Vegan Korean Pancake Recipe

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These vegan Korean pancakes are light, crispy, and packed with fresh vegetables. They come together in one bowl and fry up beautifully in a cast iron skillet. I usually serve them as a side dish or appetizer, but I’ve definitely made them the main course on more than one occasion — especially when I need to use up veggies in the fridge.

If you’re looking for simple dishes made with everyday vegetables, you might also like my garden fresh pico de gallo or my simple farmhouse coleslaw.

A wooden board with a golden-brown vegetable pancake, carrot and onion visible, sits next to a patterned plate with pancake slices topped with green onions. Nearby are a bowl of dipping sauce and a bowl of chopped green onions.

Introduction

There are plenty of ways to use up extra vegetables, but this recipe delivers something special — crisp edges, tender centers, and bold, savory flavor in every bite. The batter is quick to mix, the ingredients are flexible, and the dipping sauce ties it all together without much effort.

Of course, some days call for a different kind of resourcefulness. When vegetables are running low but the potato bin is full, potato pancakes are another simple, satisfying way to cook from scratch and put what you have to good use.

Why This Recipe Works

Packed with vegetables, it’s loaded with crisp, fresh veggies and just enough batter to hold everything together without making them heavy.
Naturally egg-free, a simple blend of flour and cornstarch creates structure without the need for eggs or specialty substitutes.
Flexible and fridge-friendly, this recipe adapts easily to whatever vegetables you have on hand and helps reduce kitchen waste.
Bold flavor and texture, these pancakes fry up golden and crisp on the outside, tender on the inside, with plenty of savory depth in every bite.
Quick to make, the batter comes together in minutes with simple ingredients and minimal prep work.

Ingredients For Vegan Korean Pancakes

The mixture of vegetables suggested in this recipe is based on what I tend to regularly have on hand in my own kitchen.

Various chopped vegetables (zucchini, carrot, red onion, potato, scallions, red chili pepper), garlic cloves, bowls of flour, cornstarch, and ice water are arranged on a wooden surface, each labeled.

Water: Icing the water before mixing the batter helps create a crispier texture on the outside of the pancakes — it’s a small step that makes a noticeable difference.
Cornstarch: Gives the batter structure and takes the place of eggs, binding the vegetables together without weighing them down.
Scallions: Add sharpness and freshness that balances the richness of the fried batter — they’re a foundational flavor in this dish and shouldn’t be skipped.

See recipe card below for full information on ingredients and quantities.

Ingredients For Sesame Soy Dipping Sauce

While the pancakes are cooking, a simple dipping sauce can be made using the following ingredients …

Five small bowls containing sesame seeds, rice wine vinegar, liquid aminos, sesame oil, and honey are arranged on a dark surface, with a garlic clove and fork nearby. Each ingredient is labeled.

Liquid aminos: Deliver bold, savory depth that outperforms soy sauce in this recipe — a small amount goes a long way in building rich flavor.
Rice vinegar: Adds a bright, slightly sweet acidity that contributes to the sauces signature Asian flair and keeps the flavor profile balanced.
Sesame seeds: I always use toasted sesame seeds for this sauce — the toasting brings out their nutty, roasted character and gives the finished dish a more developed flavor.

See recipe card below for full information on ingredients and quantities.

Variations or Substitutions

Try different vegetables, by reaching for whatever you have on hand — cabbage, mushrooms, bell peppers, or sweet potatoes all work well. Almost any vegetable will work, making this recipe perfect for when you’ve gone overboard while shopping at the farmer’s market.
Use chili oil, instead of fresh chili peppers, when you want a more mellow heat that blends into the background without changing the texture of the batter.
Swap the starch, with tapioca or potato starch if needed — both work just as well and keep the pancakes crisp and cohesive.
Add seafood, like thin-sliced shrimp, crab, or lobster for a pescatarian version that pairs especially well with the dipping sauce.
Leave out the heat if you prefer a milder version — the sauce and vegetables still bring plenty of flavor without the spice.

