tablespoon olive oil (for caramelizing onions)
• 1 medium onion, thinly sliced
• 2 oz goat cheese, crumbled
• 2 tablespoons vegetable oil (for frying)

Instructions:

1. In a bowl, combine the flour and salt. Gradually add warm water, stirring until a dough forms. Knead for 5-7 minutes until smooth, then cover and let it rest for 30 minutes.
2. While the dough rests, heat olive oil in a pan over medium heat. Add the sliced onion and cook for 15-20 minutes, stirring occasionally, until the onions are golden and caramelized.
3. Divide the dough into 4 portions and roll each into a thin circle.
4. Sprinkle each pancake with chopped spring onions and caramelized onions, then top with crumbled goat cheese.
5. Roll the dough into a log, coil it into a spiral, and flatten gently with your hands.
6. Heat vegetable oil in a frying pan over medium heat and fry each pancake for 2-3 minutes on each side until golden and crispy.
7. Slice into wedges and serve warm.

These spring onion pancakes with caramelized onions and goat cheese are an irresistible treat. The sweetness of the caramelized onions paired with the tangy richness of goat cheese adds depth and sophistication to the savory pancakes. The crispy exterior contrasts beautifully with the creamy filling, making every bite a delicious experience. Perfect for a special brunch or dinner, these pancakes are a gourmet take on a classic favorite.

Spicy Spring Onion Pancakes with Kimchi and Tofu

Packed with bold flavors, these spicy spring onion pancakes are filled with kimchi and tofu for a satisfying, plant-based meal. The spiciness of the kimchi combines with the mildness of tofu, creating a perfect balance of flavors. These pancakes are crispy on the outside, soft on the inside, and full of complex, fermented flavor. This recipe is ideal for those seeking a savory, hearty, and vegan-friendly option.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 1/2 cup kimchi, chopped
• 1/2 block firm tofu, crumbled
• 1 tablespoon sesame oil (for frying)
• 1 tablespoon chili paste or gochujang (adjust to heat preference)

Instructions:

1. In a bowl, combine the flour and salt. Slowly add warm water, stirring to form a dough. Knead for 5-7 minutes until smooth, then cover and let rest for 30 minutes.
2. While the dough rests, heat a small amount of sesame oil in a pan over medium heat. Add the kimchi and crumbled tofu, sautéing for 3-4 minutes until well combined.
3. Divide the dough into 4 portions and roll each portion into a thin pancake.
4. Spread the kimchi and tofu mixture evenly over each pancake, then sprinkle with chopped spring onions.
5. Roll each pancake into a log, coil it into a spiral, and flatten gently.
6. Heat sesame oil in a frying pan over medium heat. Fry each pancake for 3-4 minutes per side, until golden and crispy.
7. Slice into wedges and serve with extra chili paste or gochujang on the side.

These spicy spring onion pancakes with kimchi and tofu offer a bold, satisfying flavor profile that’s perfect for those who love fermented, spicy dishes. The crispy texture of the pancake pairs perfectly with the tangy heat of kimchi and the creamy tofu filling. This vegan recipe provides a wholesome, flavorful meal that’s both comforting and exciting. Serve it with extra chili paste for an added kick and enjoy this savory treat!

Spring Onion Pancakes with Bacon and Cheddar Filling

This savory and indulgent version of spring onion pancakes features crispy bacon and melted cheddar cheese as the filling, turning these pancakes into a delicious and hearty treat. The smoky flavor of the bacon complements the rich, sharp cheddar cheese, while the spring onions add a fresh bite. These pancakes are perfect for a weekend brunch or a special occasion, offering a wonderful blend of textures and flavors.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 4 strips bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 2 tablespoons vegetable oil (for frying)

Instructions:

1. In a large bowl, combine the flour and salt. Gradually add warm water, stirring to form a dough. Knead for 5-7 minutes until smooth, then cover and let it rest for 30 minutes.
2. After the dough rests, divide it into 4 portions. Roll each portion into a thin pancake.
3. Sprinkle each pancake with chopped spring onions, crumbled bacon, and shredded cheddar cheese.
4. Roll each pancake into a log, coil it into a spiral, and flatten gently.
5. Heat vegetable oil in a frying pan over medium heat and fry each pancake for 2-3 minutes per side, until golden and crispy.
6. Slice the pancakes into wedges and serve immediately.

These spring onion pancakes with bacon and cheddar are the ultimate indulgence. The crispy, golden pancakes are filled with smoky bacon and gooey, melted cheddar cheese, creating a deliciously rich and comforting dish. The spring onions provide a nice balance, cutting through the richness of the cheese and bacon. Perfect for brunch or a satisfying snack, this dish is a savory delight that’s sure to please anyone who loves cheesy, bacon-filled treats!

