Celebrate Pancake Day and Lunar New Year with savory spring onion pancakes that offer a delicious vegan twist on the classic Chinese scallion pancakes. The pancakes are savory with a touch of sweetness from maple syrup, bite and aroma from spring onions, and depth from sesame oil. A dipping sauce made with soy sauce, ginger, and garlic adds sharp and familiar flavors to complement the pancakes, which are crispy on the outside and chewy inside.

These pancakes are perfect for breakfast, brunch, or a simple snack, and they can be enjoyed hot and sliced into wedges with the dipping sauce on the side. Leftovers can be stored in the fridge for up to three days and reheated in a pan for crisp edges. The recipe is easy to make, combining a savory dough with a flavorful dipping sauce that works well for any occasion where a quick savory pancake is desired.