This copycat recipe for the much-loved-but-now-discontinued Trader Joe’s Scallion Pancakes is my current rent-week obsession. Crispy, flaky, toasty, green onion-flecked pastry is pan-fried and served with a savory dipping sauce that is positively slurp-able.
Anyone else out there love salty, fried, carb-y deliciousness? Well this copycat Trader Joe’s Taiwanese green onion pancakes recipe is for you. It is absolutely jam-packed with buttery-tasting scallion flavor, and requires just a handful of ingredients to make—five, to be exact. And that’s including water!
Taiwanese scallion pancakes have always been a favorite of mine, and when I saw them at TJ’s a few years ago, I was pumped. Now I could get all those flaky layers of yum whenever I was craving it, no Chinese restaurants required! (Not that I don't love going; I'm just a penny pincher.) And then—like all good things it seems—they were gone from the frozen food aisle.
I was devastated. Turns out, they're not nearly as hard to make as you might think. Yes, the instructions look a little daunting—admittedly, there are a lot of steps. But none of those steps is difficult, I promise! As someone on a mission to prove that cheap and easy recipes can still provide massively yummy returns, this DIY deliciousness will serve as Exhibit A.
Jump to:
- Why You’ll Love This DIY Frozen Scallion Pancakes Recipe
- Ingredients & Substitutions
- How to Make Trader Joes Scallion Pancakes at Home
- Freezing & Reheating Instructions
- Expert Tips
- Optional Variations & Dietary Adaptations
- Serving Suggestions
- FAQs
- More Cheap & Easy Rent-Week Recipes
- DIY Trader Joe's Scallion Pancakes (Taiwanese)
- 💬 Reviews
Why You’ll Love This DIY Frozen Scallion Pancakes Recipe
- Budget-Friendly - This recipe is also exceptionally cheap, with each entrée sized portion coming in at under $1 per serving. If you opt to regrow your scallions in water in your windowsill, that cost goes down even further!
- Great for Meal-Prep - Make a batch (or several), then stock your freezer with these homemade Trader Joe’s scallion pancakes. They’re just as good, but cheaper!
- Easy Copycat Recipe - If you were as sad as I was when TJ’s discontinued their frozen Taiwanese pancakes, today’s the day you can turn that frown upside down. Making them at home is totally doable, even for newbies.
Ingredients & Substitutions
As promised, you don't need much to make both my copycat version of Trader Joe's Taiwanese pancakes plus a delicious soy-ginger dipping sauce. Here's what to grab:
- AP Flour - I used regular ol' all purpose flour for this recipe. I haven't tried making them with a gluten free flour mix, but if anyone out there tries, please let me know how it goes in the comments below!
- Kosher Salt - I much prefer kosher salt to table salt because it is much easier to regulate. If you opt to use table salt, use just ¾ teaspoon in the dough and be a bit more judicious when seasoning the fried pancakes.
- Green Onions - Also known as scallions, these alliums are a staple in my fridge. They're inexpensive, easy to regrow, and milder than regular onions. Use both the whites and the greens - the whites will have a more pungent onion taste, while the greens are a beautiful color and are softly flavored.
- Sesame Oil - This is a yummy, nutty flavored oil that imparts a lot of flavor. If at all possible, grab yourself a bottle of the toasted variety. You'll start using it as a flavor enhancer all the time!
To make the optional dipping sauce, you’ll also need to grab:
- Soy Sauce - If you are gluten free, opt for Tamari. If you are soy free, coconut aminos (which are also gluten free) or liquid aminos will work just as well.
- Rice Wine Vinegar - This is another condiment that will get a lot of mileage in your kitchen. If you don't have any on hand, you can swap in white wine vinegar or apple cider vinegar instead.
- Agave Nectar - This is my liquid sweetener of choice, but you can easily substitute maple syrup, honey, date syrup, sugar or brown sugar instead. If you opt for non-liquid sweetener, be sure to mix the sauce together until the sugar crystals dissolve.
- Ginger - Fresh ginger is great, but feel free to swap in frozen ginger or the ginger paste that comes in a tube. Alternatively, use __ ground ginger.
- Sesame Seeds - Either white or black will work here. I like the idea of using both for a bit of visual interest, but that's a purely aesthetic choice. Either will work just fine. Be sure to toast them for maximum flavor.
- Garlic (Optional) - If you want a bit of bite in your dipping sauce, grate or press one clove of garlic into the bowl.
- Chili Crisp or Sriracha (Optional) - If you like spicy flavors, add your favorite Asian-style hot sauce to taste.
How to Make Trader Joes Scallion Pancakes at Home
As I mentioned above, there are several steps to make these snackable treats, so I’ve broken them down into sections.
Part 1 - Make and Rest Dough
Step 1: Mix Dry Ingredients. In the bowl of a food processor fitted with the blade, add flour and salt.
