Can I make this hotteok recipe baked not fried ahead of time?

You can prepare and shape the filled dough balls up to 12 hours ahead, then cover them and refrigerate. Remove from the fridge 20 minutes before baking to take the chill off. Alternatively, bake them fully and reheat in a 180 degree C oven for 6 to 8 minutes.

Why bake hotteok instead of frying it?

Baking eliminates the need for a pool of cooking oil, which cuts overall calories and fat significantly. The baked version still gets a golden exterior thanks to a light brush of avocado oil, but the inside stays just as soft and the filling melts in exactly the same way.

Is this hotteok recipe suitable for vegans?

Almost completely. Just swap the raw honey in the filling for pure maple syrup or agave nectar and the entire recipe becomes fully vegan. Every other ingredient is naturally plant-based.

Can I use all plain flour instead of a blend with spelt?

Yes, you can use 300g of plain flour for a softer, more traditional dough texture. The spelt blend adds fibre and a slightly nuttier taste, but the recipe works well either way.

My filling leaked out during baking. What went wrong?

This usually means the dough seal was not pinched firmly enough before flattening, or the hotteok was pressed too thin. Make sure to press the seam together well and keep each disc at least 1.5 cm thick.

Can I freeze baked hotteok?

Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in a 180 degree C oven for about 12 minutes. The texture is slightly less crisp after freezing but still very enjoyable.

Hotteok Recipe Baked Not Fried: Healthy Korean Sweet Pancakes

Name: Hotteok Recipe Baked Not Fried: Healthy Korean Sweet Pancakes
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 28 min
Yield: 8 servings
Cuisine: American
Ingredients: 150 g wholemeal spelt flour (or whole wheat flour); 150 g plain flour (plus extra for dusting); 1 tsp instant dried yeast; 1 tsp coconut sugar (for the dough); 0.5 tsp fine sea salt; 180 ml warm water (around 38 degrees C, not hot); 1 tbsp avocado oil (for the dough, plus extra for brushing); 60 g coconut sugar (for the filling); 1 tbsp raw honey (or pure maple syrup for vegan); 1.5 tsp ground cinnamon; 0.25 tsp ground ginger; 50 g walnuts (finely chopped); 1 tbsp ground flaxseed (adds fibre and binds the filling slightly)

Dairy-FreeRefined Sugar-FreeEgg-Free

Prep Time25 min

Chill Time45 min

Servings8

Calories198 kcal

Health Score6/10

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Hotteok Recipe Baked Not Fried: Healthy Korean Sweet Pancakes

Hotteok is Korean street food at its most straightforward: a yeasted dough pancake filled with brown sugar, cinnamon and crushed nuts, cooked on a greased griddle until the outside is crisp and caramelised and the inside has a molten, syrupy filling. Every winter in Seoul, the smell of hotteok cooking at street stalls is part of the season. This baked version changes the cooking method without changing the flavour. Baking rather than frying means less oil, fewer calories and a slightly different texture: a little less crisp on the outside, but just as soft and pillowy within, and still with the caramel filling that makes hotteok so compelling.

Why this recipe works

The yeasted dough gives hotteok its characteristic chew and slight tang. A small amount of whole wheat flour mixed into the plain flour adds fibre and a nutty undertone without making the dough heavy or dense. Coconut sugar in the filling caramelises beautifully during baking, producing the same syrupy interior as the traditional version. Cinnamon and crushed walnuts complete the filling. Baking on a lightly oiled tray at a high temperature creates enough surface browning to approximate the griddle effect.

Getting it right

Allow the dough to prove properly. Rushing the proving time produces a dough that lacks flavour and has poor texture. The dough should double in size before you shape it.

Flatten the filled dough balls as much as possible before placing on the tray. Baked hotteok spread much less than their fried counterparts, so starting flat produces a better final shape.

Common mistakes

Overfilling causes the filling to leak out during baking and burn on the tray. Use a modest amount of filling, about a tablespoon per pancake, and seal the edges firmly before placing them on the tray.

Not oiling the tray sufficiently causes the hotteok to stick. Use a generous amount of spray oil or brush the tray well before placing the pancakes on it.

Substitutions

Maple syrup and crushed pecans replace coconut sugar and walnuts for a slightly different filling profile. A matcha and white sesame filling makes for an interesting variation that uses the same dough. For a nut-free version, use sunflower seeds in place of walnuts.

Serving suggestion

Eat warm, ideally within a few minutes of coming out of the oven when the filling is still fluid and caramel-like. Excellent with a cup of Korean barley tea or a green tea latte. Not improved by refrigeration, so make and eat on the day.

