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 conviction. I started making them on weeknights when cooking felt like a chore but I still wanted something that felt intentional. The fermented tang of kimchi mixed into a crisp, golden pancake changed everything I thought I knew about quick dinners. Topped with sticky tamari mushrooms, this dish became my go-to answer for anyone who thinks vegan food lacks excitement.

One rainy Tuesday my neighbor knocked on my door to return a borrowed pot and ended up staying for pancakes. She stood in my kitchen eating wedges straight from the cutting board, sauce dripping off her fingers, telling me this was the best thing she had eaten all month. We never did get that pot back to her kitchen, but we started a weekly pancake night that lasted through the entire winter.

Ingredients

• All purpose flour (1 cup): The backbone of the batter, and a gluten free blend works just as well if you need it.
• Cornstarch (2 tbsp): This is the secret to that delicate, shatteringly crisp edge on every pancake.
• Baking powder (1/2 tsp): Just enough lift to keep the interior tender while the outside stays crunchy.
• Sea salt and black pepper (1/2 tsp each): Seasoning the dry mix directly ensures every bite is balanced.
• Cold water (1 cup): Cold liquid slows gluten formation, which is exactly what you want for a lighter, crispier pancake.
• Vegan kimchi, chopped (1/2 cup plus 1 to 2 tbsp juice): Make sure your kimchi is certified vegan with no fish sauce, and the extra juice is pure umami gold.
• Scallions, thinly sliced (2): Their mild bite cuts through the richness and adds fresh color.
• Carrot, grated (1/2 small): A hint of sweetness and a lovely fleck of orange throughout the batter.
• Zucchini, grated and squeezed (1/2 small): Squeeze it hard in a towel because excess moisture is the enemy of crispiness.
• Mushrooms, sliced (1 cup shiitake or cremini): Shiitake brings deeper flavor, but cremini is easier to find and still wonderful.
• Tamari for mushrooms (1 tbsp): Richer and slightly mellower than soy sauce, it coats the mushrooms beautifully.
• Toasted sesame oil (1 tsp for mushrooms plus 1 tsp for sauce): That nutty, roasted aroma is what makes this dish taste like it came from a proper kitchen.
• Maple syrup (1 tsp for mushrooms plus 1 tsp for sauce): A gentle sweetness that balances the salty, tangy elements without overpowering them.
• Rice vinegar (1/2 tsp for mushrooms plus 1 tbsp for sauce): Bright acidity that wakes up every flavor it touches.
• Garlic, minced (1 clove): Just one clove is enough to give the mushrooms a warm, savory foundation.
• Tamari for dipping sauce (2 tbsp): The salty, deeply savory base of a sauce you will want to drizzle on everything.
• Chili flakes, optional (1/2 tsp): A gentle heat that you can adjust depending on your mood.
• Toasted sesame seeds (1 tsp): A finishing sprinkle that adds texture and a little extra toastiness.

Instructions

Whisk together the dipping sauce:

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

Build the pancake batter:

In a medium bowl, whisk the flour, cornstarch, baking powder, salt, and pepper together until evenly blended. Pour in the cold water and stir gently until just combined, leaving a few small lumps because overmixing will make the pancakes tough.

Fold in the good stuff:

Add the chopped kimchi, kimchi juice, sliced scallions, grated carrot, and squeezed zucchini to the batter. Fold everything in with a spatula or spoon until the vegetables are evenly distributed throughout.

Crisp the first pancake:

Heat one to two tablespoons of oil in a nonstick skillet over medium high heat until it shimmers. Pour half the batter into the pan and spread it into a thin, even circle about eight inches wide, then listen for that satisfying sizzle.

Flip and finish:

Cook for three to four minutes until the bottom is deeply golden and crisp, then flip confidently with a spatula and cook another two to three minutes on the second side. Transfer to a plate and keep warm while you repeat with the remaining batter.

Sauté the tamari mushrooms:

Wipe out the skillet, add the sesame oil, and warm it over medium heat. Toss in the garlic and mushrooms, stirring for two to three minutes until the mushrooms start to soften and release their aroma.

Glaze until glossy:

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

Assemble and serve:

Cut the pancakes into wedges, pile the glazed mushrooms on top, and serve with the dipping sauce on the side for drizzling or dunking.

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I once packed leftover wedges in a container for a park picnic and ate them cold on a bench watching the sun drop behind the trees, and honestly they were still incredible.

The Right Pan Makes All the Difference

A heavy nonstick skillet or a well seasoned cast iron pan holds heat evenly and gives you that restaurant quality crust. I learned the hard way that a thin, warped pan creates uneven browning and tears the pancake when you try to flip it. If your spatula is too small, the pancake will fold on itself, so use a wide one and slide it confidently underneath the whole thing in one swift motion.

Choosing and Storing Kimchi

Look for kimchi in the refrigerated section, not the shelf stable jars, because the fresh stuff has a livelier tang and better texture. Once opened, it keeps for weeks in the fridge and actually gets more flavorful over time. The juice that pools at the bottom is liquid seasoning, so always scoop some into the batter for extra depth.

What to Serve Alongside

These pancakes are substantial enough on their own but they play beautifully with a simple miso soup or a plate of lightly dressed cucumber salad. A cold beer or chilled sake turns the whole meal into something that feels like a proper feast.

• Leftover pancakes reheat wonderfully in a dry skillet for a few minutes per side.
• Try adding a handful of fresh spinach or diced bell pepper to the batter for extra color.
• Always taste your kimchi first because its saltiness varies wildly between brands.

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Keep this recipe close because once you make it, someone you love will ask for it again and again. It is the kind of dish that turns an ordinary evening into something worth remembering.

Recipe FAQs

→ How do I get the pancake extra crispy?

Use a thin, even batter and heat the skillet until hot before adding oil. Cook over medium-high heat without overcrowding, flipping once the edges are set and the bottom is deep golden.

→ Can I make the dish gluten-free?

Yes. Substitute an all-purpose gluten-free flour blend for the flour and use tamari labeled gluten-free. Press and squeeze excess water from zucchini to maintain batter texture.

→ Which mushrooms work best for the tamari glaze?

Shiitake or cremini are ideal for their meaty texture and ability to absorb the tamari-maple glaze. Slice evenly so they cook through quickly and glaze nicely.

→ How can I balance the kimchi spice and saltiness?

Rinse briefly or use less kimchi juice if kimchi is very salty. Add a touch of sweetness to the dipping sauce or mushrooms (maple syrup) to round out heat and acidity.

→ What’s the best way to serve and plate the pancakes?

Cut pancakes into wedges and arrange on a warm platter. Top with tamari-glazed mushrooms and offer the dipping sauce on the side for contrast and easy sharing.

→ Can I prep any components ahead of time?

Yes. Chop kimchi and grate vegetables in advance and store chilled. Pre-mix the dipping sauce and quickly reheat or finish the mushrooms just before serving to keep them glossy.