Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout

Crispy Korean pancakes are the ultimate appetizer, and this recipe is the best. After making these many times, I’ve discovered the secret to a crispy exterior and a soft, fluffy interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Cajun Chicken Pasta Soup and Easy Chicken Chow Mein.

What You'll Need for Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1 cup cold water
• 1/2 cup finely chopped scallions
• 1/2 cup finely chopped vegetables (carrots, zucchini, or kimchi)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp vegetable oil
• 1/2 tsp sesame oil
• 1/4 cup soy sauce (for dipping)
• Optional: Toasted sesame seeds
• Optional: Gochujang or Sriracha sauce (for dipping)

How to Make Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout

1. Mix ingredients: In a large bowl, combine flour, water, salt, and baking powder. Mix until smooth. Add scallions, vegetables, vegetable oil, and sesame oil. Stir until combined.
2. Cook pancakes: Heat a non-stick skillet over medium-high heat. Pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and crispy. Repeat with remaining batter.

Storing & Reheating Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 1 day.

Freezing Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout

Freeze cooked pancakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F (180°C). Place pancakes on a baking sheet and reheat for 5-7 minutes. Microwave: Microwave for 30-45 seconds, but be careful as they can become soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: If you don't have sesame oil, you can use vegetable oil instead.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are sticking to the pan, add a little more oil. If they're not cooking evenly, adjust the heat or flip them more frequently.

Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cold water
• 1/2 cup finely chopped scallions
• 1/2 cup finely chopped vegetables (carrots, zucchini, or kimchi)
• 1/2 tsp salt

Seasonings

• 1/2 tsp baking powder
• 1 tbsp vegetable oil
• 1/2 tsp sesame oil
• 1/4 cup soy sauce (for dipping)

Optional Toppings

• Toasted sesame seeds
• Gochujang or Sriracha sauce (for dipping)

Instructions

1. Mix ingredients: In a large bowl, combine flour, water, salt, and baking powder. Mix until smooth. Add scallions, vegetables, vegetable oil, and sesame oil. Stir until combined.
2. Cook pancakes: Heat a non-stick skillet over medium-high heat. Pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and crispy. Repeat with remaining batter.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: If you don't have sesame oil, you can use vegetable oil instead.
• Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your pancakes are sticking to the pan, add a little more oil. If they're not cooking evenly, adjust the heat or flip them more frequently.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Oven reheat: Preheat oven to 350°F (180°C). Place pancakes on a baking sheet and reheat for 5-7 minutes.
• Microwave reheat: Microwave for 30-45 seconds, but be careful as they can become soggy.
• Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day.

Nutrition Per Serving

• Calories: 220
• Protein: 6g
• Fat: 7g
• Carbs: 32g
• Fiber: 2g
• Sugar: 2g
• Sodium: 600mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Korean Pancakes with Scallions and Veggies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!