Egg Tteokbokki Pancakes

Egg Tteokbokki Pancakes
Chef Brainy
What Started it all:
Egg tteobokki flour sugar water milk

A unique fusion of Korean tteokbokki and classic pancakes, these Egg Tteokbokki Pancakes are a delightful and flavorful dish that will surprise and satisfy. Perfect for breakfast or brunch, this recipe is adjusted to serve 4 people.


  • 1 cup tteokbokki rice cakes
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup water
  • 1/2 cup milk
  • 2 tablespoons vegetable oil (for cooking)


  1. If the tteokbokki rice cakes are frozen, soak them in warm water for about 10 minutes to soften. Drain and set aside.
  2. In a large mixing bowl, combine the flour and sugar.
  3. In another bowl, whisk together the eggs, water, and milk until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring continuously until a smooth batter forms.
  5. Gently fold the softened tteokbokki rice cakes into the batter.
  6. Heat a non-stick skillet or griddle over medium heat and add a tablespoon of vegetable oil.
  7. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
  8. Serve the pancakes warm, with your choice of syrup, honey, or a savory dipping sauce like soy sauce mixed with a bit of sesame oil and chopped green onions.

These Egg Tteokbokki Pancakes are a fun and innovative way to enjoy traditional Korean flavors in a new form. Perfect for a creative breakfast or brunch, they are sure to be a hit with family and friends. Enjoy!

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.

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