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August 14, 2025

The Ultimate Hotteok Recipe (Korean Sweet Pancakes That Will Transport You Straight to Seoul!)

The first time I bit into a hotteok on a chilly evening in Seoul, I was completely unprepared for the explosion of sweet, cinnamon-laced honey that would gush from the center of this unassuming pancake. The crispy exterior gave way to a chewy, soft interior wrapped around a molten core of honey and nuts. One bite, and I knew I had to master making these at home. After countless attempts (and many delicious failures), this recipe brings that magical street food experience right to your kitchen.

Why This Recipe Works

This hotteok recipe strikes the perfect balance between authentic Korean flavor and accessible ingredients you can find at most grocery stores. The dough achieves that signature chewy texture through a double rise method, while the filling caramelizes perfectly during cooking. Most recipes rush the proofing time, but I’ve found that patience here makes all the difference. The combination of brown sugar and honey in the filling creates layers of sweetness without becoming overwhelming. And unlike store-bought pancake mixes, these hotteok have that distinctive elasticity that comes from properly developed gluten in the dough. My kids say these are even better than the ones we had in Myeongdong market!

Key Components Breakdown

Essential Ingredients

All-Purpose Flour – Forms the base of the dough. I’ve tested bread flour too, which works but makes a slightly tougher pancake. The protein content in regular all-purpose gives just the right chewiness.

Milk – Adds richness to the dough. I use whole milk for the best flavor, but 2% works fine too. The small amount of fat helps keep the pancakes tender.

Instant Yeast – Ensures a good rise without long waiting times. Active dry yeast can be substituted, but you’ll need to activate it in warm milk first.

Brown Sugar – Provides a deep, caramel-like sweetness to the filling. Dark brown sugar has even more molasses notes, which I prefer in colder months.

Honey – The star ingredient! Use a good quality honey that you enjoy eating straight. I’ve found wildflower honey works beautifully here, with its complex floral notes.

Cinnamon – Adds warmth and spice to balance the sweetness. I get mine from a local spice shop where it’s notably fresher than supermarket options.

Chopped Nuts – Traditional hotteok often contains chopped peanuts, but I’ve found a mix of walnuts and pecans creates amazing texture. My husband actually prefers them with just pecans.

Salt – Just a pinch balances the sweetness and enhances all the flavors. Don’t skip it!

Equipment Needed

Heavy-Bottomed Skillet or Pan – Cast iron works beautifully for creating that crispy exterior. My 10-inch skillet has become devoted to hotteok-making in winter months!

Spatula – A wide, thin metal spatula helps flip these pancakes without breaking them.

Small Bowl – For mixing the delicious filling ingredients.

Large Mixing Bowl – To prepare and proof the dough.

Kitchen Scale – Not essential but helps ensure consistent results. The first time I weighed my ingredients, my hotteok turned out noticeably better.

Measuring Cups and Spoons – For accurate ingredient quantities.

The Technique Section

Critical Steps

Properly activating the yeast is crucial – the milk should be warm (around 110°F), not hot. I learned this the hard way after killing my yeast with milk that was too hot and ending up with pancakes that resembled hockey pucks!

Kneading the dough until it becomes smooth and elastic builds the gluten structure that gives hotteok its characteristic chewy texture. You’ll know it’s ready when you can stretch a small piece of dough thin enough to see light through it without tearing.

The double rise technique makes all the difference. After the initial rise, punch down the dough and let it rise again for half the time. This develops flavor and creates that perfect texture that’s not too dense or too airy.

When forming each hotteok, pinch the seams tightly after adding the filling. Any gaps will cause the filling to leak out during cooking, creating a sticky mess and robbing you of that magical molten center moment. The first time I made these, half of them erupted like tiny volcanoes!

Pressing down on the pancakes while cooking is traditional and essential. This step ensures even cooking and creates that signature flat, round shape. I use a large spatula or the bottom of a measuring cup, pressing gently but firmly.

