Vegan Kimchi Pancake with Tamari

The smell of kimchi hitting hot oil instantly transports me back to my first apartment kitchen, where I learned that some of the best comfort food comes from whatever fermented treasures you have in the fridge. These pancakes became my go-to when friends dropped by unexpectedly, because they somehow turn jarred kimchi into something that feels like an occasion. The way the edges get extra crispy while the middle stays tender and chewy, thats the magic that keeps me making them year after year.

Last winter my friend Maya came over feeling completely drained from work, and I whipped these up while she sat at my counter. She watched the pancakes sizzle and admitted she'd never thought to put kimchi in anything but soup. By the time we sat down with that first crispy bite, dipping it into the tangy sauce, she was already texting her sister the recipe. Theres something about sharing food that bubbles and hisses on the stove that makes even the hardest days feel lighter.

Ingredients

• 1 cup vegan kimchi: Older, more fermented kimchi gives deeper flavor and better texture, but fresh works too. Drain well before chopping.
• 4 scallions: Thinly slice them, including some of the green tops for color. They add sweetness and crunch throughout the pancake.
• 1 cup cremini or shiitake mushrooms: Thinly slice them so they cook quickly and absorb the glaze. Cremini are meaty, shiitakes are more aromatic.
• 1 cup all-purpose flour: Creates the crispest edges. A gluten-free blend works but may need slightly more water to reach the right consistency.
• 2 tablespoons chickpea flour: Helps bind the batter without eggs. Cornstarch is a decent substitute if needed.
• 1 tablespoon ground flaxseed: Mixed with water, it becomes a flax egg that holds everything together.
• 2/3 cup cold water: Cold water keeps the batter from getting gummy and helps create that signature texture.
• 2 teaspoons sesame oil: Use toasted sesame oil for the mushrooms, it adds that irresistible nutty aroma.
• 2 tablespoons tamari: Gluten-free soy sauce that gives the mushrooms their deep umami glaze.

Instructions

Prepare the flax egg:

Mix the ground flaxseed with 2 tablespoons water in a small bowl and let it sit for about 5 minutes until it thickens slightly and becomes gelatinous. This will act as your binder and hold the pancake together beautifully.

Whisk the batter:

In a large bowl, combine the all-purpose flour, chickpea flour, salt, and pepper until well blended. Pour in the cold water and add the flax egg, whisking until you have a smooth batter thats thick but still pourable.

Fold in the kimchi:

Add the chopped kimchi and sliced scallions to the batter, folding gently until everything is evenly distributed. The batter should look chunky and colorful.

Glaze the mushrooms:

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced mushrooms and sauté for 2 to 3 minutes until they start to soften and release some moisture.

Add the umami glaze:

Pour in the tamari, sesame oil, maple syrup, and rice vinegar. Keep stirring until the mushrooms are glossy and most of the liquid has been absorbed, about 2 more minutes. Remove them from the pan and set aside.

Cook the pancakes:

Add another tablespoon of oil to the same skillet over medium heat. Pour in half the batter, spreading it into an even circle about half an inch thick. Cook for 3 to 4 minutes until the bottom is golden brown and the edges look crispy.

Flip and finish:

Carefully flip the pancake and cook for another 2 to 3 minutes until the second side is golden and the center feels set. Repeat with the remaining batter, adding more oil if the pan looks dry.

Make the dipping sauce:

While the second pancake cooks, whisk together the tamari, rice vinegar, maple syrup, sesame oil, gochugaru if using, and sesame seeds in a small bowl until combined.

Serve and enjoy:

Cut the pancakes into wedges and top with the warm tamari mushrooms. Garnish with extra scallion slices and serve immediately with the dipping sauce alongside.

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These pancakes have saved many rainy evenings when I wanted something warm and comforting but had zero energy for an elaborate meal. The way the kimchi gets all caramelized at the edges while staying tangy inside is the kind of simple pleasure that makes home cooking feel like self-care.

Make It Your Own

Sometimes I throw in shredded zucchini or carrots when I want extra vegetables, and nobody notices the difference. You can also add a handful of spinach or bean sprouts to the batter for more color and nutrition. The recipe is beautifully adaptable to whatever you have on hand.

Serving Ideas

These pancakes work as an appetizer, a light dinner with a simple salad, or even a weekend brunch alongside some scrambled tofu. I've served them at dinner parties with drinks, and they disappear faster than anything else on the table.

Storage And Reheating

Leftovers keep surprisingly well in the fridge for a day or two, though they're best fresh. Reheat them in a dry skillet over medium heat to recrisp the edges. The microwave makes them soggy, so avoid that if you can.

• Make extra dipping sauce because everyone wants more.
• Try adding kimchi brine to the batter for extra tang.
• These freeze well for up to a month, reheat from frozen in a 350°F oven.

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Hope these pancakes bring as much joy to your kitchen as they have to mine. Happy cooking.

Recipe Questions & Answers

→ How do I keep the batter cohesive and not too wet?

Drain the kimchi well before folding it in and use the flaxseed mix to bind. Aim for a pourable but slightly thick batter; if too thin, add a tablespoon of flour at a time. Letting the batter rest for a few minutes helps hydrate flours evenly.

→ Which mushrooms work best for the tamari glaze?

Cremini or shiitake hold up nicely and offer meaty texture and depth. Slice them thin for quick sautéing and glazing; smaller mushrooms or oyster mushrooms are also excellent when you want larger surface area to soak up the tamari mix.

→ How can I make these pancakes gluten-free?

Use a certified gluten-free all-purpose flour blend and choose tamari labeled gluten-free. Double-check kimchi labels for any non-vegan or gluten-containing additives, and swap any wheat-based condiments for certified alternatives.

→ Tips for getting extra-crispy edges?

Work in a hot, well-oiled nonstick skillet and spread the batter thinly. Press gently after pouring to maximize contact. Fry undisturbed until deep golden, then flip and finish on medium heat. Removing excess moisture from kimchi also helps crispness.

→ How can I increase the heat level?

Add a splash of kimchi brine or finely chopped fresh chili to the batter, or sprinkle gochugaru into the dipping sauce. You can also toss the mushrooms with a little chili paste when glazing for an extra kick.

→ Best way to store and reheat leftovers?

Keep pancakes and mushrooms refrigerated in separate airtight containers for up to 2–3 days. Reheat pancakes in a skillet or oven to restore crispness; warm mushrooms gently on the stove. Avoid microwaving if you want to maintain texture.