Step 2: Add Water. With the processor running, slowly drizzle in the boiling water.Process for 10-15 seconds, until dough forms a ball that rides around the center of the processor. If your dough doesn’t come together, add 1 tablespoon boiling water at a time until it only just comes together.
Step 3: Knead. Transfer to a floured work surface (I use my big cutting board here for easier cleanup) and knead a few times until the dough is smooth. If your dough feels too sticky (i.e. it’s sticking to the palms of your hands when you’re kneading it), sprinkle flour on top of the dough and work it in. Try not to overwork the dough, stopping kneading as soon as possible. (I know this sounds like gibberish, but when the dough no longer sticks to you and is one unified piece, you’re there.)
Step 4: Rest. Shape into a ball and transfer to a lightly oiled bowl, covering with either a damp towel, plastic wrap, or bee’s wrap, being careful to keep the moisture in. Rest 30 minutes, or up to overnight.
Step 5: Make Dipping Sauce. While the dough rests, make your sauce by combining soy sauce or tamari, rice vinegar, 2 tablespoons scallions, fresh ginger, agave, and sesame seeds. Set sauce aside at room temperature, or refrigerate overnight.
Part 2 - Shape Pancakes
Step 1: Divide dough into 4 equal pieces, shaping each into a smooth, round ball. Keep any pieces you aren’t working with covered until you need them to prevent them from drying out.
Step 2: Flatten. On a floured work surface, roll out one ball in a circle until about ⅛” thick, or about 8” in diameter.
Step 3: Brush. Using a pastry brush, brush a thin layer of toasted sesame oil across the top.
Step 4: Roll into a cigar shape, keeping the roll as tight as possible.
Step 5: Curl. Now roll into a nautilus shell shape, tucking the tail underneath.
Step 6: Squish the shell gently with the palm of your hand and then roll it out with a rolling pin to the same thickness as before.
Step 7: Brush with another bit of oil. Sprinkle with ¼ of the remaining chopped scallions.
Step 8: Repeat the process of rolling into a cigar, then a nautilus, then into a pancake shape. Some green onions might break through the dough - don't fret about it. They'll become crispy and golden and yummy during frying. Set the pancake aside. One pancake down! Repeat with the remaining 3 pancakes.
Part 3 - Pan Fry
Step 1: Pan-Fry. Heat ¼ cup neutral (vegetable, grapeseed, canola, peanut) oil in a cast iron pan or nonstick frying pan over medium heat until shimmering. Add one pancake, gently shaking the pan back and forth so it doesn’t stick. When the first side is golden brown, flip it and cook until golden brown on the second side.
Step 2: Drain. Remove pancake to paper towel lined plate to drain excess oil, then sprinkle with salt while still hot. Repeat with all pancakes.
Step 3: Slice into quarters and serve immediately. Trust me: EAT WHILE THEY’RE STILL HOT, dipping into sauce for all that flavor. Go ahead and double/triple/quintuple dip. I’m not judging you. That there is your savory pancake and your slurp-worthy sauce. Do what you will. I may or may not have drunk what little remnants of my sauce was left after eating. Because tangy salty yum.
Freezing & Reheating Instructions
- Freeze Raw - You are more than welcome to shape and roll your DIY Trader Joe's green onion pancakes, then separate them with parchment paper and place into a freezer-safe zip-top bag raw. Remove as much air as possible, then freeze for up to three months. No need to defrost them when you're ready to eat—simply fry in the pan as you would if they were fresh, adding a minute or so of cook time as needed.
- You can also freeze leftover fried scallion pancakes. Allow them to cool fully to room temperature, then separate with pieces of parchment paper and transfer to a freezer bag, pressing out as much air as possible. They can be frozen for 2-3 months.
- Leftover dipping sauce can be kept in the fridge for up to a week, though the green onions will wilt considerably. If you don’t add the scallions (or strain them out), it should keep nearly indefinitely in the fridge. It can also be frozen.
- To reheat fried scallion pancakes from frozen, you can either:
- Stovetop - Use a dry, non-stick or seasoned cast iron pan set over medium heat, flipping every few minutes until warmed through.
- Toast in a toaster oven set to “dark toast.”
- Air fry for about 4-7 minutes at 350ºF, or until heated through and re-crisped.
Expert Tips
- Use BOILING Water - This is crucial for achieving crisp, flaky layers. Why? Hot water “breaks” the proteins in wheat flour, which means the gluten can’t build up and make the texture chewy or tough.
- Work Ahead - you can make the pancake dough up to a night in advance, meaning dinner will be super easy to get on the table when you're ready. Just pull it out of the fridge about 30 minutes in advance to take the chill off and make the dough easier to work with. The dipping sauce (sans green onions) will keep nearly indefinitely in the fridge.
- Roll tightly at every stage. Eliminate as much space between the layers of the swirl as possible.
