Korean-Style Vegetable Pancakes – a delicious recipe with eggs, flour, oil, water, zucchini, sweet potato. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
To make the pancakes: beat eggs in a medium bowl. Whisk in flour, then add oil and water and stir until smooth. Add zucchini, sweet potato, and green onions (or whatever vegetables you're using) and mix. Fry pancakes in a tablespoon of oil in a skillet over medium-high heat, using ~1/3 c batter per pancake (they're easier to flip if they're not too large, as the batter is thin and will splatter a bit). When pancakes are crisp and browned on both sides, remove to paper towels. Slice into segments and serve hot with dipping sauce.
2
To make one dipping sauce: Whisk 1 tsp sugar, 3 Tbsp soy sauce, and 3 Tbsp rice vinegar in a small bowl. (Add a shake or two of crushed red pepper or a pinch of sliced green onions if you'd like!)
3
To make another dipping sauce: Stir together equal parts soy sauce, sriracha, and ketchup, adjusting ratio to taste.
273
kcal
Calories
8
g
Fat
38
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: For the Pancakes, 2 eggs, 1 1/2 cups flour, 2 teaspoons oil, and more.
Yes, Korean-Style Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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