Savory Cabbage Pancakes

A Crunchy, Flavorful Twist on Traditional Pancakes!

Who says pancakes have to be sweet? These Savory Cabbage Pancakes flip the script and bring a whole new level of flavor and crunch to your breakfast, lunch, or even dinner table. They’re easy to make, packed with veggies, and have a satisfying crispiness that will have everyone coming back for more. Plus, they’re incredibly versatile you can jazz them up with your favorite toppings or keep them simple. Whether you’re serving them as a side dish, snack, or main course, these cabbage pancakes are sure to impress!

Jump to Recipe

Why You’ll Love These Cabbage Pancakes

• Quick and Easy: With just a few simple ingredients and minimal prep, you’ll have these pancakes on the table in no time.
• Crispy and Flavorful: The combination of cabbage, carrots, and green onions, seasoned with garlic, onion powder, and soy sauce, gives these pancakes a savory flavor that’s simply irresistible.
• Customizable: Feel free to get creative with your toppings and dipping sauces, or even add extra veggies to the batter!
• Perfect for Any Meal: These pancakes work for breakfast, lunch, or dinner, and they’re a great way to sneak some veggies into your diet without feeling like you’re eating a salad.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to whip up these tasty pancakes:

For the Pancakes:

• 3 cups green cabbage, thinly sliced – The star of the show! Cabbage gives these pancakes their crunch and heartiness.
• 1 medium carrot, grated – Adds a pop of color and a touch of sweetness to balance the savory flavors.
• 3 green onions, chopped – For a mild onion flavor that complements the cabbage beautifully.
• 2 large eggs – Helps bind the ingredients together and gives the pancakes structure.
• ½ cup all-purpose flour (or a gluten-free alternative) – Flour thickens the batter and holds everything together.
• ½ cup water – To create a smooth, pourable batter.
• 1 tablespoon soy sauce (or tamari for gluten-free) – Adds a salty, umami depth to the pancakes.
• ½ teaspoon garlic powder – For that subtle garlic kick.
• ½ teaspoon onion powder – Boosts the savory flavor.
• ½ teaspoon salt (or to taste) – Helps bring out all the flavors.
• ¼ teaspoon black pepper – Adds just the right amount of warmth.
• 2-3 tablespoons vegetable oil for frying – Ensures the pancakes get that crispy, golden-brown crust.

Optional Toppings:

• Sesame seeds – For a nutty crunch.
• Fresh herbs (like cilantro or parsley) – Add a burst of freshness.
• Soy sauce or dipping sauce of choice – A perfect companion for dipping.
• A dollop of sour cream or yogurt – Creamy and tangy, these are great contrasts to the crispy pancakes.

Step-by-Step Method

Let’s break it down into easy steps so you can enjoy these savory pancakes in no time!

1. Prepare the Vegetables

Start by preparing your veggies. Thinly slice the cabbage, grate the carrot, and chop the green onions. Place them all in a large mixing bowl. These fresh vegetables are going to give your pancakes that delightful crunch and loads of flavor.

Pro Tip: To get super thin cabbage slices, use a mandoline slicer if you have one, or take your time with a sharp knife to get them nice and thin.

2. Make the Batter

In the same bowl with your veggies, add the flour, eggs, water, soy sauce, garlic powder, onion powder, salt, and black pepper. Stir everything together until well combined. The batter should be thick enough to coat the veggies, but still easy to stir. If the batter feels too thick, just add a little more water until you reach the right consistency.

Pro Tip: If you want to add more flavor, you can throw in some grated ginger or a dash of chili flakes for a little heat.

3. Heat the Oil

Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. You want the oil to be hot enough that it sizzles when you add the batter, but not so hot that it burns the pancakes before they’re fully cooked. A good test is to drop a small bit of batter into the oil—if it starts sizzling right away, you’re good to go.

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4. Cook the Pancakes

Using a ¼ cup measuring cup, scoop the batter into the hot skillet. Press each scoop down gently with the back of a spoon to form a pancake shape. Depending on the size of your skillet, you can cook 2-3 pancakes at a time. Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy on the outside.

Pro Tip: Don’t overcrowd the skillet! Cooking in batches ensures the pancakes fry up crispy rather than steam. Add more oil to the pan between batches if needed.

5. Drain and Serve

Once your pancakes are golden and crispy, transfer them to a paper towel-lined plate to drain any excess oil. This keeps them nice and crunchy without being greasy. Repeat the process with the remaining batter.

6. Garnish and Serve

Now comes the fun part garnishing and serving! Top your savory cabbage pancakes with a sprinkle of sesame seeds, fresh herbs like cilantro or parsley, or even a dollop of sour cream or yogurt for some creaminess. Serve them alongside soy sauce or your favorite dipping sauce.

Pro Tip: Want to go bold? Try drizzling them with a bit of spicy sriracha mayo or hoisin sauce for a flavorful twist.

Personal Touch: My Pancake Story

These savory cabbage pancakes are inspired by the classic Japanese okonomiyaki, which I first tried at a street market during a trip to Japan. I was immediately hooked on the crunchy texture and the layers of flavor packed into such a simple dish. When I came home, I wanted to create my own version using ingredients I had on hand, and this recipe was born! It’s now one of my favorite quick and easy meals to whip up on busy weeknights, and I love how versatile it is with different toppings and sauces.

Customize Your Pancakes

This recipe is so flexible that you can easily make it your own. Here are some fun variations to try:

• Add More Veggies: Feel free to toss in other veggies like shredded zucchini, bell peppers, or even thinly sliced mushrooms for extra texture and flavor.
• Spice It Up: If you like a little heat, add a dash of chili flakes or some minced jalapeño to the batter for a spicy kick.
• Protein Boost: For a heartier meal, mix in cooked shrimp, chicken, or tofu into the batter for added protein.
• Go Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend or even chickpea flour to make these pancakes gluten-free.

Closing Thoughts: Time to Fry Up Some Fun!

These Savory Cabbage Pancakes are a fun, easy, and delicious way to enjoy veggies in a whole new form. Whether you’re serving them as a main dish or a side, they’re sure to be a hit with both kids and adults. Plus, they’re a great way to use up any leftover veggies hanging out in your fridge!

I’d love to hear how your cabbage pancakes turn out! Don’t forget to drop a comment below with your thoughts or share your creations on social media. Happy cooking, and enjoy every crispy, flavorful bite!