These Korean-inspired scallion and kimchi pancakes are a crispy, savory treat packed with the bold, fermented tang of vegan kimchi and the fresh bite of scallions. Made with simple pantry ingredients and customizable flour options, they’re perfect for a quick appetizer, side dish, or light main. The flavor of kimchi mellows just enough when cooked, giving the pancakes a warm umami taste without overpowering heat. I love serving them with a sweet and savory dipping sauce that enhances the complexity of every bite.

Why You’ll Love This Recipe

I love how easy and flexible this pancake recipe is. I can use any flour I have in my kitchen, including gluten-free options like rice or sorghum flour, and they still turn out golden and crispy. The batter comes together in minutes, and the kimchi adds a unique tang that makes each bite incredibly flavorful. These pancakes are great for Korean-themed dinners, as a fun snack, or even a quick lunch. The optional dipping sauce takes them to the next level, but they’re just as satisfying on their own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Pancakes:

• 1 cup flour (I use unbleached all-purpose, but spelt, sorghum, or rice flour all work well)

• 1 cup plus 2 tablespoons water

• 1/2 teaspoon salt

• 1 to 1 1/2 cups vegan kimchi, chopped if it comes in large chunks

• 3 to 4 scallions, cut into 1-inch lengths (I slice them in half lengthwise if they’re thick) or thinly sliced

• High-heat vegetable oil (such as safflower), for cooking

For The Sweet And Savory Dipping Sauce:

• 1/3 cup all-fruit apricot or peach preserves

• 2 tablespoons orange juice, mango nectar, or water

• 2 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar or white wine vinegar

• 1 to 2 teaspoons grated fresh ginger or squeeze-bottle ginger

• Optional: A pinch of dried hot red pepper flakes and/or a sprinkle of sesame seeds

Directions

1. I start by whisking the flour, water, and salt in a mixing bowl until I get a smooth, pourable batter.

2. I stir in the chopped kimchi and scallions until evenly distributed throughout the batter.

3. I heat a nonstick skillet or griddle over medium-high heat and add a thin layer of high-heat oil.

4. I ladle about 1/3 cup of the batter for small pancakes, or 1/2 cup for larger ones. If the batter is too thick to spread easily, I add a splash more water and whisk it in.

5. I cook the pancakes for several minutes on each side until they’re golden brown and crispy.

6. As I finish each batch, I transfer the pancakes to a container lined with paper towels and cover them to keep warm.

7. While the pancakes are cooking, I make the dipping sauce by stirring together all the sauce ingredients in a small bowl.

8. I serve the pancakes warm with the dipping sauce on the side for dipping or drizzled right on top.

Servings And Timing

This recipe makes about 12 to 16 small pancakes, or 4 to 6 larger ones depending on size.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4

Variations

• I use different types of flour depending on my needs—spelt gives a slightly nutty flavor, rice flour makes them extra crispy, and sorghum keeps them gluten-free.

• I sometimes add shredded carrots or finely chopped bell peppers to the batter for color and texture.

• For extra heat, I choose spicy kimchi or stir a pinch of chili flakes into the batter.

• Instead of the homemade dipping sauce, I sometimes use Korean BBQ sauce or teriyaki sauce when I want a shortcut.

• When I want larger pancakes, I use a 7- to 8-inch skillet and pour in 3/4 to 1 cup of batter per pancake, cooking one at a time.

Storage/Reheating

I store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, I place them in a skillet over medium heat until they’re hot and crispy again. They also reheat well in the oven at 350°F for about 10 minutes, or in an air fryer. I avoid using the microwave because it makes them soft instead of crispy.

FAQs

Can I Use Store-Bought Kimchi?

Yes, I often use store-bought kimchi to save time. I just make sure to choose a vegan version without fish sauce or other animal products.

What’s The Best Flour For These Pancakes?

I usually go with unbleached all-purpose or rice flour. Rice flour gives them a light, crisp texture and is naturally gluten-free. Spelt and sorghum also work great, depending on what I have on hand.

Do I Need A Dipping Sauce?

Not necessarily. I think the pancakes are delicious on their own, but the dipping sauce adds a sweet and tangy contrast that really enhances the flavor.

Can I Freeze These Pancakes?

Yes, I freeze them between layers of parchment paper in a freezer-safe bag. When I’m ready to eat them, I reheat directly from frozen in a skillet, oven, or air fryer.

How Do I Know When The Pancakes Are Done?

I cook them until they’re golden brown and crispy on both sides, which usually takes about 3 to 4 minutes per side over medium-high heat. I flip them once the edges look set and the bottoms are golden.

Conclusion

These scallion and kimchi pancakes have become a regular part of my rotation because they’re fast, flavorful, and endlessly customizable. Whether I’m making them as a starter for a Korean-inspired meal or just craving something savory and crispy, they always hit the spot. The rich, tangy taste of kimchi paired with the mild crunch of scallions in a golden batter is something I never get tired of. With or without dipping sauce, they’re an easy and satisfying dish I keep coming back to.