Vegan Kimchi Pancake With Tamari (Printable)
Crispy vegan kimchi pancake topped with tamari-glazed mushrooms — spicy, tangy, umami-forward.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour (or gluten-free flour blend)
02 - 2 tablespoons cornstarch
03 - ½ teaspoon baking powder
04 - ½ teaspoon sea salt
05 - ½ teaspoon ground black pepper
06 - 1 cup cold water
07 - ½ cup vegan kimchi, chopped, plus 1–2 tablespoons kimchi juice
08 - 2 scallions, thinly sliced
09 - ½ small carrot, grated
10 - ½ small zucchini, grated and squeezed of excess moisture
→ Tamari Mushrooms
11 - 1 cup shiitake or cremini mushrooms, sliced
12 - 1 tablespoon tamari (or soy sauce)
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon maple syrup
15 - ½ teaspoon rice vinegar
16 - 1 clove garlic, minced
→ Dipping Sauce
17 - 2 tablespoons tamari
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon maple syrup
20 - 1 teaspoon toasted sesame oil
21 - ½ teaspoon chili flakes (optional)
22 - 1 teaspoon toasted sesame seeds
# How to Make It:
01 - In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, chili flakes if using, and sesame seeds. Set aside to allow the flavors to meld.
02 - In a medium bowl, combine the flour, cornstarch, baking powder, sea salt, and black pepper. Whisk to evenly distribute.
03 - Pour the cold water into the dry ingredients and stir until just combined. Fold in the chopped kimchi, kimchi juice, sliced scallions, grated carrot, and grated zucchini until evenly distributed throughout the batter.
04 - Heat 1 to 2 tablespoons of oil in a nonstick skillet over medium-high heat. Pour half the batter into the pan and spread it into a thin, even layer about 8 inches across. Cook for 3 to 4 minutes until the bottom is golden and crispy. Flip carefully and cook another 2 to 3 minutes until both sides are crisp. Transfer to a warm plate and repeat with the remaining batter.
05 - Wipe out the skillet and heat the sesame oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing for 2 to 3 minutes until the mushrooms begin to soften.
06 - Add the tamari, maple syrup, and rice vinegar to the mushrooms. Stir-fry for 2 to 3 minutes until the mushrooms are evenly glazed and tender.
07 - Cut the pancakes into wedges and arrange on a serving plate. Spoon the tamari mushrooms over the top and serve alongside the prepared dipping sauce.
# Expert Tips:
01 -
- The contrast of shatteringly crisp edges against that soft, tangy, spicy interior is genuinely addictive, and you will find yourself making this at midnight.
- Tamari glazed mushrooms on top make this feel like a restaurant dish, but the whole thing comes together with pantry staples in about half an hour.
02 -
- Do not skip squeezing the grated zucchini or your pancakes will steam instead of fry and you will lose that essential crunch.
- Let the pan get properly hot before adding batter because a cold pan is the difference between crispy and sad.
03 -
- The batter should be thicker than crepe batter but thinner than American pancake batter, so adjust water a tablespoon at a time until it spreads reluctantly in the pan.
- Adding that spoonful of kimchi juice straight from the jar is a small move that injects fermented depth throughout the entire pancake, not just in the kimchi pieces.