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Categories
  • Jeeca Jeeca
  • - June 25, 2021
  • - 7:09 am

Vegan Yachaejeon (Korean Vegetable Pancakes)

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I’m back with another Korean Pancake recipe and this time it’s for some Yachaejeon 야채전! or Korean Vegetable Pancakes!

Yachaejeon Korean Vegetable Pancakes Recipe

WHAT IS YACHAEJEON?

Yachae, 야채, is vegetable; while jeon, 전, is a general term for pancake in Korean. So put it together and you have vegetable pancakes or Yachaejeon 야채전.

So Yachaejeon 야채전 literally translates to vegetable pancakes.

These Korean Yachae Jeon 야채전 or Vegetables Pancakes can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.

I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.

Vegan korean vegetable pancake or yachaejeon on a non-stick pan

OTHER KOREAN PANCAKES:

  • Kimchi Pancakes or Kimchi Jeon
  • Pajeon (Korean Scallion Pancakes)

THE PANCAKE BATTER

The batter is a very thick batter and is a simple mix of the following:

Dry Ingredients

  • all purpose flour
  • baking powder
  • corn starch or potato starch
  • salt or black salt (for an “eggy” flavour)
  • turmeric powder optional for colour

The full recipe is down below!

Flour, salt, baking powder mix for the pancakes in a large pink bowl

Wet Ingredients

  • room temperature water plus more to adjust consistency
Vegan korean vegetable pancake batter in a large pink bowl

THE VEGGIES

You’re free to use whatever other veggies you prefer! 🙂

For my pancakes, I used a mix of the following:

  • 1 medium zucchini sliced into match sticks
  • 1 small sweet potato sliced into match sticks or shredded (i used orange sweet potato)
  • 1 medium carrot sliced into match sticks or shredded
  • 1/2 medium onion thinly sliced
  • 1 long green chili or jalapeño optional for heat
  • 1 bunch scallions or green onions around 2 cups, chopped or thinly sliced
Thinly sliced fresh zucchini

Thinly sliced green onions, scallions, and green chiles

MIX THE VEGETABLES INTO THE BATTER

Thinly sliced vegetables added to the korean vegetable pancake batter

Mix everything together for the korean vegetable pancakes batter.

Mixed vegetable pancake batter in a large bowl

TO COOK THE VEGETABLE PANCAKES OR YACHAE JEON

I used a non-stick pan. I highly recommend using one! It’s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

  • Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.
A non stick pan with some neutral oil

  • Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.
Mixed vegetable pancake batter added into the pan
  • If you covered your pancake, remove the cover and allow the excess steam to evaporate. Press down on the centre of your pancake. Once the top o the pancake and sides start to dry up, carefully scrape the sides and check underneath if the it’s lightly brown or golden.
  • Carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp.
  • If you want extra crispness, allow the pancakes to cook over low heat for another 3-4 minutes on each side or until its a deep golden brown (a slight char is great too!) to get really nice and crisp on the outside.This way any excess moisture from the batter and veggies will evaporate and you’ll get crispier and less doughy pancakes.
Mixed vegetable pancake batter cooked with a golden brown crust

SERVE AND ENJOY YOUR KOREAN VEGETABLE PANCAKES

  • Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce! I also find it a lot easier to cut the pancakes using a pair of scissors.
Slicing the cooked mixed vegetable pancakes into squares

Find the full recipe for these pancakes below! You can also check out my homemade dipping sauce recipe.

A small bowl with dumpling or pancake dipping sauce
Cut up vegetable pancakes or yachae jeon on a white plate with a dipping sauce

STORING LEFTOVER PANCAKES/MAKING IN ADVANCE

I like to cook pancakes in big batches. I store the cooked pancakes in an air-tight container or wrap these in some aluminium foil and refrigerate for 1-2 weeks. To reheat, I just pan fry the pancakes on a pan for 3-4 minutes on each side or until crisp. You can also heat these in your oven toaster.

I keep these whole because it’s easier to flip them on a pan. Afterwards, that’s when I sliced these into bite-sized pieces.

OTHER KOREAN VEGAN RECIPES YOU MIGHT LOVE:

  • Vegan Kimchi
  • Korean Beansprout Salad
  • Bibim Guksu (Korean Mixed Noodles)
  • Sundubu Jjigae (Korean Soft Tofu Stew)
  • Kimchi Noodle Soup with Dumplings
  • Kimchi Noodle Stir-Fry
  • Jjajangmyeon

Looking for more Vegan Asian recipes?

