Korean Sweet Cinnamon Pancakes (Hotteok/호떡) are a delicious street food snack with chewy, fluffy dough wrapped around a spiced, sugary filling. This version is gluten-free, vegan, and easy to make at home!

What Is Hotteok?

These pancakes are is a popular Korean street snack. They are flat pancakes stuffed with a sweet cinnamon filling that’s fried or griddled. The batter is chewy, dense and it’s best served hot. Often, you’ll find  nuts in the filling as well. The great thing is that these pancakes are often accidentally vegan, because the dough is a simple mixture of flour, yeast and water (no eggs).  a

However, in Korea, the pancakes are usually made with wheat flour, meaning they’re not gluten-free. That’s why I made this gluten-free version so that everyone can enjoy!

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Korean Sweet Cinnamon Pancake Ingredients

The two components of these pancakes are the dough and filling. Here’s what you need for the gluten-free and egg-free dough:

  • Gluten-free flour. I like Bob’s Red Mill 1-1 flour blend.
  • Sweet rice flour. Find this at Asian markets or on Amazon. Just be sure not to use regular rice flour. It will not work!! the sweet rice flour is needed to give the characteristic chewy texture to these pancakes.
  • Tapioca starch. This helps keep the dough light and fluffy.
  • Instant yeast. Also called rapid-rise yeast.
  • Plant milk. You can use any kind you like, including coconut, almond, and soy.
  • Oil. Use a neutral-flavored oil like avocado or grapeseed.
  • Sugar. Use coconut sugar if you like! Otherwise, brown sugar is great.

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Ingredients for Cinnamon Pancake Filling

To make the pancake filling, you’ll need:

  • Coconut sugar. Brown sugar also works.
  • Cinnamon
  • Walnuts. Chop these into small pieces and toast them for the best flavor.

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Nut-Free Cinnamon Pancakes

To make these treats nut free, simply omit the nuts in the syrup filling. Or you can substitute with seeds (pumpkin, sesame or sunflower all work) or toasted cooked grains like buckwheat crunch.

Storing Suggestions

Like most pancakes, these are best served hot off the griddle. However, you can easily store leftovers. In fact, I like to make a double batch and freeze them for later. You can thaw them on the counter then reheat pancakes in the toaster oven or in a skillet on the stove to serve.

More Asian Dessert Recipes

If you make these Korean Sweet Cinnamon Pancakes, be sure to let me know what you think with a comment below!

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Korean Sweet Cinnamon Pancakes – Hotteok/호떡 (vegan, gluten free)

  • Author: Remy Park


These sweet and fluffy Korean Cinnamon Pancakes are a favorite street food made vegan and gluten-free!


Units Scale

flour mix

  • 1 cup gluten free flour blend (I used bob’s red mill 1-1)
  • 1 cup sweet rice flour
  • 3 tbsp tapioca starch
  • 1/2 tsp salt

yeast mixture

  • 1 packet instant yeast
  • 1 cup plant milk
  • 1/2 cup filtered water
  • 1 tsp neutral oil
  • 1 tbsp sugar


  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • 3 tbsp chopped walnuts, toasted


  1. Start by sifting your flour mix into a large mixing bowl and whisk to evenly combine.
  2. Warm your milk and water to roughly 125F degrees (warm, not too hot) and add yeast, sugar and oil. When the yeast is nice and bubbly, add flour mix and stir to combine.
  3. Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place for about 1-2 hours, until doubled in size. Punch the dough down to deflate it and divide into 8-10 equal portions.
  4. At this point, you want to add any additional flour as needed to achieve a workable dough with your hands.
  5. Prepare your sweet filling by mixing together your sugar, cinnamon and walnuts in a small bowl.
  6. To assemble, oil your hands generously and grab a portion of dough, stuff with about 2 tsp of the sweet filling and close tightly to seal inside (think like a dumpling filling!). Do your best to avoid any open seams as the filling will leak out.
  7. Heat a pan over medium heat and generously oil the surface. Once sizzling, place a ball of stuffed dough seam side down, then cover with a piece of parchment paper or your oiled hand and gently press down. I recommend using parchment paper and a large bowl or plate to press evenly.
  8. Cook for roughly 2-3 minutes on each side, until golden brown and remove. Let sit on a paper towel or cooling rack while you cook the rest of your hotteok.

Filed under: Breakfast, Eat, Gluten Free, Snacks, Sweet Treats

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BY Remy Park • February 10, 2022

Korean Sweet Cinnamon Pancakes – Hotteok/호떡 (vegan, gluten free)

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  1. What a fantastic recipe! Can be part of a nutritious breakfast or just a delicious snack any time of the day. It's not difficult to make and flavour is really good!

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories