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Closeup of sweet korean pancakes filling

Hotteok Recipe (Sweet Korean Pancakes)

Homemade dough stuffed with brown sugar, cinnamon, nutmeg and walnuts and cooked until warm and gooey on the inside.
Course Dessert, Street Food
Cuisine Korean
Prep Time 5 minutes
Cook Time 10 minutes
Dough Rising 1 hour
Total Time 1 hour 15 minutes
Servings 8 pancakes
Calories 240kcal





  • 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.



  1. Instant yeast should be used to allow the dough to rise quickly;
  2. Dough should be placed in a warm (not hot) area to rise more quickly;
  3. The dough should almost double in size after rising;
  4. The dough should be just slightly sticky. Add additional flour if needed.
  5. Lightly oil your hands when stuffing the dough - it will help prevent it from sticking;
  6. Make sure all the edges are fully sealed before frying. Otherwise, the filling will ooze out.
  7. Hotteok are best served fresh and warm.


Serving: 1pancake | Calories: 240kcal | Carbohydrates: 43g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 101mg | Fiber: 2g | Sugar: 18g | Vitamin A: 85IU | Calcium: 52mg | Iron: 1.3mg