If you’re craving a warm, sweet treat that feels like a cozy hug in pancake form, this Hotteok (Korean Sweet Pancakes) Recipe is the one to try. These delightful pancakes are soft and chewy on the outside, with a molten, caramelized sugar and nut filling that oozes with every bite. Whether you’re new to Korean street food or a longtime fan, making Hotteok at home is incredibly satisfying and surprisingly simple. It’s a perfect snack for chilly days or anytime you want to treat yourself with a little homemade magic.
Ingredients You’ll Need
The beauty of this Hotteok (Korean Sweet Pancakes) Recipe lies in its straightforward ingredients. Each one plays a major role: the flour builds the soft dough, the yeast gives the pancakes their lovely rise and chewiness, and the brown sugar and nuts create that irresistible filling that makes every bite special.
- All purpose flour: This is the base of your dough, providing a tender but sturdy structure.
- Fine sea salt: Just a pinch to balance sweetness and enhance flavor.
- White sugar: Activates the yeast and adds a touch of sweetness to the dough.
- Instant dry yeast: The magic agent that puffs up your dough into soft clouds.
- Lukewarm milk: Warms the yeast gently while making the dough tender.
- Cooking oil: Essential for preventing sticking during cooking and giving a golden crust.
- Dark brown sugar: The heart of the filling, rich and caramel-like.
- Cinnamon powder: Adds a fragrant warmth that pairs perfectly with the nuts and sugar.
- Crushed nuts: I love walnuts, but feel free to use peanuts, almonds, or sunflower seeds for crunch and depth.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Hotteok (Korean Sweet Pancakes) Recipe
Step 1: Prepare and Ferment the Dough
The secret to soft, fluffy Hotteok is in the dough fermentation. Start by sifting the all purpose flour into a large bowl, then add salt, sugar, yeast, and lukewarm milk. Mix everything until it forms a smooth dough. Cover the bowl with plastic wrap and let it ferment at room temperature for about an hour until it doubles in size. This step awakens the yeast, develops flavor, and ensures your pancakes have the perfect chewiness.
Step 2: Punch Down and Rest
After the dough has risen beautifully, gently punch it down with your hands to release trapped air bubbles. Cover it again and let it rest for another 20 minutes. This resting period helps relax the gluten which will make the dough easier to shape and stuff.
Step 3: Divide and Fill the Dough
Grease your hands with cooking oil to prevent sticking, then split the dough into six medium-sized pieces. Take each piece and flatten it on your hand, creating a little pocket. Spoon about one tablespoon of the delicious filling — a blend of dark brown sugar, cinnamon, and crushed nuts — into the center. Carefully pinch the edges together to seal the filling inside, forming a neat ball. This step is where the magic begins to take shape!
Step 4: Cook the Pancakes
Heat a frying pan over medium heat and add a thin layer of cooking oil. Place one dough ball in the pan. After about 30 seconds, when the bottom turns lightly golden, flip the pancake over. Using a sturdy spatula or special Hotteok press, gently press the pancake down to flatten it slightly, and cook for around one minute more until the other side is golden as well. Flip one last time, then reduce heat to low, cover the pan with a lid, and let the pancake cook for another minute. This final covered step melts the sugary filling inside, giving you that signature gooey center. Repeat with the remaining dough, and serve these warm treats fresh off the pan.
How to Serve Hotteok (Korean Sweet Pancakes) Recipe
Garnishes
Hotteok pancakes really shine when served with simple garnishes that complement their sweet, nutty flavor. A light dusting of powdered sugar or a sprinkle of toasted sesame seeds adds a charming finish. For a festive touch, drizzle some honey or a little sweetened condensed milk right before serving—these add an extra layer of indulgence.
Side Dishes
This Hotteok (Korean Sweet Pancakes) Recipe is so delicious on its own, but pairing it with a hot cup of Korean cinnamon tea or a refreshing iced barley tea can balance out the sweetness beautifully. If you want a savory counterpoint, serve alongside kimchi or pickled vegetables to awaken your palate with contrasting flavors.
Creative Ways to Present
Looking to impress friends or family? Stack your Hotteok on a pretty platter garnished with a few whole nuts and cinnamon sticks for a rustic vibe. You can also cut them into bite-sized wedges and serve with dollops of whipped cream or vanilla ice cream for a dessert-style treat that everyone will adore. The gooey filling makes them great for sharing and indulging.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Hotteok (though that’s unlikely!), store them in an airtight container at room temperature for up to a day. To keep the pancakes soft, avoid refrigerating them unless you plan to reheat thoroughly.
Freezing
You can freeze fully cooked Hotteok to enjoy later. Place cooled pancakes on a baking sheet without overlapping and freeze until solid. Then transfer them to a freezer-safe bag or container. They keep well for up to two months, making them a convenient treat to have on hand.