Spring Onion Pancakes with Avocado and Lime Crema

This refreshing twist on the traditional spring onion pancake introduces creamy avocado and tangy lime crema as toppings. The soft, savory pancakes are paired with rich avocado and a zesty lime crema that adds a refreshing contrast to the dish. The lightness of avocado balances the savory, crispy texture of the pancakes, creating a dish that’s both vibrant and satisfying. Perfect for a light brunch or a tasty snack.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 1 ripe avocado, sliced
• 1/4 cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil (for frying)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a mixing bowl, combine flour and salt. Gradually add warm water while stirring to form a dough. Knead for 5-7 minutes until smooth, then cover and let rest for 30 minutes.
2. While the dough rests, mix sour cream (or Greek yogurt), lime juice, and garlic powder in a small bowl. Stir until smooth and creamy. Set aside as your lime crema.
3. Divide the dough into 4 portions and roll each into a thin pancake.
4. Sprinkle each pancake with chopped spring onions, then roll into a log, coil it, and flatten gently.
5. Heat vegetable oil in a frying pan over medium heat and fry each pancake for 2-3 minutes per side until golden and crispy.
6. Once pancakes are cooked, top each with slices of avocado, drizzle with lime crema, and garnish with cilantro if desired.

These spring onion pancakes with avocado and lime crema offer a delightful balance of flavors and textures. The rich avocado slices add a smooth, creamy element that pairs perfectly with the crispy, savory pancakes. The zesty lime crema provides a refreshing lift, making this dish perfect for warmer weather or anyone seeking a light, vibrant meal. It’s a delicious fusion of crispy, creamy, and tangy that’s sure to become a favorite in your meal rotation.

Spring Onion Pancakes with Spicy Peanut Sauce

If you’re looking for a bold and flavorful twist on spring onion pancakes, this recipe pairs the pancakes with a spicy peanut sauce. The pancakes themselves are crispy and savory, while the peanut sauce offers a creamy, nutty, and spicy kick. This dish combines textures and flavors that hit every note — crispy, creamy, and spicy. Perfect for a satisfying snack, appetizer, or light meal.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 2 tablespoons vegetable oil (for frying)
• 1/4 cup peanut butter (smooth)
• 1 tablespoon soy sauce
• 1 tablespoon sriracha sauce (adjust to heat preference)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1-2 tablespoons warm water (to thin sauce)

Instructions:

1. In a large bowl, combine the flour and salt. Gradually add warm water and stir to form a dough. Knead for 5-7 minutes until smooth, then cover and let rest for 30 minutes.
2. Divide the dough into 4 portions and roll each into a thin pancake.
3. Sprinkle each pancake with chopped spring onions, then roll into a log, coil it, and flatten gently.
4. Heat vegetable oil in a frying pan over medium heat and fry each pancake for 2-3 minutes per side until golden and crispy.
5. While the pancakes cook, make the peanut sauce by combining peanut butter, soy sauce, sriracha, rice vinegar, and honey in a bowl. Add warm water, one tablespoon at a time, to thin the sauce to your desired consistency.
6. Slice the pancakes into wedges and drizzle the spicy peanut sauce over the top before serving.

These spring onion pancakes with spicy peanut sauce offer a delightful combination of crispy, creamy, and spicy flavors. The rich, nutty peanut sauce perfectly complements the savory pancakes, while the heat from the sriracha adds a fiery kick. This dish is perfect for those who enjoy bold, complex flavors and crave something both satisfying and exciting. The crispy texture of the pancakes, paired with the creamy and spicy sauce, will leave you coming back for more.

Spring Onion Pancakes with Shrimp and Garlic Butter Sauce

Elevate your spring onion pancake game with this indulgent recipe featuring succulent shrimp and a rich garlic butter sauce. The pancakes remain crispy and savory, while the shrimp adds a touch of sweetness and the garlic butter brings a fragrant, buttery richness. This dish is ideal for a fancy brunch or dinner when you want something a little more special.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil (for dough)
• 1/2 cup spring onions, finely chopped
• 1/2 lb shrimp, peeled and deveined
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon parsley, chopped
• 2 tablespoons vegetable oil (for frying)

Instructions:

1. In a bowl, combine flour and salt. Gradually add warm water, stirring to form a dough. Knead for 5-7 minutes until smooth, then cover and let it rest for 30 minutes.
2. While the dough rests, cook the shrimp in a hot skillet with a little oil until pink and cooked through, about 2-3 minutes per side. Remove from the pan and set aside.
3. In the same pan, melt butter over medium heat and add minced garlic. Cook for 1-2 minutes until fragrant, then stir in lemon juice and chopped parsley. Set aside.
4. Divide the dough into 4 portions and roll each portion into a thin pancake.
5. Sprinkle each pancake with chopped spring onions, then roll it into a log, coil it, and flatten gently.
6. Heat vegetable oil in a frying pan over medium heat and fry each pancake for 2-3 minutes per side until golden and crispy.
7. Once pancakes are cooked, top each with cooked shrimp and drizzle with garlic butter sauce.

These spring onion pancakes with shrimp and garlic butter sauce are a luxurious and flavorful dish perfect for special occasions. The crispy pancakes provide a hearty base, while the sweet, succulent shrimp and fragrant garlic butter sauce bring a rich, indulgent flavor. This dish combines savory, buttery, and umami notes in every bite, making it a standout option for brunch or dinner. It’s a perfect example of how a simple pancake can be transformed into an elegant meal.

Note: More recipes are coming soon!