Go Back
–+ servings
Korean Pancakes

Crispy Korean Pancakes: A Flavorful Twist for Any Meal

Discover Crispy Korean Pancakes, a delicious treat featuring fresh vegetables, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Swap with gluten-free flour for a gluten-free version
  • 1 cup water
  • 1 large egg Substitute with a flax egg for a vegan option
  • 0.5 teaspoon salt Adjust to your liking
  • 0.25 teaspoon black pepper Can be omitted for milder taste
For the Veggies
  • 1 cup chopped green onions Fresh scallions elevate the taste
  • 0.5 cup julienned carrot Adds sweetness and texture
  • 0.5 cup julienned zucchini Contributes moisture and light flavor
For Cooking
  • 2 tablespoons vegetable oil Feel free to use your preferred cooking oil

Equipment

  • mixing bowl
  • Non-Stick Skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 1 cup all-purpose flour, 1 cup water, 1 egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Let the batter rest for about 5 minutes.
  2. Fold in 1 cup of chopped green onions, 1/2 cup julienned carrot, and 1/2 cup julienned zucchini into the batter until fully combined.
  3. Place a non-stick skillet over medium heat and pour in about 2 tablespoons of vegetable oil. Heat the oil until it shimmers.
  4. Pour about a cup of the batter into the skillet for each pancake, cook for about 3-4 minutes until golden brown and crispy.
  5. Carefully flip the pancakes and cook the other side for an additional 2-3 minutes until golden brown.
  6. Continue with the remaining batter, adding more vegetable oil as necessary.
  7. Serve hot with a soy-based dipping sauce or your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Serve immediately after cooking for best results. Leftovers can be stored in the fridge or frozen for later use.

Tried this recipe?

Let us know how it was!