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These Hotteok (Sweet Korean Pancakes) are a popular Korean street food made with a super simple yeast dough and 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 "want to drizzle syrup and butter all over them and eat them for breakfast" sense.
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 (kinda like these Apple Puff Pastries or this warm Apple Crisp...yummmmm)
Me, I'll eat them any time. I don't care if its 120 degrees outside. I want these Hotteok.
Gooey, melted brown sugar and crushed nuts, delicious, chewy dough....that's what life is all about.
What are Hotteok?
Hotteok (or sweet Korean pancakes) are a very popular Korean street food (like this tteokbokki). Pockets of dough typically stuffed with a mixture of brown sugar, walnuts and cinnamon, they are delicious and ultra popular during winter.
Pan fried or deep fried to be slightly crisp on the outside and wonderfully gooey and melty on the inside, they really are the ultimate snack!
While typically sweet, they can also be made with vegetables, meats, or other savory items. I've included some options further down in the post.
Ingredients
Rice Flour is used to give the hotteok a slightly chewy texture. Buy rice flour (affiliate link).
Walnuts are used as part of the filling in this recipe, but you can also substitute with chopped pecans which are equally (and some may say better) good. Buy walnuts (affiliate link).
The recipe also calls for brown sugar, flour, cinnamon, and nutmeg.
The full list of ingredients in found in the recipe card at the bottom of the post.
Step By Step Instructions
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 whatever nuts 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 inch circle.
Place 1 tablespoon 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 inch pancake, being careful that none of the filling comes through.
Heat 4 tablespoons of cooking oil in a nonstick skillet over medium heat. Add the pancakes and brown on both sides (about 30 seconds to 1 minute per side).
Add 1 tablespoon 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.
Variations for Hotteok
- Fill them with sweet red bean paste;
- Fill them with Nutella or chocolate chips;
- Replace the filling with peanut butter, peanut butter chips, or a mixture of chocolate and peanut butter;
- Fill them with fruit, jam or caramel;
- Make them savory by filling them with cheese, pepperoni, ham, roasted meats, curry, etc. etc. etc. The possibilities are endless!
Expert Tips
- Instant yeast should be used to allow the dough to rise quickly;
- The dough should almost double in size after rising;
- The dough should be just slightly sticky. Add additional flour if needed to form it into balls.
- Lightly oil your hands when stuffing the dough - it will help prevent it from sticking;
- Make sure all the edges are fully sealed before frying. Otherwise, the filling will ooze out.
- Hotteok are best served fresh and warm.
Frequently Asked Questions
Hotteok tastes like a pocket of slightly chewy, bready dough filled with gooey melted brown sugar and nuts. It's almost kind of like a cinnamon roll with crispy outsides.
I don't recommend it. They are best served hot so the sugar is warm and gooey and the dough is warm and chewy. However, technically it can be eaten cold, I just don't find it to be very appetizing that way.
You can make them in advance and store them in the fridge until ready for serving (up to 3 days). Reheat in a 350 degree oven until hot, about 10 minutes.
Yes! Wrap the Hotteok in plastic wrap then store in a freezer safe bag for up to 3 months. Reheat it in a 350 degree oven until warmed through, about 10 -15 minutes.
You can either reheat it in a little bit of oil on the stovetop, or just heat it in the microwave in 30 second increments until warmed through.
More Favorite Korean Recipes
- Korean Rice Bowls;
- Rabokki;
- Grilled Korean Beef;
- Pork Bulgolgi Tacos;
- Korean Beef Nachos;
- Tteokbokki (Korean Rice Cakes);
Browse ALL the Korean Recipes!
Did you make this Hotteok recipe? Leave a comment below and let me know how they turned out!
This recipe was originally posted in May 2018. It has been updated for content and photos.
Hotteok Recipe (Sweet Korean Pancakes)
Ingredients
Pancakes:
- 1 ¼ cups flour
- ½ cup rice flour
- 1 packet yeast
- 2 tablespoons sugar
- ¼ teaspoon salt
- ¾ cup milk warmed
- 1 tablespoon butter melted
- 4 tablespoons cooking oil (for frying)
Filling:
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons walnuts chopped (substitute pecans)
Instructions
- 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 inches wide.
