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Vegetable Pancakes (inspired by Paejeon)

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Ready In: 35 minutes
Serves: 4
Dairy-freeLow Added SugarVegetarian
There are many versions of these savory pancakes. A popular snack or appetizer, they can be made with any mix of your favorite vegetables.

What you'll need

Small bowl
Medium bowl
Measuring spoons
Measuring cups
Spatula or spoon
Small skillet


Serves 4
Dipping Sauce
2 tablespoons Rice Wine Vinegar
2 tablespoons Soy Sauce low-sodium
1 teaspoon Sugar
1 pinch Red Pepper Flakes to taste
2 Eggs
1/2 teaspoon Salt
3/4 cup All-purpose Flour
1/2 cup Ice Water
1 1/2 cups Mixed Vegetables
2 Scallions cut into 1-inch pieces
2 teaspoons Vegetable Oil


1.In a small bowl, stir together all ingredients for the dipping sauce. Set aside.
2.In a medium bowl, whisk eggs and salt until frothy. Add flour and ice water. Then, stir to make a thick batter. Gently stir in vegetables and green onions.
3.In a small skillet, heat half the oil over medium heat. Spoon in half the batter to make a pancake, spreading the vegetables evenly. Cook until crisp and golden, 4 to 5 minutes per side. Repeat with remaining oil and batter.
4.Cut pancakes into quarters; arrange on a platter; and serve with dipping sauce.

Chef's Tips

  • Replace 1/2 cup of the vegetables with diced kimchi or chopped, cooked, shrimp.

Nutrition Facts

Serving Size 2.00 piece

Serving Per Container 4

Amount Per Serving
Calories 164
% Daily Value*
Total Fat 5 g6%
Saturated Fat 1 g5%
Sodium 465 mg20%
Total Carbohydrate 22 g8%
Dietary Fiber 2 g7%
Protein 7 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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