Gluten-Free Korean Sweet Pancakes (Hotteok) with Brown Sugar Filling

 Gluten-Free Korean Sweet Pancakes (Hotteok) with Brown Sugar Filling

Gluten Free Hotteok

Korean Sweet Pancakes, known as Hotteok, are one of the most beloved street snacks in Korea. These golden, chewy pancakes are filled with a warm, gooey brown sugar mixture that oozes out with every bite. Traditionally made with wheat flour, Hotteok can be easily adapted to a gluten-free version without losing its signature crisp exterior and soft, tender center.

In this recipe, we’ll walk through every step to create perfectly fluffy gluten-free Hotteok using wholesome, Halal-friendly ingredients.

What Is Hotteok?

Hotteok is a filled pancake that originated from Chinese stuffed buns introduced to Korea centuries ago. Over time, it evolved into a sweet street food enjoyed especially during the colder months. The dough is typically stuffed with a mixture of brown sugar, cinnamon, and chopped nuts, then pan-fried until golden brown.

This gluten-free version preserves the same nostalgic flavors and texture — crisp edges, chewy dough, and a deliciously sweet filling — using gluten-free flour blends and plant-based milk alternatives.

Ingredients

For the Dough

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 2 tablespoons sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• ¾ cup warm milk (dairy or plant-based)
• 1 tablespoon neutral oil (such as sunflower or grapeseed)

For the Filling

• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup finely chopped nuts (such as walnuts or almonds)

For Cooking

• 2 to 3 tablespoons neutral oil for frying

Step 1: Prepare the Dough

In a large mixing bowl, combine the gluten-free flour blend, sugar, salt, and yeast. Gradually pour in the warm milk and mix with a wooden spoon or spatula until a soft, sticky dough forms. Add the oil and continue mixing until it becomes smooth.

Cover the bowl with a clean kitchen towel and let it rest in a warm spot for about 45 minutes, or until slightly risen. Gluten-free dough won’t double in size like wheat dough, but it should become lighter and puffier.

Step 2: Make the Brown Sugar Filling

In a small bowl, combine the brown sugar, cinnamon, and chopped nuts, stirring until everything is evenly blended. This simple filling is what gives Hotteok its irresistible caramel flavor. Set aside while the dough rests.

Step 3: Shape the Pancakes

Once the dough has rested, gently knead it with lightly oiled hands to release any air. Divide it into six equal portions. Roll each piece into a small ball and flatten it into a disc about 3 inches wide.

Place about one tablespoon of the sugar mixture into the center, then pinch the edges together to seal it well. Flatten the stuffed dough ball gently between your palms — it should look like a thick pancake.

Step 4: Cook the Hotteok

Heat 2 to 3 tablespoons of oil in a non-stick skillet over medium heat. Place one or two Hotteok in the pan, sealed side down. Cook for about 1 to 2 minutes until the bottom turns golden brown.

Flip the pancake over, then press it gently with a spatula to flatten it further. Continue cooking for another 2 to 3 minutes until both sides are evenly browned and crisp, and the filling inside has melted.

Transfer the cooked pancakes to a wire rack or paper towel-lined plate to cool slightly. Repeat with the remaining dough pieces.

Step 5: Serve and Enjoy

Serve the Hotteok warm — that’s when they’re at their best. The filling will be molten and fragrant, and the exterior delightfully crispy. As they cool, they become chewier, making them perfect for snacking or breakfast with tea.

Tips for Perfect Gluten-Free Hotteok

1. Use a balanced flour blend: A mix of rice flour, tapioca starch, and sorghum flour gives the best chewy texture. If your blend doesn’t contain xanthan gum, add ½ teaspoon for elasticity.
2. Don’t overstuff: Too much filling can cause leaks during cooking. A tablespoon per pancake is the ideal amount.
3. Cook on medium heat: Cooking too fast can burn the sugar before the dough is done; medium heat ensures even browning.
4. Keep hands oiled: Gluten-free dough can be sticky. Lightly oiling your hands helps when shaping and sealing the pancakes.
5. Rest the dough properly: Even though gluten-free dough doesn’t stretch like wheat, resting helps develop flavor and improve softness.

Variations to Try

• Nut-Free Option: Replace nuts with toasted sesame seeds for extra aroma.
• Different Fillings: Experiment with finely chopped dates or coconut sugar for a twist on traditional flavor.
• Vegan Version: Use almond milk or soy milk and skip eggs if your flour blend requires none. This recipe is naturally dairy-free if plant-based milk is used.

Common Mistakes to Avoid

1. Using too much liquid: Gluten-free doughs absorb moisture differently, so start with less liquid and add gradually if needed.
2. Skipping rest time: Resting allows the flour to hydrate fully, giving your Hotteok the right texture.
3. Pressing too early: Wait a few seconds after flipping before flattening the pancake; this prevents tearing.

Storage and Reheating

Gluten-free Hotteok are best enjoyed fresh, but leftovers can be stored in an airtight container for up to two days at room temperature or in the refrigerator for up to four days.

To reheat, warm them in a non-stick pan for a few minutes on low heat to restore crispiness. Avoid microwaving — it can make the pancakes soggy.

Nutritional Benefits

This gluten-free Hotteok recipe uses simple, wholesome ingredients that fit into a balanced diet. Brown sugar and nuts provide natural sweetness and healthy fats, while rice-based flours make the pancakes easier to digest. They’re a comforting treat that’s indulgent yet gentle on the stomach.

Why You’ll Love This Recipe

Hotteok captures everything people love about Korean street food — warmth, sweetness, and nostalgia. By using gluten-free ingredients, you can enjoy this iconic dessert without compromise. Each pancake delivers the perfect balance between crispy and chewy, with a caramelized center that melts in your mouth.

Once you master this version, you’ll want to make them again and again — whether for breakfast, dessert, or sharing with family and friends.