Temperature and Timing

Cook hotteok over medium-low heat. Too high, and the outside burns before the inside cooks; too low, and they don’t develop that beautiful golden crust. Look for bubbles forming around the edges as your signal to press down.

The first side needs about 2-3 minutes to turn golden brown. Flip carefully, then cook another 2 minutes on the second side. The pancake should feel firm but slightly springy when pressed.

Let the hotteok rest for at least 2 minutes before biting in! The filling becomes lava-hot during cooking. My daughter still talks about the “honey burn” she got from being too impatient.

Troubleshooting Guide

Common Issues

Dough too sticky? The environment might be humid, or your measurements were a bit off. Add flour a tablespoon at a time until the dough feels tacky but not sticky. In summer, I often need to add an extra 2-3 tablespoons.

Filling leaking out? You probably didn’t seal the edges well enough. Try wetting your fingers slightly when pinching the seams closed for a better seal.

Pancakes burning on the outside while raw inside? Your heat is too high. Lower the temperature and be patient. Good hotteok can’t be rushed!

Dough not rising properly? Check that your yeast is fresh and that your kitchen isn’t too cold. I place my dough near (not on) the preheating oven in winter months.

Pancakes turning out tough? You likely overworked the dough during the shaping stage. Handle it gently after the rise, and try not to incorporate too much additional flour.

Variations and Adaptations

Seasonal Options

Fall harvest: Add a pinch of nutmeg and some finely diced apples to the filling for an autumn twist.

Winter warmth: Incorporate a few crushed cardamom pods into the filling for a holiday-inspired version that pairs perfectly with snow days.

Spring renewal: Mix in some lemon zest with the honey filling for a brighter flavor profile that welcomes warmer days.

Summer delight: Add a few fresh berries inside each pancake along with the honey mixture. Blueberries work particularly well and burst into jammy pockets when cooked.

Dietary Modifications

For a dairy-free version, substitute the milk with almond milk or oat milk. The slight nuttiness actually complements the filling beautifully. My neighbor’s daughter has a dairy allergy, and she requests these regularly!

Need these gluten-free? Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different, but still delicious. Add 1/2 teaspoon of xanthan gum if your blend doesn’t include it.

To reduce sugar, cut the brown sugar by half and rely more on the honey for sweetness. The flavor profile shifts slightly but remains delightful.

Some readers have successfully substituted coconut sugar for brown sugar, which adds a subtle caramel note that works wonderfully with the honey.

Storage and Make-Ahead

Hotteok are best enjoyed fresh off the pan, but if you need to make them ahead, cool completely and store in an airtight container at room temperature for up to 24 hours.

To freeze, place cooled pancakes in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They’ll keep for up to 2 months. This has saved many last-minute dessert emergencies at my house!

For reheating, warm frozen hotteok in a 350°F oven for about 10 minutes, or toast them briefly in a dry skillet over medium-low heat. The microwave works in a pinch but sacrifices the crispy exterior.

You’ll know they’re still fresh when the exterior remains slightly crisp and the center is soft and chewy. If they’ve hardened, a quick 10 seconds in the microwave followed by a minute in a hot skillet will revive them.

FAQ

Can I prepare the dough the night before?

Yes! After the first rise, punch down the dough, cover tightly with plastic wrap, and refrigerate overnight. Let it come to room temperature for about 30 minutes before shaping and filling. This slow fermentation actually enhances the flavor!

Why did my filling harden quickly after cooking?

The sugar mixture naturally hardens as it cools. For the best experience, enjoy hotteok while still warm. If they’ve cooled completely, a brief reheat will bring back that molten center.

Can I use different nuts in the filling?

Absolutely! Traditional hotteok often contains peanuts, but almost any chopped nut works beautifully. I’ve tried almonds, cashews, and even pine nuts with great success. Just make sure they’re chopped finely enough.

What’s the difference between hotteok and other filled pancakes?

The yeasted dough gives hotteok its distinctive chewy texture that sets it apart from other filled pancakes. The pressing technique during cooking also creates its unique flat shape and caramelized filling.

