Crispy on the outside, gooey on the inside—Sweet Korean Pancakes (Hotteok) are made with flour, brown sugar, cinnamon, and walnuts. A must-try treat!
Do you ever stumble upon something so unexpectedly good that it sticks with you forever? That’s exactly how I felt the first time I tried Hotteok, or as I like to call them, Sweet Korean Pancakes.
I was at this tiny Korean street food stall, the kind that feels like it’s been plucked straight out of a movie scene. People were lining up, chatting, and passing around steaming paper bags. Naturally, I joined the crowd, hoping for the best. When I finally got my pancake, that first bite was pure magic—crispy edges, gooey caramel-like filling, and the warm spices that made me feel like I was wrapped in a blanket.
Back home, I was determined to recreate that moment. Spoiler: my first few attempts were messy. The filling leaked, the dough stuck to everything, and I may have set off my smoke alarm once. But hey, that’s part of the fun, right? After a few tweaks, I got it just right, and now these pancakes are a weekend tradition in my house.
Why You’ll Love This Hotteok (Sweet Korean Pancakes) Recipe?
- Crispy meets gooey: Seriously, is there a better combo?
- Quick prep: You’re just 5 minutes away from dough-making magic.
- Perfect for sharing: Whether it’s brunch, dessert, or an afternoon snack, these pancakes are always a hit.
- A little taste of Korea: Hotteok brings the vibe of Korean street food right into your kitchen.
Ingredient Notes:
Let’s break down the magic of these Sweet Korean Pancakes. Each ingredient has its moment to shine, so here’s why they’re important (and why you shouldn’t skip them).
- All-Purpose Flour + Rice Flour: The perfect duo. Regular flour gives structure, while rice flour makes the pancakes just a little chewy.
- Yeast: The secret to fluffy, airy dough. Just make sure your milk is warm—not too hot, not too cold—so the yeast gets happy.
- Brown Sugar: The MVP of the filling. It caramelizes into this dreamy, gooey center.
- Cinnamon + Nutmeg: These warm spices make the pancakes feel like a cozy hug.
- Walnuts: Adds a little crunch to balance the gooey filling. No walnuts? Pecans, sunflower seeds, or even a sprinkle of sesame seeds work too.
- Butter: Because, honestly, everything tastes better with a little butter.
- Cooking Oil: This gives you that perfect golden brown crust. Don’t skimp here—it’s what makes the pancakes irresistible.
How To Make Hotteok (Sweet Korean Pancakes)?
Making Hotteok isn’t complicated, but it’s definitely an adventure. Let’s dive in:
- Mix the Dough: Combine the dry ingredients in a big bowl—flour, rice flour, yeast, sugar, and salt. Then pour in the warm milk and melted butter. Stir it all together until you’ve got a sticky, messy dough. Don’t overthink it; it’s supposed to look a little rough around the edges.
- Let It Rise: Shape the dough into a ball, cover the bowl with a towel, and let it rise for 1-2 hours. It should double in size. While you’re waiting, maybe scroll TikTok, make a cup of tea, or, I don’t know, plan your pancake toppings?
- Divide and Shape: Once the dough’s ready, divide it into 8 pieces. Roll each one into a ball and flatten it into a little disk about 4 inches wide.
- Fill and Seal: Scoop a tablespoon of the brown sugar-cinnamon filling onto each disk. Pinch the edges together to form a sealed ball, then gently flatten it into a pancake. Don’t worry if it’s not perfect—mine rarely are, and they still taste amazing.
- Fry Them Up: Heat some oil in a skillet over medium heat. Fry the pancakes until they’re golden brown on both sides—about a minute per side. Then add a splash of water to the pan, cover it, and let them steam for 30 seconds. This is the part where the filling turns into gooey magic.
- Serve and Enjoy: Serve these beauties warm. The second you cut into one and see that caramel filling ooze out, you’ll know the wait was worth it.
Storage Options:
Hotteok rarely lasts long enough to need storage, but if you have leftovers (lucky you), here’s what to do:
Want To Save This Recipe?
- Refrigerate: Let them cool completely, then store in an airtight container for up to 3 days. Reheat in a skillet to bring back the crispy edges.
- Freeze: Lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for up to 2 months. To reheat, fry or bake them straight from frozen.
Variations and Substitutions:
Want to make this recipe your own? Here are some ideas to play with:
- Nut-Free: Skip the nuts and use raisins or sunflower seeds instead.
- Chocolatey Twist: Swap half the brown sugar for chocolate chips. Trust me, it’s divine.
- Savory Pancakes: Fill them with cheese, kimchi, or mashed potatoes for a totally different (but equally delicious) vibe.
- Gluten-Free: Use a gluten-free flour blend. The texture will be slightly different, but still tasty.
What to Serve with Hotteok (Sweet Korean Pancakes)?
Hotteok is amazing on its own, but pairing it with something extra makes it even better:
- Coffee or Tea: A warm drink balances the sweetness perfectly.
- Ice Cream: Vanilla or salted caramel takes these pancakes to dessert heaven.
- Fresh Fruit: Add some strawberries, bananas, or blueberries for a refreshing touch.
Frequently Asked Questions:
Can I make the dough ahead of time?
Totally! Let it rise in the fridge overnight. Just bring it to room temperature before shaping and frying.
Can I use white sugar instead of brown sugar?
Sure, but you’ll miss that caramel flavor. If you’re out of brown sugar, mix a little molasses with white sugar—it’s a great substitute.
How do I keep the filling from leaking out?
Pinch the edges of the dough tightly after adding the filling. It’s kind of like wrapping a little gift—be patient, and you’ll get the hang of it.
So, what do you think? Ready to give these Sweet Korean Pancakes a try? Whether you stick to the classic recipe or experiment with your own twist, I’d love to hear how it turns out. Let’s talk pancakes in the comments—happy cooking!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hotteok (Sweet Korean Pancakes)
Ingredients
Pancakes:
- 1 1/4 cups flour
- 1/2 cup rice flour
- 1 packet yeast
- 2 tbsp sugar
- 1/4 tsp salt
- 3/4 cup milk warmed
- 1 tbsp butter melted
- 4 tbsp cooking oil for frying
Filling:
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp walnuts chopped, substitute pecans
Instructions
- Combine the dry ingredients in a large bowl; mix together 1 1/4 cups of flour, 1/2 cup of rice flour, a packet of yeast, 2 tablespoons of sugar and 1/4 teaspoon of salt.
- Next, add the wet ingredients; pour in 3/4 cup of warmed milk and 1 tablespoon of butter. Stir everything together until a dough forms.
- Allow the dough to rise; shape it into a ball and cover the bowl. Let it sit for around 1 to 2 hours until it almost doubles in size.
- Once the dough has risen, divide it into eight pieces. Roll each piece into a ball. Then flatten them until they are 4 inches wide.
- Now it's time to fill and seal the pancakes; place 1 tablespoon of filling in the center of each flattened dough circle. Fold over the dough to create a ball with the filling
- Gently flatten these filled balls into pancakes that are 3 inches wide.
- In a nonstick skillet over medium heat, heat four tablespoons of cooking oil.
- Fry the pancakes until they turn brown on both sides, which should take around half a minute to one minute per side.
- For some deliciousness add one tablespoon of water to the pan. Cover it with a lid. Allow them to steam for about half a minute so that the filling melts perfectly.
- Serve these delights and savor every bite! Experience the blend of textures and flavors that Hotteok offers providing you with an introduction, to the world of Korean street food and desserts.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
