Korean Pancakes

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I love Korean savoury pancakes (Pajeon). They’re super easy to make and you can throw any ingredient inside of them. Ove the weekend, I took a stab at making the most basic Korean pancake, an adaptation of ChowDivine’s recipe, which is a savoury green onion pancake. The “pa” part of this word means green onion while the “jeon” part of this recipe doesn’t translate correctly but means “anything dipped in a flour + water kind of batter and pan fried.”

Traditionally, Korean pancakes are served with a dipping sauce. I made mine as part of my scrambled egg breakfast. This recipe is so easy to make, that it’s sort of fool proof. You can’t screw it up! Do you want more greens onions and less batter? Go for it. More batter with a few sprinkled onions? I’ve tested a few different versions of the recipe before I settled on this method.

korean pancake

korean pancake

What You’ll Need

1 cup all-purpose gluten-free flour
1 cup rice flower
1 1/2 cups water
2 eggs
3 ounces green onions, chopped
1 small zucchini, cut into fine julienne
1 small carrot, cut into fine julienne
2 teaspoons minced garlic
1/2 teaspoon sea salt
1 tablespoon chives

What You’ll Need To Know

In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the green onions zucchini, carrot, garlic, chives, and salt and fold together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil.

Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook until the pancake about 4 minutes.

Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm, or serve them as part of an egg breakfast.

Recipe makes 6-8 servings.

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.