savory pancakes

This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some kimchi.

Kimchijeon (kimchi pancakes)

fully-fermented kimchi

scallions (Two if thin and small)

onion

tuna

cooking oil

all-purpose flour

gochujang (Korean chili pepper

water

soy sauce

vinegar

sugar

black pepper

Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.

In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang and egg, and water. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.

Add a little more water if the batter is too thick. The batter should flow easily from a spoon.

Stir in the kimchi, scallions, onion and the optional protein of your choice.

Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.

Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

Korean Savory Pancakes Recipe (Pajeon Recipe)

honey

rice vinegar

sesame oil

garlic (peeled and grated)

red pepper flakes (optional)

scallions

carrot

all purpose flour

cornstarch

salt

egg (lightly beaten)

garlic glove (peeled and grated)

vegetable oil (divided)

Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes, until slightly reduced and thickened.

Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).

In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.

Heat two tablespoons of the vegetable oil in a 10&quot; cast iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan. Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.

Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.

Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.

https://embed.mediavine.com/videos/oumflzjcauvvxxocmrd6

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes and make the honey, garlic, soy sauce for dipping!

Korean Savory Pancakes - Pajeon

Nokdujeon, aka nokdu bindaetteok, is a type of savory Korean pancake made with ground nokdu (mung beans). These crispy golden brown pancakes are soft on the inside with some crunch from the vegetables. They are deliciously nutty! Makes 8 to 10 5-inch pancakes.

Nokdujeon or Nokdu bindaetteok (mung bean pancakes)

sukju namul (mung bean sprouts)

kimchi

pork

garlic

vegetable oil

vinegar ((or

red pepper flakes (gochugaru - optional)

Rinse and soak the mung beans in water for 3 - 4 hours. Drain.

Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.

In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.

Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.

Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.

Serve hot off the pan with a dipping sauce.

These Root Vegetable Pancakes are extra nutritious and delicious thanks to Sweet Potatoes and Carrots. Perfect for a savory breakfast!

Root Vegetable Pancakes

tbsp Ground Flax + 5 tbsp Water

Brown Rice Flour

Non-Dairy Milk

½ tsp Fresh Rosemary, minced

½ tsp Fresh Thyme, minced

tsp Salt

Shallot,

Rosemary Garlic Cashew Cream,

First, prepare your Flax “eggs” by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside for 5-10 minutes.

Once thickened, add the Flax Egg to a large bowl, along with the Brown Rice Flour and ½ cup of Non-Dairy Milk, Rosemary, Thyme, and Salt. Whisk until well-combined.

Add the Root Veggie Mix and the diced Shallot to the same bowl and fold into the batter.

Heat a nonstick pan or griddle to medium-low. Add 1/2 cup of the batter to the pan and spread it out a bit using a spatula, so each Pancake is about 1/2″ thick. Let cook on this side for 5 minutes, then flip and cook for an additional 3-5 minutes. (Note: if you don&#8217;t have a Nonstick Pan or it&#8217;s a little old, you will need to add some Oil to the pan to prevent things from sticking)

Repeat with the remaining batter, cooking multiple pancakes at one time if your pan allows for it. You may have to raise/lower the heat depending on how fast your pan heats up.

Top with Rosemary Garlic Cashew Cream, or as desired. Store leftovers in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze the leftovers for up to one month.

Hi there!  I just made a double recipe of these, but I grated fresh root veggies instead.  What a great recipe, thank you so much for sharing!  I ate two of them with hummus and they are delicious!!!  The rest are going in the freezer :)

Would this work to bake them and make with fresh root vegetables instead? what temperature and length of time would you recommend?

I tried to make this into pancakes but found the middle of the pancake wasn't cooked to my liking  (this is probably because I used fresh grated uncooked veggies and probably made the pancakes too thick...). But instead, i put it back in the pan, broke it up, and sauteed it around to turn it into hashbrowns! Very delicious! And i put the leftover batter in the fridge - planning to make fresh hashbrowns with it throughout the week.

Oh my god, thank you so much for this recipe! It was absolutely delicious!!

Crispy on the outside and tender on the inside, these German Potato Pancakes are a delicious comfort food! Perfect for breakfast, brunch, or as a side dish, these traditional potato pancakes pair well with sour cream or applesauce. If you love easy savory pancakes, European recipes, or quick high-protein meals, this recipe is for you!

German Potato Pancakes

gold potatoes, shredded

eggs

tbsp flour

¼ tsp black pepper

½ cup onion, finely chopped

¼ tsp baking powder

vegetable oil (for frying)

Prepare the mixture: In a large bowl, combine the shredded potatoes, eggs, flour, pepper, salt, chopped onion, and baking powder. Knead with your hands until fully combined.

Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat.

Shape the pancakes: Scoop ¼ cup portions of the potato mixture and shape them into pancakes.

Fry until golden: Add the pancakes to the hot oil and cook for 2-3 minutes per side, until golden brown and crispy.

Drain &amp; serve: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or applesauce.

Crispy, golden squash patties with a Southern twist — perfect for summer meals or a savory snack.

