Pan-Fried Everything Pancake

by Sarah

in Asian Dishes

These crispy pan-fried pancakes incorporate every filling you like in a delicious appetizer that will have you reaching for more. Drizzle with Sriracha to make it spicy!

EASY, CRISPY, Pan-Fried EVERYTHING Pancakes <--Think Chinese Scallion Pancake with a facelift!If there is one Asian dish I love, it is the pan-fried pancakes. The classic pan-fried pancake is the scallion pancake, made simply from flour, water, salt, and some scallions. But though it is simple, it’s one of the most popular appetizer dishes at Chinese restaurants and I love ordering it when I eat out.

These pancakes are your traditional scallion pancake with a facelift. They are crispy and delicious like scallion pancakes, but are filled with more than just scallions. These are filled with shrimp, zucchini, and onions. However, you can fill it with anything you like. I’ve made this pancake with mushroom, spinach, tofu, and am always changing the fillings based on what I have in my fridge.

EASY, CRISPY, Pan-Fried EVERYTHING Pancakes <--Think Chinese Scallion Pancake with a facelift!I used an egg replacer for this pancake, but have also made it with real eggs. Both are very good, but the egg-replacer pancake comes out thinner and crispier, which I like better. If you use real egg, it will cook aster and be a thicker pancake, but the trade-off is that the pancake center is not quite as crispy. Either way is very good, and depending on your preferences you can make either!

5.0 from 3 reviews
Spicy Pancake
Prep time
Cook time
Total time
This crispy pancake combines all your favorite fillings for a delicious crunchy appetizer. Drizzle with Sriracha for a spicy pancake!
Recipe type: Appetizer
Cuisine: Chinese
Serves: 6
  • ½ cup flour
  • ½ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon hot pepper flakes
  • Ener-G egg replacer equivalent of 2 eggs*
  • 1 small zucchini cut to matchsticks
  • ¼ onion diced
  • 2 green onions diced
  • ½ cup raw shrimp, chopped (frozen is ok too!)
  • 1 tablespoon oil
  • Sriracha (optional, if you like it spicy!)
  1. Whisk flour, water, salt, and hot pepper flakes together. Whisk in egg equivalent (follow Ener-G package instructions on ratio of water to mix with the Ener-G powder).
  2. Add chopped vegetables and shrimp, mix to combine.
  3. Add 1 tablespoon vegetable oil to a non-stick pan. When oil is hot (about 30 seconds on medium high heat), add the batter, careful to spread it evenly on the pan.
  4. On medium heat, cap the pot and let cook for 10-15 minutes until the pancake is golden brown on the bottom and solidified on top. If you want it to go faster, use medium high heat, but beware the pancake will darken more on this heat setting. If you used Egg it will cook in closer to 5 minutes.
  5. Flip pancake over and fry the other side till golden brown. Do not cap the pan, this ensures the pancake will turn out crispy. On medium or medium-high heat cook another 10-15 minutes, or about 5 minutes if you used an egg.
  6. Drizzle with Sriracha and garnish with chopped green onion. Serve hot!
*You can purchase EnerG at your local health foods store, like Whole Foods. If you eat egg, you can also use egg! However the cooking time will be different for egg (shorter cooking times). With egg the pancake will come out thicker, but not quite as crispy ~ but still very tasty!


Leave a Comment

Rate this recipe:  

{ 33 comments… read them below or add one }

1 Oriana Romero January 23, 2015 at 8:02 am

Hello Sarah!! How do you like EnerG? I’m asking because my daughter is allergic to eggs and a few days ago I bought a box of it. I haven’t used it yet. These pancakes looks so good. Pinned!!


2 Sarah January 23, 2015 at 9:05 am

Thanks Oriana! I like EnerG so far. I haven’t used it for baking yet, but with the pancakes it turned out pretty well. As a binder, it does a good job and I don’t notice much of a texture difference in the pancake batter compared to real egg. The pancake takes a bit longer to cook with EnerG and is flatter, but also crisper compared to using eggs.


3 Oriana Romero January 29, 2015 at 8:08 am

Thanks Sarah!!


4 Alice @ Hip Foodie Mom January 23, 2015 at 8:22 am

Sarah!! I LOVE scallion pancakes!!! These are big in Korea! :) I seriously need to try the Ener-G egg replacer . . very curious as to what it tastes like! Happy Friday!


