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

four korean sweet pancakes on a pink plate

What Is Hotteok?

Hotteok are a popular Korean street food snack. They are flat pancakes filled with a sweet cinnamon filling that’s fried or griddled. The batter is chewy and 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)!

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 it!

What Makes This Recipe Great

Your girl is back with another recipe adaptation that gives everyone a chance to enjoy popular, beloved snack foods that are often filled with allergens! And if you’re gluten-free and looking for even more snacks, try my Chex mix, cake pops, lotus root chips, or these matcha cookies

This time, we’re making my Hotteok recipe, also known as Korean Sweet Pancakes. They are super popular and such a delicious treat, but one that is filled with gluten, so many of us just can’t enjoy them.

This gluten-free recipe is easy to make with a simple flour swap. They’re naturally vegan, meaning no egg, no dairy, and no animal products whatsoever. I’ve even included a nut-free version for those of you who are interested. I know you are going to love this hotteok recipe and I am so happy to share this beloved street snack with you! 

and overhead shot of four hotteok on a pink oval plate

How to Make Korean Sweet Pancakes

The two components of these pancakes are the dough and filling. The dough is gluten-free and egg-free, making these pancakes a little easier for everyone to eat!

The most time-consuming part of this hotteok recipe is waiting for the dough to rise, which is normal for recipes that contain active yeast. However, once your dough is ready, these Korean sweet pancakes can be assembled, cooked, and served in less than 20 minutes! 

Ingredient Notes

Hotteok 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! Sweet rice flour is needed to give the characteristic chewy texture to these pancakes. This is essentially the same thing as glutinous rice flour.
  • Tapioca starch: This helps keep the dough light and fluffy.
  • Instant yeast: Also called rapid-rise yeast or active dry 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.

Cinnamon Sugar Filling

  • Coconut sugar: I like to use coconut sugar, but dark brown sugar also works.
  • Cinnamon powder
  • Walnuts. Chop these into small pieces and toast them for the best flavor.

Step-by-Step Instructions

  1. Start by sifting your flour mixture 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 the flour mixture 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 it 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 coconut sugar or brown sugar, cinnamon, and walnuts in a small bowl.
  6. To assemble, oil your hands generously and grab a portion of dough, stuff it 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 dough ball seam side down, then cover it 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.
a wooden spoon resting inside a small bowl filled with a cinnamon sugar mixture

Variations

  • Nut-Free Cinnamon Pancakes: To make this hotteok recipe 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.

Storage Tips

  • 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.

Recipe FAQs

What does hotteok taste like?

Hotteok has crispy edges, with a soft, bready middle that is filled with a sweet cinnamon sugar filling. It’s a sweet, stuffed pancaked with a dough that is more similar to bread and a crisp outside more similar to a pancake. The best of both worlds!

What does hotteok mean in English?

Hotteok are Korean sweet pancakes in English. They are made with a yeasted dough and filled with a nutty cinnamon sugar filling. 

If you make this Hotteok Recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

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an overhead shot of four sweet pancakes on a pink plate.

Gluten-Free Hotteok Recipe 호떡 (Korean Sweet Pancakes)


  • Author: Remy Park

Description

Korean Sweet Pancakes (Hotteok호떡) are a delicious street food snack with chewy, fluffy dough stuffed with a cinnamon-spiced, sugary filling. This version is gluten-free, vegan, and easy to make at home! 


Ingredients

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

filling

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

Instructions

  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.

Notes

Variations

  • Nut-Free Cinnamon Pancakes: To make this hotteok recipe 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.

Storage Tips

  • 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.

Keywords: hotteok recipe, hotteok, korean sweet pancakes, vegan, gluten-free

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

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BY Remy Park • February 10, 2022

Gluten-Free Hotteok Recipe 호떡 (Korean Sweet Pancakes)

an overhead shot of four sweet pancakes on a pink plate.

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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