No-Knead Scallion Pancakes (Pajeon)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy and savory Korean scallion pancakes made effortlessly without kneading, featuring a simple batter packed with fresh green onions and a soy dipping sauce. This Korean-inspired snack recipe, ready in about 20 minutes, layers all-purpose flour, ice-cold water, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Korean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup all-purpose flour and 3/4 cup ice-cold water until just combined; the batter should be slightly lumpy.
  2. Step 2: Beat in 1 large egg and gently fold in 6 stalks of scallions cut into 2-inch lengths.
  3. Step 3: Heat 1 1/2 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  4. Step 4: Pour half the batter into the skillet, spreading evenly into a 7-inch circle, and cook for 3-4 minutes until the edges are set and the bottom is golden brown.
  5. Step 5: Flip the pancake carefully and cook the other side for another 3 minutes until crispy and cooked through.
  6. Step 6: Repeat steps 3-5 with the remaining 1 1/2 tbsp vegetable oil and batter to make a second pancake.
  7. Step 7: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame seeds, 1/2 tsp sugar, and 1/4 tsp red pepper flakes to make a dipping sauce.
  8. Step 8: Cut the pancakes into wedges and serve immediately with the dipping sauce.

Frequently asked questions

How long does No-Knead Scallion Pancakes (Pajeon) take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Knead Scallion Pancakes (Pajeon)?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Knead Scallion Pancakes (Pajeon)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Knead Scallion Pancakes (Pajeon) for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Knead Scallion Pancakes (Pajeon)?

Korean snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes