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Crispy, golden, and packed with veggies , these Korean vegetable pancakes are my favorite way to turn odds and ends from the fridge into something everyone asks for again and again. Quick to mix up and perfect for dipping in a tangy sauce, they’re the ultimate family-friendly snack or side.
Why You’ll Love these Vegetable Pancakes
My mom seriously made the bestest Korean Pancakes, and even she approved of my version of yachaejeon! In case you’re wondering, “Yachae” means vegetables and “Jeon” means pancakes in Korean.
Now feeding kids vegetables can feel like an uphill battle some days (right?!), which is why I love recipes like this. These vegetable pancakes are quick to make and such a fun way to serve veggies!
They’re crispy, dippable, and easy for little hands to hold. What makes these special is how they strike the perfect balance of crisp edges, tender veggies, and just enough batter to hold everything together.
You will also love how easy to make and customizable these veggie pancakes are. They’re such a great way to repurpose random bits of veggies to create something amazing, just like these naan pizzas, vegetable omelette, rice pancakes, vegetable muffins…
If you are looking for another delicious Korean appetizer or side dish, make these Korean mandu or dumplings, our most beloved family recipe for 40+ years! And these Korean Potato Pancakes (gamjajeon).
What Others Have said:
Our whole family loves this recipe! One of the only ways to get my son to willingly eat vegetables.
These turned out amazing. Our new family favorite, my toddler loved it for her dinner. Made it twice this month. Left overs are for her daycare lunch 😁 Like another reviewer, i would say this is the best Asian sauce everrrr 😋. Thank you Min
I don’t usually post recipe comments but I just finished making/eating these and they are crazy good.
My kids haven’t knowingly devoured so many vegetables in perhaps…ever. Thank you for sharing the recipe!
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
All purpose flour – You can use whole wheat flour if you want to add more fiber, BUT it will change the texture and flavor. For best results, I recommend using AP flour. You can also use a Korean pancake mix from the store and leave out the cornstarch and salt.
Cornstarch – will help produce a lighter texture batter and a crispy exterior. You can also use potato starch.
Vegetables – Use whatever vegetables you have on hand. I personally love the combination of carrots, zucchini, and green onions.
How to Cut Vegetables
I’ve shredded the vegetables here to make the pancakes easy for babies and toddlers to eat. You can use a box grater or a food processor. Do make sure to remove as much moisture as possible.
You can also thinly slice using a mandoline. For vegetables like broccoli or mushrooms, chop or slice.
Pressed for time? Use pre-shredded vegetables or coleslaw mix from the store! If you do, grab an extra bag and make this Asian cabbage salad!!
Step-by-Step Instructions
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: In a large bowl, add all the dry ingredients. Stir to combine. Pour in the cold water and whisk until combined. Be careful not to over mix. The batter will be thick.
Step 2: Add all the vegetables in and combine until well coated.
Step 3: Preheat a medium cast iron or non-stick pan over medium-high heat. Once hot, add enough oil to coat the surface of the pan. Scoop batter, adjust amount depending on the size of our pan. It should sizzle when added.
Step 4: Working quickly, spread the batter out as thinly as possible. Cook for 4-5 minutes over medium heat. Once it’s crispy and golden brown underneath, flip. Cook for 3-4 more minutes. Add more oil to the edge of the pan if needed.
Transfer pancake to a plate and repeat until all the batter is used up.
Expert Tips
Squeeze out extra moisture: If using shredded veggies, press out as much water as you can for crispier pancakes.
Keep the batter thick: Stir just until combined — overmixing can make the pancakes soft and gummy.
Use cold water: Cold batter makes crispier pancakes! You can even make it ahead and chill in the fridge until ready to cook.
Use enough oil: Plenty of oil = golden, crispy edges. For a softer, chewier texture (great for little kids), use a bit less oil.
Wait to flip: Don’t rush it — let the bottom turn golden and crispy before flipping.
Choose the right pan: A good nonstick pan makes the process so much easier. I have this non-toxic cookware set and it’s been serving me well!
Serving Suggestions
It’s best to slice and enjoy immediately with my simple dipping sauce that is made with soy sauce, sesame oil, rice vinegar, sesame seeds, and maple syrup. You can also add some Korean hot pepper flakes, if desired.
Enjoy as an appetizer, side dish, or an easy snack for toddlers (and the rest of the family!).
You can refrigerate leftovers but know that the pancakes will get soft. They will still be tasty though! My kids love these cold, and they make for an easy addition to their school lunch boxes.
