Vegan Kimchi Pancake Tamari Mushrooms

The sizzle of batter hitting a hot pan is one of those sounds that instantly pulls me into the kitchen, and these vegan kimchi pancakes do it with such drama that my neighbor once knocked on my door asking what I was cooking. The answer was worth the intrusion: golden, crispy edges giving way to a tangy, savory center, crowned with glossy tamari mushrooms that practically melt on your tongue. It took me three attempts to get the flip right without turning the pancake into abstract art, but that messy first batch still tasted incredible. Now this is the dish I make when I want something fast, bold, and deeply satisfying without any fuss.

I served these to a friend who swore she hated kimchi, and she quietly ate an entire pancake before admitting maybe she had been wrong all along. That small kitchen victory, watching someone reconsider a food prejudice between bites, reminded me why cooking for people matters so much.

Ingredients

• Vegan kimchi (1 cup, drained and chopped): Use well fermented kimchi if you can find it because the sour tang deepens the whole pancake and the older the kimchi the more personality it brings.
• Scallions (4, thinly sliced): Slice them on a sharp diagonal for visual appeal and keep a handful raw for garnish since the raw bite on top balances the richness beautifully.
• Cremini or shiitake mushrooms (1 cup, sliced): Shiitake gives a woodsy depth but cremini works perfectly and is easier to find on short notice.
• All purpose flour (1 cup): A gluten free blend swaps in seamlessly if needed and the batter behaves almost identically.
• Chickpea flour (2 tablespoons): This small addition gives the pancake a slight chew and extra protein that plain flour alone cannot achieve.
• Ground flaxseed (1 tablespoon): Mixed with water it creates a flax egg that binds everything without any animal products and adds a subtle nutty undertone.
• Cold water (2/3 cup): Cold liquid helps the batter stay light and produces a crisper crust when it hits the hot oil.
• Sesame oil (2 teaspoons): Toasted sesame oil for the mushrooms transforms them from plain to irresistible in seconds.
• Tamari (2 tablespoons for mushrooms, 2 tablespoons for sauce): Tamari is richer and smoother than regular soy sauce and keeps things gluten free.
• Maple syrup (1 teaspoon for mushrooms, 1 teaspoon for sauce): Just enough sweetness to round the salty and sour notes without making anything taste sweet.
• Rice vinegar (1/2 teaspoon for mushrooms, 1 tablespoon for sauce): A bright splash that lifts the mushrooms and gives the dipping sauce its addictive tang.
• Vegetable oil (2 to 3 tablespoons): You need enough oil to get a genuinely crisp exterior so do not skimp here.
• Gochugaru (1/2 teaspoon, optional): Korean chili flakes add a gentle fruity heat that elevates the dipping sauce without overpowering it.
• Toasted sesame seeds (1 teaspoon): Sprinkle them into the dipping sauce for a finishing crunch that ties everything together.

Instructions

Make the flax egg:

Stir ground flaxseed with two tablespoons of water in a small bowl and let it sit until it thickens into a gelatinous binder, about five minutes, during which you can prep everything else.

Build the batter:

Whisk both flours with salt and pepper in a large bowl, then pour in the cold water and the flax egg, stirring until you have a smooth pourable batter with no dry pockets remaining.

Fold in the good stuff:

Gently mix the chopped kimchi and sliced scallions into the batter, distributing them evenly so every bite is loaded with flavor, then let the batter rest while you cook the mushrooms.

Sear the mushrooms:

Heat one tablespoon of vegetable oil in a large nonstick skillet over medium high heat and sauté the mushrooms until they start to soften and release their aroma, about two to three minutes.

Glaze the mushrooms:

Stir in tamari, sesame oil, maple syrup, and rice vinegar, cooking and stirring until the mushrooms are coated in a glossy glaze and the liquid has nearly evaporated, then transfer them to a bowl and wipe the skillet clean.

Cook the pancakes:

Add another tablespoon of oil to the skillet over medium heat, pour in half the batter spreading it into a half inch thick round, and cook until the bottom is deeply golden and the edges crisp, about three to four minutes per side, then repeat with the remaining batter.

Whisk the dipping sauce:

Combine tamari, rice vinegar, maple syrup, toasted sesame oil, gochugaru if using, and sesame seeds in a small bowl, stirring until the maple syrup dissolves into a cohesive sauce.

Assemble and serve:

Top each warm pancake with the tamari mushrooms, scatter raw scallions over everything, and serve immediately with the dipping sauce on the side while the edges are still singing crisp.

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One rainy Tuesday I ate these standing at the counter straight from the pan, mushrooms sliding off with each bite, and it struck me that some meals do not need a table or ceremony to feel complete.

Getting the Crispiest Edges

The secret to restaurant quality crispness is heat and oil working together, so make sure the skillet is fully preheated before the batter goes in and do not be tempted to press the pancake down with your spatula. A thin layer of oil shimmering across the surface is your signal that the pan is ready, and if it smokes aggressively pull it off the heat for a few seconds.

Making It Your Own

This batter is incredibly forgiving so you can fold in shredded carrots, grated zucchini, or even a handful of corn kernels without changing the chemistry. A drizzle of kimchi brine into the batter adds an extra punch of fermented funk that I highly recommend trying at least once.

Storing and Reheating

Leftover pancakes will soften in the refrigerator but a quick revival in a hot dry skillet brings back much of the original crunch, making them a surprisingly good next day lunch option.

• Store pancakes and mushrooms separately so the topping does not make the pancake soggy overnight.
• Reheat in a skillet over medium heat for about two minutes per side rather than using a microwave.
• Finish with fresh scallions and a new batch of dipping sauce because those elements lose their vibrancy after sitting.

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Share these with someone who thinks vegan food is boring, and watch their face change on the first bite. That is really all the reason you need to make them tonight.

Recipe Questions & Answers

→ Can this be made gluten-free?

Yes. Use a certified gluten-free all-purpose flour blend and gluten-free tamari. Check kimchi labels for hidden fish or wheat ingredients and choose a vegan, gluten-free variety.

→ How do I keep the edges extra crispy?

Make sure the batter is fairly thin and the pan is hot before adding oil. Cook in a nonstick skillet with enough oil to coat the surface and press the batter thinly; flip once the edges are deeply golden.

→ What can substitute tamari if unavailable?

Use regular soy sauce if gluten is not a concern, or a coconut aminos blend for a milder, soy-free option. Adjust salt and maple syrup to balance the glaze.

→ How should leftovers be stored and reheated?

Store cooled pancakes and mushrooms separately in airtight containers in the fridge for up to 3 days. Reheat pancakes in a skillet over medium heat to revive crispness; warm mushrooms gently in a pan.

→ Can I add other vegetables to the batter?

Yes. Fold in shredded carrots, zucchini, or thinly sliced cabbage for extra texture and color. Squeeze excess moisture from watery veggies to avoid a soggy batter.

→ How spicy will the pancakes be and how to adjust heat?

Spice comes mainly from the kimchi. For less heat, rinse and drain kimchi or use milder kimchi; for more, add kimchi brine or fresh chopped chili to the batter.