Korean Seafood Pancakes (Dutch Baby)

This Dutch Baby recipe is a twist on Korean Seafood Pancakes.  Make this savory pancake recipe and quick homemade dipping sauce for brunch or dinner!

This Dutch baby recipe post is sponsored by King Oscar.

I do not like flipping pancakes.

There, I said it– this classic American breakfast has always foiled me– my fluffy breakfast pancakes often end up flat or undercooked inside.  When we eat pancakes– cooking them falls to the husband.

And then I discovered the easy, no-flip Dutch baby pancake.

This Dutch baby recipe is a twist on a classic Korean seafood pancake, and is a savory pancake that’s perfect for brunch or dinner.

Want more sardine recipes ideas?  Read this: How to Eat Canned Sardines

What is a Dutch Baby Pancake?

A Dutch baby pancake is a cross between an American-style fluffy pancake and a soufflé.  It’s less work than standard pancakes, and less complicated than a soufflé.

You simply whisk together the batter, pour it into a preheated heavy pan, and watch the pancake rise in the oven.

Do I Need Special Equipment for a Dutch Baby Recipe?

Dutch baby recipes work best in cast iron, because cast iron is oven-safe, retains heat, and cooks evenly.  If you don’t have cast iron cookware– use the heaviest, oven-safe cookware you do have.

This recipe is written for a 10″ cast iron pan, but check the recipe card notes to see how to use other size or types of cast iron pots and pans.

What Are Korean Seafood Pancakes?

First of all– this is NOT a recipe for traditional Korean Seafood Pancakes.  It is, however, inspired by the flavor profiles in the Korean pancakes.

Korean seafood pancakes use a mixture of flour, seafood, eggs, onion, and spices to make a flat (not fluffy), savory pancake.  The pancakes are typically served with a spicy dipping sauce on the side, instead of a sweet syrup on the top.

This Dutch baby version whisks the flour, eggs, and spices into a pancake batter.

While the batter rises into a savory Dutch baby pancake, you make the easy dipping sauce, and prepare the toppings.

For these seafood pancakes, we’re adding the seafood as a topping instead of mixing it into the batter.

What Type of Seafood Should I Use in Korean Seafood Pancakes?

Typically, these pancakes use a mixture of seafood like shrimp, clams, oysters, or squid– but when I tasted King Oscar’s Brisling Sardines with Spicy Cracked Pepper— I knew they’d be perfect here.

These tasty smoked sardines are packed in high-quality olive oil and a mixture of black, white, and red peppercorns.  I like to eat them straight out of the can– but they’re also fabulous on top of these savory pancakes.

Love sardines?  Try these too: Mini Sardine Fish Cakes, Pasta con le Sarde, Fish Tikka Masala, and Fish Balls: Albondigas de Pescado.

Do I Need Any Special Korean Spices?

Try to find Korean Gochugaru chili flakes.

You should be able to find it at Asian markets, or at grocery stores with a stock of regional spice blends (like Whole Foods or Kroger).  Keep in mind that there’s no set recipe for gochugaru, so some premade versions will be much hotter than others.

This recipe was based on gochugaru with a moderate heat level— feel free to use more or less spice in your pancakes depending on how spicy you like your food.

Can’t find gochugaru?  Swap out red chili pepper flakes.

Can I Use Gochujang Paste Instead?

No.

The paste has a different flavor than the chili flakes, and they are not interchangeable.

Dutch Baby recipe: How to Make Korean Seafood Pancakes

For this easy, savory pancake, simply bake the pancake (or pancakes) until it’s fluffy and golden. 

Serve each one with a fried egg, the spicy sardines, a few slices of avocado, and the spicy dip.

Make sure you’re ready to serve your Dutch baby pancake immediately– just like a soufflé, it will fall flat and lose its fluffy appearance as it sits.