Easy Korean Egg Bread with Pancake Mix (Gyeran-Ppang)
Learn how to make Korean egg bread (gyeran-ppang), the popular Korean street food, with pancake mix and fine cornmeal. This easy recipe guarantees authentic results. Perfect for an afternoon snack or easy breakfast treat!
If you love Korean street food, you might know about Korean egg bread. I tried a famous version at Namdaemun market, and it was delicious! The bread was soft and moist, similar to cornbread but not crumbly. Inspired, I created my own recipe using just pancake mix, and it turned out great on just a few tries!
You don’t even need a special mold for this bread; baking cups or a muffin tin work fine. Try making this simple and tasty snack at home. It’s perfect for breakfast and has a fun surprise with an egg hidden inside that will delight your family.
Get new recipes via email:
What is Korean egg bread?
Korean egg bread, or “gyeran-ppang” in Korean, is a popular street food found in Korea’s busy markets. It consists of a soft, sweet batter, similar to pancake mix, with a whole egg baked inside.
This warm, fluffy snack is slightly sweet, pairing nicely with the savory egg. Variations topped with cheese, ham, or sweet corn add extra flavor, making it a great option for a Korean-inspired breakfast.
Recipe Ingredients
- Pancake Mix: Any brand of your choice will do.
- Cornmeal: Use fine cornmeal to achieve soft and tender crumbs.
- Sugar: This adds sweetness to the bread. Adjust the sugar amount to suit your taste preference.
- Milk and butter: Wet ingredients to combine with dry ingredients. Use melted butter.
- Egg: Serves to bind the pancake batter together. Include additional eggs to place inside each bread portion.
- Vanilla Extract: Enhances the bread’s fragrance and sweetness.
- Toppings: I used cheddar cheese and dried parsley flakes, but feel free to experiment with your favorite toppings like ham, bacon, veggies, or different types of meltable cheese.
How to Make Korean Egg Bread
Start by preheating your oven to 375˚F.
Make Batter
- In a large mixing bowl, combine the pancake mix, cornmeal and sugar.
- Then, stir in milk, melted butter, an egg, and vanilla extract until everything is well mixed. The batter should be a bit runny, easy to pour.
Divide Batter to Baking Cups
- Fill each baking cup or mini loaf pan halfway with the batter. If using a muffin pan, fill each cavity one-third full.
- Place one egg in each cup or muffin cavity, making sure it doesn’t overflow.
Add Eggs and Toppings
- Next, gently pierce each egg yolk with a toothpick to prevent it from exploding during baking.
- Sprinkle cheese and dried parsley flakes, or any topping of your choice, over the eggs.
Bake and Serve
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the bread comes out clean.
- Let them cool a bit before enjoying them warm.
Storage and Reheating
Although these breads are best enjoyed fresh from the oven, you can store leftovers in the fridge for up to 24 hours. They can be reheated in the microwave the next day.
While not as perfect as when freshly baked, they’re still delicious. Keep any leftovers in an airtight container.
Helpful Tips for Best Results
- Use baking cups to ensure enough height to accommodate the egg’s volume. If you must use a muffin tray, opt for small eggs due to the smaller cavity size. You’ll need more than 12 eggs to evenly distribute the pancake batter.
- This recipe fills 8 baking cups, over 12 muffin cups, or 5-6 mini loaf pans.
- Adjust the number of eggs based on the bakeware you use. Fill the bakeware only 1/2 with the batter.
- For a muffin pan, fill each cavity 1/3 of the way.
- Don’t skip the vanilla extract. It enhances the aroma and adds a distinctive flavor.
- Pierce the egg yolk with a toothpick to let steam escape, preventing the yolk from exploding due to steam buildup during baking.
- Get creative with toppings. I topped mine with shredded cheddar cheese, but mozzarella cheese, a mix of ham and cheese, bacon, or crumbled sausage work great too.
- A spoonful of Korean corn cheese is a hit in Korea.
- For something different, try drizzling with pesto sauce and adding sliced cherry tomatoes. Feel free to experiment with your favorite toppings. The possibilities are endless with these Korean-style egg bread muffins.
More Breakfast Recipes
- Korean Street Toast
- Savory Waffles with Spinach, Ham and Cheese
- Easy Milk Bread Recipe (No Tangzhong)
- 5 Minute Gyeran Bap (Korean Egg & Rice Breakfast)
Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!
Easy Korean Egg Bread with Pancake Mix (Gyeran-Ppang)
Recipe Video
Ingredients
- 1 1/2 cups pancake mix
- 1/2 cup fine cornmeal
- 2-3 tbsp sugar
- 1 cup whole milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 9 medium eggs, divided (Adjust the amount of egg depending on the bakeware you use)
- pinches salt
- 1/2 cup shredded cheddar cheese, or other meltable cheese
- 2 tsp dried parsley flakes
Equipment
- 8 baking cups (3.5 oz capacity) or use a muffin pan or mini loaf pan (See note below)
Instructions
- Preheat your oven to 375˚F.
- In a large mixing bowl, combine the pancake mix, cornmeal and sugar. Then, stir in milk, melted butter, an egg, and vanilla extract until everything is well mixed. The batter should be a bit runny, easy to pour.
- Fill each baking cup or mini loaf pan halfway with the batter. If using a muffin pan, fill each cavity one-third full. Place one egg in each cup or muffin cavity, making sure it doesn't overflow. Sprinkle a tiny pinch of salt on top of each egg.
- Gently pierce each egg yolk with a toothpick to prevent it from exploding during baking. Sprinkle cheese and dried parsley flakes, or any topping of your choice, over the eggs.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the bread comes out clean. Let them cool a bit before enjoying them warm.
