Layered Kimchi Pancakes with Scallions

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Savory kimchi pancakes with multiple layers of fermented kimchi and scallions, pan-fried until golden and crispy. This Korean-inspired snack recipe, ready in about 30 minutes, layers kimchi chopped, all-purpose flour, cold 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 320 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 kimchi chopped
• 3/4 cup all-purpose flour
• 1/2 cup cold water
• 1/2 cup scallions sliced
• 1 large eggs
• 3 tbsp vegetable oil
• 1/2 tsp salt
• 2 tbsp (for dipping) soy sauce

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

Instructions

1. Step 1: In a large bowl, whisk 3/4 cup all-purpose flour with 1/2 cup cold water and 1 large egg until smooth and slightly thick.
2. Step 2: Stir in 1 cup chopped kimchi, 1/2 cup sliced scallions, and 1/2 tsp salt until evenly combined.
3. Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pour a thin layer of the batter to cover the bottom and cook for 3-4 minutes until the edges are golden and crispy.
4. Step 4: Carefully flip the pancake and cook another 2-3 minutes until the other side is golden.
5. Step 5: Repeat layering the batter in the same skillet 3 more times, allowing each layer to cook 2 minutes before adding the next, to create a fourth-layered pancake stacked and fused together.
6. Step 6: Drizzle 2 tbsp soy sauce for dipping and serve immediately while hot and crispy.