Kimchi Pajeon x Dutch Baby

Kimchi Pajeon x Dutch Baby

Hybrid of the ultra-puffy, custardy German Pancake spiked with the flavors of Kimchi Pajeon (Kimchi Scallion Pancake). I mean, if this isn’t the perfect-looking savory pancake, I don’t know what is!

Kimchi Pajeon x Dutch Baby

It’s been a while since I made a Dutch baby! Inspired by @eatlikeanadult’s Dutch baby post, I adapted his Dutch baby base batter for this Korean-German fusion version. It came out quite tasty with lots of umami! I was debating whether or not I wanted to pair it with a more traditional soy-based sauce, but I’m glad I went for the mayo! It added a nice complementary creaminess that pairs well with both the kimchi and the Dutch baby egg batter.

Adapting this recipe to use sourdough discard

You can make this recipe either with sourdough discard or not.

For a non-sourdough discard version, simply use the following ratio of milk and flour:

  • 180g milk
  • 90g all-purpose flour

For the sourdough version, simply replace equal parts of milk and flour with sourdough and discard up to 90g of each (up to a total of 180g sourdough discard) and subtract it from the non-sourdough quantity. For example:

  • 90g milk
  • 180g sourdough discard


  • 130g milk
  • 40g all-purpose flour
  • 100g sourdough discard

Looking for more sourdough discard pancake recipes? Check these out:

Kimchi Pajeon x Dutch Baby

Hybrid of the ultra puffy, custardy German Pancake spiked with flavors of Kimchi Pajeon(Kimchi Scallion Pancake). I mean, if this is not a perfect looking savory pancake, I don’t know what is!
Course: Breakfast
Keyword: sourdough, sourdough discard
Servings: 4


Batter Ingredients

  • 4 eggs
  • 180 g sourdough discard or 90g all-purpose flour + 90g milk
  • 90 g milk
  • 1 tsp saeujeot (Korean fermented salted shrimp) or 1/4 tsp salt.
  • 1 tsp minced garlic
  • 1 scallion stalk finely chopped
  • 1/4 cup kimchi finely chopped
  • 80 g butter

Pancake toppings

  • kewpie mayo
  • 1 scallion thinly shredded vertically
  • toasted sesame seeds


  • Combine all the batter ingredients, except butter, in a blender and blend until smooth.
    Let the batter sit at room temp for half an hour
  • Preheat the oven to 450F with a cast iron inside
  • Once the oven is preheated, remove the cast iron and add butter, swirling it in the pan until it is completely melted.
    Pour the batter into the pan and sprinkle with the kimchi and scallion batter toppings
    Kimchi Pajeon x Dutch Baby
  • Bake the pancake for 15 minutes undisturbed. The batter should puff up with the edges becoming a deep golden
    Kimchi Pajeon x Dutch Baby
  • Remove from the oven and drizzle with mayo or ideally, kewpie mayo, thinly shredded scallions, and toasted sesame seeds. Enjoy!


Recipe is adapted from eatlikeanadult’s  dutch baby recipe

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2 responses to “Kimchi Pajeon x Dutch Baby”

  1. flannery Avatar

    This looks delicious, I want to try it immediately! I’m intrigued by the lack of eggs though, I guess I always thought you needed them to get that perfect dutch baby puff. Did you not include any?

    Love all your recipes!

    1. Xian Avatar

      Oh my! This is completely a copy paste error on my part. I double checked my notes and there are eggs– just added it in. Thank you for catching that!

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