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Korean-Style Veggie Pancakes

A store-bought stir-fry blend becomes the base for these 5-ingredient vegetable pancakes, perfect for a light dinner, easy lunch, or crave-worthy snack.

Serves 4
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
270 calories per serving


> 1 1/4 cups all-purpose flour
> 1/4 tsp baking powder
> 1 (12 oz) pkg Stir Fry Kit Teriyaki Veggies & Sauce
> 3 green onions, thinly sliced, divided
> Canola oil, as needed


Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet. In a large bowl, whisk the flour, baking powder, and 1¼ cups water until smooth. Season with salt and pepper.
Remove the sauce packet from the stir-fry kit and reserve for another use. To bowl of batter, add the vegetables and half of the green onions and stir until just combined.
In a 12-inch nonstick skillet, heat 1 tbsp oil on medium. In batches, scoop 3-tbsp portions of batter into skillet and flatten with a spatula. Cook 4–6 min., until pancakes are golden brown on both sides, flipping halfway through.
Transfer pancakes to wire rack and sprinkle with salt. Transfer to oven to keep warm. Repeat with remaining batter, adding 1 tbsp oil to skillet for each batch. Sprinkle pancakes with remaining green onions and serve warm.


To make a quick dipping sauce for your pancakes, in a small bowl, combine the teriyaki sauce packet, 2 tsp rice vinegar, and 1 tsp toasted sesame seeds.

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