You can get a copy of my upcoming cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)

4.93 from 111 votes
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Main Course, Starters
Cuisine Asian, East Asian, Korean
Servings 4 eight-inch pancakes
Calories 375 kcal

Ingredients
 
 

Dry Ingredients

  • 1 1/2 cup all purpose flour (see notes for subs)
  • 2 tsp baking powder
  • 4 tbsp corn starch or potato starch
  • 1 1/2 tsp salt or black salt (for an "eggy" flavour)
  • 1/2 tsp turmeric powder optional for colour

Wet Ingredients

  • 1 1/2 cup room temperature water , plus additional 2-4 tbsp water to adjust consistency

Vegetables of Choice (see notes)

  • 1 medium zucchini , sliced into match sticks
  • 1 small sweet potato , sliced into match sticks or shredded (i used orange sweet potato and added them raw)
  • 1 medium carrot , sliced into match sticks or shredded
  • 1/2 medium onion , thinly sliced
  • 1 long green chili or jalapeño , optional for heat
  • 1 bunch scallions or green onions , around 2 cups, chopped or thinly sliced
  • Other vegetables of choice sliced

Cooking

  • Neutral oil I used vegetable oil

Dipping Sauce to Serve

  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp vinegar
  • 1 tsp sugar , adjust to taste
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds
  • Gochugaru or chili flakes/powder optional

Instructions
 

  • You can watch the video below to see how to make these.
  • In a large mixing bowl, add in all the dry ingredients. Mix well.
  • Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.
    Do note that the batter is thick and should coat the vegetables well.
  • Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.

DIPPING SAUCE

  • Mix everything together and feel free to adjust to your taste. You can easily make this dipping sauce before hand.
    I recommend to make this before cooking the pancakes.

COOKING THE PANCAKES

  • Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.


    IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan. 

It's also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.
  • Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface of the pan.I use a spoon to spread it evenly onto the pan.
    If there are holes, feel free to scoop some of the batter to cover them.
  • Cook for 4-5 minutes over medium or medium heat or until the batter starts to dry up. You can also cover your pan to cook down the veggies.
  • If you covered your pancake, remove the cover and allow the excess steam to evaporate. Press down on the centre of your pancake.
    Once the top o the pancake and sides start to dry up, carefully scrape the sides and check underneath if the it's lightly brown or golden.
  • Carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp.
  • If you want extra crispness, allow the pancakes to cook over low heat for another 3-4 minutes on each side or until its a deep golden brown (a slight char is great too!) to get really nice and crisp on the outside.
    This way any excess moisture from the batter and veggies will evaporate and you'll get crispier and less doughy pancakes.
  • Repeat this for the rest of the batter.
  • See notes for more tips.
  • Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce (recipe here or in the card above)! I also find it a lot easier to cut the pancakes using a pair of scissors.
  • How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

STORAGE AND REHEATING TIPS

  • Store the cooked pancakes in an air-tight container and refrigerate for 1-2 weeks. To reheat, pan fry the pancakes on a pan for 2-3 minutes on each side until crisp. You can also heat these in your oven toaster.

WATCH Video

Notes

VEGETABLES + TIPS

  • You can really opt to add whatever veggies you have for these pancakes! Other great additions are cabbage, mushrooms, bell peppers, potatoes, etc.
 
  • I usually use a total of 5-6 cups of sliced/chopped vegetables.
 
  • Cooking your veggies: I used all raw vegetables for this, even for the sweet potatoes. They cook down nicely on the pan but be sure to evenly spread them so they can be as thin as possible. You can also opt to cover the pan to be sure the vegetables cook down, especially if your pancake is a bit thick.
 
  • Veggies releasing liquid: certain vegetables will release quite a lot of liquid over time as it sits in the batter. If this is the case, you can add an additional 1-3 tbsp of flour and mix it with the batter to thicken it before cooking. 
 
Pancakes not crispy?
  • I personally like to get my pancakes as thin as possible so both sides are very crisp and it’s thin so you won’t notice the insides being a bit chewy/doughy from the veggies/flour mix.
  • Do note that as it cools, the pancakes will sog especially as it sits on a plate. It may also be due to the veggies since some veg tend to continue to release extra moisture as it sits after cooking.
  • A great way to remove excess water is to salt your veggies first and squeeze out excess liquid before mixing it in the batter. This way the extra moisture draws out. This is completely optional and I actually always skip this step but this could help maintain that crisp longer. If doing so, I recommences to skip the salt in the batter or the overall batter mixture may be too salty form the salted veg.
 
 

FLOUR

  • I personally haven’t tried other flour alternatives for this recipe but some have used gluten-free flour mixes, whole wheat flour, and even chickpea flour. Do note that the texture and consistency can change but if you don’t mind then it shouldn’t be a problem!
 
  • Since some flours can be dense, you can add an additional 1/4 tsp of baking powder if needed. You may also need to add some more water if the batter is too thick. But ideally the batter should be thick enough to coat the vegetables and not be runny when spread out on the pan.

