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Spinach Pancakes

Crispy Spinach Pancakes

Print Recipe
If you have some fresh spinach, onion, and flour, you can make these Korean style crispy spinach pancakes with very little effort. You will love the crisp texture outside. Serve with a lemon soy dipping sauce.
Cuisine Korean
Diet Halal, Low Lactose, Vegan, Vegetarian
Keyword fresh spinach, Korean pancake, Korean spinach, Korean spinach fritters, Korean spinach pancake, soy sauce, spinach, spinach fritters, spinach pancakes, vegan snack, vegetarian snack
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 people
Author Holly Ford


  • 1/2 lb fresh whole spinach cleaned
  • 1 small onion thinly sliced
  • 2 pinches salt
  • 1 to 2 cup all-purpose flour
  • 1/2 to 1 cup ice water
  • oil

For lemon soy dipping sauce


  • Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
  • Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
  • Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
  • Serve the pancakes hot with the dipping sauce.
  • To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.


This is a simplest spinach pancakes. If you like it more hearty and satisfying, add some seafood like shrimp, squid, and/or mussel. Just add to the pancake batter along with spinach, and pan-fry together. Delicious!