Crispy cabbage pancakes are one of those simple, budget-friendly recipes that taste far better than you’d ever expect from such humble ingredients. Lightly seasoned and pan-fried to golden perfection, this pancake combines shredded cabbage, carrots, and scallions with a soft batter that transforms into a beautifully crispy and flavorful dish.
This recipe is inspired by the approach used on popular cooking sites that focus on easy, vegetable-packed comfort food. The result is a versatile pancake that can be served for breakfast, a quick lunch, a light dinner, or even as a savory snack. Whether enjoyed plain or topped with your favorite sauces, it is guaranteed to become a regular in your kitchen.
Why You’ll Love This Recipe
- Quick and easy: Ready in less than 30 minutes.
- Crunchy outside, tender inside: Perfect texture balance.
- Healthy and nutritious: Packed with vegetables, fiber, and protein.
- Budget-friendly: Uses inexpensive everyday ingredients.
- Customizable: Add spices, proteins, or extra vegetables as you like.
This pancake takes inspiration from Japanese-style savory pancakes but keeps the process simple and accessible, using ingredients almost everyone has at home.
Ingredients (Serves 2–4)
- 2 cups shredded green or Napa cabbage
- 1/4 cup grated carrot
- 1 small scallion, thinly sliced
- 2 large eggs
- 1/3 cup all-purpose flour (or chickpea/almond flour for gluten-free)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons water
- 2 tablespoons neutral oil for frying
Optional toppings: mayonnaise, spicy mayo, soy sauce, sesame seeds, scallions, shredded nori, bonito flakes.
How to Make Crispy Cabbage Pancake
1. Prepare the Vegetables
Place the shredded cabbage, grated carrot, and sliced scallion in a large mixing bowl. Toss to combine.
2. Make the Batter
In a separate bowl, whisk together the eggs, flour, water, salt, pepper, and garlic powder until smooth.
Pour this batter over the vegetables and mix until everything is well coated.
3. Heat the Pan
Add one tablespoon of oil to a non-stick skillet and warm it over medium heat.
4. Cook the Pancake
Scoop half of the mixture into the pan and press lightly with a spatula to form a thick, round pancake.
Cook for 4–5 minutes on each side, or until golden brown and crispy.
Repeat with the remaining mixture.
5. Serve Hot
Cut into wedges and serve immediately with your favorite sauces and toppings.
Tips and Variations
Make It Spicy
Add chili flakes, sriracha, or finely diced jalapeño to the batter.
Boost the Protein
Add small shrimp, minced chicken, tofu cubes, or bacon bits.
Add More Veggies
Try shredded zucchini, spinach, kale, or thinly sliced mushrooms.
Make It Gluten-Free
Swap regular flour for chickpea flour, almond flour, or rice flour.
Extra Crispy Tip
Spread the batter thinner and cook over medium heat to allow slow, even browning.
How to Serve
This cabbage pancake pairs wonderfully with:
- A drizzle of mayo or spicy mayo
- A splash of soy or tamari
- Sesame seeds and scallions
- A bowl of light soup
- A fresh green salad
- Soft-boiled eggs
- A small portion of rice for a complete meal
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet or air fryer to restore crispiness.
- Freezing: Possible, but the texture may soften after thawing.
Final Thoughts
The crispy cabbage pancake is a perfect combination of simplicity, nutrition, and flavor. With just a handful of ingredients and a few minutes of cooking time, you can create a golden, crunchy pancake that’s as satisfying as it is wholesome. Whether you enjoy it plain or with toppings, it’s a delicious way to elevate everyday vegetables into something special.