Crispy on the outside and soft on the inside, these Korean Vegetable Pancakes are one of my favorite ways to use up leftover vegetables in the fridge. I mix up a simple batter with a few pantry staples, toss in a colorful variety of vegetables, and pan-fry everything until golden and irresistible. They’re quick, easy, and perfect as a snack, side dish, or light meal. I also love how kid-friendly they are — easy to hold, easy to eat, and always a hit at the table.

Why You’ll Love This Recipe

I grew up with these savory Korean pancakes, and they’ve become a staple in my kitchen for good reason. I love how versatile and forgiving they are. Whether I’m using up half a zucchini, a few carrots, or that last bunch of green onions, I can turn any mix of vegetables into something really satisfying.

The batter is super simple and comes together with cold water, flour, and a bit of seasoning. I like how the cornstarch gives the pancakes a nice crispy edge while keeping the inside soft. These are delicious hot from the skillet, but my kids even love them cold in lunchboxes the next day. And that dipping sauce? It pulls everything together with a tangy, savory flavor that I always crave.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 2 tablespoons corn starch or potato starch

• 3/4 teaspoon salt

• 1 teaspoon garlic powder

• 1 cup cold water

• Avocado oil or any neutral oil for pan-frying

Vegetables (2 1/2 cups total):

• 1 cup grated and squeezed zucchini (about 120g)

• 1 cup grated and squeezed carrots (about 95g)

• 1/2 cup thinly sliced green onion (about 15g)

For The Dipping Sauce:

• 2 tablespoons low sodium soy sauce

• 1 tablespoon rice wine vinegar

• 2 tablespoons water

• 2 teaspoons sesame oil

• 2 teaspoons maple syrup

• 1 garlic clove, minced

• 1/2 teaspoon sesame seeds

• 1 teaspoon chopped green onion

Directions

1. In a large bowl, I mix the all-purpose flour, corn starch, salt, and garlic powder. Then I pour in the cold water and whisk until just combined. The batter should be thick and slightly lumpy — I avoid overmixing to keep the texture light.

2. I add all the prepared vegetables to the batter and stir until they’re evenly coated.

3. I heat a non-stick or cast iron skillet over medium-high heat. Once hot, I add enough oil to coat the surface of the pan.

4. I scoop some batter into the pan and spread it thinly using a spoon or spatula. It should sizzle right away — that’s how I know the pan is ready.

5. I cook the pancake for 4 to 5 minutes until the bottom is golden and crispy. Then I carefully flip it and cook the other side for another 3 to 4 minutes. If needed, I drizzle a little more oil around the edges for extra crispiness.

6. I transfer the finished pancake to a plate and repeat with the remaining batter. Once done, I slice the pancakes and serve them immediately with the dipping sauce.

Servings And Timing

This recipe makes about 4 pancakes, each roughly 6 inches in diameter. I usually get 2 adult servings or 3 kid servings from this batch. It takes around 15 minutes to prep and another 15 minutes to cook, making the total time about 30 minutes from start to finish.

Variations

One of the things I enjoy most about this recipe is how easily I can change it up based on what I have in the kitchen. Here are some of the ways I like to switch things up:

• I sometimes use thinly sliced bell peppers, mushrooms, or onions.

• Corn and peas add a bit of sweetness that my kids love.

• I’ve added finely chopped broccoli or cauliflower for extra texture.

• When I want more heartiness, I mix in grated potatoes or sweet potatoes.

• I occasionally use whole wheat flour for a fiber boost, though it changes the texture slightly.

• For convenience, I use pre-shredded coleslaw mix or a food processor to shred the veggies quickly.

Storage/Reheating

When I have leftovers, I place the pancakes in an airtight container and store them in the refrigerator for up to 4 days. They do get softer, but the flavor remains delicious. My kids actually enjoy eating them cold from the fridge or in their lunchboxes.

If I want to store them longer, I flash freeze the pancakes on a baking sheet, then transfer them to a freezer-safe bag or container. They keep well for up to 3 months this way.

To reheat, I use a skillet with a little oil, an air fryer, or a toaster oven. All of these methods help bring back some of the original crispiness.

FAQs

What Vegetables Work Best In Korean Vegetable Pancakes?

I usually go with zucchini, carrots, and green onion, but the options are endless. I’ve also used bell peppers, mushrooms, corn, peas, broccoli, cauliflower, sweet potatoes, and regular potatoes — all with great results.

Why Aren’t My Pancakes Crispy?

If my pancakes come out soft, it’s usually because I didn’t use enough oil or the batter wasn’t cold. Using cold water and a hot pan with a generous layer of oil makes a big difference in getting that golden, crispy texture.

Can I Make These For My Baby?

Yes, I often make a baby-friendly version by leaving out the salt and seasoning that portion with herbs or mild spices instead. Once I set aside the baby’s portion, I season the rest of the batter with salt for the rest of the family.

Can I Prepare The Batter Ahead Of Time?

Absolutely. I sometimes make the batter a few hours ahead and keep it in the refrigerator until I’m ready to cook. Cold batter actually helps the pancakes get crispier when fried.

Can I Bake These Instead Of Frying?

I don’t recommend baking if I want that traditional crispy texture. Frying in a pan with a bit of oil gives the best results. If I’m looking to cut back on oil, I use a non-stick skillet and just a light coating.

Conclusion

Korean Vegetable Pancakes are one of those dishes I keep coming back to. They’re easy, flexible, and totally satisfying — whether I’m whipping up a quick lunch, packing school snacks, or using up leftover produce. I love how the crispy edges and soft interior create the perfect bite, and that dipping sauce brings everything together. Once I started making these regularly, they quickly became a favorite in my home. I think they’ll become one in yours too.