Banana and Kimchi Pancakes (Korean): A Sweet and Spicy Twist You Need to Try Today

When I first heard about banana and kimchi pancakes, I thought, “What a wild combination!” But trust me, this Korean-inspired dish is a flavor-packed adventure you don’t want to miss. The sweet bananas and tangy, spicy kimchi come together in the most unexpected yet harmonious way. It’s the perfect balance of sweet and savory with a little kick.

This recipe is a playful twist on traditional Korean pancakes, or “jeon,” which are often made with savory ingredients. Adding bananas gives it a fun, modern spin while still capturing that crispy, golden texture we love. Whether you’re looking for a unique brunch idea or a creative snack, these pancakes are sure to surprise and delight.

Banana And Kimchi Pancakes (Korean)

As someone who adores exploring bananas in unconventional ways, I was thrilled to fuse my passion for bananas with a bold element like kimchi in this recipe. These pancakes celebrate the delicate sweetness of ripe bananas meeting the tangy spice of fermented Korean kimchi, creating layers of flavor that surprise and delight with every bite. Here’s how I make them:

Ingredients

• 1 medium ripe banana, mashed
• 1/2 cup kimchi, finely chopped (plus 1 tablespoon of the kimchi juice)
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon gochujang (optional, for extra spice)
• 2 tablespoons vegetable oil, for frying
• 1 teaspoon sesame seeds, for garnish

Step-by-Step Instructions

1. Prep the banana and kimchi.

Mash the banana in a mixing bowl until smooth. Finely chop the kimchi into small pieces and set it aside along with 1 tablespoon of the kimchi juice.

1. Mix the wet ingredients.

Add the mashed banana, chopped kimchi, kimchi juice, egg, and water into the mixing bowl. Stir well with a whisk or fork until fully combined.

1. Combine the dry ingredients.

In another bowl, whisk together the all-purpose flour, salt, and baking powder. If you enjoy a spicier kick, mix in the gochujang at this stage.

1. Make the batter.

Gradually fold the dry mixture into the wet ingredients. Stir until a thick, smooth batter forms, making sure not to overmix. The banana adds a natural sweetness that balances the tangy kimchi beautifully here.

1. Heat the oil.

In a skillet or non-stick pan, heat 2 tablespoons of vegetable oil over medium heat. You’ll need the oil to create that golden, crispy texture on the edges.

1. Cook the pancakes.

Scoop 1/4 cup of batter onto the skillet per pancake and press lightly to flatten. Cook each pancake for 2–3 minutes per side until golden brown and crisp. Flip carefully using a spatula.

1. Garnish and serve.

Remove the pancakes from the pan and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle with sesame seeds for a finishing touch and serve them hot.

The combination of caramel-like sweetness from the banana and the sour, fiery notes from the kimchi makes these pancakes an unforgettable dish. Every bite takes me back to my banana-growing roots while giving it a global, flavor-packed twist.

Ingredients

For The Pancakes

• 1 large ripe banana, peeled and mashed until smooth
• 1/2 cup kimchi, finely chopped and lightly squeezed to reduce excess liquid
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch (for extra crispiness)
• 1 large egg
• 1/3 cup cold water
• 1 teaspoon soy sauce
• 1 teaspoon gochugaru (Korean chili flakes) for added heat, optional
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons neutral oil (like vegetable or canola), for frying

For The Toppings

• 1 teaspoon sesame seeds, toasted
• 1 green onion, sliced thinly for garnish
• A drizzle of sesame oil for a rich, nutty finish
• Extra kimchi on the side for serving

Tools And Equipment

Cooking Banana and Kimchi Pancakes requires just a few basic tools, but having the right ones ensures the process goes smoothly and the pancakes turn out perfectly crispy. I’ve spent countless hours experimenting with banana recipes, so trust me—these tools will make your life easier and allow you to focus on creating your banana masterpiece!

