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Korean vegan pancake Pajeon

Korean Pancake Recipe - Korean Scallion Pancake Recipe

Korean Pancake is a delicious Korean Breakfast recipe! These pan-fried vegetarian Korean pancakes are perfect for an appetizer breakfast or side dish for any meal.
5 from 2 votes
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Course: Appetizer, Breakfast
Cuisine: korean
Keyword: korean pancake, pancake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Rekha Kakkar


  • 250 gram All purpose flour
  • pinch Baking soda
  • 500 gram Zucchini coarsely grated
  • 3 Spring onions sliced
  • 1 teaspoon Green chili
  • 2 tablespoon Oil
  • Salt to taste
  • 1 teaspoon Sesame seeds
  • Coriander leaves chopped


  • To make the recipe, we will start by cutting the zucchini first. For that, we will first cut both the ends of zucchini and wash it under running water.
  • Now, on a flat surface, or counter cut the zucchini into thin stripes. When done, take it out on a plate and keep it aside.
  • Similarly, cut spring onions and add it in the same zucchini bowl. In the same bowl add chopped green chilies and coriander leaves. Mix well and keep them aside.
  • Now, we will take another mixing bowl and add all-purpose flour, salt, and baking soda.
  • Now, mix the batter well. Add water in small batches to make a batter of thick consistency.
  • Leave the batter to rest for 10-12 minutes. Then add the vegetables (we kept aside in a bowl) and sprinkle some sesame seeds and mix well.  
  • Now, heat oil in a pan and, when it’s hot, take a ladle full of the mixture and gently pour them in the pan.
  • Keep the heat from low-to medium and cook the pancake until the underneath is set.
  • When one side of the pamcake is cooked, flip and cook it from the other side as well. 
  • When the pancake is cooked, switch off the heat and serve the pancake with dipping sauce.