Cabbage Pancake is a savory, crispy, and satisfying dish that turns simple ingredients into a flavorful meal. It features shredded cabbage mixed into a seasoned batter, then pan-fried until golden brown and crisp on the outside, tender on the inside. This humble pancake is inspired by Japanese okonomiyaki, but I love making my own version with whatever I have on hand.
Why You’ll Love This Recipe
I love how quick and versatile this recipe is—it’s perfect when I want to use up leftover cabbage or make a meatless meal without sacrificing flavor. The crispy edges and soft, flavorful center make each bite incredibly comforting. Plus, I can customize it with toppings or extra mix-ins depending on what I’m craving. It’s budget-friendly, made in one pan, and great for any time of day—breakfast, lunch, or dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Green cabbage (thinly sliced or shredded)
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All-purpose flour
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Eggs
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Water or dashi (for extra flavor)
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Salt
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Green onions (optional)
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Soy sauce or dipping sauce (for serving)
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Oil (for frying)
Directions
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I start by thinly slicing the cabbage and chopping any optional vegetables or green onions.
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In a large bowl, I whisk together the flour, eggs, water (or dashi), and salt until I get a smooth batter.
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I stir in the shredded cabbage and any extras like green onions or cooked meats.
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I heat a bit of oil in a non-stick skillet over medium heat.
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I spoon the mixture into the pan, flattening it into a round pancake shape, and cook for about 3–5 minutes per side until golden and crisp.
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I flip it carefully and press it gently with a spatula to keep it flat and crispy.
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Once cooked through and golden brown, I remove it from the pan and slice it into wedges.
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I serve it hot with soy sauce, mayo, or any dipping sauce I like.
Servings and timing
This recipe makes 2 large or 4 small pancakes.
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes
Variations
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I sometimes add grated carrots, corn, or mushrooms to the batter for extra texture and color.
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For more protein, I mix in cooked shrimp, or ground meat.
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I drizzle mine with Japanese mayo and a bit of sriracha or okonomiyaki sauce for added flavor.
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I use chickpea flour instead of all-purpose flour to make it gluten-free and add a nutty flavor.
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For a crispier finish, I cook it in sesame oil and top it with toasted sesame seeds.
Storage/Reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. They reheat best in a skillet over medium heat to bring back the crispiness. If I’m short on time, I reheat them in the oven or air fryer at 350°F for about 5–7 minutes. I avoid microwaving them unless I don’t mind them losing their crisp texture.
FAQs
Can I make this pancake without eggs?
Yes, I can make it egg-free by using a flax egg or a little extra water and flour to help bind the ingredients.
What dipping sauce works best?
I usually serve it with soy sauce mixed with rice vinegar and a dash of sesame oil. Sometimes I add chili oil or a bit of garlic for more punch.
Can I use red cabbage instead?
Yes, red cabbage works just fine and adds a pop of color, though it’s a bit firmer than green cabbage and may need a slightly longer cook time.
How do I make it crispier?
I make sure the pan is hot before adding the batter and don’t overcrowd the skillet. Pressing it down gently with a spatula also helps create a crisp crust.
Is this freezer-friendly?
Yes, I let the pancakes cool completely, wrap them in foil or parchment, and freeze. To reheat, I toast them in a skillet or bake straight from frozen.
Conclusion
Cabbage Pancake is one of those cozy, simple dishes I turn to when I want something warm, savory, and satisfying without a lot of fuss. It’s endlessly adaptable, fun to make, and even better to eat. Whether I keep it basic or load it with toppings, it always hits the spot. This recipe proves that cabbage can be the star of something truly delicious.
PrintCabbage Pancake
Cabbage Pancake is a savory, one-pan meal made with shredded cabbage and a simple seasoned batter, pan-fried to crispy perfection. Inspired by Japanese okonomiyaki, it’s customizable, budget-friendly, and ideal for any meal of the day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 large or 4 small pancakes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Ingredients
- 3 cups shredded green cabbage
- 2/3 cup all-purpose flour (or chickpea flour for gluten-free)
- 2 large eggs
- 1/3 cup water or dashi
- 1/2 tsp salt
- 2 green onions, chopped (optional)
- 2 tbsp oil (vegetable or sesame, for frying)
- Soy sauce, Japanese mayo, or other dipping sauce (for serving)
Instructions
- Thinly slice or shred the cabbage and chop green onions or other optional mix-ins.
- In a large bowl, whisk together flour, eggs, water (or dashi), and salt until smooth.
- Stir in the cabbage and any extra ingredients like green onions or cooked shrimp.
- Heat oil in a non-stick skillet over medium heat.
- Spoon the batter into the skillet, flatten into a round pancake shape, and cook for 3–5 minutes per side until golden brown and crisp.
- Flip carefully and press gently with a spatula to ensure an even, crispy texture.
- Remove from the skillet, slice into wedges, and serve hot with dipping sauce.
Notes
- Use sesame oil for enhanced flavor and crispy edges.
- Add grated carrots, mushrooms, or corn for texture and color.
- Mix in cooked ground meat or shrimp for extra protein.
- Top with Japanese mayo, sriracha, or okonomiyaki sauce for more flavor.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 small pancake
- Calories: 160
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
