Crispy Cabbage Pancakes
These Crispy Cabbage Pancakes are a quick, savory, and nutritious dish, perfect for breakfast, lunch, or a light dinner. Inspired by Japanese Okonomiyaki, they feature finely shredded cabbage, eggs, and simple seasonings, pan-fried until golden and crispy. Serve them with soy sauce, spicy mayo, or your favorite dipping sauce for extra flavor!
Ingredients
For the Pancakes:
3 cups shredded cabbage (green or purple)
½ cup grated carrot (optional for sweetness and color)
½ cup all-purpose flour (or chickpea flour for gluten-free)
2 large eggs
¼ cup milk or water (adjust as needed)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika (optional)
2 tablespoons chopped green onions (plus extra for garnish)
2 tablespoons vegetable or olive oil (for frying)
For Serving (Optional):
Soy sauce
Spicy mayo (mayo mixed with sriracha)
Sesame seeds
Chopped cilantro or green onions
A drizzle of hoisin or teriyaki sauce
Instructions
Step 1: Prepare the Cabbage Mixture
1. Shred the cabbage finely using a knife or food processor.
2. Place the cabbage in a large bowl and sprinkle with ½ teaspoon salt. Let it sit for 5 minutes to soften.
3. Squeeze out excess moisture using a clean kitchen towel or paper towels.
Step 2: Make the Pancake Batter
4. In a large bowl, whisk together the eggs, milk (or water), garlic powder, onion powder, black pepper, smoked paprika, and green onions.
5. Gradually add the flour, stirring until the batter is well combined. If too thick, add a bit more milk or water.
6. Fold in the shredded cabbage and carrot, ensuring everything is coated in the batter.
Step 3: Cook the Pancakes
7. Heat 1 tablespoon of oil in a large skillet over medium heat.
8. Scoop about ¼ cup of batter for each pancake and flatten slightly with a spatula.
9. Cook for 3-4 minutes per side, until golden brown and crispy
10. Transfer to a plate lined with paper towels to remove excess oil. Repeat with the remaining batter, adding more oil if needed.
Step 4: Serve & Enjoy
11. Serve warm with your choice of soy sauce, spicy mayo, or teriyaki sauce.
12. Garnish with extra green onions, sesame seeds, or fresh herbs.
Cook Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information
(Per Pancake, Approx. 8 Pancakes)
Calories: ~100
Protein: ~4g
Carbohydrates: ~12g
Fat: ~4g
Fiber: ~2g
Sodium: ~180mg
Notes & Tips
Gluten-Free Option: Use chickpea flour or rice flour instead of all-purpose flour.
Extra Crispy Pancakes: Add 1 tablespoon of cornstarch to the batter for more crunch.
Vegan Version: Replace eggs with a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water) and use plant-based milk.
Storage & Reheating: Store in an airtight container in the fridge for 3 days. Reheat in a skillet or air fryer to keep them crispy.
Baking Option: Bake at 400°F (200°C) for 15-20 minutes, flipping halfway for a lower-oil version.
Enjoy your Crispy Cabbage Pancakes—a simple, crunchy, and flavorful dish that’s easy to customize!