These Korean sweet pancakes, also known as Hotteok, are crispy on the outside and soft and chewy inside. Filled with a warm mixture of brown sugar, cinnamon, nuts, or melted cheese, they make a comforting snack or dessert that is popular as Korean street food. This homemade version is simple to prepare and brings delicious bakery-style flavors right to your kitchen.
Why You’ll Love This Recipe
Easy to make with simple pantry ingredients
Crispy golden exterior with a soft chewy center
Delicious sweet filling with warm cinnamon flavor
Customizable with nuts, cheese, or extra fillings
Perfect for breakfast, snacks, or dessert
Great make-ahead dough recipe for busy days
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
1 cup bread flour
2 teaspoons sugar
3 grams dry yeast
1 pinch salt
4 to 5 tablespoons warm water
1 teaspoon sesame oil
For the brown sugar nut filling:
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons chopped walnuts
2 tablespoons chopped pistachios
For the cheese filling:
3 tablespoons shredded mozzarella cheese
1 teaspoon sugar
For cooking:
2 tablespoons sesame oil for frying
Directions
In a medium mixing bowl, combine the bread flour, sugar, dry yeast, and salt. Stir everything together evenly.
In a small bowl, mix the warm water with sesame oil. Slowly pour the liquid into the dry ingredients while stirring.
Knead the dough for about 8 to 10 minutes until smooth and elastic. If the dough feels dry, add a small amount of warm water.
Cover the bowl with a clean towel and let the dough rest in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the fillings. For the sweet filling, mix the brown sugar, cinnamon, chopped walnuts, and pistachios in a bowl.
In another small bowl, combine the shredded cheese and sugar for the cheese filling.
Once the dough has risen, divide it into 4 equal pieces.
Flatten one piece of dough into a small circle using your hands. Place about 1 tablespoon of filling in the center.
Carefully gather the edges and seal the dough tightly to trap the filling inside.
Gently flatten the filled dough ball into a thick pancake shape.
Heat a frying pan over medium heat and add sesame oil.
Place the pancakes into the pan and cook for about 2 minutes. Press gently with a spatula to flatten them further.
Flip the pancakes and continue cooking until both sides become golden brown and crispy.
Remove from the pan and allow them to cool slightly before serving. The filling inside will be very hot.
Use peanuts, almonds, or pecans instead of walnuts and pistachios.
Add a small amount of honey for extra sweetness.
Replace mozzarella with cream cheese for a richer filling.
Add chocolate chips for a dessert-style version.
Make savory pancakes by filling them with vegetables and cheese.
Sprinkle sesame seeds on top before serving for added texture.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a frying pan over low heat for 2 to 3 minutes on each side. You can also microwave them for about 20 seconds, though the pancakes will be softer instead of crispy.
For freezing, wrap each pancake individually and freeze for up to 1 month. Thaw before reheating.
FAQs
What is Hotteok?
Hotteok is a Korean sweet pancake commonly sold as street food. It usually contains a sugary filling with cinnamon and nuts.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well, though bread flour gives a slightly chewier texture.
Why is my dough too sticky?
The dough may need a little extra flour during kneading. Add flour gradually to avoid making it too dry.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight and cook the pancakes the next day.
What cheese works best for the filling?
Mozzarella melts nicely, but cream cheese or mild cheddar can also work.
Can I make these pancakes vegan?
Yes, simply use dairy-free cheese or skip the cheese filling completely.
How do I prevent the filling from leaking out?
Seal the dough tightly around the filling before flattening the pancake.
Can I bake these instead of frying?
Frying gives the traditional crispy texture, but baking is possible at 375°F until golden.
Are these pancakes served hot or cold?
They are best served warm while the filling is soft and melted.
Can I add fruit to the filling?
Yes, finely chopped apples or bananas pair very well with the cinnamon sugar filling.
Conclusion
These Korean sweet pancakes are warm, crispy, and filled with comforting flavors that make them hard to resist. Whether you choose the classic brown sugar and nut filling or the cheesy variation, this homemade Hotteok recipe is a delicious treat for any time of day. Serve them fresh from the pan for the best texture and flavor.
Traditional Korean sweet pancakes known as Hotteok, featuring a crispy golden exterior and a soft chewy center filled with warm cinnamon brown sugar, nuts, or melted cheese.
Total Time:1 hour 30 minutes
Yield:4 pancakes
Ingredients
1 cup bread flour
2 teaspoons sugar
3 grams dry yeast
1 pinch salt
4 to 5 tablespoons warm water
1 teaspoon sesame oil
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons chopped walnuts
2 tablespoons chopped pistachios
3 tablespoons shredded mozzarella cheese
1 teaspoon sugar
2 tablespoons sesame oil for frying
Instructions
In a mixing bowl, combine the bread flour, sugar, dry yeast, and salt.
Mix the warm water with sesame oil and gradually pour it into the dry ingredients while stirring.
Knead the dough for 8 to 10 minutes until smooth and elastic.
Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled in size.
Prepare the sweet filling by mixing the brown sugar, cinnamon, walnuts, and pistachios.
Prepare the cheese filling by mixing the shredded mozzarella cheese and sugar.
Divide the risen dough into 4 equal portions.
Flatten one piece of dough into a circle and place about 1 tablespoon of filling in the center.
Gather the edges and seal the dough tightly around the filling.
Gently flatten the filled dough into a thick pancake shape.
Heat sesame oil in a frying pan over medium heat.
Cook the pancakes for about 2 minutes, pressing gently with a spatula.
Flip and cook until both sides are golden brown and crispy.
Allow the pancakes to cool slightly before serving because the filling will be very hot.
Notes
Bread flour gives the pancakes a chewier traditional texture.
Seal the dough carefully to prevent the filling from leaking.
Serve the pancakes warm for the best flavor and texture.
You can refrigerate the dough overnight before cooking.
All-purpose flour can be used if bread flour is unavailable.
These pancakes can be frozen individually for up to 1 month.
For extra sweetness, drizzle honey over the finished pancakes.
Cheese, chocolate, or fruit fillings work well for variations.