5 Sarah January 23, 2015 at 9:05 am

Thanks Alice! The EnerG tastes good ~ a bit crispier than when I used real eggs!


6 Sonali- The Foodie Physician January 23, 2015 at 3:26 pm

These look so good and so spicy! I’ve made traditional scallion pancakes but your “face lifted” version sound so much better!


7 Sarah January 23, 2015 at 6:32 pm

Thanks Sonali! :)


8 Connie @ Sprig and Flours January 23, 2015 at 8:12 pm

I love these pancakes!!! Shrimp is definitely my favoring filling. I’d make these as a quick snack. I’ve never cooked with an egg replacer, but I definitely prefer crispy pancakes. I have to try this soon recipe next!


9 Sarah January 23, 2015 at 8:27 pm

Thanks Connie! It was my first time using an egg replacer too ~ I was pleasantly surprised by the crispy factor!


10 January 24, 2015 at 7:28 pm

Wow, gorgeous looking savory pancakes. Just what I need for breakfast. We love all your pictures and recipes and would love to have you share your pictures with us at


11 Sarah January 24, 2015 at 9:15 pm

Thank You! I would be happy to submit my pictures to foodieportal!


12 Jess @ whatjessicabakednext January 25, 2015 at 2:43 am

This pancake looks amazing! Love how easy to make it is! Scallion pancakes are probably my favourite! Can’t wait to give this recipe a go, Sarah!


13 Sarah January 25, 2015 at 10:46 pm

Thanks Jess!


14 Mira January 25, 2015 at 8:40 am

I love fried pancakes and these look so delicious! Need to try enter G egg replacer asap! Pinning!


15 Sarah January 25, 2015 at 10:46 pm

Thanks Mira!


16 Joanne January 26, 2015 at 4:50 am

I love that you stuffed these with so much deliciousness!! They definitely give scallion pancakes a run for their money!


17 Sarah January 26, 2015 at 10:27 am

Thanks Joanne!


18 Manali @ CookWithManali January 26, 2015 at 9:53 am

I love pancakes Sarah but I have never made one using green onions! I need to considering I love scallion!


19 Sarah January 26, 2015 at 10:28 am

Thanks Manali! The green onions taste very good in savory pancakes!


20 Lynn | The Road to Honey January 26, 2015 at 11:12 am

You had me the minute I saw that you topped these with sriracha. These look really tasty and I love how versatile they are.


21 Sarah January 27, 2015 at 12:28 pm

Thanks Lynn! I like Sriracha a lot too!


22 Cailee January 26, 2015 at 12:35 pm

YUM!! What a delicious recipe!! Seriously so yummy! :)


23 Sarah January 27, 2015 at 12:28 pm

Thanks Cailee!


24 Nagi@RecipeTinEats January 26, 2015 at 12:44 pm

Oh, I adore the name of this recipe!! It’s like “Dump” Cookies – such a fab way to get rid of all the bits and pieces of leftover cookie things in the drawers :) I love that these are crispy. I must give this a go – I presume using eggs is ok if I reduce the water a bit?


25 Sarah January 27, 2015 at 12:30 pm

Glad you like it Nagi! It’s a good clean-out-the-fridge sort of pancake! You can use eggs instead of the EnerG and keep the water amount the same. I’ve made it with eggs too. It will cook a bit faster (about 5 min to pan-fry each side) and not be quite as crispy (since the eggs cause the pancake to rise more, thus a thicker pancake), but still yummy!


26 Maryanne @ the little epicurean January 27, 2015 at 9:19 pm

I love scallion pancakes! The crispier the better! I’ve never tried EnerG. I’ll have to get it next time. Pinned! :)


27 Sarah January 28, 2015 at 1:03 pm

Thanks Maryanne!


28 The Squishy Monster January 28, 2015 at 10:44 am

I love the flavors you’ve combined here and you know I love spicy!!


29 Sarah January 28, 2015 at 1:04 pm

Thank you! I like spicy too!


30 Alessandra // the foodie teen January 30, 2015 at 4:08 am

This just sounds fantastic, and I love that you used EnerG too – it’s great for those of us with egg intolerances! Can’t wait to try!


31 Sarah January 31, 2015 at 9:20 am

Thanks Alessandra!


32 Pamela @ Brooklyn Farm Girl February 3, 2015 at 9:58 am

I love Asian pancakes, so crisp and light and flavorful.


33 Sarah February 3, 2015 at 10:12 am

Thanks Pamela!


Previous post:

Next post: