Name: Savory Cabbage Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 3 cups shredded green cabbage; 2 green onions, thinly sliced; 2 large eggs; 1/3 cup all-purpose flour; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon vegetable oil (for frying); Sesame seeds; Extra green onions

Jump to Recipe·Print Recipe

If you’re searching for a dish that’s equal parts cozy and crave-worthy, Savory Cabbage Pancakes are about to become your new obsession. With their crispy outsides, tender middles, and layers of fresh veggie flavor, these pancakes bring together humble ingredients in the most delightful way. Whether you enjoy them as a light lunch, party appetizer, or a satisfying side, they’re guaranteed to spark joy and plenty of compliments at your table. Plus, they’re endlessly versatile and quick to whip up, making them a weeknight hero or a brunch showstopper. Let’s dive into the world of Savory Cabbage Pancakes and discover why they deserve a spot in your regular recipe rotation!

Savory Cabbage Pancakes Recipe - Recipe Image

Ingredients You’ll Need

What makes Savory Cabbage Pancakes so special is how a handful of simple, everyday ingredients come together to create something greater than the sum of their parts. Each element serves a purpose, whether it’s adding crunch, flavor, or that irresistible golden finish.

Green Cabbage: The star of the show, cabbage brings crunch, sweetness, and a hearty bite to every pancake.
Green Onions: These provide a gentle zing and pop of color that brightens up the entire dish.
Eggs: Acting as a binder, eggs hold the batter together and contribute to the pancakes’ fluffy texture.
All-Purpose Flour: Just enough to create a light batter without making the pancakes heavy or doughy.
Soy Sauce: Adds deep umami flavor and a savory undertone that makes each bite truly satisfying.
Sesame Oil: A little goes a long way, infusing the pancakes with nutty aroma and complexity.
Salt: Highlights all the natural flavors and ensures the pancakes are perfectly seasoned.
Black Pepper: For a subtle kick and earthy warmth in every mouthful.
Vegetable Oil (for frying): Creates that gorgeous, golden crust while keeping the pancakes non-stick.
Sesame Seeds & Extra Green Onions (optional): These finishing touches add crunch and a restaurant-worthy look.

How to Make Savory Cabbage Pancakes

Step 1: Mix the Batter

Start by grabbing a large mixing bowl and tossing in your shredded cabbage and sliced green onions. Crack in the eggs, sprinkle over the flour, pour in the soy sauce and sesame oil, and season with salt and black pepper. Stir everything together until the cabbage is well coated and the batter looks evenly combined—it should be thick enough to hold its shape, but not dry.

Step 2: Prep the Skillet

Heat up a nonstick skillet over medium heat and add a swirl of vegetable oil. Give it a minute to get nice and hot, so you’ll get that beautiful crispy edge on your pancakes. If you want to test the temperature, drop in a tiny bit of batter—it should sizzle gently.

Step 3: Shape and Cook the Pancakes

Scoop about 1/4 cup of the cabbage mixture and dollop it into the skillet, then use the back of your spoon to flatten it into a pancake shape. Let it cook for 3 to 4 minutes on the first side, resisting the urge to move it around too much—this is how you get that irresistible golden crust!

Step 4: Flip and Finish Cooking

Once the underside is golden brown and crispy, carefully flip the pancake with a spatula. Cook for another 3 to 4 minutes until the second side is just as lovely. Repeat with the remaining batter, adding more oil to the pan as needed to keep things sizzling and delicious.

Step 5: Garnish and Serve

Transfer your hot Savory Cabbage Pancakes to a serving plate and sprinkle with sesame seeds and extra green onions if you like. Serve them up while they’re warm for the ultimate comfort food experience!

How to Serve Savory Cabbage Pancakes

Garnishes

A sprinkle of toasted sesame seeds and a handful of sliced green onions turn your Savory Cabbage Pancakes into something really special. For extra flair, try a drizzle of sriracha mayo or a side of simple dipping sauce made with soy sauce, rice vinegar, and chili flakes—your taste buds will thank you.

Side Dishes

These pancakes are the perfect partner for a light miso soup, steamed jasmine rice, or a crisp cucumber salad. They also shine alongside grilled proteins or tofu, especially if you’re building a fun, Asian-inspired feast.

Creative Ways to Present

Cut your pancakes into wedges and serve them as finger food for parties, stack them high for a playful brunch platter, or tuck them into a lunchbox with a small tub of dipping sauce for a treat that’ll make everyone jealous. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Savory Cabbage Pancakes (lucky you!), let them cool completely before storing. Place them in an airtight container with parchment paper between layers to prevent sticking. They’ll stay fresh in the fridge for up to three days.

Freezing

These pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to two months—just pull out as many as you need for a quick snack or meal.

Reheating

To bring your Savory Cabbage Pancakes back to life, reheat them in a dry skillet over medium heat until they’re hot and crispy again. You can also use a toaster oven or a 350°F oven for about 8–10 minutes. Microwaving works in a pinch, but you’ll lose some of that coveted crunch.

FAQs

Can I make Savory Cabbage Pancakes gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend or rice flour. Just make sure your soy sauce is gluten-free, too, and you’re good to go.

What other vegetables can I add?

Get creative! Shredded carrots, zucchini, bell peppers, or even a spoonful of chopped kimchi can add extra color and flavor. Just keep the overall ratio of veggies to batter similar for the best texture.

Can I make these pancakes ahead of time?

Yes, you can prep the batter up to a day ahead and keep it in the fridge. Give it a good stir before frying. Cooked pancakes also reheat well in a skillet or oven for a quick meal.

What kind of dipping sauce goes well with Savory Cabbage Pancakes?

A simple mix of soy sauce, rice vinegar, and a pinch of chili flakes is classic, but you could also try ponzu, sriracha mayo, or even a garlicky yogurt dip for something different.

Are Savory Cabbage Pancakes healthy?

Definitely—a serving is low in calories, packed with fiber and vitamins from the cabbage, and made with minimal oil. They fit beautifully into a vegetarian diet and can be adapted for other dietary needs.

Final Thoughts

There’s something so satisfying about transforming everyday veggies into something unexpectedly delicious, and Savory Cabbage Pancakes are proof of that magic. Whether you’re new to this recipe or it’s a nostalgic favorite, I hope you’ll give them a try and share their irresistible crunch and flavor with your favorite people!

Savory Cabbage Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

These savory cabbage pancakes are a delicious and easy-to-make Asian-inspired dish featuring shredded green cabbage, green onions, and a flavorful batter. Crispy on the outside and tender on the inside, they are perfect as an appetizer or side dish, garnished with sesame seeds and green onions for added texture and taste.

Ingredients

Scale

Main Ingredients

3 cups shredded green cabbage
2 green onions, thinly sliced
2 large eggs
1/3 cup all-purpose flour
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For Cooking

1 tablespoon vegetable oil (for frying)

Optional Garnishes

Sesame seeds
Extra green onions

Cook Mode Prevent your screen from going dark

Instructions

Prepare the batter: In a large mixing bowl, combine the shredded cabbage, thinly sliced green onions, eggs, all-purpose flour, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until the cabbage is coated and the batter is evenly combined.
Heat the pan: Place a nonstick skillet over medium heat and add the vegetable oil. Allow the oil to heat up until shimmering.
Cook the pancakes: Scoop about 1/4 cup of the batter into the skillet for each pancake. Flatten it gently into a round pancake shape using the back of the spoon or spatula.
Fry until golden: Cook each pancake for 3 to 4 minutes on one side until golden brown and crispy. Flip carefully and cook the other side for another 3 to 4 minutes until evenly golden and cooked through.
Repeat and serve: Continue cooking the remaining batter in the same manner, adding more vegetable oil to the pan as needed. Serve the pancakes warm, garnished with sesame seeds and extra green onions if desired.

Notes

For a flavorful dipping sauce, mix soy sauce, rice vinegar, and a pinch of chili flakes.
Add shredded carrots, zucchini, or chopped kimchi into the batter for added flavor and texture.
These pancakes are best eaten fresh to maintain their crispiness.
You can use gluten-free flour as a substitute to make the dish gluten-free.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer or Side Dish
Method: Stovetop
Cuisine: Asian-Inspired