Trader Joe's Taiwanese Green Onion Pancakes Review: More Layers Than Your Therapist Could Unpack

Review

Trader Joe's Taiwanese Green Onion Pancakes come in a pack of five, each separated by wax paper for easy handling. Made in Taiwan, these pancakes are crafted from a simple dough of unbleached wheat flour, water, scallions, coconut oil, and leavening agents. At approximately 7 inches in diameter, they're substantial enough to serve as a snack, appetizer, or even the base of a meal.

Okay, confession time: I wasn't sure how a frozen pancake could measure up to the real deal. But Trader Joe's Taiwanese Green Onion Pancakes? They actually surprised me in the best way possible.

First off, the packaging is no-nonsense: five pancakes stacked with wax paper between them-no frills, no drama. They're about the size of a small dinner plate, and you don't even need to thaw them. Just toss one into a hot, oiled pan and let the magic happen.

Once it hits the skillet, that dough starts to transform. You get this satisfying sizzle, and in just a few minutes, the pancake goes from frozen disc to crispy, flaky goodness that's golden brown and begging to be devoured. The texture is seriously impressive for something that's been living in your freezer-crispy on the outside, soft and chewy on the inside, and loaded with flaky layers that make every bite a treat.

Flavor-wise, the green onion is there, but it's not super punchy. If you're expecting it to be like biting into a bouquet of scallions, you might want to dial your expectations down a bit. That said, it's mild enough to work as a canvas for all sorts of toppings or dips. Want to level it up? A splash of soy sauce, a sprinkle of chili oil, or even a smear of hoisin sauce takes it to a whole new level.

One thing to know: these pancakes can get a little greasy. Not deep-fried donut greasy, but enough that you might want to drain them on a paper towel before digging in. Still, that oil is part of what gives them that irresistible flakiness, so I'm not complaining too much.

Compared to a restaurant scallion pancake or a homemade version? Sure, they're not quite as thick or as deeply layered, but for a freezer find, they're shockingly close. And let's be real-on a weeknight when I'm too tired to cook, these are a crispy, satisfying snack that totally hits the spot.

The most similar product in terms of texture that I can compare this to is Trader Joe's Malabari Paratha. It had similar layers but was quite different in terms of taste.

And did I mention how big these are? One would make a nice snack if not a meal along with some fried rice.

A quick comparison

So if you are saying to yourself, "doesn't Trader Joe's already sells a scallion pancake in the freezer already?" They do. Trader Joe's sells both this and Pa Jeon which is a Korean scallion pancake. This is Cong You Bing which is made from dough as opposed to the Korean pancake which is made from batter.

Pa Jeon is eggier in taste and this scallion pancake is made up of several flaky layers of crisp dough on the outside and a tender inside.

Which one is better to buy? I prefer this, however, both are totally solid choices in the freezer section to which I recommend both.

How to Serve

The directions are vague at best here and rely on the home user to eyeball it. So below are my recommendations for cooking this properly

Stovetop: Heat a teaspoon of oil in a nonstick pan over medium heat. Place the frozen pancake in the pan and cook for 2-3 minutes on each side until golden brown and crispy.

Air Fryer:Preheat the air fryer to 400F. While it is preheating, quarter your pancakes. This step reduces cooking time as the surface area is reduced. Place in air fryer basket. Cook for 4-6 minutes until the outside is golden brown.

The layers become more pronounced this way, but this way tastes less greasy. In my onion, air fry was better than pan fry.