Squash Puppies: A Southern Classic Reinvented

yellow squash

yellow cornmeal

cayenne pepper

sweet onion, minced

jalapeño,

buttermilk

egg, lightly beaten

Vegetable oil (for frying)

Start by halving the yellow squash lengthwise and then cutting it into 2-inch pieces. Steam them until tender, about 12–15 minutes.

Once steamed, mash the squash with a fork until smooth.

In a large bowl, mix the cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.

Stir the mashed squash with the minced onion, jalapeño, buttermilk, and beaten egg.

Fold the squash mixture into the dry ingredients. Stir until just blended. Do not overmix.

Heat vegetable oil in a cast-iron skillet or Dutch oven to about 1 inch deep.

Drop rounded tablespoonfuls of the batter into the hot oil. Fry about 3 minutes per side until golden brown.

Remove and drain on paper towels. Sprinkle a bit of extra salt on top while still hot.

Cabbage And Potato Pancakes

russet potatoes, peeled,

green cabbage, shredded

parsley,

baking powder

onions,

sunflower oil oil

These savory pancakes are a quick, protein-packed breakfast made with simple, wholesome ingredients. They’re loaded with veggies, full of fiber, and turn out perfectly fluffy and filling every time. Watch the video below to see how I make them in my kitchen!

Savory Pancakes

olive oil

milk

Greek yogurt

self rising flour

potato

green onion (sliced)

cheddar cheese (shredded)

In a large mixing bowl, whisk together the eggs, olive oil, milk, sour cream until smooth. Slowly add the self rising flour until combined. Add the cooked sweet potato cubes, green onions and shredded cheese. 

Add oil to a non-stick pan and place it over low-medium heat. Once hot, add portions of the pancake batter on top and immediately cover. Cook for 2-3 minutes, until bubbles appear around the sides. Flip, cover, and cook until thick and fluffy.

Repeat the process until all the pancakes are cooked up.

This was just what I was looking for.  I actually divided the recipe into 2 parts: 1) made the pancakes with just eggs, oil, raw sweet potato &amp; onion grated with food processor, yogurt, cream &amp; regular flour. Made a topping by frying small chunks of chicken &amp; onions, then added small pieces of asparagus and cooked then in chicken stock.  Finally made a thick white roux with olive oil, flour &amp; cream and mixed in the chicken.  There were leftover pancakes which I also gobbled with unsweetened applesauce.  A couple of other funny things: I'm a guy &amp; a cheese-a-holic, but I left out the cheese (would have taken too much time to add feta to the roux, but it would have been wonderful)  Thanks!

https://content.jwplatform.com/videos/fnJNtRob.mp4

These savory pancakes are a quick, easy, and healthy breakfast that take less than 6 minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables!

Golden, fluffy savory pancakes packed with spinach, tangy feta cheese, Parmesan, and fresh dill. These Mediterranean-inspired pancakes are perfect for brunch, lunch, or a light dinner and come together in just 25 minutes with simple wholesome ingredients.

Spinach and Feta Savory Pancakes

oz baby spinach, roughly chopped

oz feta cheese, crumbled

eggs,

scallions, diced

Parmesan cheese, grated

olive oil,

tbsp fresh dill, chopped

tsp baking powder

tsp baking soda

salt and black pepper,

Step 1

Heat 1 teaspoon olive oil in a skillet over medium heat. Add scallions and cook for 1 minute. Add spinach and cook for another minute until wilted. Transfer to a plate and cool slightly.

Step 2

In a large bowl, whisk together the eggs, buttermilk, and 1 tablespoon olive oil until smooth.

Step 3

Add flour, baking powder, baking soda, salt, black pepper, and Parmesan. Stir until just combined.

Step 4

Fold in the spinach mixture, feta cheese, and fresh dill until evenly distributed.

Step 5

Heat a light drizzle of olive oil in a large skillet over medium-high heat.

Step 6

Scoop about 1/3 cup batter per pancake into the skillet and gently flatten slightly.

Step 7

Cook for 3–4 minutes per side until golden brown and cooked through, adjusting heat if necessary.

Step 8

Serve warm with sour cream, Greek yogurt, or extra fresh dill if desired.

Top 9 savory pancakes recipes from across the web

The most viewed savory pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kimchijeon (kimchi pancakes)

Korean Savory Pancakes Recipe (Paje...

Nokdujeon or Nokdu bindaetteok (mun...

Root Vegetable Pancakes

German Potato Pancakes

Squash Puppies: A Southern Classic ...

Cabbage And Potato Pancakes

Savory Pancakes

Spinach and Feta Savory Pancakes

Top 9 savory pancakes recipes from across the web

The most viewed savory pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchijeon (kimchi pancakes)

Korean Savory Pancakes Recipe (Paje...

Nokdujeon or Nokdu bindaetteok (mun...

Root Vegetable Pancakes

German Potato Pancakes

Squash Puppies: A Southern Classic ...

Cabbage And Potato Pancakes

Savory Pancakes

Spinach and Feta Savory Pancakes

The most viewed savory pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine