Scallion and Tofu Pancakes
Crispy, golden pancakes filled with fresh scallions and crumbled tofu, ideal for breakfast or a light meal. This Asian-inspired quick recipe, ready in about 35 minutes, layers all-purpose flour, water, salt 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 350 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.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 tsp salt
- 1/4 cup, minced scallions
- 1/4 cup, crumbled firm tofu
- 2 tbsp vegetable oil
The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide
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
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix 1 cup all-purpose flour, 1/2 cup water, and 1/4 tsp salt to form a smooth dough. Knead for 2 minutes until elastic, then cover and rest 15 minutes.
- Step 2: Roll dough into a rectangle. Sprinkle 1/4 cup minced scallions and 1/4 cup crumbled tofu evenly over the surface. Roll up tightly like a jelly roll.
- Step 3: Cut into 6 equal pieces. Roll each piece into a 4-inch circle with a rolling pin. Flatten slightly with your palm.
- Step 4: Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook pancakes for 2 minutes per side until golden brown and crisp.
