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4.5 from 2 votes
Stack of Kimchi Pancakes on a Plate with Scallions and Chopsticks, Dish of Sauce in the Background
Vegan Kimchi Pancakes
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins

These vegan kimchi pancakes are made with a rice flour batter and spicy kimchi, pan-fried to crispy perfection.

Course: Appetizer
Cuisine: American, korean
Servings: 4
Author: Alissa
  • ½ cup rice flour
  • ¼ cup all purpose flour
  • ¼ tsp. salt
  • scant ¾ cup water approximate
  • 1 cup kimchi thinly sliced, juice reserved
  • about 2 tbsp. vegetable oil
  • 1-2 scallions chopped (optional)
  • 1-2 tsp. toasted sesame seeds optional
  1. In medium mixing bowl, stir together rice flour, all purpose flour and salt.
  2. Add enough water to kimchi juice so that you have ¾ cup total liquid.
  3. Add liquid to dry ingredients. Stir until completely blended. Add kimchi and stir again until blended.
  4. Coat skillet generously with oil and place over medium-high heat. Working in batches if needed, drop ¼ cupfulls of batter onto skillet. You should get about 4 pancakes, each about 4 inches in diameter. Spread the batter out a bit if needed. Add additional oil to skillet between batches to keep it well oiled.
  5. Cook pancakes 3 minutes, until lightly browned on bottoms. Gently flip and cook another 3 minutes on other sides.
  6. Sprinkle with scallions and sesame seeds, if using. Serve.