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Savory Korean Vegetable Pancakes

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Savory Korean Vegetable Pancakes

Savory Korean Vegetable Pancakes

Jessica Braider
Savory pancakes are a great, fun way to incorporate more vegetables into our diets and this version with Korean flavors is a fun spin that your family will love!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Dish
Cuisine Asian, Korean
Servings 6 servings


  • 2 cups flour (use wheat/gluten-free, if needed)
  • 1/4 tsp. salt
  • 2 eggs
  • 1/4 cup canola or vegetable oil or more if needed
  • 10 - 12 scallions dark and light green parts, thinly sliced
  • 1 carrot grated
  • 1 zucchini grated, or use 2 more grated carrots
  • 4 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1 tsp. sugar
  • 1 Tbsp. rice vinegar or rice wine vinegar


  • Preheat the oven to 300 degrees.
  • Combine the flour and salt in a large mixing bowl.
  • In a medium bowl, whisk together the eggs, 2 cups of water, and 1 Tbsp. of the oil.
  • Whisk the liquid mixture into the flour mixture until smooth.
  • Set aside 2 Tbsp. of the scallions and stir the rest of them into the batter, and then add the carrots and zucchini.
  • In a small serving bowl, combine the soy sauce, sugar, vinegar, and the reserved scallions. Set it aside.
  • In a large nonstick skillet, heat 1 Tbsp. oil over medium to medium-high heat. (For faster preparation, use 2 skillets so you can cook 2 pancakes at once.)
  • When it is very hot, ladle about 1/6 of the batter (or about 1 1/4 cups) into the pan, spreading it quickly with the bottom of the ladle to get it as smooth and thin as possible.
  • Cook it until the bottom is browned, 3 – 4 minutes, then flip it and cook it on the other side. Remove the pancake and transfer it to a baking sheet in the oven to keep warm.
  • Continue with remaining batter, adding 1 tsp. or so of oil to the pan as needed.
  • Cut each pancake into 6 wedges and serve immediately with the dipping sauce, refrigerate for up to 3 days, or freeze for up to 3 months.


Do Ahead or Delegate: Whisk together the eggs, water, and oil and refrigerate, slice the scallions, grate the carrot and the zucchini, make the dipping sauce.
Scramble Flavor Booster: Add a few drops of sriracha, wasabi, or other spicy ingredient to the dipping sauce.
Tip: If you are grating a small number of carrots, a hand or standing grater works well. While holding the carrot firmly, rub the carrot down the side of the grater. Just watch your fingers so you don't cut them when the carrot gets small. If you have a large quantity of carrots that need to be grated, you may want to pull out your food processor, as this will significantly speed up the task.
Nutritional Information Per Serving (% based upon daily values): Calories 275, Total Fat: 11g, 16.5%; Saturated Fat: 1g, 5.5%; Cholesterol: 47mg, 15.5%; Sodium: 301mg, 12.5%; Total Carbohydrate: 37g, 12.5%; Dietary Fiber: 3g, 10%; Sugar: 3g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Freezer-Friendly, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, Nut-Free, Side Dish, Snack/Appetizer, Spring, Summer, Vegetarian
Tried this recipe?Let us know how it was!
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