• Mixing Bowls: You’ll need two—one for mashing the banana and mixing wet ingredients and another for the dry ingredients. I prefer medium-sized glass bowls so I can see the texture of the batter come together.
• Fork or Potato Masher: A fork works well for mashing ripe bananas, but if you want ultra-smooth bananas, a potato masher is a great companion.
• Measuring Cups and Spoons: Accuracy ensures the balance between sweetness and tanginess is just right.
• Whisk or Silicone Spatula: Use a whisk to blend wet and dry ingredients thoroughly, or a silicone spatula to fold them together gently without overmixing.
• Large Non-Stick Skillet or Griddle: A non-stick surface is crucial for achieving those golden, crispy pancake edges while keeping flipping stress-free.
• Ladle or Measuring Cup for Pouring Batter: This makes it easy to scoop and portion the pancakes evenly into the skillet.
• Spatula: A sturdy spatula is essential for flipping your pancakes without breaking them. My favorite is a wide, silicone one since it glides under the pancakes effortlessly.
• Cooling Rack or Plate with Paper Towels: After frying, rest the pancakes on a cooling rack or paper towels to drain excess oil and stay crisp.

Directions

Let’s get into making these uniquely flavorful Banana and Kimchi Pancakes. Follow these steps carefully, and we’ll transform those ripe bananas into a crispy, golden delight with a savory twist.

Prep

1. Peel and mash 1 large, ripe banana in a mixing bowl until smooth. I love the natural sweetness of overripe bananas for this recipe. Use a fork or a potato masher for an easy job.
2. Finely chop ½ cup of kimchi. Make sure it’s drained well, as excess liquid can alter the batter’s consistency. I always pat mine dry with a paper towel.
3. Gather and measure the dry ingredients: ¾ cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, and ¼ teaspoon salt. Sift these together into a separate bowl.

Make The Batter

1. To the mashed banana bowl, whisk in 1 egg, ¼ cup cold water, and 1 teaspoon soy sauce. Stir well until combined. If you want an extra spicy kick, toss in ½ teaspoon of gochugaru (optional).
2. Gradually add the dry ingredients to the wet mixture. I do this in two stages, gently mixing to avoid overworking the batter. Over-mixing can make the pancakes dense instead of light and crispy.
3. Fold in the chopped kimchi by hand to ensure even distribution. Trust me, this step marries the bold tang of the kimchi with the banana’s soft sweetness beautifully!

Cook The Pancakes

1. Heat 2-3 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. You need enough oil to fry them crisp without drowning them.
2. Spoon about ¼ cup of batter onto the hot skillet for each pancake. I love seeing the little pools form and hearing the slight sizzle—always a good sign!
3. Flatten each pancake slightly with the back of the spoon for even cooking.
4. Cook for 2-3 minutes until the edges turn golden and the bottom crisps nicely. Flip carefully with a sturdy spatula and cook the other side for another 2-3 minutes. Adjust the heat if needed to avoid burning.
5. Transfer the pancakes to a cooling rack or a plate lined with paper towels to keep them crispy.

Assemble The Pancakes

1. Plate the warm pancakes. I like stacking mine slightly for a bit of drama but spread them out if you prefer.
2. Sprinkle toasted sesame seeds generously over the top for a nutty crunch.
3. Add a drizzle of sesame oil for a deeper aroma and garnish with thinly sliced green onions for freshness.
4. Serve with extra kimchi on the side for true fans of bold contrast.

Tips And Variations

As someone who loves bananas and constantly experiments with them, I’ve discovered a few tricks and twists to make these Banana and Kimchi Pancakes even more delightful. Here are some tips and variations to help you get the most out of this unique recipe.

Tips For Perfect Pancakes

• Ripeness Matters: Use a ripe banana with plenty of brown spots. The natural sweetness balances the tangy spice of the kimchi perfectly. Overripe bananas may make the batter too soft, so stick with just-ripe ones.
• Drain That Kimchi: After chopping the kimchi, I always press it gently with a paper towel to remove excess liquid. This helps keep the batter cohesive and prevents overly soggy pancakes.
• Cold Water Is Key: Using cold water in the batter contributes to a crispier texture. If I’m feeling fancy, sometimes I use sparkling water instead—it adds a lightness to the pancakes.
• Cook On Medium Heat: I’ve learned that cooking pancakes over medium heat ensures even cooking. Too high, and the outsides may burn before the inside sets. Monitor and adjust as needed for that perfect golden brown.

