Spice Up Your Breakfast With These Yummy Kimchi Pancakes

Photo by Portuguese Gravity on Unsplash

If you like kimchi, you will LOVE kimchi pancakes. These savory, salty pancakes are crispy on the outside and soft in the middle and have a delicious tangy kimchi flavor. If you’re always looking for new ways to incorporate this much-loved Korean cabbage into your meals, then this recipe is for you. It makes a fantastic breakfast or brunch, or savory afternoon snack!


  • 1 egg
  • 1 tablespoon kimchi liquid from the jar
  • 1 tablespoon soy sauce
  • 1/2 cup coconut milk
  • 1 cup kimchi, coarsely chopped
  • 4 green onions, finely chopped on the diagonal
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • Coconut oil for frying


  1. Add the egg, kimchi liquid, soy sauce and coconut milk to a large bowl and whisk to combine.
  2. Gradually add the flour, baking soda and salt and whisk into a thick batter.
  3. Add the green onions and kimchi and fold gently to combine.
  4. Heat a skillet over a medium heat until it is very hot.
  5. Add a little coconut oil to lightly coat the pan.
  6. Drop 1/4 cupful’s of the batter into the pan, making sure to leave enough space to turn them. You should be able to cook 2-3 pancakes at a time, depending on the size of your skillet.
  7. Cook each pancake for 2-3 minutes on each side, until the edges are crisp and the pancakes are golden brown.
  8. Pile the cooked pancakes up and cover with a clean tea towel to keep warm and continuing frying the pancakes in batches until you have used all the batter. Add more coconut oil as needed.
  9. You could serve these pancakes with a wakame salad, more kimchi on the side, fried eggs, a squiggle of sriracha for extra heat or simply as they are.
  10. Enjoy!