- To peel fresh ginger quickly, use the back of a spoon!
- Use Proper Storage - We all know groceries are expensive these days, so make sure you’re taking care to get the best life out of everything.
- Scallions - Store with the roots submerged in a shallow glass of water, cover the tops with a plastic bag, and refrigerate. This should help keep them for several weeks!
Note that you can also regrow scallions in water near a window or grow light to cut back on food waste. They won’t grow as large as they were the first time, but you’ll still be able to eke out a little extra! - Scallion Pancakes - Don’t forget to use parchment paper to separate your pancakes, and make sure they are fully cooled (if cooked) before stacking and storing. This will prevent condensation from gathering, which can speed up the freezer burn process. Also, I recommend wrapping the whole stack in another layer of plastic wrap for added protection ~or~ make sure that your zip-top bags are built for the freezer.
- Scallions - Store with the roots submerged in a shallow glass of water, cover the tops with a plastic bag, and refrigerate. This should help keep them for several weeks!
Optional Variations & Dietary Adaptations
- Gluten-Free - While I've only ever tried this recipe with wheat flour, I *think* it should work with an equal amount of cup-for-cup all-purpose gluten-free flour. Make sure to use either tamari or coconut aminos in lieu of soy sauce.
- Soy-Free - Use coconut aminos instead of soy sauce.
- Add-Ins - Give these TJ's scallion pancakes extra allium flavor by adding a teaspoon of garlic powder to the dough.
Serving Suggestions
While scallion pancakes are often served as an appetizer, I certainly didn't mind eating a whole plateful as my meal. Both Joe and I were quite sad when our plates were empty. Luckily, I still have more than half a bag of my $0.79 Aldi scallions leftover, so I'll be making these again soon. They're. Just. So. Good.
Wondering what to eat with scallion pancakes, aside from the umami dipping sauce? For an appetizer table, try my jalapeño popper wontons on the side. If you’re going for a full-on meal, consider serving them with my BBQ pork fried rice or breakfast fried rice, spicy ginger soy eggplant, or kung pao brussels sprouts.
You can also leave them whole (instead of cutting into wedges), then top with a runny fried egg and a drizzle of chili crisp, serving the dipping sauce on the side in little ramekins. Or, if you wanna make a stellar mash-up, follow Wilson Tang's lead and use them as your hot dog or sandwich buns!
FAQs
It depends! These Taiwanese-style homemade Trader Joe’s scallion pancakes are vegan, but the Korean scallion pancakes known as pa jeon are not (they contain eggs).
Unfortunately, no—they were discontinued in early 2024. But, now that you know how to make and freeze them yourself, you can scratch that snacking itch whenever it arises. 😉
While you technically can, I don’t recommend it—the microwave can’t crisp them up like any of the reheating methods (toaster oven, skillet, or air fryer) I mentioned above.
I'd suggest either a non-stick (which I prefer) or a well-seasoned cast iron pan. Note that cast iron will take longer to warm up, and will require more oil to prevent sticking.
YES! Making the dough will take up to 10 minutes if you are working with just your hands. Mix together the dry ingredients in a large bowl, then pour in the hot water in a thin stream with one hand while using a fork or some chopsticks to mix it in with the other hand. Once all the water is added, use your hands to press the dough into a ball, turn it out onto a lightly floured surface and knead for about 5 minutes, until a firm, smooth ball is formed.
Alternately, feel free to use a stand mixer fitted with the dough hook. Mix the flour and salt together first, then slowly drizzle in the water while the hook is moving. Once the water is added, allow the hook to knead it on a medium low setting for 3-5 minutes, until the dough is firm and smooth.
I have 100% used a wine bottle as a rolling pin in a pinch. You can also use a rounded drinking glass, soda can, or even a spare piece of (clean!) PVC pipe.
Yes! Just present your EBT card at checkout.
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DIY Trader Joe's Scallion Pancakes (Taiwanese)
Ingredients
- 3 C AP Flour
- 1.5 teaspoon Kosher Salt
- 1-1.5 C Boiling Water
- 1 large bunch Scallions, Chopped divided
- 3-4 tablespoon Toasted Sesame Oil
Optional Dipping Sauce
- 4.5 tablespoon Soy Sauce or Tamari
- 4.5 tablespoon Rice Wine Vinegar or black vinegar
- 1.5 teaspoon Fresh Ginger grated or minced
- 4.5 teaspoon Agave Nectar
- 4.5 teaspoon Sesame Seeds toasted
- 1-2 cloves Garlic optional
- Chili Crisp optional
Instructions
- In the bowl of a food processor fitted with the blade, add flour and salt.With the processor running, slowly drizzle in boiling water.Process for 10-15 seconds, until dough forms a ball that rides around the center of the processor. If your dough doesn’t come together, add 1 tablespoon boiling water at a time until it only just comes together.Transfer to a floured work surface (I use my big cutting board here for easier cleanup) and knead a few times until dough is smooth. If your dough feels too sticky, sprinkle flour on top of the dough and work it in. Try not to overwork the dough, stopping kneading as soon as possible. Shape into a ball and transfer to a lightly oiled bowl, covering with either a damp towel, plastic wrap, or bee’s wrap being careful to keep the moisture in. Rest 30 minutes, or up to overnight.
