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Korean Pumpkin Pancakes

Korean Pumpkin Pancakes

Holly Ford
Korean pumpkin pancakes are a wonderful savory snack with a hint of sweetness that comes from fresh pumpkin. These pancakes are easy and quick to put together.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cuisine Korean
Servings 4


  • 1 lb pumpkin seeded and peeled
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 to 2/3 cup flour
  • 2-3 tbsp for frying
  • 1 green chili sliced, optional

For dipping sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1/2 green chili seeded and minced
  • 1/2 tsp toasted sesame seeds


  • Slice pumpkin thinly and cut into 1/8-inch thick matchsticks.
  • Put pumpkin slices in a bowl and sprinkle with sugar and salt; toss together. Let the pumpkin sit for 15 minutes to extract moisture. Do not drain.
  • Add flour and mix well. Adjust the amount of flour depends on the amount of liquid extracted from pumpkin. Let the mixture sit for 5 minutes.
  • Heat 1 tablespoon of oil in a skillet over med-low heat. Spread 2-3 tablespoonful of pumpkin batter to thin layer (Adjust the size of pancakes as you desire). Place chili slices on top, if using.
  • Cook 2-3 minutes on each side or until you get the slight golden crust on both sides and the pumpkin gets soft. Press gently with a spatula to sear the surface as you flip to the other side. Drizzle more oil when needed.
  • Serve hot with dipping sauce. The pancakes is good either way, with or without the dipping sauce.
Keyword healthy, healthy snack, korean pancakes, Korean pumpkin pancakes, pumpkin, pumpkin pancakes, quick, vegan snack, vegetarian snack
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