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These Sweet Korean Pancakes (Hotteok) are a popular Korean street food made with a super simple yeast dough and traditionally filled with an amazing melt in your mouth mixture of brown sugar, cinnamon and walnuts.
These sweet Korean pancakes, or Hotteok, are not pancakes in the “I want to drizzle syrup and butter all over them and eat them for breakfast” sense.
Although, that certainly could be done.
No, they are a very popular street food in Korea, commonly served during the cold winter months.
Lightly browned on the outside with a gooey, melt in you mouth filling, these are the perfect treat to warm you up on a cold winter day.
Me, I’ll eat them any time. I don’t care if its 120 degrees outside. I want these Hotteok.
Truth be told, you can really fill these “pancakes” with anything you’d like.
Think chocolate, Nutella (yes please), sweet red bean paste, caramel, etc. etc. So many possibilities.
I chose to stick with the traditional filling of brown sugar, cinnamon and walnuts because it is SO DAMN GOOD. Oh, I add just a touch of nutmeg too.
How to Make Sweet Korean Pancakes
You guys know I’m not a bread baker by nature. So when I tell you the dough used in the pancakes is easy to make, you better believe that it is EASY.
If you don’t feel like heading to the store, buy your ingredients here (Amazon affiliate links – I earn a small commission to keep developing recipes if you buy through these links):
Start by combining the dry ingredients in a large bowl and mixing together.
The add the warm milk and butter and stir until a dough forms. Cover and let sit in a warm place to rise for 1-2 hours.
In the meantime, mix the walnuts (or pecans if you choose), brown sugar, cinnamon and nutmeg together in a bowl and set aside.
Once your dough has risen (it should be about double the size), flatten it and separate into 8 equal pieces. Roll each piece into a 3-4″ circle.
Place 1 tbsp. of the filling in each dough circle and fold the dough up around the filling (see photos below). Flatten the filled dough ball into a 3″ pancake, being careful that none of the filling comes through.
Heat 1-2 tbsp. cooking oil in a nonstick skillet over medium heat. Add the pancakes and brown on both sides (about 30 second to 1 minute per side). Add 1 tbsp. of water to the pan and cover with a lid. The steam and heat will help the filling melt fully.
Serve these suckers warm while the insides are still nice and gooey.
If you’re looking for more sweet treats, check out these other yummy options:
Did you make these Korean pancakes? Leave a comment below and let me know how they turned out!
Homemade dough stuffed with brown sugar, cinnamon, nutmeg and walnuts and cooked until warm and gooey on the inside.
- Combine the dry ingredients in a large bowl. Add the warm milk and butter and stir until a dough forms.
- Knead the dough into a ball and cover to rise for 1-2 hours. Dough should almost double in size. TIP: leave to rise in a warm area.
- Once dough has risen, flatten it and divide it into 8 pieces.
- Roll each piece into a ball and flatten it to about 4" wide.
- Place 1 tbsp. of filling in the center of each dough circle.
- Fold the dough up and around the filling and make a ball. Be sure that all the filling is surrounding by the dough.
- Flatten the balls into about 3" pancakes.
- Heat 1 tbsp. cooking oil over medium heat in a nonstick skillet.
- Add the pancakes and cook until golden brown on both sides (about 30 second to 1 minutes per side).
- Add 1 tbsp. water and cover the pan with a lid. Cook for 30 seconds to allow the filling to melt.
- Serve immediate.