Make crispy Hotteok (Korean sweet pancakes) with a chewy dough and gooey cinnamon brown sugar filling—just like the ones sizzling on Korean street corners. This easy homemade version uses simple ingredients for authentic market-style flavor.

Golden brown Korean hotteok cut in half to reveal gooey cinnamon sugar filling inside

Hotteok is a beloved Korean sweet pancake—yeast dough pan-fried with a gooey filling of brown sugar, cinnamon, and peanuts. As it cooks, the center melts into a warm, syrupy crunch that’s especially irresistible on chilly days. You’ll spot these sizzling treats on Korean street corners all winter long.

Living in Korea, I’ve had my share of hotteok—classic and modern. On a recent trip to Busan, I tried the famous ssiat hotteok, stuffed with seeds and nuts after frying. It was nutty, crunchy, and worth the long wait in line (my husband went back for more but gave up at the sight of the crowd!).

Using a hotteok press to flatten Korean sweet pancake dough in a skillet

You’ll now find fillings like red bean, Nutella, and even cheese or japchae, I always come back to the old-school pan-fried version with cinnamon sugar syrup I grew up with.

While store-bought hotteok mixes are easy to find, nothing beats homemade hotteok made from scratch. With this recipe and the street-vendor tips I picked up here in Korea, you’ll get that crispy, gooey, authentic flavor—just like the hotteok you’d find on the streets of Seoul or Busan.

So invite friends or family and make this Korean hotteok recipe at home. It’s easier than you think, and so rewarding!

Korean sweet pancake cut open to reveal gooey brown sugar and cinnamon filling

Key Ingredient Notes

  • Flour blend: I use a combination of all-purpose flour and sweet rice flour (glutinous rice flour) to achieve that signature chewy texture. After testing both versions, I found that even a small amount of sweet rice flour keeps the pancakes soft after cooling, while using only wheat flour can make them dense and tough. A touch of baking powder adds extra lift, making the dough lighter and fluffier.
  • Sugar filling: The syrupy center is made with brown sugar, white sugar, and a spoonful of fine breadcrumbs—a vendor tip I picked up that prevents the filling from crystallizing. Cinnamon adds warmth, and chopped peanuts give that familiar nutty crunch. Feel free to skip the nuts if needed—hotteok is still delicious without them. Or try adding other chopped nuts or seeds for a creative twist.

How to Make Hotteok from Scratch

Warm milk and oil being mixed into dry flour mixture to make Hotteok dough

Make the dough & filling:

Mix the dry ingredients, then stir in warm milk and a splash of oil—no kneading needed. Milk keeps the dough soft and rich, and oil helps with elasticity.

Sticky, well-mixed Hotteok dough resting in a mixing bowl
Risen Hotteok dough showing airy, expanded texture in a bowl

Let it rise in a warm spot until doubled in size.

Cinnamon brown sugar filling mixture with chopped nuts in a small bowl for Hotteok

Meanwhile, combine brown and white sugar with cinnamon, peanuts, and a bit of breadcrumbs to make the syrupy filling. (The breadcrumbs keep the sugar from hardening too fast—a tip I picked up from Korean vendors!)

Spoonful of brown sugar filling placed in the center of flattened hotteok dough
Hotteok dough sealed around the brown sugar filling, ready for pan-frying

Shape the pancakes:

Oil your hands and flatten a piece of dough. Add filling in the center, then fold and pinch to seal. A tight seal keeps the syrup from leaking during frying.

Hotteok dough cooking seam-side down on a preheated skillet
Using a hotteok press to flatten dough on a hot griddle for even cooking

Pan-fry to golden crisp:

Cook seam-side down in an oiled skillet. After 30 seconds, flip and gently press to flatten. Don’t press too hard or the filling might burst.

📌 Using a Hotteok Press: This handy tool has a flat stainless steel base and a wooden handle, perfect for shaping hotteok or dalgona candy. You can find it in Korean markets or online. No press? No problem—a round bowl with flat bottom or a burger smasher works too!

Crispy Korean hotteok pancakes pan-fried to golden brown perfection

Cook until both sides are golden and crisp. Watch your heat—medium-low works best for even cooking without burning.

Korean Street-Style Hotteok Serving Tips

Hotteok is best enjoyed hot off the griddle—but be careful! The syrup inside gets piping hot and can easily burn your mouth. 🔥

That’s why in Korea, vendors serve it folded in a small paper cup. It keeps your fingers clean, catches the syrup, and makes it easier to eat on the go. A clever trick from the streets of Korea—and one worth using at home!

More Korea’s favorite street treats

Hotteok folded in a cup, filled with hot cinnamon sugar syrup, ready to serve

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Hotteok with sweet cinnamon sugar syrup inside.

Easy Hotteok (Korean Sweet Pancake)

Servings: 8 people
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting time: 1 hour
Total Time: 1 hour 30 minutes
Crispy Hotteok (Korean sweet pancakes) with gooey cinnamon brown sugar filling. Easy, authentic recipe to make this popular street food at home.
5 from 11 ratings
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Recipe Video

Ingredients

  • 2 1/2 cup (375 g) all purpose flour
  • 1/2 cup (40 g) sweet rice flour (chapssal-garu)
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/3 cup (315 ml) lukewarm milk, more if needed
  • 1 tbsp oil
  • more oil for pan-frying

Hotteok filling

  • 1/3 cup (70 g) light brown sugar
  • 1/3 cup (60 g) granulated sugar
  • 1 tsp cinnamon
  • 1 tbsp fine breadcrumbs, or 1 tsp flour
  • 4 tbsp peanuts or any nuts of your choice, finely chopped

Equipment

Instructions 

  • Mix flours, yeast, baking powder, sugar, and salt with a whisk in a large mixing bowl. Heat milk to lukewarm and add oil. Pour the milk/oil mixture into the flour mixture and mix to combine with a spoon for 1-2 minutes. The dough should be on sticky.
  • Cover the dough mixture with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.
  • Meanwhile, make the hotteok filling by mixing sugars, cinnamon, breadcrumbs (or flour), and peanuts in small bowl.
  • Divide the dough into 8 equal portions. Grease your hands with a little bit of oil. Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 1/2 tablespoonful of brown sugar filling on the center of the dough.
  • Pull the edges of the dough together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well. Repeat the other dough portions in the same manner and place them on a greased platter.
  • Heat a generous amount of oil in a large griddle or skillet over med-low heat. Place the filled hotteok dough, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds.
  • Flip to the other side and press down on the dough with a hotteok press or spatula until it becomes about 1/2-inch thick. Do not press it too thin; you don't want to tear the dough and explode the filling inside.
  • Cook hottoek until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly. Serve warm—just be careful, the molten filling stays piping hot!

Notes

Caution:
The syrup inside the hotteok that just came out of skillet will be extremely hot. So be cautious when you offer it to young children. In Korea, they’re often folded into a paper cup to catch the syrup and make them easier to eat. Try this at home for the full street-food experience.
Cuisine: Korean
Course: Dessert, Snack
Author: Holly Ford
Web Story: https://www.beyondkimchee.com/web-stories/hotteok-recipe-korean-sweet-pancake/
Calories: 334kcal, Carbohydrates: 62g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 361mg, Potassium: 196mg, Fiber: 3g, Sugar: 22g, Vitamin A: 67IU, Vitamin C: 1mg, Calcium: 93mg, Iron: 2mg
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