NUTRITIONAL INFO

Serving: 1pancake | Calories: 375kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1119mg | Potassium: 364mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7257IU | Vitamin C: 12mg | Calcium: 151mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 129 Comments

  1. Shelley 6 Jul 2021 Reply

    I made this for dinner tonight. I am not the cook in the family, my husband is, so my cooking is always a surprise. I wanted to get more veggies in our meals AND try to flip a giant pancake. The results were excellent, we loved this recipe and leftovers will be served at a lake picnic tomorrow.

  2. MD 22 Jul 2021 Reply

    Hi, do you think I could swap all purpose flour to whole wheat flour?

    1. Jeeca 23 Jul 2021 Reply

      Hi! I personally haven’t tried it but some have made this with chickpea flour so whole wheat can work too but the pancakes may turn out more dense. I’d recommend adding more baking powder if needed! You can make the batter first and try cooking a small pancake and see from there 🙂

    2. Andrea 11 Apr 2022 Reply

      5 stars
      These were a super tasty, quick supper. I thin-sliced cabbage, onion and red pepper, and shredded a carrot, and used 1/2c of chickpea flour. So delicious! I will make them thinner next time (that’s on me) and I’m sure they’ll be even better. Even with a good bit of oil in a non-stick pan, they stuck a little bit, maybe because they are a bit thick.

      1. Jeeca 18 Apr 2022 Reply

        Thanks so much Andrea!

    3. Elaine 8 Jul 2022 Reply

      Hi, they look lovely. Could they be frozen and reheated? Would make a lovely quick camp food if prepped ahead. Thank you.

      1. Jeeca 9 Jul 2022 Reply

        Hi Elaine! I usually just refrigerate mine after cooking lots of pancakes. Longest I’ve stored these cooked in the fridge is around 2 weeks and I just reheat a couple every time. I’ve tried freezing these too but I found that they did get a bit soggy from the extra moisture, but still great when reheated well (I usually pan fry these to reheat and crisp up). Hope this helps!

  3. aireen 4 Aug 2021 Reply

    can I bake this instead of frying?

    1. Jeeca 4 Aug 2021 Reply

      Hi Aireen! I haven’t tried baking this but if you do it might be best to place it in a cast iron pan so you can place the whole pan in the oven. Hope this helps!

  4. Dan 14 Sep 2021 Reply

    Whats the recipe for the dipping sauce?

    1. Jeeca 15 Sep 2021 Reply

      Hi Dan! The recipe is here: https://thefoodietakesflight.com/dumpling-dipping-sauce

  5. Jan 15 Sep 2021 Reply

    5 stars
    Made today, added shredded cabbage, so good!! Sauce is the perfect finishing touch and you only need to tiniest bit. Definitely adding this to my recipe list. Now off to find some more tasty recipes from your site! Thanks 🙂

    1. Jeeca 21 Sep 2021 Reply

      Thank you Jan!! So happy you liked these!!

  6. Char 19 Sep 2021 Reply

    5 stars
    I just made these tonight. They were really good. Will definitely be making these again.

    1. Jeeca 21 Sep 2021 Reply

      Thanks Char! ◡̈

  7. Angie 22 Sep 2021 Reply

    5 stars
    Fantastic recipe! I tripled it (large family), & it turned out perfect! Excellent crispiness and the turmeric made them turn out so beautiful!

    1. Jeeca 23 Sep 2021 Reply

      Thank you Angie!! Hope you all enjoyed your pancakes!! 🙂

  8. Haley 23 Sep 2021 Reply

    Can you substitute almond or coconut flour to make them gluten free?

    1. Jeeca 23 Sep 2021 Reply

      Hi Haley, I haven’t tried this with coconut /almond flour. I wouldn’t recommend coconut because this can give a very coconut-y flavour. Some have tried this with chickpea flour and worked out great. Hope this helps!!

  9. Lydia 2 Oct 2021 Reply

    5 stars
    So delicious. Thank you for the recipe I used to gluten-free flour and it worked out great. Added purple cabbage instead of carrot for some color contrast. So tasty with your sauce recipe too!

    1. Jeeca 2 Oct 2021 Reply

      Happy to hear you enjoyed it!! What kind of GF flour did you use btw? ◡̈ thanks!

      1. Jenny Blessenko 29 Dec 2021 Reply

        Hi! Trader Joe’s sells gluten free flour mix of tapioca & potato starches, brown and white rice flours… It’s not organic the only downfall:(

        1. Jeeca 29 Dec 2021 Reply

          Thanks for sharing! ◡̈

        2. Carol Fox 13 Apr 2022 Reply

          5 stars
          I just made these and I’m in love. OMG, I can’t stop eating them. I used 1 c. gluten free flour, the baking powder, etc. and added some italian flavored bread crumbs. I just used a bag of 3 color Cole slaw, shredded carrots and 1 bunch of green onions. I used Tony’s light yum-yum sauce for dipping and this is definitely a fav.

  10. tori 5 Oct 2021 Reply

    5 stars
    wow! these are delicious, especially with the sauce. they instantly became a regular recipe for me – they are great to make with all of your veggies that are about to go bad!

    1. Jeeca 6 Oct 2021 Reply

      Thanks so much tori!! ◡̈

  11. Wes 15 Oct 2021 Reply

    4 stars
    Delicious! My omnivore husband had to try some and he liked it too. I was a little worried about being able to flip it without veggies flying every where, but I only lost one strip of Chile pepper.

    1. Jeeca 18 Oct 2021 Reply

      Thanks Wes! And hope you got to save that chile! haha

  12. Laura 18 Oct 2021 Reply

    5 stars
    Made it with whole wheat flour and it was delicious!!! Very filling!

    1. Jeeca 22 Oct 2021 Reply

      Happy to hear you liked it!! Thanks Laura ◡̈

  13. Angel_czn 31 Oct 2021 Reply

    5 stars
    This recipe is absolutely delicious! Super easy and tasty. Can’t stop eating it?Thank you Jeeca

    1. Jeeca 1 Nov 2021 Reply

      Thanks so much Angel ◡̈

  14. Alex 4 Nov 2021 Reply

    These are looking amazing! Can I swap spelt flour instead of all purpose flour? Thank you! I am so
    in love with your recipes.

    1. Jeeca 5 Nov 2021 Reply

      Hi Alex! haven’t tried it myself but some have tried this with chickpea flour and whole wheat. Texture will change, of course, but if you don’t mind then that shouldn’t be a problem!

  15. Sarah 13 Nov 2021 Reply

    Its sooo good!!!🥺🥺🥺 Thank you soo much for sharing this!!

    1. Jeeca 14 Nov 2021 Reply

      Thank you so much Sarah! ❤️

  16. Dina 28 Dec 2021 Reply

    How about using rice flour as a GF option?

    1. Jeeca 29 Dec 2021 Reply

      Hi Dina! The texture of rice flour will yield a very dense and somewhat chewy pancake so I wouldn’t recommend it. If you’re looking for a GF option, chickpea flour would be better. I haven’t tried it myself but a few people have and were happy with the results. ◡̈

  17. Andrea 29 Dec 2021 Reply

    5 stars
    Hi Jeeca! Do you recommend adding more spices such as paprika or curry to the mix? Loved the recipe xo

    1. Jeeca 30 Dec 2021 Reply

      Hi Andrea! You’re free to add spices to the mix to give your own unique take on it! Some have added curry powder and even garam masala for an Indian-inspired twist. I personally like to keep mine as-is since I love mine with the dipping sauce. ◡̈

  18. Paula 3 Jan 2022 Reply

    5 stars
    Yes I made it delicious

    1. Jeeca 4 Jan 2022 Reply

      Thanks so much Paula!!

  19. Heather 7 Jan 2022 Reply

    Can you use arrowroot instead of potato or corn starch?

    1. Jeeca 7 Jan 2022 Reply

      Yup that works too ◡̈

  20. Madi 9 Jan 2022 Reply

    I tried to make these but they came out super mushy and not crispy, and I’m not sure why?

    1. Jeeca 10 Jan 2022 Reply

      Hi Madi, the outer is usually very crunchy for me but the insides can be a bit mushy especially if you don’t get to spread the batter as thing as possible and it’s a bit thick. I also use a non-stick pan that I preheat well before adding oil and adding the batter mix in. Then once the batter dries up, I flip it over and repeat the same for the other side. I sometimes like to leave it on longer even after it’s golden brown on both sides since this allows for excess moisture to draw out from the veggies. If doing so, I usually leave it on a steady medium/med low heat so it doesn’t burn but continues to slowly cook down. Also important to note that tt does lose its crunch over time especially as it cools. Hope this helps!

  21. karen 10 Jan 2022 Reply

    5 stars
    Just made this. I thought it came out really well. I fried it without oil in a nonstick skillet. I did use a lid because I was worried about the sweet potato and carrot cooking. It felt like I had too much veggie for the batter (added red cabbage), but it still came out yummy. For the dipping sauce, we don’t use oil or sugar so we subbed sesame seeds and maple syrup. Everyone enjoyed. I will definitely be making this again. Thanks for the inspiration!

    1. Jeeca 12 Jan 2022 Reply

      Thanks Karen, glad it turned out great!!

  22. Jackie 12 Jan 2022 Reply

    Hello! do you think that these could freeze well?

    1. Jeeca 13 Jan 2022 Reply

      Hi Jackie, they’re a lot better refrigerated and last 1-2 weeks. I have tried freezing this and they logged a bit because of the moisture but when I thawed and pan-fried them again, they turned out crisp but broke a part a bit. If you don’t mind then that shouldn’t be a problem. ◡̈

  23. Katie 13 Jan 2022 Reply

    5 stars
    I made these last night. My family loved them. Definitely in rotation.

    1. Jeeca 14 Jan 2022 Reply

      Glad you guys did! thanks so much Katie!! ◡̈

  24. Zalina 23 Jan 2022 Reply

    4 stars
    I made this last night and it was delish! Thanks! BUT how do you get it so crispy? I followed the recipe exactly. Upon first flip, the top is crispy but them turns soggy after the bottom is frying.

    1. Jeeca 24 Jan 2022 Reply

      Hi Zalina! I like to get mine as thin as possible so both sides are very crisp and it’s thin so you won’t notice the insides being a bit mushy from the veg/flour mix. Though as it cools it tends to sog especially as it sits on a plate but the exterior still stays crisp. It may also be due to the veggies since some veg tend to continue to release extra moisture as it sits after cooking. A great way to remove excess water is to salt your veggies first before mixing it in the batter. This way extra moisture draws out. Completely optional and I actually always skip this step but this could help maintain that crisp longer. Hope this helps! ◡̈

  25. Monalisha 4 Feb 2022 Reply

    5 stars
    I loved making the recipe. It turned out so amazingly tasty. Although I used carrots, lettuce, cauliflower, cabbage, spring onions, coriander stalks.

    1. Jeeca 5 Feb 2022 Reply

      Glad you liked it! ◡̈

  26. Veronica 4 Feb 2022 Reply

    I haven’t tried this recipe yet but I will soon!! These savory korean pancakes look amazing!! Only have one question and it’s about putting the sweet potatoes raw or if you cook them a lil before hand. Thank you.

    1. Jeeca 5 Feb 2022 Reply

      I add them raw ◡̈

  27. Sonia 27 Feb 2022 Reply

    5 stars
    I’ve made this a couple of times lately with whatever veggies I have to hand and it’s so good! Tonight was with sweet potato, cabbage spinach, onion & brussel sprouts. The dipping sauce is tasty. Thanks!

    1. Jeeca 28 Feb 2022 Reply

      Glad you liked it! Thanks sonia ◡̈

  28. Sandy 6 Apr 2022 Reply

    5 stars
    Just made this tonight and loved it! I couldn’t get it as crispy, but that’s on me, as they were pretty thick. Overall taste was yummy, esp with black salt! My non-vegan mom loved it too 🙂

    1. Jeeca 6 Apr 2022 Reply

      Yay glad to hear she loved it too ◡̈ thanks Sandy!

  29. Kristen Butler 14 May 2022 Reply

    Hi! Would it be ok to make this batter 1 day before before frying it?

    I like to meal prep as much as possible. Thanks!

    1. Jeeca 15 May 2022 Reply

      Hi Kristen! You can but the vegetables will release extra moisture as it sits in the batter so the batter may turn a lot runnier than desired. So I recommend to add 2-3 tbsp or more flour to the batter again before cooking. Hope this helps ◡̈

  30. Ivanka 31 May 2022 Reply

    Hello Jeeca,could I just make a suggestion?

    Maybe you could give us amount of vegetables in cups ,all vegetables I mean ? As your recipe call for 2 cups of scallion or green onions only and with all other vegetables ( plus additional ) on end we can have 5- 6 cups or more and then adjustments must be made with dry ingredients as there is not enough butter for proper coating. So dry ingredients + ? cups of veggies.

    Thank you for sharing.

    Iva

    1. Jeeca 2 Jun 2022 Reply

      Hi Iva, for the amount of batter I’d day 5-6 cups is enough to coat the amount of vegetables but if you want more of the doughy bite from the pancakes and less of the vegetables, you can lessen vegetables to 4 cups. Hope this helps!

  31. Lynn 8 Jun 2022 Reply

    I made these today since I didn’t know what to eat and they are AWESOME. I ate them with some gochujang bibimbap sauce since I keep that on hand in my fridge and that worked really well! Next time I’ll try your dipping sauce.

    1. Jeeca 9 Jun 2022 Reply

      I can imagine how good this is with that gochujang sauce. Thanks for trying it out Lynn! ◡̈

  32. Grace 25 Jun 2022 Reply

    5 stars
    Love this recipe! Just wondering though if you only want one serve and have leftover batter, would it be better to store the batter for another day or make up all the pancakes at once and just reheat the pancakes? Thanks 😊

    1. Jeeca 27 Jun 2022 Reply

      Hi Grace! I recommend to cook all the pancakes and just reheat on a pan or in an air-fryer when ready to enjoy. Since if you leave the batter to sit overnight, the vegetables will continue to release water and run down the batter. Hope this helps!! ◡̈

  33. Heidi 26 Jun 2022 Reply

    I just made this! My first pancake was a little thick , but still delicious! as the batter sat with the veggies in the bowl they were better coated and my 2 nd one is thinner and cooking now! This is really delicious! Thank you for sharing your recipe and your video!!!!

    1. Jeeca 27 Jun 2022 Reply

      Thank you Heidi! And yes the vegetables continue to release water so as they sit the batter gets a bit runnier! Hope you enjoyed yours! ◡̈

  34. Theresa 29 Jun 2022 Reply

    Looks great can’t wait to try this. You’re like a samurai with that knife!

    1. Jeeca 30 Jun 2022 Reply

      Thank you Theresa! ◡̈

  35. Jacqueline 30 Jun 2022 Reply

    5 stars
    Excellent Pancakes! Excellent Directions! I can’t believe I nailed it with the first one too. I was worried about having undercooked vegetables so I used a vegetable peeler just on the sweet potatoes and carrots. Everything was delicious even dipping sauce. I can’t wait to try more of your recipes. Thank you!

    1. Jeeca 1 Jul 2022 Reply

      So happy it turned out great! And so glad you liked it. Thank you Jacqueline! ◡̈

  36. Derek G 30 Jun 2022 Reply

    4 stars
    This looks amazing and easy to make! My only critique is that there needs to be measurements for the pancake batter! I’ve never made it from scratch so I don’t know what the proportions are!

    1. Derek 30 Jun 2022 Reply

      5 stars
      Nevermind! I found the full recipe. I also want to say – I found you on IG and you’re so cool! Thanks for being the best!

      1. Jeeca 1 Jul 2022 Reply

        I was just about to say that the recipe’s in the card below. Glad you found it. And thank you so much Derek! ◡̈

  37. Arianne 1 Jul 2022 Reply

    5 stars
    I’ve been trying for ages to make a vegetable pancake that is really crispy, and I’ve done it now, thanks to your recipe and detailed instructions. 😀 Thank you very much! More power to you!

    1. Jeeca 2 Jul 2022 Reply

      Thank you Arianne, hope you enjoyed your pancakes!! ◡̈

  38. Zee 8 Jul 2022 Reply

    I subbed with gluten-free oat flour and it was quite sad 🙁 the oat flour barely crisped up, even with extra cornstarch and generous oil + high heat. Might try this again with millet flour.

    1. Jeeca 8 Jul 2022 Reply

      Hi Zee, I wouldn’t recommend this with oat flour. The texture will really be different. Your best GF option would be chickpea flour. I haven’t tried it myself but some have done this with chickpea flour and were happy with ti!

  39. Viktoriya 12 Jul 2022 Reply

    5 stars
    Yum! I used to buy similar pancakes at Trader Joe’s, but this is so easy to make and i get to decide what goes in. Thank you for the recipe!

    1. Jeeca 13 Jul 2022 Reply

      Thanks Viktoriya! ◡̈

  40. Sonya 23 Jul 2022 Reply

    5 stars
    I also added some broccoli and julienned boo choy stems…yummy new appetizer for my recipe book!

    1. Jeeca 26 Jul 2022 Reply

      Great additions! ◡̈

  41. Melyssa 26 Jul 2022 Reply

    Hi! I’m just trying them for the first time, and i’m curious what kind of vinegar?
    Thanks!

    1. Jeeca 27 Jul 2022 Reply

      Hi Melyssa! For the dipping sauce I use rice vinegar but even regular white vinegar is good too! ◡̈

  42. Sabrina 30 Jul 2022 Reply

    5 stars
    Delicious! I used gluten free four for my husband. But it was still so crispy! The sauce was amazing. I put in a little sriracha sauce to add heat since that’s what I had on hand. Thanks!

    1. Jeeca 31 Jul 2022 Reply

      So happy you guys liked it! Thanks so much Sabrina ◡̈

  43. Dana 31 Jul 2022 Reply

    We are trying to make these and they smell delicious. The batter is not cooking all the way through even with a thin pancake. Is this expected, that they’re gooey inside? Should they be cakey like an American pancake?

    1. Jeeca 1 Aug 2022 Reply

      Hi Dana, it’s normal that it’ll be a bit gooey and won’t be cakey like an American pancake. ◡̈

  44. Anita B 17 Aug 2022 Reply

    Made this with gluten-free flour and it’s SO delicious! Thanks for a wonderful, tempting and easy recipe, have made it several times already.

    1. Jeeca 17 Aug 2022 Reply

      Yay happy you liked it!! Thanks Anita ◡̈

  45. Anita Balkun 31 Aug 2022 Reply

    5 stars
    These pancakes are incredible! And since finding the recipe I’ve made them several times with amazing results, and using gluten-free flour blends they work perfectly (adjust water amount if needed to get the right consistency). I also sub some almond for part of the water. YUM!!

    1. Jeeca 1 Sep 2022 Reply

      Ahh thank you Anita! If you could share which GF flour blends you used, that could help others when using GF alternatives too! ◡̈

  46. TheMetalPigeon 14 Sep 2022 Reply

    Took my first crack at making these today and after a couple I kinda got the hang of it… the really hard and inconsistent aspect is making crispier pancakes, sometimes it worked low and slow (but took forever) and other times going super high heat really did work but it might have also had to do with me using less batter in that one. I do know that you should only cook as many as can be consumed right then and there and just save the left over batter in the fridge (I’m pretty sure it should be good for a day or so no?) to make more the next day. Also I think placing the cooked ones on a wire rack is a better way to let them rest after cooking instead of on a plate where the warmth from the pancake will soften the side touching the plate. In that case maybe only make them regular American pancake size instead of the giant shape of your nonstick skillet. I dunno, this was more challenging than expected, and yet easy as well (alot like breakfast pancakes I suppose). Will keep trying my hand at this in the future.

  47. Kate 12 Oct 2022 Reply

    Was too lazy to read all the way through, so 2 questions:
    Can you freeze these after cooking?
    I love snow peas – would they be suitable for the veggies?

    Thanks! This looks yummy!

    1. Jeeca 12 Oct 2022 Reply

      Hi Kate, yes you can freeze after cooking but do note they do get soggy cause of the moisture. I do pan-fry /air-fry them again to get them crispy from the freezer (no need to thaw) but they don’t turn out as good when freshly cooked. I prefer just refrigerating them for 1-2 weeks and reheat those I wanna enjoy.

      And yes, snow peas are totally fine too! I’d probably thinly slice mine ◡̈ hope this helps

  48. Sabina 22 Oct 2022 Reply

    5 stars
    I’ve made this a handful of times now and my kids LOVE IT. I don’t have to ask them to stay seated at the table they eat it all up! My mistake the first time was not making enough because we all gobbled them up!

    1. Jeeca 23 Oct 2022 Reply

      Ahh makes me so so happy to hear this, Sabina! Really happy they like it!!!

  49. Janna 8 Nov 2022 Reply

    5 stars
    I made these for a get together we had over the weekend. I doubled the recipe. Only two out of the 16 people are vegan but they were all gone! Everyone loved them. I subbed the flour for Bob’s red mill gluten free blend because my son in law has celiacs. It worked great. I also made a creamy dip by processing vegan mayo, paprika, and 3 jarred cherry peppers . Thanks for the recipe! Oh and I made them the day before and warned them in the oven.

    1. Jeeca 9 Nov 2022 Reply

      Thanks Janna! So happy to hear everyone enjoyed them. ◡̈

  50. SoLing 24 Dec 2022 Reply

    Hi, I am going to make these for a large party, ie 3x recipe. Would it be better to make 3 lots of the one recipe, so that the veggies don’t release too much moisture while they are sitting in the bowl? Perhaps you have made 3x recipe before? Any advice, I would be grateful for.

    1. Jeeca 25 Dec 2022 Reply

      Hi SoLin! I’ve only made 2x of the recipe. I let the batter sit for quite a while and the veggies do release extra moisture so I end up having to add more flour to the batter to thicken it again before mixing. Hope this helps! ◡̈

  51. SoLing 26 Dec 2022 Reply

    5 stars
    Easy recipe. Made 3 batches for a large family dinner so required reheating on the frypan as it does lose its crispness when sitting. Obviously taste better when freshly made but freshly refried was good too. It was still a rave from everyone, even meatlovers and children! Try and avoid vegetables that release too much moisture. Will definitely make again!

    1. Jeeca 27 Dec 2022 Reply

      Glad it turned out great!! Thanks so much for giving it a try ◡̈

  52. Mel Ibrahim 30 Dec 2022 Reply

    5 stars
    I just made these and they turned out terrific! I doubled the recipe and it worked out great. My family at first we’re not too thrilled at first because they are vegetarian but their worries went away as soon as I served them lol. Thank you so much for this wonderful recipe. I love your Page and look forward to making more of your recipes!!

