Crispy Kimchi Pancakes
Golden, savory pancakes packed with spicy kimchi and scallions, served with a tangy soy dipping sauce. This korean-inspired vegetarian (vegetarian, gluten-free) ready in about 25 minutes layers finely chopped 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Kimchi Pancakes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Crispy Kimchi Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Crispy Kimchi Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Kimchi Pancakes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crispy Kimchi Pancakes vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