Ingredients

Serves:8

150 g wholemeal spelt flour (or whole wheat flour)
150 g plain flour (plus extra for dusting)
1 tsp instant dried yeast
1 tsp coconut sugar (for the dough)
0.5 tsp fine sea salt
180 ml warm water (around 38 degrees C, not hot)
1 tbsp avocado oil (for the dough, plus extra for brushing)
60 g coconut sugar (for the filling)
1 tbsp raw honey (or pure maple syrup for vegan)
1.5 tsp ground cinnamon
0.3 tsp ground ginger
50 g walnuts (finely chopped)
1 tbsp ground flaxseed (adds fibre and binds the filling slightly)

Instructions

1
Combine the wholemeal spelt flour, plain flour, instant yeast, 1 teaspoon of coconut sugar, and fine sea salt in a large mixing bowl. Stir briefly to distribute everything evenly.
Using instant yeast means no proofing step is needed, saving you time.
2
Pour in the warm water and avocado oil. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 6 to 8 minutes until the dough is smooth and slightly tacky but not sticky.
The dough should spring back slowly when you press a finger into it. If it tears, knead a little longer.
3
Shape the dough into a ball, place it back in the bowl, and cover with a clean damp cloth or cling film. Leave to rise in a warm spot for 45 minutes until roughly doubled in size.
A switched-off oven with just the light on makes a great proving environment.
4
While the dough rises, make the filling. Combine the coconut sugar, raw honey, ground cinnamon, ground ginger, chopped walnuts, and ground flaxseed in a small bowl. Stir until everything comes together into a coarse, slightly damp mixture.
5
Preheat your oven to 200 degrees C fan, 220 degrees C conventional, or gas mark 7. Line a large flat baking tray with baking parchment and brush the parchment lightly with avocado oil.
A lightly oiled surface helps the base of each hotteok develop a slightly crisp finish.
6
Once the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a ball.
A kitchen scale helps keep portions even so all your hotteok bake at the same rate.
7
Working one at a time, flatten a dough ball in your palm into a disc roughly 10 cm wide. Place one heaped tablespoon of filling in the centre, then carefully gather the edges of the dough up and around the filling, pinching firmly to seal. Roll gently back into a ball.
Make sure the seal is tight or the filling may leak during baking.
8
Place each filled dough ball sealed-side down on the prepared tray. Using the base of a lightly oiled glass or a flat spatula, press each one down into a flat disc roughly 1.5 cm thick. Brush the tops lightly with avocado oil.
Do not press too thin or the filling will burst through the sides.
9
Bake for 16 to 18 minutes until the tops are golden brown and the edges look set. Check at the 14-minute mark and rotate the tray if your oven has hot spots.
10
Remove from the oven and allow to cool for 3 to 4 minutes before eating. The filling will be extremely hot straight out of the oven, so a short rest makes them much safer and more enjoyable to bite into.
The filling firms up slightly as it cools, giving you that perfect gooey-but-not-molten texture.

Nutrition per serving

198kcal

Calories

Protein

32g

Carbs

Fat

Fibre

10g

Sugar

118mg

Sodium

Pro Tips

✓
Do not skip the resting time after baking. The filling stays dangerously hot for several minutes.
✓
For extra crispiness on the base, place the tray on the lowest oven rack for the last 4 minutes of baking.
✓
If your filling feels too dry and crumbly, add a tiny drizzle of extra honey to bring it together.
✓
Freshly chopped walnuts give better texture than pre-chopped bagged ones, which can be dusty.
✓
This dough is intentionally slightly stickier than a bread dough. Lightly oiling your hands rather than flouring them helps when shaping.
✓
These are best eaten the same day, ideally within an hour of baking, for optimal texture.

Frequently Asked Questions

Variations

•
Seed and Date Filling
Replace the walnuts with a mix of pumpkin seeds and sunflower seeds, and swap the coconut sugar for finely chopped medjool dates. This version is refined sugar-free and adds a different kind of natural sweetness with extra minerals.
•
Black Sesame and Peanut Filling
Combine 2 tablespoons of black sesame paste with 2 tablespoons of natural peanut butter, a teaspoon of coconut sugar, and a pinch of cinnamon. A nutty, slightly earthy take on the classic that is popular in Korea.
•
Savoury Mushroom and Miso Filling
Skip the sweet filling entirely and use finely diced sauteed shiitake mushrooms, a teaspoon of white miso, and a small handful of chopped spring onions. Bake as directed for a savoury hotteok that works as a snack or light lunch.

Substitutions

•
Wholemeal spelt flour → Whole wheat flour or oat flour (Whole wheat is the most direct swap. Oat flour gives a softer texture and slightly sweeter flavour but may need 1 to 2 tablespoons less water in the dough.)
•
Avocado oil → Light olive oil or melted coconut oil (All three work well for both the dough and the brushing step. Coconut oil adds a subtle sweetness that pairs nicely with the filling.)
•
Raw honey → Pure maple syrup or agave nectar (Use the same quantity. Maple syrup gives a slightly more caramel-like depth. Either option makes the recipe fully vegan.)
•
Walnuts → Pecans or pumpkin seeds (Pecans give a very similar richness. Pumpkin seeds are a great nut-free option that still provide crunch and healthy fats.)
•
Coconut sugar → Rapadura sugar or light muscovado sugar (Both are less refined than white sugar and bring a similar warmth and caramel note to the filling.)

🧊 Storage

Store any leftover baked hotteok in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in an oven at 180 degrees C for 6 to 8 minutes to restore the crisp exterior. Avoid microwaving if possible as it makes the dough chewy rather than crisp.

📅 Make Ahead

Shape and fill the hotteok up to 12 hours in advance and refrigerate them on the lined tray, covered loosely with cling film. Bring to room temperature for 20 minutes before baking as directed. The dough can also be made and left to rise in the fridge overnight for a slow cold ferment, which actually develops a slightly more complex flavour.