    1. Jeeca 30 Dec 2022 Reply

      Thanks so much Mel, so so happy they enjoyed it!! ◡̈

  53. May 3 Jan 2023 Reply

    5 stars
    Just halved the recipe to try it out first and really loved it! Used scallion, onion, carrot, savoy cabbage, and baby spinach and pancake came out delicious, charred, and crispy 🙂

    1. Jeeca 5 Jan 2023 Reply

      Yay so happy you liked it, May! Thanks so much for giving it a try ◡̈

  54. Tracey 29 Jan 2023 Reply

    5 stars
    These were a hit! Love that there’s flexibility for the veggies. I used what I had on hand— sweet potato, russet potato, carrots, red onions, jalapeño. I used a heavily oiled waffle iron rather than a pan and they were delicious and crispy. The sauce is fantastic, too!

    1. Jeeca 30 Jan 2023 Reply

      Thanks so much Tracey! Love the use of a waffle iron instead!! Must’ve had a lot more crispy areas ◡̈

  55. Phyllis 1 Feb 2023 Reply

    3 stars
    I made this dish tonight. I used finely shredded cabbage, match stick carrots, finely shredded zucchini & shredded potatoe for a total of 5 cups. I was concerned whether there would be enough batter to hold it together & it did. It was very tasty but, boy does it take a lot of time to cook! I used a non stick fry pan and sprayed with vegetable oil. I tried as best as I could to make it as thin as possible filling in holes as I smoothed the batter out. Once the bottom got a little firm, I put a pot lid over it to ensure the veggies cooked. I removed the lid, flipped the uncooked side down, turned up the heat a bit and pressed the pancake flat. I flipped them twice, pressing to get them crispy and done inside. I was disappointed that the consistency was quite doughy. I made 5 pancakes and stopped. This dish demands your complete attention. It took me about 45 minutes to do 5 pancakes.

    1. Jeeca 1 Feb 2023 Reply

      Hi Phyllis, thanks so much for the feedback!

  56. Tash Wilkinson 4 Feb 2023 Reply

    5 stars
    I’ve been meaning to try this for so long. Omg it’s so good. I used cabbage, courgettes, carrots, leeks, red onion, green chilli, spring onions. Really handy that to reheat just chuck back on the fry pan. So much flavour from all the veges and the dipping sauce was light and tasty. Thanks for the epic recipe 👌

    1. Jeeca 4 Feb 2023 Reply

      Yay, thanks so much Tash! So glad you liked it ◡̈

  57. Stacy 6 Feb 2023 Reply

    4 stars
    I made these and really loved them. However I also find it time consuming. I hate chopping so next time I will use food processor. They did take a long time to cook so I may try the waffle iron tip. Man the sauce was delicious! So easy and had everything in my pantry but subbed a bit of maple syrup instead of sugar. I just got an air fryer so will try that for reheating. Thank you so much!

    1. Jeeca 7 Feb 2023 Reply

      Thanks so much Stacy! I love air-frying leftovers I have too since they get so crisp when heated in one! ◡̈

  58. Suzanne 8 Feb 2023 Reply

    5 stars
    Just made these for dinner. They were so delicious. Used sweet potato, Carrots, zucchini and green onions. I was worried about cooking them properly- but they were so easy and came out great. Dipping sauce was perfect with it. Definitely a keeper recipe!!!
    Thank you

    1. Jeeca 8 Feb 2023 Reply

      Thanks so much Suzanne, so happy you liked these! ◡̈

  59. Stacey 12 Feb 2023 Reply

    5 stars
    This was delicious. All three kids loved it. Its a fun and tasty way to eat more veggies. I didn’t have Gochugaru for the sauce so I added some crispy garlic in chili oil. I will definitely be making this again!

    1. Jeeca 12 Feb 2023 Reply

      Hi Stacey! Glad to hear your kids enjoyed these too!! Thanks for giving it a try ◡̈

  60. April 19 Feb 2023 Reply

    5 stars
    Easy and delicious! For the dipping sauce, we used bottled teriyaki with a little water, sriracha, and chopped cilantro.

    1. Jeeca 20 Feb 2023 Reply

      Thank you April, hope you liked it! ◡̈

  61. M 23 Feb 2023 Reply

    5 stars
    I used it with rice flour (GF option) & added a bit of greek yogurt. It turned out perfectly crispy and tasty!! Thank you!

    1. Jeeca 26 Feb 2023 Reply

      Yay, hope you enjoyed your pancakes! ◡̈

  62. Lisa 19 Mar 2023 Reply

    3 stars
    I’ve made these twice, once with cassava flour and once with 1-1 GF flour. Both times I’ve had issues with the pancakes becoming gluey after cooking too long in the pan while trying to get the crispiness. I tried adding an egg and I think that helped a bit to mitigate the gluey-ness. I need to try a third time with real flour and serve it to my non-GF family. I think the flavor is great, just can’t get the texture right.

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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