Vegan Kimchi Pancake Tamari Mushrooms

The sizzle of batter hitting a hot skillet on a rainy Tuesday evening is one of those sounds that instantly makes a kitchen feel alive. I had a jar of vegan kimchi sitting in the back of my fridge, fermenting with attitude for weeks, and a handful of mushrooms that were not going to last another day. What started as a desperate fridge cleanout turned into the crispiest, most satisfying pancake I have ever pulled off.

My partner walked into the kitchen just as I flipped the first pancake, and the look on their face was pure disbelief that something so simple could smell so incredible. We ended up standing at the counter, cutting wedges with a spatula and eating straight from the pan because plates felt unnecessary.

Ingredients

• Vegan kimchi (1 cup, drained and chopped): The star of the show, so make sure it is genuinely vegan with no hidden fish sauce.
• Scallions (4, thinly sliced): They add a fresh bite that balances the heavy funk of fermented cabbage.
• Cremini or shiitake mushrooms (1 cup, sliced): Shiitake brings deeper umami, but cremini works beautifully on a budget.
• All-purpose flour (1 cup): A gluten-free blend swaps in seamlessly if needed.
• Chickpea flour (2 tablespoons): This small addition gives the pancake a richer, more tender crumb.
• Ground flaxseed (1 tablespoon): Mixed with water, it creates a vegan binder that holds everything together.
• Cold water (2/3 cup): Cold liquid helps the batter stay light and produces crispier edges when it hits hot oil.
• Salt and black pepper: Just enough to season the batter without competing with the kimchi.
• Sesame oil (2 teaspoons): A little goes a long way toward that toasty, nutty flavor in the mushrooms.
• Tamari (2 tablespoons for mushrooms, 2 for sauce): Choose tamari for gluten-free or either tamari or soy sauce if gluten is not a concern.
• Maple syrup (1 teaspoon for mushrooms, 1 for sauce): It rounds out the saltiness with gentle sweetness.
• Rice vinegar: Adds brightness to both the mushroom glaze and the dipping sauce.
• Vegetable oil (2 to 3 tablespoons): Essential for achieving that shatteringly crisp crust.
• Gochugaru (1/2 teaspoon, optional): Korean chili flakes bring a gentle, smoky warmth without overpowering.
• Toasted sesame seeds (1 teaspoon): A finishing sprinkle that adds texture and visual appeal to the dipping sauce.

Instructions

Make the flax egg:

Stir ground flaxseed with two tablespoons of water in a small bowl and walk away for five minutes while it thickens into a gelatinous binder.

Whisk the batter:

Combine both flours, salt, and pepper in a mixing bowl, then pour in the cold water and flax egg, whisking until you have a smooth, pourable consistency with no dry pockets.

Fold in the good stuff:

Gently stir the chopped kimchi and sliced scallions into the batter, distributing them evenly so every bite is loaded.

Glaze the mushrooms:

Heat one tablespoon of vegetable oil in a large nonstick skillet over medium high heat, sauté the mushrooms until they begin to soften, then stir in tamari, sesame oil, maple syrup, and rice vinegar until they are glossy and the liquid has been absorbed.

Cook the pancakes:

Wipe the skillet, add another tablespoon of oil over medium heat, pour in half the batter and spread it into a half-inch thick round, cooking until the bottom is golden and crisp before flipping and repeating 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 completely.

Assemble and serve:

Spoon the warm tamari mushrooms over each pancake, scatter extra sliced scallions on top, and serve with the dipping sauce on the side.

Pin It

The second time I made these, I doubled the batch for friends who had come over for what was supposed to be a simple movie night. Nobody touched the movie.

Making It Your Own

Shredded carrots or thin ribbons of zucchini fold beautifully into the batter if you want to sneak in extra vegetables without changing the character of the pancake.

Heat and Flavor Adjustments

A splash of kimchi brine stirred directly into the batter is my favorite way to amplify the tang and give the pancake an aggressive, wake-up kick of fermented funk.

Tools and Kitchen Setup

A wide nonstick skillet and a thin, flexible spatula are really all the specialized equipment you need, though a heavy pan retains heat more evenly for consistent browning.

• Keep a plate warmed in a low oven if you are cooking both pancakes before serving.
• Have all your toppings ready before you start frying because the pancakes go from perfect to overcooked quickly.
• A sharp knife matters more than anything else for getting those scallions paper thin.

Pin It

Some dishes become staples because they are easy, and others earn a permanent spot because they make people close their eyes when they take the first bite. This one does both.

Recipe Questions

→ Can these be made gluten-free?

Yes. Use a certified gluten-free all-purpose flour blend and gluten-free tamari, and confirm the kimchi is vegan and gluten-free. The batter may need a touch more water if the blend absorbs more.

→ How do I get the pancakes extra crispy?

Keep the batter fairly thin, preheat the skillet until hot, and use enough oil to coat the pan. Cook undisturbed until the edges turn golden before flipping to preserve crispness.

→ Which mushrooms work best for the tamari glaze?

Cremini and shiitake hold up well and develop good umami when sautéed. Slice thinly so they cook quickly and absorb the tamari-maple glaze evenly.

→ How can I adjust the spicy level?

Add a splash of kimchi brine or more gochugaru to the batter, or stir chopped fresh chili into the batter or the mushroom glaze for bolder heat.

→ Can components be made ahead?

Yes. Pancakes can be kept warm on a rack in a low oven and crisped in a skillet before serving. Mushrooms reheat gently in a skillet to refresh the glaze; prepare the dipping sauce ahead for convenience.

→ What can replace the flax 'egg'?

Use 2 tablespoons aquafaba or 2 tablespoons mashed silken tofu to bind the batter, or omit and add a bit more cold water for a slightly looser texture.