Vegan Kimchi Pancake Tamari Mushrooms

The sizzle of batter hitting a hot pan is one of those sounds that instantly pulls me into a better mood, and these kimchi pancakes do it with extra attitude. My neighbor brought over a jar of her homemade vegan kimchi last winter, and I stood in my kitchen at midnight eating it straight from the jar with a fork. That jar changed my weeknight cooking forever, and this pancake was born from a desperate need to use up the last fiery scoops before they vanished.

I made these for a rainy Saturday lunch when a friend stopped by unannounced, and we stood in the kitchen eating wedges straight from the cutting board because plates felt unnecessary. She asked for the recipe before she even finished chewing, which is honestly the highest compliment I know.

Ingredients

• All purpose flour (1 cup): The base of the batter, and you can swap in a gluten free blend without any drama if needed.
• Cornstarch (2 tbsp): This is the secret to that shatteringly crisp exterior, so do not skip it.
• Baking powder (1/2 tsp): Just enough lift to keep the pancake tender inside while the outside stays crunchy.
• Sea salt and black pepper (1/2 tsp each): Seasoning the dry mix directly distributes flavor more evenly than adding salt later.
• Cold water (1 cup): Cold liquid helps the batter crisp up faster, a trick borrowed from tempura cooking.
• Vegan kimchi, chopped (1/2 cup plus 1 to 2 tbsp kimchi juice): The star, and that extra splash of juice is pure umami gold, so do not drain it away.
• Scallions, thinly sliced (2): Fresh bite and color that cuts through the richness beautifully.
• Carrot, grated (1/2 small): Adds subtle sweetness and a nice fleck of orange throughout.
• Zucchini, grated and squeezed (1/2 small): Moisture is the enemy of crispiness, so really wring it out in a clean towel.
• Mushrooms, sliced (1 cup shiitake or cremini): Earthy and meaty, these soak up the tamari glaze like sponges.
• Tamari (1 tbsp for mushrooms, 2 tbsp for sauce): A deeper, richer alternative to regular soy sauce that keeps this fully vegan.
• Toasted sesame oil (1 tsp for mushrooms, 1 tsp for sauce): A tiny amount goes a long way toward that toasty, nutty aroma.
• Maple syrup (1 tsp for mushrooms, 1 tsp for sauce): Rounds out the salt and acid with gentle sweetness.
• Rice vinegar (1/2 tsp for mushrooms, 1 tbsp for sauce): Brightness that balances every heavy, savory note.
• Garlic, minced (1 clove): One clove is all you need for the mushrooms, and it perfumes the whole pan.
• Chili flakes (1/2 tsp, optional): For the dipping sauce, and entirely up to your heat tolerance.
• Toasted sesame seeds (1 tsp): A finishing sprinkle that makes the dipping sauce look as good as it tastes.

Instructions

Whisk the dipping sauce:

In a small bowl, combine tamari, rice vinegar, maple syrup, sesame oil, chili flakes if you are using them, and sesame seeds. Give it a good stir and set it aside so the flavors mingle while you cook.

Build the batter:

In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and pepper, then pour in the cold water and stir gently until just combined. A few small lumps are totally fine and actually help the texture.

Fold in the good stuff:

Add the chopped kimchi, kimchi juice, scallions, grated carrot, and squeezed zucchini to the batter, folding everything together with a spatula until evenly distributed. The batter should be thick but pourable.

Crisp the pancakes:

Heat a tablespoon or two of oil in a nonstick skillet over medium high heat until it shimmers, then pour in half the batter and spread it into a thin even circle about eight inches across. Cook for three to four minutes until the bottom is deeply golden and crispy, then flip confidently and cook another two to three minutes on the other side.

Repeat and keep warm:

Transfer the first pancake to a warm plate and repeat with the remaining batter, adding a splash more oil to the pan. Keep both pancakes warm while you make the mushrooms.

Sauté the mushrooms:

Wipe out the skillet, heat the sesame oil over medium heat, and toss in the garlic and sliced mushrooms. Stir them around for two to three minutes until they start to soften and release their aroma.

Glaze to perfection:

Pour in the tamari, maple syrup, and rice vinegar, then stir fry for another two to three minutes until the mushrooms are tender and coated in a shiny, sticky glaze.

Assemble and serve:

Cut the warm pancakes into wedges and pile the glazed mushrooms on top. Serve with the dipping sauce on the side and watch everyone lean in for another piece.

Save

There is something about the sound of that first crispy bite that makes the whole kitchen go quiet, and I have learned to treasure that brief, happy silence.

What to Serve Alongside

A bowl of simple miso soup turns this into a proper meal, or you could just go with a cold crisp lager and call it a perfect afternoon.

Storing and Reheating

Leftover pancakes soften in the fridge but crisp right back up in a hot skillet with a tiny drizzle of oil for about a minute per side. The mushrooms keep well in a sealed container for up to three days and reheat beautifully.

Making It Your Own

Once you have the basic batter down, this recipe becomes a playground for whatever vegetables are lurking in your crisper drawer.

• Try adding thinly sliced bell pepper or a handful of chopped spinach for extra color and nutrients.
• Swap the mushrooms for pan fried tofu if you want something heartier and more filling.
• Double the dipping sauce because you will absolutely run out and wish you had more.

Save

Cooking should feel like play, and these messy, crispy, boldly flavored pancakes are my favorite kind of kitchen experiment. Make them once and you will start keeping a jar of kimchi in the fridge at all times, just in case.

Recipe Questions & Answers

→ How do I get the pancakes extra crispy?

Use a slightly thinner batter, heat the skillet until hot, and fry in a shallow layer of oil. Press gently with a spatula while cooking and cook a little longer on each side until deeply golden.

→ Which mushrooms work best for the tamari glaze?

Shiitake and cremini hold up well and soak up the glaze. Oyster or button mushrooms also work; slice thicker varieties so they stay tender when sautéed.

→ Can I make this gluten-free?

Yes. Use a gluten-free all-purpose flour blend and ensure tamari is certified gluten-free. Cornstarch in the batter helps with crispness.

→ How can I be sure the kimchi is vegan?

Look for kimchi labeled vegan or check the ingredient list to avoid fish sauce, shrimp paste or anchovy-based seasonings. Some brands use plant-based seasonings instead.

→ What’s the best way to reheat leftovers?

Re-crisp pancakes in a nonstick skillet over medium heat or in a 375°F oven until warmed through. Gently reheat mushrooms in a skillet to preserve their glaze.

→ Can I add other vegetables to the batter?

Yes—thinly sliced bell pepper, spinach, bean sprouts or extra scallions fold in nicely. Squeeze excess moisture from watery veg like zucchini to keep the batter from becoming soggy.