Air Fryer Corn and Scallion Pancakes
Crispy-edged, tender Chinese-style scallion pancakes studded with sweet corn kernels and finished with a brush of sesame oil. These savory pancakes are made in the air fryer for a quicker, less oily version of the traditional skillet method. Serve warm with soy sauce, chili oil, or simply on their own as an appetizer or side.
- Prep
- 20 min
- Cook
- 12 min
- Wait
- 30 min
- Total
- 1 hr 2 min
- Makes
- 4 pancakes (1 per serving)
Steps
Before you start
- Measure all ingredients before beginning
- Preheat your air fryer to 375°F (190°C) for 5 minutes
- Have parchment paper cut to fit your air fryer basket
- Pat corn kernels dry if using fresh or thawed frozen corn
Make the dough
- In a large mixing bowl, whisk together the all-purpose flour (250 g) and salt (4.5 g).
- Pour in the hot water (180 ml) slowly while stirring with a fork until shaggy bits form.
- Add the vegetable oil (15 ml) and continue stirring until a rough, warm dough comes together.
- Do not knead at this stage.
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Ready when: A rough, warm dough that comes together but is not fully smooth
Tip: Hot water helps hydrate the flour quickly and will cool slightly as you stir, making the dough easier to handle within a few minutes.
Rest the dough
- Cover the dough with a damp kitchen towel or plastic wrap and let it rest at room temperature for 15–20 minutes.
- This resting period allows the flour to fully hydrate and makes the dough more extensible when you roll it out.
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Ready when: Dough is soft and slightly relaxed; no longer stiff or crumbly
Tip: Do not skip this rest; it prevents the dough from shrinking when you roll it out.
Prepare the filling
- While the dough rests, make the filling.
- In a medium bowl, combine the sesame oil (45 ml), corn kernels (150 g), sliced scallions (white and light green parts only), salt (3 g), and white pepper (0.5 g).
- Stir gently until the corn and scallions are evenly coated in sesame oil.
- Taste and adjust seasoning if needed.
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Ready when: Filling is well combined and aromatic, with corn and scallions coated evenly
Tip: Make sure the corn is completely dry before mixing to prevent the sesame oil from separating.
Divide and shape dough
- Dust a work surface lightly with flour.
- Turn the rested dough onto the surface and divide it into 4 equal pieces.
- Shape each piece into a smooth ball by folding the edges toward the center and rotating gently.
- Cover with a damp towel while you work.
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Ready when: Four smooth, evenly sized balls of dough
Tip: Keeping the dough covered prevents it from drying out as you shape and roll the other pieces.
Roll out first pancake
- Take one dough ball and, on a lightly floured surface, use a rolling pin or glass to flatten it into a thin rectangle about 8 × 10 inches (20 × 25 cm), no thicker than 1/8 inch (3 mm).
- Rotate and flip occasionally to achieve an even thickness.
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Ready when: Dough is thin, translucent in spots, and even in thickness
Tip: If dough springs back too much, let it rest under a towel for 2–3 minutes before rolling further.
Fill and roll pancake
- Spread about 3–4 tablespoons (25–30 g) of the corn-scallion filling evenly over the rolled dough, leaving a ½-inch (1.3 cm) border on all sides.
- Starting from one long edge, roll the dough tightly into a log.
- Gently coil the log into a spiral and flatten it back into a disc about ½ inch (1.3 cm) thick and 5 inches (13 cm) across.
- Place on a piece of parchment paper.
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Ready when: A flat spiral pancake about 5 inches across and ½ inch thick
Tip: Rolling tightly and then coiling creates the distinctive flaky, layered texture. Don't worry if filling leaks; just gently press it back in.
Form remaining pancakes
- Repeat steps 5 and 6 with the remaining three dough balls and filling, working in batches so the dough balls stay covered.
- You should have 4 formed pancakes on individual parchment squares.
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Ready when: Four formed and flattened spiral pancakes, each on parchment paper
Tip: Assembling all pancakes before cooking ensures they cook evenly and you don't lose momentum.
Brush with oil
- Using a pastry brush, lightly brush the top of each pancake with vegetable oil (about ½ teaspoon per pancake, totaling 2 teaspoons / 10 ml).
- Do not oversaturate; a light coating is enough for crisping in the air fryer.
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Ready when: Pancakes are lightly and evenly oiled on top
Tip: Less oil is needed in the air fryer compared to a skillet; too much will make them greasy.
Air fry in batchesOven 375°F / 190°C
- Preheat the air fryer to 375°F (190°C) and arrange the air fryer basket with one parchment square and pancake.
- If your air fryer is large (8 quart), you may fit 2 pancakes; if smaller (6 quart), cook 1 at a time.
- Air fry for 10–12 minutes at 375°F (190°C), shaking the basket or flipping the pancake halfway through (around the 6-minute mark).
- The pancakes are done when golden brown, crispy at the edges, and the underside is a medium to dark golden color.
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Ready when: Golden-brown edges, crispy exterior, tender interior; underside is medium to dark golden
Tip: Flipping or shaking ensures even browning and crisping on both sides. If your air fryer runs hot, start checking at 9 minutes.
Finish with sesame oil
- Transfer each cooked pancake to a serving plate.
- While still warm, lightly brush the top with sesame oil (about ¼ teaspoon per pancake) if desired.
- This adds aroma and a final layer of sesame flavor.
- Cut into 4–6 wedges and serve immediately.
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Ready when: Pancakes are glossy, warm, and fragrant with sesame
Tip: Apply sesame oil only to hot pancakes so the aroma releases fully. Serve within a few minutes of cooking for best texture.
Good to know
Tips
- For maximum flakiness, ensure the dough is not over-kneaded—it should remain slightly rough and shaggy when rolled out. The layering comes from the filling creating separate sheets as you fold and coil.
- If your air fryer has a fan setting or temperature adjustment, use the highest fan speed and ensure good air circulation; do not crowd the basket.
- Serve these pancakes alongside soy sauce, chili oil, vinegar dipping sauce, or hoisin paste for an authentic Chinese-style experience.
- Make the filling up to 8 hours ahead and store it covered in the refrigerator; bring to room temperature before assembly for easier spreading.
Make ahead
Pancakes can be assembled and frozen on a baking sheet for up to 1 month. Air fry directly from frozen, adding 2–3 minutes to the cooking time. Alternatively, fully cooked pancakes can be wrapped in foil and kept warm in a low oven (200°F / 93°C) for up to 20 minutes.
Storage & reheating
Room temperature: keep wrapped in a clean kitchen towel for up to 4 hours. Refrigerator: store in an airtight container for up to 3 days; reheat in a 350°F (175°C) air fryer for 4–5 minutes to restore crispness. Freezer: wrap cooked pancakes individually in plastic wrap and aluminum foil; freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 6–8 minutes.
Substitutions
- corn kernels (fresh, frozen thawed and dried, or canned and drained) → diced bell pepper or zucchini. Use about 1 cup (150 g) total. Make sure to pat any vegetables very dry to prevent excess moisture in the filling. Omit salt if using canned vegetables packed in brine.
- white pepper → black pepper. Use ¼ teaspoon (0.5 g). White pepper is traditional for a milder, less visible spice, but black pepper works and adds a peppery bite.
- sesame oil → chili oil or garlic-infused oil. Use the same amount (45 ml) for a spicier or more savory pancake. Adjust salt to taste if using chili oil, as it may contain added sodium.
- scallions (green onions) → Chinese chives (garlic chives) or fresh cilantro. Use about 6 whole stalks, chopped. Garlic chives have a more assertive flavor; cilantro adds brightness and herbal notes.
