Korean Pancake (Hotteok) Recipe

This pancake is not your usual!

Change your view of pancakes with this awesome Korean version that’s stuffed with nuts, sesame seeds, cinnamon, and brown sugar. Called the hotteok, this Korean sweet pancake is a popular street food in South Korea. It’s a fried, yeast-puffed pancake that is commonly sweet but there are different kinds that are stuffed with savory, glass noodles instead. 

This version is the sweet kind that you can fill with your choice of nuts if desired. 

This the sweet kind stuffed with brown sugar, nuts, sesame seeds, and cinnamon.
Photo by Majoy Siason





Korean Pancake (Hotteok) Recipe

Stephanie Cueva
This pancake is not your usual!
Prep Time 1 hour 10 minutes
Cook Time 32 minutes
Resting Time 30 minutes
Total Time 1 hour 42 minutes
Course Breakfast/Brunch, Snacks/Merienda
Cuisine Asian, Others
Servings 8


Korean Pancake (Hotteok) Ingredients

  • 1/2 Cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 Cup unsalted peanuts chopped
  • 2 tablespoons sesame seeds toasted
  • 1/4 Cup walnuts chopped
  • 1 Cup warm water
  • 2 tablespoons white sugar
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon Salt
  • 1 tablespoon vegetable oil
  • 2 cups all-purpose flour
  • Oil for frying, as needed


  • Make the filling: Mix dark brown sugar, cinnamon, chopped nuts, and sesame seeds in a small bowl. Set aside.
  • Make the pancake: Mix warm water, white sugar, yeast, salt and vegetable oil in a bowl. Stir in flour and lightly knead the dough until well combined.
  • Cover bowl in plastic wrap and let the dough double in size, about 1 hour.
  • Divide dough into 8 evenly-sized pieces. Form each into a ball.
  • Flatten a ball and put a tablespoon of filling in the center of the dough. Gather the edges over the filling, and pinch edges to seal. Repeat with remaining dough balls and filling.
  • Heat a tablespoon of oil in a small nonstick frying pan. Place a dough ball into the hot oil. Flatten the dough ball with a spatula. Fry for 2 minutes while holding it down with a spatula to make a disc. When the bottom is golden brown, flip to the other side and fry until both sides are golden brown.
  • When both sides have browned, remove the pancake from pan, and transfer onto a paper towel. Repeat with remaining filled dough balls. Best eaten while still hot.
Tried this recipe?Let us know how it was!

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