Air Fryer Hotteok (Sweet Pancakes)
Air Fryer Hotteok combines yeasted dough filled with brown sugar, crushed peanuts, and cinnamon; air fry at 350°F for 18 minutes until golden with a molten sweet center.
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Method
- 1
Mix flour, yeast, sugar, salt, warm milk, and oil until a soft dough forms, then let rest covered for 30 minutes until doubled.
- 2
Combine brown sugar, crushed peanuts, cinnamon, and honey in a small bowl for the filling.
- 3
Divide dough into 8 portions, flatten each into a disc, place a spoonful of filling in the center, and pinch edges tightly to seal.
- 4
Preheat air fryer to 350°F and lightly spray the basket with cooking spray.
- 5
Place hotteok seam-side down in the basket, spray tops lightly, and air fry for 8–9 minutes per batch, flipping halfway, until golden and crispy.
- 6
Sprinkle with sesame seeds and let cool for 2 minutes before serving.
Pro tip. Press the hotteok down gently with a spatula before air frying to flatten them slightly — this mimics the traditional street vendor technique and ensures even crisping.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 29 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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