Flavor Variations

• Add a Spicy Kick: If you like heat, sprinkle a little gochugaru into the batter. It not only boosts the spice but adds a beautiful red hue to the pancakes.
• Go Tropical: Since I grow bananas, I’ve tried pairing this recipe with dried pineapple bits in the batter to amplify the fruity notes. It’s a fun twist that really works.
• Cheesy Goodness: Incorporate a handful of shredded mozzarella cheese into the batter. The molten cheese blends so well with the banana-kimchi dynamic, creating a rich, gooey surprise.
• Vegan Swap: To make it vegan-friendly, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), and use non-dairy milk or water instead of egg and soy sauce.

Creative Toppings

• Extra Banana Slices: For those who can’t get enough banana, I sometimes add caramelized banana slices on top of the pancakes. The sweet, soft texture complements the crisp pancakes beautifully.
• Avocado Love: Spread some mashed avocado over the pancakes for an unexpected creamy contrast.
• Homemade Dipping Sauce: I mix a bit of soy sauce with sesame oil, rice vinegar, and a pinch of sugar for a tangy-sweet dip that pairs nicely with the pancakes.

Feel free to let your creativity shine! Bananas are such a versatile fruit, and I’m constantly amazed by how well their sweetness melds with savory and spicy elements. With these tips and variations, you can truly make this recipe your own while celebrating the humble banana in all its glory.

Make-Ahead And Storage Instructions

As someone who adores working with bananas and finding creative ways to incorporate them into recipes, I’m all about making the most of this delightful fruit’s versatility. These banana and kimchi pancakes are not only fun to make but also easy to prepare ahead of time or store for later enjoyment. Let me walk you through the best methods.

Prepping Ahead of Time

If you’d like to get a head start, you can make the batter in advance! Simply follow the steps to mash the banana, mix in the kimchi, and combine all the wet and dry ingredients. Once the batter is ready, transfer it into an airtight container and store it in the refrigerator for up to 12 hours. For the best texture, stir the batter gently before cooking when you’re ready to fry the pancakes.

If you’re planning to cook the pancakes in advance for a brunch party or a quick snack later, it’s key to store them properly to maintain their incredible crispy edge and balance of flavors.

Storing Cooked Pancakes

Once the pancakes are fried to their gorgeous golden brown, let them cool completely on a cooling rack. This prevents them from turning soggy. Next, layer the pancakes between sheets of parchment paper and store them in an airtight container. You can refrigerate them for up to 3 days.

Freezing for Longer Freshness

These pancakes also freeze beautifully! To freeze, first place the pancakes in a single layer on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Then transfer them to a freezer-safe zip-top bag or container. They’ll stay fresh for up to 2 months. Be sure to label the bag with the date so you know when to use them.

Reheating Tips

To bring the pancakes back to life, reheat them directly from the fridge or freezer. Here’s how I do it:

• Stovetop: Heat a non-stick skillet over medium heat. Add a touch of oil and reheat each pancake for 2-3 minutes per side until crispy and warmed through.
• Oven: Preheat the oven to 350°F. Arrange the pancakes in a single layer on a baking sheet. Cover loosely with foil to prevent excessive drying and heat for about 10-12 minutes.
• Air Fryer (optional): For an extra-crispy finish, reheat pancakes at 375°F for 3-5 minutes.

Avoid microwaving when possible, as it can make the pancakes soft and compromise their amazing texture.

Conclusion

Banana and kimchi pancakes are a delightful fusion of flavors that truly push the boundaries of traditional cooking. I love how this recipe brings together the unexpected sweetness of bananas and the bold tang of kimchi in such a creative way. It’s a dish that’s as fun to make as it is to eat.

Whether you’re looking to impress at brunch or just want to try something different, these pancakes are a fantastic option. Don’t be afraid to experiment with the toppings or add your own twist. Cooking should always be an adventure, and this recipe is a perfect reminder of that.