Reheating
To bring frozen or stored Hotteok back to life, reheat them in a non-stick pan over low-medium heat with a light splash of oil. Cover the pan briefly to help warm the filling inside without drying out the dough. Avoid microwaving if you want to preserve that perfect crispy outside and melty inside texture.
FAQs
Can I make Hotteok without nuts?
Absolutely! While nuts add crunch and flavor, you can omit them or replace with seeds like sunflower seeds, or even mini chocolate chips for a different twist on the filling.
What temperature should the milk be for the dough?
Use lukewarm milk, around 100°F (38°C), to gently activate the yeast without killing it. Too hot and it might affect fermentation; too cold and it may take longer to rise.
Can I use whole wheat flour for Hotteok?
Whole wheat flour can be used but it will create a denser, heartier pancake. For the classic texture, stick to all purpose flour or try blending the two flours for a balance.
How do I know when the filling has fully melted?
When cooking with the lid on during the last minute, you’ll notice the pancake slightly puff up and the sugar inside turns liquid, making the pancake softer and wonderfully gooey. This step is essential for that signature melt-in-your-mouth experience.
Is Hotteok suitable for vegan diets?
This recipe is easily vegan-friendly if you replace milk with a plant-based alternative like almond or oat milk, and use oil that fits your dietary preferences. Just make sure your sugar and yeast are vegan-certified if that is important to you.
Final Thoughts
There’s something truly heartwarming about making and sharing this Hotteok (Korean Sweet Pancakes) Recipe. It’s a delightful combination of soft dough, sweet molten filling, and a touch of nostalgia for Korean street food lovers. Once you try making Hotteok yourself, I promise it will become a cherished favorite that you’ll want to make again and again. So grab your ingredients and let your kitchen fill with the irresistible scent of cinnamon, nuts, and caramel. Enjoy every warm, delicious bite!
PrintHotteok (Korean Sweet Pancakes) Recipe
Hotteok, also known as Korean sweet pancakes, are delightful fried pancakes filled with a melting mixture of brown sugar, cinnamon, and crushed nuts. These sweet treats feature a soft, chewy exterior with a warm, gooey center, perfect for a comforting snack or dessert. This recipe guides you through the fermentation of the dough for perfect texture and the frying technique to achieve golden, crispy pancakes with a luscious filling inside.
- Prep Time: 20 minutes (plus 1 hour fermentation and 20 minutes resting time)
- Cook Time: 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 medium-sized pancakes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Ingredients
Dough
- 1 1/4 cup all purpose flour (157 g / 5.5 ounces)
- 1/2 tsp fine sea salt
- 1 tsp white sugar
- 1 tsp instant dry yeast
- 1/2 cup lukewarm milk (125 ml)
- Some cooking oil (for handling and frying)
Filling
- 1/4 cup dark brown sugar
- 1/4 tsp cinnamon powder
- 2 Tbsp crushed nuts (such as walnuts, peanuts, almond slices, or sunflower seeds)
Instructions
- Prepare the dough: Sieve the all-purpose flour into a large bowl. Add the salt, white sugar, instant dry yeast, and lukewarm milk. Mix well to form a dough. Cover the bowl with plastic wrap and let it ferment at room temperature (around 27°C/80.6°F) until the dough doubles in size, about 1 hour.
- Rest the dough: After the dough has risen, punch it down a few times to release gas. Cover again with plastic wrap and let it rest for an additional 20 minutes to relax.
- Portion the dough: Lightly oil your hands to prevent sticking, then divide the dough into six equal medium-sized pieces ready for filling.
- Fill and shape pancakes: Flatten a dough piece in your hand and place approximately 1 tablespoon of the brown sugar, cinnamon, and crushed nut filling in the center. Gather the edges and seal the dough tightly to enclose the filling. Repeat for all pieces.
- Preheat frying pan: Heat a frying pan over medium heat and add a thin layer of cooking oil to coat the surface.
- First fry and press: Place one or more dough balls into the pan, leaving space between them. Fry until the bottom is lightly golden brown, about 30 seconds. Flip the pancake and press it down firmly with a spatula or a professional hotteok press. Cook the other side until golden brown, approximately 1 minute.
- Melting filling: Flip the pancake one last time, reduce heat to low, cover the pan with a lid, and cook for another minute to allow the sugar filling to fully melt and become gooey.
- Serve hot: Transfer the cooked pancake onto a plate and repeat the frying process for remaining dough pieces. Enjoy the hotteok while warm for the best gooey and soft texture.
Notes
- Room temperature and yeast strength can affect fermentation time; dough might take shorter or longer to double in size.
- Ensure the filling is completely sealed within the dough to prevent leakage during cooking.
- The pressing step helps flatten the pancake and evenly distribute the filling, preventing burning.
- Use a lid when melting the filling for optimal gooeyness; it is edible without melting the sugar fully but less satisfying.
- Make sure the pan is moderately oiled to prevent sticking but not too oily to avoid greasy pancakes.
- Hotteok is best served fresh and warm but can be reheated with a light pan-fry to restore crispness.