How To Make Vegan Korean Pancakes

vegetables cut julienne style in a mixing bowl next to a bowl of ice water, a bowl of flour, a knife, and a garlic press.

white batter in a bowl with a whisk next to a bowl of scallions and a bowl of julienned vegetables.

Step 1: Julienne the vegetables and place them in a large bowl. Press in the garlic, add thinly sliced chili pepper if using, and toss everything together until well combined.

Step 2: In a medium bowl, whisk the flour and cornstarch together, then add the ice-cold water and mix until a very thick batter forms.

julienned vegetables mixed with a batter in a bowl with a wooden spoon in it sitting next to a bowl of scallions and a bowl of sauce.

vegetable pancake cooking in a cast iron skillet on a stovetop with a bowl of julienned vegetables in batter and kitchen decor next to it.

Step 3: Pour the batter over the vegetables and stir thoroughly until everything is evenly coated.

Step 4: Heat oil to cover the bottom of a cast iron skillet, add the batter in portions, flatten slightly, and cook on both sides until golden brown.

dipping sauce with sesame seeds and scallions in a bowl with a whisk in it sitting next to scallions and julienned zucchini, carrots, onions and potatoes.

vegetable pancakes cut in quarters and sitting on two plates by bowls of scallions and dipping sauce, and a pizza cutter and two forks.

Step 5: Add all the sauce ingredients to a small bowl and whisk until fully combined and smooth.

Step 6: Slice the cooked pancakes into quarters, then sprinkle with freshly cut scallions just before serving.

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Recipe FAQs

Can I prep vegan Korean pancakes ahead?

Yes — prep the veggies and batter separately, then combine just before frying to keep the vegetables crisp and prevent the batter from becoming too watery.

Can I make them gluten-free?

Yes — a 1:1 gluten-free flour blend should work well in place of all-purpose flour.

Do they reheat well?

I reheat them in a cast iron skillet, which keeps them crisp, but an air fryer works just as well if you have one. They can also be reheated in the oven — they’ll still be golden, but won’t have quite the same crisp texture.

Serve

These pancakes are at their best fresh from the skillet, served with dipping sauce and a sprinkle of scallions. They also reheat well, and can even be eaten cold — I’ve definitely pulled a few from the fridge the next day and loved every bite.

If you’re not keeping the meal fully vegan, they make a great addition to a larger spread alongside something hearty like my garlic parmesan chicken tenders or cast iron skillet meatloaf. Either way, the bold flavor and crisp texture make them a standout on the table.

A hand drizzles sauce with sesame seeds over a slice of savory pancake topped with chopped green onions on a decorative plate, with a cup and dipping sauce bowl nearby.

Expert Tips

Use cold water: It slows gluten development and helps create a light, crisp batter that holds up well during frying.
Keep your cuts consistent: Uniform vegetables cook evenly and help the pancakes stay intact without soggy or undercooked spots.
Pan-fry in small batches: Overcrowding leads to steaming instead of crisping, so give each pancake enough space to brown properly.
Sizzle test the oil: Drop in a bit of batter before frying — if it sizzles right away, the oil is hot enough to give the pancakes a golden crust.
Don’t skip the sauce: It adds essential contrast, tying the whole dish together with savory, tangy flavor that complements the crisp vegetables.

Other Side Dish Recipes You’ll Love

deep fried potato wedges piled on a plate and topped with shredded parmesan cheese. — Garlic Asiago Potato Wedges

cooked and seasoned zucchini and tomatoes in a cast iron skillet. — Garden Fresh Vegetable Side Dish

two classic twice baked potatoes loaded with cheese and chopped bacon and scallions on a slate board sitting on a table. — Classic Twice Baked Potato

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One Comment

Diane Gail says:

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I hope you love these vegan Korean pancakes — they’re packed with flavor and the perfect savory treat! If you give this recipe a try, I’d love to hear how it turned out for you — please leave a review and share your thoughts. And if you have any questions or need a little help with the recipe, feel free to drop a comment below. I’m happy to answer any questions and help you out!