Asian Vegetable Pancakes

Asian Vegetable Pancakes Recipe

Asian Vegetable Pancake

Asian Vegetable Pancakes

Asian Vegetable Pancakes are not just delicious and crunchy. They are also super nutritious and very easy to make They are a marvel of umami flavors, both in the pancake and the dipping sauce.

They are technically called Korean Pancakes, but I am taking a little poetic license and making them fit in the Big Happy Asian Pancake Family: The flavors are all very similar and the similarities between Korean Vegetable Pancakes and Japanese Vegetable Pancakes are such that they can all play in the same vegetable pancake sandbox.

Vegetable Pancakes are Fun!

Indian vegetable pancakes


Many Cuisines sneak vegetables into their pancakes: great way to make kids big and small eat more veggies. Take a look at my Indian Vegetable Pancakes



Asian Vegetable Pancakes

They are also substantial enough to be the vegetable part of a meal in its own right. Recently I served them with seared tuna and kimchi, and got myself a perfect meal in no time flat.




Gluten-Free? Asian Vegetable Pancakes Are For You Too!

Asian Vegetable Pancakes


There are plenty good quality gluten-free flour mixes you can buy, or you can make your own. Here is one of my favorite GF flour mixes: it contains only high quality nutritious ingredients. I even use it for baking.



Asian Vegetable Pancake Recipe is Very Elastic!Asian Vegetable Pancakes

You can use virtually any vegetables for the filling. I will include one of the basic filling ingredients I often use, and make suggestions for other filling combos. Basically, use the veggies you love best. I still like to keep all the seasonings Asian, both in the pancake proper and the dipping sauce, so as to keep all the big flavors.

You can add a filling in half the batter, and another filling in the other half of the batter. In this case cut the pancakes in smaller wedges so everyone will have fun with the different fillings!




Makes 4 to 6 servings


  • 1 cup all purpose flour
  • ½ cup cornstarch or tapioca
  • (If you make them GF, use 1 1/2 cups GF flour and no cornstarch or tapioca)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup cold water
  • 1 cup cold seltzer


  • 4 cups packed any vegetables very finely chopped (just giving examples): package broccoli slaw, nappa, kale leaves, corn, zucchini, spinach, shiitake, shredded carrots etc, in any combination you like, to TOTAL 4 cups packed. I love to use shredded nappa cabbage, carrots and kale leaves
  • 1/4 minced cilantro leaves
  • 8 scallions, sliced fine
  • 2” piece ginger, grated


2-3 tablespoons tamari sauce, or 1 tablespoon dark miso paste mixed with 2 tablespoons hot water
2 tablespoons rice or apple cider vinegar
2 teaspoons sugar (sugar-restricted: use two packets stevia)
3 tablespoons toasted sesame seeds or finely crushed roasted peanuts
1-2 tablespoons sriracha
Toasted sesame oil
Olive oil


Mix the batter ingredients in a bowl
Add the vegetable mixture and combine thoroughly.
Heat a little sesame oil and olive oil in a large nonstick skillet, just enough to coat the bottom of the skillet
Pour in half the mixture, flatten evenly. Reduce the heat to medium and cover. Cook for about 5 minutes.
Flip the pancake, adding a few drops oil under the bottom of the pancake. Cover again and cook 5 more minutes.
Repeat with the second half of the batter.
Cut the pancakes in wedges, and serve hot with the dipping sauce. Delicious with kimchi on the side (here’s mine:
Repeat with the second half of the batter.


If you’d like smaller individual pancakes, pour smaller amounts side by side (just like you do with latkas). The smaller pancakes will cook faster, about 3-4 minutes on each side.
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