Closing Thoughts

The best hotteok nights are when the kitchen windows steam up, and everyone gathers around the stove waiting for the next batch. There’s something magical about watching family members try to eat these too-hot pancakes, alternating between delighted “mmms” and frantic fanning of their mouths.

Around here, we’ve started a winter Sunday tradition of hotteok and hot chocolate while watching movies. The kids invite friends over, knowing these sweet treats are better than anything at the mall food court.

I couldn’t resist introducing these to my book club last month, and now I’m expected to bring a batch to every meeting. Of course, I’m happy to oblige – sharing food that brings joy is one of life’s greatest pleasures.

Whether you’re familiar with Korean cuisine or trying it for the first time, these honey-filled pancakes bridge cultures through the universal language of sweet, warm comfort food. Enjoy them with someone you love!

Hotteok (Sweet Korean Pancakes with Honey)

Author: qnrecipes

Print Recipe

Description

Crispy on the outside, chewy on the inside, with a warm, gooey honey-nut filling that creates an explosion of sweet comfort in every bite

Prep Time: 2 hours | Cook Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 8 pancakes

Instructions

In a large bowl, combine flour, sugar, salt, and instant yeast. Whisk together to distribute the yeast evenly throughout the dry ingredients. This prevents clumping and ensures even rising.
Add warm milk and vegetable oil to the dry ingredients. Mix until a shaggy dough forms. If the mixture seems too dry, add warm water, one tablespoon at a time, until the dough comes together. The dough should feel tacky but not sticky.
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when lightly pressed with your finger. This develops the gluten that gives hotteok its signature chewy texture.
Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size. My favorite spot is inside the oven with just the light turned on.
While the dough rises, prepare the filling by mixing brown sugar, honey, cinnamon, chopped nuts, and salt in a small bowl. The mixture should be thick but spreadable.
After the dough has doubled, punch it down to release air bubbles. Let it rest for another 20 minutes – this short second rise makes a huge difference in texture!
Divide the dough into 8 equal pieces. I like to use a kitchen scale for accuracy, but eyeballing works too. Roll each piece into a ball, then flatten into a 3-inch disc in your palm.
Place 1 tablespoon of filling in the center of each disc. Carefully bring the edges up and around the filling, pinching firmly to seal completely. Make sure there are no openings where filling could leak out!
Heat a heavy-bottomed skillet over medium-low heat. Add a teaspoon of oil and spread it evenly.
Place 2-3 filled dough balls, seam side down, in the skillet. Cook for about 30 seconds, then gently flatten with a spatula or the bottom of a measuring cup until they’re about ½-inch thick. You’ll hear a satisfying sizzle as you press.
Cook for 2-3 minutes until golden brown on the bottom. Flip carefully and cook another 2 minutes on the other side. The pancakes should be golden brown and slightly crisp on both sides.
Transfer to a plate and let cool for at least 2 minutes before serving. Be careful with the first bite – the filling will be extremely hot!

Notes:

Watch your heat carefully – the sugar filling can burn quickly if the temperature is too high.
For extra decadence, drizzle additional honey over the hot pancakes just before serving.
These are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
The traditional method uses a special press, but a spatula works perfectly for home cooking.

Nutritional Information:

Per pancake: Calories: 230, Protein: 4g, Carbohydrates: 38g, Fat: 8g, Fiber: 1g, Sugar: 15g

Storage Tips:

Store cooled pancakes in an airtight container at room temperature for up to 2 days. Freeze for longer storage by placing in freezer bags with parchment between layers. Reheat in a dry skillet for best results.

In reality, making hotteok is as much about the experience as the end result. The sweet aroma that fills your kitchen, the sizzle of the dough hitting the hot pan, and the anticipation of that first honey-filled bite create moments of joy that extend far beyond the actual eating. These little pancakes have become our family’s way of turning ordinary evenings into special occasions, no celebration needed.