Need a quick and easy appetizer or vegetable meal? Try this Savory Vegetable Pancakes Recipe that you can easily customize with vegetables you have in your fridge.
It’s the third Tuesday of the month and it’s time for the Pinterest Challenge! If you aren’t familiar with this monthly challenge, it’s a challenge to get us (you too) to make something or be inspired by something we’ve pinned to our Pinterest boards. To see the other Pinterest posts, make sure to scroll to the bottom of this post.
To join next month’s #pinterestchallenge, click here to sign-up ⇒ August Pinterest Challenge.
This month, I was inspired by a pin from Playing Perfect that had a roundup of 73 Korean Recipes. In this roundup, there was a link to a Korean seafood pancake, which caught my interest. But before I had a chance to make a seafood pancake, my youngest daughter got to the shrimp I intended to use and made shrimp vegetable appetizers….wah, wah, waaaahh. So that began my internet search for Korean pancakes and to my surprise there are a TON of Korean pancake variations! Some use rice flour, a Korean pancake mix, plain AP flour, eggs, no eggs, seafood, and everything in between! The recipe below is a combination of various recipes and my twist on the green onion Korean pancake (pajeon).
Savory Vegetable Pancakes Recipe (Makes 2 large 10″ pancakes)
For this recipe, keep in mind that this isn’t a typical fluffy breakfast pancake. It’s more of a thin dense and chewy type of pancake. Also, you don’t have to be exact in each particular vegetable measurements or even use the same vegetables. You can totally mix things up and make your own savory vegetable pancakes by using what you have in your fridge and what your family likes. The main thing I’ve learned from trying several vegetable only Korean pancake recipes is to make sure there are A LOT more vegetables than batter and use enough oil to ensure a crispy outside.
- Mix together flour, garlic powder, salt, eggs, and cold water in a large bowl.
- Add in chopped vegetables and stir to evenly coat everything. I’ve used various mixes of Chinese chives, carrots, onions, corn, mushrooms, and cooked chopped spinach.
- Heat about 2 T. of oil in a large 10″ pan on medium high heat.
- Add half of the vegetable mixture into the pan and quickly spread/pat out into a thin layer across the bottom of the pan. Cook for about 2 minutes.
- Flip the vegetable pancake over. Add a tab more oil if needed and press down with a spatula to ensure all of the pancake surface touches the pan. Cook for another 2 minutes.
- Remove from heat and let cool slightly.
- Cut into bite size pieces or serve as-is with the Savory Vegetable Pancakes Dipping Sauce.
Savory Vegetable Pancakes Dipping Sauce
What makes this dipping sauce a must with these savory vegetable pancakes? It gives just the right amount of additional salt and tang for the pancakes. This dipping sauce is mainly a mix of soy sauce and vinegar, but it’s easy to add other ingredients and customize the dip for each person if needed.
- Mix together soy sauce, rice wine vinegar, water, garlic sriracha sauce (substitute with gochujang), and sesame seeds.
- Serve with the savory vegetable pancakes!
Use Chinese chives, corn, shiitake mushrooms, and carrots to make a vegetable side dish or vegetarian meal. Swap vegetables with your favorites to customize the flavor.
- 1 cup flour
- 1 large egg
- 3/4 cup cold water
- 1/2 teaspoon garlic powder - optional
- 1/2 teaspoon salt
- 1 tablespoon gochujang - optional
- 2 cups various chopped, sliced, and shredded vegetables - corn, shiitake mushrooms, carrots, onions
- 1 - 1 1/2 cups Chinese chives or green onions
- vegetable/canola oil
- 2 tablespoon soy sauce
- 2 teaspoon rice wine vinegar ,substitute with regular vinegar
- 1 tablespoon water
- garlic sriracha or gochujang ,to taste
- sesame seeds - optional
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Prep vegetables - thinly chop mushrooms, shred carrots, and drain corn. Chop Chinese chives into about 3" length pieces. Set aside.
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In a large bowl, mix together the first six ingredients until smooth and lump free. Add in the cut vegetables and stir to coat everything evenly.
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Heat about 1 1/2 T. to 2 T. of oil in a 10" pan over medium high. Place half of the vegetable mixture into the pan and quickly spread out into a thin layer. Cook for about 2 minutes. If browning too quickly, lower the heat to medium. Flip over and add more oil if needed. Press on the pancake with a spatula to ensure a crisp crust and cook for another 2 minutes or until golden brown.
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Slide the pancake onto a plate and slightly cool. Cut into bite sized pieces or serve whole with soy and vinegar dipping sauce.
- Use about 2 1/2 to 3 1/2 cups of various chopped/sliced vegetables for these pancakes. Shape and size of vegetables will dictate the amount of vegetables to use. Using less vegetables will produce a chewier flour pancake, while using more will produce a chewy vegetable heavy pancake.
- Green onions or a mixture of green onions and sweet onions can be substituted for the Chinese chives.
- Substitute vegetables to your taste. Sweet onions and cooked chopped spinach are great substitutes and additions.
- If you don't want to use eggs, leave it out and increase the water to 1 cup.
- If you don't have a large 10" pan, make small mini vegetable pancakes.
- This can be kept in the fridge for several days in an air tight container.
View the other Pinterest Challenge Posts:
- January 2018 – One Skillet Chicken with Lemon Garlic Cream Sauce
- February 2018 – Dollar Tree St. Patrick’s Day Wreath
- March 2018 – Bourbon Chicken with Vegetables
- April 2018 – Mini Hoop Seashell Wall Hanging
- May 2018 – Giant Mochi Ice Cream
- June 2018 – Matcha Mousse
- July 2018 – Savory Vegetable Pancakes
- August 2018 – Jumbo Jello Gummy Bears
- September 2018 – Halloween Candy Popcorn
- October 2018 – Halloween Plastic Tablecloth Wreath
- November 2018 – Apple Pie Hotteok
- December 2018 – Christmas BINGO Gift Exchange Game
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!
Erlene – My Pinterventures • Jenny – Cookies Coffee and Crafts
Debbee – Debbee’s Buzz • Laurie – My Husband Has Too Many Hobbies
Bri – Halfpint Design • Julie – Sum of their Stories
Alexandra – Eye Love Knots • T’onna – Sew Crafty Crochet
Beverly – Across the Boulevard • Debra – Shoppe No. 5
Roseann – This Autoimmune Life • Terri – Our Good Life
Chelc – Inside The Fox Den • Cherryl – Farm Girl Reformed
Leslie – Once Upon a Time & Happily Ever After • Katrin – Kreativ K
Kelley – Simply Inspired Meals • Joanne – Our Unschooling Journey
Toni – Small Home Soul • Gail – Purple Hues and Me
Rebecca – Hello Central Avenue • Michelle – Our Crafty Mom
Marie – DIY Adulation • Sam • Raggedy Bits
Kristie – Teadoddles • Marie – The Inspiration Vault
Lydia – Lydia’s Flexitarian Kitchen • Maria – Simple Nature Decor
Emily – Domestic Deadline
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Kelley says
Looks like a great way to get veggies into your meal. Thanks for sharing!
Sew Crafty Crochet says
I’ve never heard of vegetable pancakes before, but they look yummy!
Shirley Wood says
They look tasty. I think I’d like the crispy crust too. I like all of the ingredients you used.
Michelle James says
Erlene, I never heard of a vegetable pancake but you make me want to try it. It looks and sounds so yummy and what a great way to get kids to eat veggies! Great recipe!
Bri Adams says
How fun to be introduced to a new food! I grew up with zucchini pancakes but these are so fun and different. I love that you can customize the veggies to your liking and anything served with a dipping sauce is ok with me!
Sam - Raggedy Bits says
What a delicious recipe!! Am totally going to add this to our menu plan. The dipping sauce sounds so yummy too!
Lydia from Lydia's Flexitarian Kitchen says
I’ve had these with green onions, but not other vegetables. What a great idea to mix and match with whatever is available. We could easily eat these as a meal.
Gail says
Besides being perfect for breakfast and brunch, it’s also perfect to serve anytime since it has lots of veggies and less batter – seems just right as an appetizer too, with the dipping sauce!
Toni | Small Home Soul says
Oh my goodness these look so good. I love a good pancake and I think this would be a perfect side for any meal, or on their own as a healthy appetizer or snack.
Debrashoppeno5 says
This certainly looks so good. It is sure to be a hit every time you make it.
Roseann Hampton says
This looks like a great dish to clean out the vegetable drawer! Pinning!
Erlene at My Pinterventures says
Yes, that’s exactly what I do. Sometimes I have a bit of mushrooms left or spinach, so before it goes bad, I make this! And it’s gone in a day at our house.
Leslie Clingan says
Long ago in another life time, I was a military wife and had a good friend who was Korean. I believe she made something like this for me and it was delicious. So nice to think of my friend Suni and to remember this recipe. Pinning.
Erlene at My Pinterventures says
Yes, it’s a common dish in Korea and there are so many variations. I love that it’s super simple and I can make it with things I already have in my fridge. I made more yesterday and they were gone by this afternoon. My oldest daughter asked me where it went and I had to tell her it was already gone. I guess I’ll be making more today 🙂
Laurie says
I’m not familiar with this dish, but wow, it looks amazing Erlene! I think it would be a hit in my family. Thanks for sharing your recipe! Pinning.
Mother of 3 says
I have never heard of Korean pancakes but it sure looks yummy! Pinned.
MAria says
WOW this is so yummy and I am definetly making this and pinning it. Thanks for such a organized and good great challenge.
Debbee says
Oh Erlene, these look and sound delicious! I can’t wait to try them. Pinned!
Laura Ingalls Gunn says
What a perfect dish for brunch! I can’t wait to make it.
Katrin says
What a great pancake recipe, makes me want to try this asap! Yum!!
Jenny says
This looks like a great side. I’m always looking for different ways to have vegetables. It looks yummy!