- Make sauce by combining soy sauce or tamari, rice vinegar, 2 tablespoon scallions, fresh ginger, agave, and sesame seeds.Set sauce aside at room temperature.
- Divide dough into 4 equal pieces, shaping each into a smooth, round ball. Keep any pieces you aren’t working with covered until you need them. On a floured work surface, roll out the ball in a circle until about ⅛” thick, or about 8” in diameter. Using a pastry brush, brush a thin layer of toasted sesame oil across the top. Roll into a cigar shape, keeping the roll as tight as possible. Now roll into a nautilus shell shape, tucking the tail underneath.
- Squish the shell gently with the palm of your hand and then roll it out with a rolling pin to the same thickness as before. Brush with another thin layer of toasted sesame oil. Sprinkle with ¼ remaining chopped scallions. Roll into a cigar shape, keeping the roll as tight as possible. Now roll into a nautilus shell shape, tucking the tail underneath. Squish the shell gently with the palm of your hand and then roll it out with a rolling pin to the same thickness as before. One pancake down! Repeat with the remaining 3 pancakes.
- Heat ¼ C neutral (vegetable, grapeseed, canola, peanut) oil in a cast iron or nonstick pan over medium high heat (if your stovetop is like mine and basically has three temperatures, I’d stick to the medium side) until shimmering. Add one pancake, gently shaking the pan back and forth so it doesn’t stick. When golden brown, flip it and cook until golden brown on the second side. Remove pancake to paper-towel lined plate to drain excess oil, then sprinkle with salt while still hot. Repeat with all pancakes.
- Slice into quarters and EAT WHILE THEY’RE STILL HOT, dipping into sauce for all that flavor. Enjoy!
Notes
- Freeze Raw - You are more than welcome to shape and roll your DIY Trader Joe's green onion pancakes, then separate them with parchment paper and place into a freezer-safe zip-top bag raw. Remove as much air as possible, then freeze for up to three months. No need to defrost them when you're ready to eat—simply fry in the pan as you would if they were fresh, adding a minute or so of cook time as needed.
- You can also freeze leftover fried scallion pancakes. Allow them to cool fully to room temperature, then separate with pieces of parchment paper and transfer to a freezer bag, pressing out as much air as possible. They can be frozen for 2-3 months.
- Leftover dipping sauce can be kept in the fridge for up to a week, though the green onions will wilt considerably. If you don’t add the scallions (or strain them out), it should keep nearly indefinitely in the fridge. It can also be frozen.
- To reheat fried scallion pancakes from frozen, you can either:
- Stovetop - Use a dry, non-stick or seasoned cast iron pan set over medium heat, flipping every few minutes until warmed through.
- Toast in a toaster oven set to “dark toast.”
- Air fry for about 4-7 minutes at 350ºF, or until heated through and re-crisped.
- Use BOILING Water - This is crucial for achieving crisp, flaky layers. Why? Hot water “breaks” the proteins in wheat flour, which means the gluten can’t build up and make the texture chewy or tough.
- Work Ahead - you can make the pancake dough up to a night in advance, meaning dinner will be super easy to get on the table when you're ready. Just pull it out of the fridge about 30 minutes in advance to take the chill off and make the dough easier to work with. The dipping sauce (sans green onions) will keep nearly indefinitely in the fridge.
- Roll tightly at every stage. Eliminate as much space between the layers of the swirl as possible.
- To peel fresh ginger quickly, use the back of a spoon!
- Use Proper Storage - We all know groceries are expensive these days, so make sure you’re taking care to get the best life out of everything.
- Scallions - Store with the roots submerged in a shallow glass of water, cover the tops with a plastic bag, and refrigerate. This should help keep them for several weeks!
Note that you can also regrow scallions in water near a window or grow light to cut back on food waste. They won’t grow as large as they were the first time, but you’ll still be able to eke out a little extra! - Scallion Pancakes - Don’t forget to use parchment paper to separate your pancakes, and make sure they are fully cooled (if cooked) before stacking and storing. This will prevent condensation from gathering, which can speed up the freezer burn process. Also, I recommend wrapping the whole stack in another layer of plastic wrap for added protection ~or~ make sure that your zip-top bags are built for the freezer.
- Scallions - Store with the roots submerged in a shallow glass of water, cover the tops with a plastic bag, and refrigerate. This should help keep them for several weeks!
Joseph Reilly says
This looks so yummy!