Storage
Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
To reheat, place in a toaster oven, a skillet with some oil, or the air fryer.
Frequently Asked Questions
What are the best vegetables add to Korean Pancakes?
My go-tos are zucchini, carrots, and green onion as you see here but feel free to use whatever veggies you like or have on hand! Broccoli, cauliflower, bell peppers, onion, corn, peas, mushrooms, sweet potatoes, potatoes…endless options!
Why are my Korean pancakes not crispy?
You probably didn’t use enough oil. More oil you use, the crispier the pancakes will be. Also, use cold water to keep the batter as cold as possible.
Can I serve these vegetable pancakes to my baby?
You can! Here’s what I suggest! Don’t add the salt to the batter and set aside a portion for your baby. Season with herbs and spices. You can then add salt to the remainder of the batter for the rest of the family.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
In a large bowl, add all the dry ingredients. Stir to combine. Pour in the cold water and whisk until combined. Be careful not to over mix. The batter will be thick.
Add all the vegetables in and combine until well coated.
Preheat a medium cast iron or non-stick pan over medium-high heat. Once hot, add enough oil to coat the surface of the pan. Scoop batter, adjust amount depending on the size of our pan. It should sizzle when added.
Working quickly, spread the batter out as thinly as possible. Cook for 4-5 minutes over medium heat. Once it's crispy and golden brown underneath, flip. Cook for 3-4 more minutes. Add more oil to the edge of the pan if needed.
Repeat until all the batter is used up.
Slice and enjoy immediately with sipping sauce
Notes
Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
To reheat, place in a toaster oven, a skillet with some oil, or the air fryer.
Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.
YUM! I am getting over a pneumonia, and was craving something savory, and specifically, was craving vegetables, but …something with “Ooomph!” And definitely
was craving korean flavors. In spite of being stuffy and heavy chest and fever, found your recipe, immediately saved it, and I just finished cooking one ( got tired si saving rest of batter for tomorrow night snack lol) & taking a bite in the sauce…OMG! Soooo delicious!!!!
I have made this several times; it’s my go-to freezer food for the kiddos bc it makes a great snack or dinner. Wringing out the veggies in a kitchen towel makes a big difference in getting the right texture. They are super yummy, I love them too!
You should emphasize your comment “You can also make the batter in advance and chill in the refrigerator until ready to use.” This made it great for me to prepare ahead of time, then just fry and serve!
Great recipe!!! My 3 year old (and I!) loved it. If I was to use broccoli, would you suggest cooking the broccoli first at all? Or just making sure it’s very small?
Love the combo of carrots and zucchini and more importantly it was a hit with my picky toddler. I haven’t tried making the sauce yet, definitely next time. Thank you very much.
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YUM! I am getting over a pneumonia, and was craving something savory, and specifically, was craving vegetables, but …something with “Ooomph!” And definitely
was craving korean flavors. In spite of being stuffy and heavy chest and fever, found your recipe, immediately saved it, and I just finished cooking one ( got tired si saving rest of batter for tomorrow night snack lol) & taking a bite in the sauce…OMG! Soooo delicious!!!!
Oh I’m SO glad to hear you enjoyed these pancakes so much after being so ill! I’m glad to hear you’re on the mend!!
Love it! And they turned up really well
Our whole family loves this recipe! One of the only ways to get my son to willingly eat vegetables
I have made this several times; it’s my go-to freezer food for the kiddos bc it makes a great snack or dinner. Wringing out the veggies in a kitchen towel makes a big difference in getting the right texture. They are super yummy, I love them too!
You should emphasize your comment “You can also make the batter in advance and chill in the refrigerator until ready to use.” This made it great for me to prepare ahead of time, then just fry and serve!
Great recipe – really easy to throw together for a post-naptime snack.
Great recipe!!! My 3 year old (and I!) loved it. If I was to use broccoli, would you suggest cooking the broccoli first at all? Or just making sure it’s very small?
Love the combo of carrots and zucchini and more importantly it was a hit with my picky toddler. I haven’t tried making the sauce yet, definitely next time. Thank you very much.
I don’t usually post recipe comments but I just finished making/eating these and they are crazy good.
My kids haven’t knowingly devoured so many vegetables in perhaps…ever. Thank you for sharing the recipe!
Amazing! Yay!
I made these for lunch today and they are a delicious recipe. To make things interersting I made them as waffles. A little crispy but we all loved it.