- Place 1 tablespoon 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 4 tablespoons of 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 tablespoon of water and cover the pan with a lid. Cook for 30 seconds to allow the filling to melt.
Expert Tips:
- Instant yeast should be used to allow the dough to rise quickly;
- Dough should be placed in a warm (not hot) area to rise more quickly;
- The dough should almost double in size after rising;
- The dough should be just slightly sticky. Add additional flour if needed.
- Lightly oil your hands when stuffing the dough - it will help prevent it from sticking;
- Make sure all the edges are fully sealed before frying. Otherwise, the filling will ooze out.
- Hotteok are best served fresh and warm.
Kim Durand
Being a profession chef. I tried this recipe and it was a complete success. I added just a little flour but that is normal due to humidity levels that affect the flour absorbency.
Danielle
I'm so glad to hear it worked out for you!
Roberta
I've made this twice already in one week because it tastes amazing! Thanks so much for the recipe!
Danielle
You're welcome! I'm so glad you're enjoying it!
Erwin del Mundo
Hi Danielle,
Did you try baking it? Would the result be the same? Instead of pan frying can it be flattened then oven baked? I bought the commercial hotteok from asian stores and the color is very even and the surface very smooth. I was wondering if that's the only way to do it or how the commercial hotteok is being done?
Danielle
I have not tried baking it myself. I assume you definitely could, it would likely be just a slightly different texture as the fried. I'm not sure how they make the commercial ones. If you do bake it, I'd love to hear how it comes up!
Kim Durand
You could bake it. I would suggest you make sure the seams are down so the stay closed and turn it half way. It will likely puff up more because it is a yeast dough and the steam in it will make it rise.
Byron E Thomas
These sound lovely, Danielle! I absolutely adore Korean food and I can't wait to try this. Usually, I'm more apt to go for spicy or salty Korean food, but I do love me some sugar and pecan mixture!
Danielle
Thanks Byron!
Catherine
I have never heard of these before but they look and sound wonderful! I would love to try these for my family and I know my daughter will be very excited about making them. That sweet nutty center is such a lovely surprise!
Danielle
I hope you get a chance to try them!
Harriet
I love these pancakes, they are always so nice when homemade, my favourite filling is red bean paste.
Danielle
Love red bean paste!
Namiko Chen
Hi Danielle! Wow, your Hotteok looks delicious!!! Someday I want to try this... My Korean friend gave me a packaged Hotteok before, but I want to try making it from scratch. 🙂
Danielle
Thanks so much Nami! It's so easy to make and tastes incredible homemade! I hope you give it a try!
Suzy
I love find recipes from other cultures! So glad I can make them at home because they look incredible!
Danielle
Thanks Suzy 🙂
Veena Azmanov
This is a yummy tea time/breakfast option. Delicious for sure.
Danielle
Thanks Veena!
Jenny
Hello! Can you tell me in grams the packet of yeast, please.
Danielle
1 packet of yeast should be 7 grams.
Shinta Simon
Yum, this is the first yeasted pancake recipe I've come across. The filling sounds absolutely delicious and I'd definitely be making these soon.
Danielle
Hope you love them Shinta!
Irina
Oh, WOW! I love cinnamon desserts! These yeast pancakes filled with the brown sugar/cinnamon /walnuts combo sounds so delicious that I am gonna make them tonight!.
Danielle
I hope you love them Irina!
Liz
Asian style pancakes are all the rage in San Diego right now!!
Danielle
Prob because they're so yummy!!
Cheese Curd In Paradise
Oh my goodness- that filling looks so incredible! I have not tried these before, but it sounds just delicious. I love that they can be frozen or made in advance as well so I can prep before I serve!
Danielle
Thanks Ashley!
Choclette
Just the thought of these have sent me into a swoon. I adore cinnamon and walnuts and can only imagine how good these are. Why have I never heard of hotted before???
Danielle
They are SOOOO good!!