These Kimchi Pancakes are loaded with fermented kimchi, tasty veggies, and fluffy eggs, all cooked to crispy perfection.
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These pancakes cost around $5.49 to make. The recipe makes three servings and costs about $1.83 per serving.
What You’ll Love About Kimchi Pancakes:
- Unique Recipe: Kimchi adds a delicious savory profile to these eggy and crisp pancakes.
- Versatile: Enjoy them as a flavorful appetizer, breakfast, a light dinner, or a satisfying side dish.
- Easy Recipe: These pancakes are ready in under twenty minutes. The recipe simply caters to those with gluten restrictions.
Ingredients and Estimated Cost:
- 1 cup gluten-free flour – $1.09
- 1 Tablespoon baking powder – $0.14
- Dash of salt and pepper – $0.02
- 1 egg – $0.43
- 2 Tablespoons kimchi juice – $0.05
- ¾ cup kimchi drained – $1.92
- 1 cup milk – $0.31
- 1 Tablespoon garlic powder – $0.11
- ½ cup water – $0.00
- ½ medium onion – $0.52
- 1 handful fresh cilantro – $0.48
- 4 Tablespoons vegetable oil – $0.42
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2024.
How To Make Kimchi Pancakes:
***For complete recipe instructions, see the recipe card below.
- Combine dry ingredients (flour, garlic powder, baking powder, salt, pepper) in a bowl.
- In another bowl, whisk together egg, kimchi juice, kimchi, coconut milk, water, and onion.
- Fold dry ingredients into wet ingredients. Let the batter thicken for 3-4 minutes.
- Heat oil in a non-stick pan over medium-high heat.
- Ladle ½ cup batter per pancake, and cook until golden brown and bubbly. Sprinkle with cilantro.
- Flip and cook until golden brown. Repeat with the remaining batter, making 5-6 pancakes.
- Keep warm on a baking sheet in a preheated oven until ready to serve.
Recipe FAQs:
What are kimchi pancakes made of?
Kimchi pancakes are generally made with flour, an egg, and water. The spices from the kimchi are what’s going to give your kimchi pancake its unique flavor because every kimchi recipe is different.
Some recipes call for apples and carrots, and others leave them out. One thing for sure: Kimchi can’t be made without Korean red pepper flakes called Gochugaru [Gochu-ga-ru]. There is no substitute for this red pepper flake.
How do you reheat kimchi pancakes?
For the best results, use your oven and not the microwave. You will want to preheat your oven to 350°F and set the pancakes on a baking sheet lined with parchment paper to warm them for 5-7 minutes or until heated through and crispy around the edges.
Another option is to pan-fry the kimchi pancakes to reheat them. Heat a non-stick pan over low heat with a drizzle of oil. Gently reheat the pancakes for 1-2 minutes per side until warmed through and slightly crisped. Remember, they’re already cooked, so go low and slow to avoid burning.
Why is my kimchi pancake not crispy?
Be sure not to overmix the batter, as this can create dense pancakes that do not crisp up easily. Heating oil in the pan before adding the pancake batter is also essential. Cooking the batter in oil is the other factor in creating crispy pancakes.
Tips to make crispy pancakes every time:
The best way to get a thick, crusty edge is to use a cast-iron skillet–It’s really the best way.
Also, be generous if using butter or vegetable oil when frying. If the pan is too dry, the pancake can burn instead of caramelizing.
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Kimchi Pancakes
Recipe Cost 5.49 Serving Cost 1.83
Recipe Cost $ 5.49 Serving Cost $ 1.83Ingredients
- 1 cup gluten-free flour
- 1 tbsp baking powder
- Dash salt and pepper
- 1 egg beaten
- 2 tbsp kimchi juice
- ¾ cup kimchi drained
- 1 cup milk or non-dairy milk
- 1 tbsp garlic powder
- ½ cup water add additional water if the batter is too thick
- ½ medium onion sliced into circles (onion, green onion, or scallion)
- 1 handful ripped fresh cilantro
- 3-4 tbsp vegetable oil for frying
Instructions
- In a large bowl, combine the flour, garlic powder, baking powder, salt and pepper. Mix the dry ingredients and set aside.
- In a large bowl, beat the 1 egg and add the kimchi juice, kimchi, coconut milk, and water. Mix until well combined. Mix in the onion circles.
- Fold in the dry flour mixture into the wet ingredients.
- Set aside for 3-4 minutes until the batter thickens
- In a large nonstick skillet over medium-high heat, heat 1/2 tbsp of vegetable oil until shimmering.
- Ladle about 1/2 cup of batter into the pan and cook until the bottom is golden brown and little holes start to show up on the pancake. Sprinkle in freshly chopped cilantro to the top of the pancake before flipping it.
- Flip the pancake and cook until the second side is golden brown.
- Repeat with the remaining oil and batter, making 5-6 thick and fluffy pancakes.
- Place each pancake on baking sheet lined with parchment paper in a warmed oven until all the pancakes are done.
- Serve with soy sauce topped with sesame seeds.
Notes
- If you don’t want to make thick and fluffy pancakes, simply add more water to thin out the batter and create 12 small pancakes.
- Optional: cook the pancakes in mini cast-iron skillets and bake until golden brown. Flip halfway through the cooking process. It should take about 10 minutes in the oven baking at 350 °F (176 °C)
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Comments & Reviews
Karen V. says
To me, this is one of the best gluten free, dairy free kimchi pancake recipes I have tried. They actually came out crispy with just the taste and texture I was looking for. Thank you so much!
Jillian says
I’m so glad you enjoyed it! Thanks for stopping by to let me know! 🙂
Christina says
So savory. As a tip: if you want to reheat them use the air fryer and they turn out perfect!
ashley says
Thanks, Christina, that sounds like a great tip!
-Ash