Crispy Kimchi Pancakes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden, savory pancakes packed with spicy kimchi and scallions, served with a tangy soy dipping sauce. This Korean-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, layers kimchi, all-purpose flour, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Korean cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup, finely chopped kimchi
1/2 cup all-purpose flour
1/4 cup water
1/4 cup rice flour
1/2 tsp baking powder
1/4 tsp salt
2, thinly sliced green onions
1/4 cup vegetable oil
1/4 cup (for dipping) soy sauce

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a bowl, combine 1 cup kimchi, finely chopped, 1/2 cup all-purpose flour, 1/4 cup water, 1/4 cup rice flour, 1/2 tsp baking powder, 1/4 tsp salt, and 2 green onions, thinly sliced. Mix until a sticky dough forms.
Step 2: Heat 1/4 cup vegetable oil in a non-stick skillet over medium heat. Pour in 1/2 cup of the kimchi batter and spread into a 6-inch circle.
Step 3: Cook for 3-4 minutes per side until golden brown and crispy, pressing gently with a spatula to ensure even cooking. Repeat with remaining batter.
Step 4: Transfer to a plate and serve immediately with 1/4 cup soy sauce for dipping.