Homemade Kimchi Pancakes – simple, healthy and perfectly crispy

Homemade kimchi pancakes are crispy, healthy and full of flavour. Make them with homemade fermented kimchi – quick, easy and perfect for a vegan or vegetarian meal.

Why use homemade fermented kimchi

Homemade fermented kimchi is packed with natural probiotics that support gut health and add a pleasantly tangy flavour and crunchy texture to the pancakes. It’s always available, inexpensive to make and easily adjusted to your preferred spice level. A perfect snack or light dinner for vegans, vegetarians and anyone who loves nutritious, healthy and crunchy food.

Ingredients for homemade kimchi pancakes

For 1 thick or 2 thin pancakes:

1 cup chopped kimchi
½ cup flour (all-purpose, rice…)
Spring onion
2–3 tbsp kimchi juice
Sesame seeds (for topping)
Salt if needed
Soy sauce for serving

How to make kimchi pancakes

1. Prepare the batter

Mix kimchi, flour and kimchi juice. Add seeds and spring onions if desired.

2. Combine

Stir until you get a thick, cohesive batter. If too thick, add more kimchi juice; if too thin, add a spoon of flour.

3. Fry

Heat a pan with oil or coconut fat. Spoon in the batter for 1 thick or 2 thin pancakes and spread evenly. Fry for 2–3 minutes per side until golden brown and crispy.

4. Serve

Sprinkle with sesame seeds and fresh spring onion. Serve warm with soy sauce.

Extra tips

Adjust your homemade kimchi to taste – mild or spicy.
Different flours (wheat, rice, wholegrain) will change crispiness and texture.
Use enough oil to achieve a nicely crispy surface.
Salt is usually unnecessary because kimchi is salty on its own.
You can also add a little sugar, which gives the kimchi pancake a pleasant twist in flavor.

Discover the Veggie Fermenter – the easiest way to make your own kimchi: