If you’re looking for a dish that’s both comforting and packed with vibrant flavors, this Cabbage Pancakes Recipe is about to become your new favorite. Crispy on the outside and tender on the inside, these savory pancakes combine crunchy shredded cabbage, sweet carrot, and fresh green onions all bound together with a flavorful batter. The soy sauce and toasted sesame oil add a deep umami kick that elevates every bite. Whether served as a light meal or a crowd-pleasing appetizer, this recipe is a delightful way to enjoy humble ingredients with a fun twist.
Ingredients You’ll Need
This Cabbage Pancakes Recipe relies on simple, wholesome ingredients that come together to create layers of taste and texture. Each item is essential, contributing everything from richness and moisture to crunch and color.
- Eggs (2 extra-large): These bind the ingredients together and give the pancakes a rich, tender crumb.
- Water (½ cup): Helps make a smooth batter and keeps the pancakes light.
- Soy sauce (1½ tbsp): Adds a savory, salty depth that balances the sweetness of the vegetables.
- Toasted sesame oil (1 tbsp): Brings a fragrant nuttiness that’s signature to this dish.
- All-purpose flour (1 cup): The base of the batter, giving the pancakes structure and a satisfying bite.
- Shredded green cabbage (4 cups): Offers a fresh, crisp texture and earthy flavor.
- Grated carrot (1): Adds natural sweetness and beautiful orange color.
- Sliced green onions (3): Provides a sharp, oniony brightness that livens up each bite.
- Optional proteins: Shrimp, shredded chicken, or cooked beef can be folded in for extra heartiness.
- Sriracha mayo: A spicy creamy topping that perfectly complements the savory pancakes.
- Sesame seeds: Adds a subtle crunch and extra toasted flavor as a garnish.
- Additional sliced green onions: For fresh, vibrant finishing touches.
- Other exciting options: Hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi can elevate your pancakes with different Asian-inspired notes.
How to Make Cabbage Pancakes Recipe
Step 1: Make the Batter
Start by whisking together the eggs, water, soy sauce, and toasted sesame oil in a large bowl. This flavorful liquid base will give your pancakes that irresistible umami and richness. Then, stir in the all-purpose flour until you get a smooth, slightly thick batter, free of lumps.
Step 2: Fold in Your Veggies (and Protein if Using)
Gently fold the shredded cabbage, grated carrot, and sliced green onions into the batter. If you’re adding shrimp, shredded chicken, or cooked beef, now’s the time to mix those in, ensuring the filling is evenly distributed. This step is key for getting that perfect balance of vegetables and protein in every bite.
Step 3: Heat the Pan and Prepare to Cook
Heat a non-stick skillet over medium heat and add a splash of oil to keep the pancakes from sticking. You want a nice even heat to develop a golden crust without burning.
Step 4: Cook the Pancakes
Scoop about three-quarters to one cup of the cabbage mixture into the pan, pressing it down gently into a six-inch circle that’s roughly half an inch thick. Cook each pancake for about three to five minutes on each side, turning once the bottom is golden brown and firm enough to flip. Repeat the process with the remaining batter, adding more oil when needed. These crispy edges and tender insides are what make this Cabbage Pancakes Recipe truly special.
Step 5: Add Toppings and Serve
Drizzle your hot pancakes with sriracha mayo for a creamy, spicy kick. Sprinkle on toasted sesame seeds and extra green onions to finish them off with texture and freshness. Get creative with extra toppings like hoisin sauce, toasted seaweed, or even a fried egg to take things to the next level.
How to Serve Cabbage Pancakes Recipe
Garnishes
The best part about serving these pancakes is the delicious toppings that add flavor and personality. A drizzle of sriracha mayo is a game-changer, bringing creamy heat. Toasted sesame seeds lend a nutty crunch, while bright green onions add a fresh pop. For an authentic twist, try bonito flakes or pickled ginger for a zingy balance.
Side Dishes
Keep the meal light and balanced by pairing these cabbage pancakes with a simple Asian-inspired salad or steamed greens. A small bowl of miso soup fits beautifully here. If you want to make it heartier, pickled kimchi or a fresh cucumber salad adds acidity that complements the savory pancakes.
Creative Ways to Present
Serve these pancakes stacked like a savory cake or individually as finger foods with dipping sauces on the side. For a brunch vibe, top with a fried egg and a sprinkle of scallions. You can also fold them like tacos with hoisin sauce and fresh herbs to impress guests with a playful presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To keep them from getting soggy, layer parchment paper between pancakes.
Freezing
These pancakes freeze well! Let them cool completely, then place parchment paper between each pancake and freeze in a single layer before transferring to a freezer bag. They will keep fresh for up to two months.
Reheating
Reheat frozen or refrigerated cabbage pancakes by warming them in a skillet over medium heat until crisp again on both sides. Avoid microwaving if you want to maintain their crunchy texture.
FAQs
Can I use other types of cabbage for the pancakes?
Absolutely! While green cabbage is traditional, you can substitute with Napa cabbage or savoy for a milder or more tender bite. Just make sure to shred them finely and squeeze out any excess moisture before mixing them in.
Is this recipe gluten-free?
Not as is, because it uses all-purpose flour. However, you can experiment with gluten-free flour blends to make this recipe suitable for a gluten-free diet. Just keep an eye on the batter consistency and adjust with a little water if needed.
Can I make these pancakes vegan?
To make a vegan version of this Cabbage Pancakes Recipe, replace the eggs with flax or chia seeds mixed with water as a binder, and choose a soy-free oil if preferred. Also, omit any animal proteins or toppings like bonito flakes.
What’s the best dipping sauce for cabbage pancakes?
A simple mix of soy sauce, rice vinegar, a touch of sugar, and chili flakes works wonders. Alternatively, store-bought hoisin sauce or your homemade sriracha mayo add great flavor boosts.
How do I prevent the pancakes from being soggy?
Make sure to drain any excess liquid from the shredded cabbage before mixing. Cooking them on medium heat until golden and crisp is also key. Avoid overcrowding the pan so they cook evenly and get that perfect crunch.
Final Thoughts
This Cabbage Pancakes Recipe is such a delicious, versatile way to enjoy fresh vegetables in a fun format that really packs a punch. Whether you’re making it for a weekday meal or sharing it with friends, the combination of crunchy textures, bold flavors, and easy prep will make it a go-to recipe you’ll keep coming back to. Dive in, get creative with your toppings, and most importantly, enjoy every flavorful bite!
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Cabbage Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
These crispy and savory Cabbage Pancakes are a delightful and easy-to-make dish featuring shredded cabbage, carrot, and green onions bound together with a flavorful batter. Perfect as a light meal or snack, they can be customized with proteins like shrimp or chicken and served with tangy sriracha mayo and various toppings for added texture and taste.
Ingredients
Main Ingredients
- 2 extra-large eggs
- ½ cup water
- 1½ tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 cup all-purpose flour
- 4 cups shredded green cabbage
- 1 carrot, grated
- 3 green onions, sliced
Optional Add-ins
- Shrimp, shredded chicken, or cooked beef (quantity as desired)
Sauces and Toppings
- Sriracha mayo (a mix of sriracha sauce and mayonnaise, quantity to taste)
- Sesame seeds, for garnish
- Additional sliced green onions, for garnish
- Other optional toppings: hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi (quantities to taste)
Instructions
- Prepare the batter: In a large bowl, whisk together the eggs, water, soy sauce, and toasted sesame oil until well combined to create a flavorful liquid base.
- Add flour: Gradually add the all-purpose flour to the wet ingredients, whisking continuously until a smooth and slightly thick batter forms without lumps.
- Incorporate vegetables: Fold the shredded cabbage, grated carrot, and sliced green onions gently into the batter, ensuring they are evenly coated and distributed throughout.
- Add protein (optional): If using, mix in chopped shrimp, shredded chicken, or cooked beef at this stage to add more substance to the pancakes.
- Heat the skillet: Place a non-stick skillet or frying pan over medium heat and add a small amount of cooking oil to prevent sticking.
- Shape and cook pancakes: Scoop about ¾ to 1 cup of the cabbage mixture onto the skillet, pressing it down gently to form a 6-inch diameter pancake approximately ½ inch thick.
- Cook each side: Let the pancake cook for 3-5 minutes per side, or until the edges are golden brown and the inside is cooked through, flipping carefully to avoid breaking.
- Repeat the process: Continue scooping, shaping, and cooking the remaining batter, adding more oil to the skillet as necessary to keep the pancakes from sticking.
- Add toppings: Once cooked, drizzle the pancakes with sriracha mayo and sprinkle with sesame seeds and additional sliced green onions for extra flavor and texture.
- Serve and enjoy: Add any additional desired toppings like hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi, and serve the cabbage pancakes warm for a delicious meal.
Notes
- For a crispier texture, cook the pancakes slightly longer on each side but be careful not to burn them.
- Adjust the amount of soy sauce and sesame oil based on your preference for saltiness and nuttiness.
- You can substitute all-purpose flour with gluten-free flour if needed.
- These pancakes can be made vegetarian or vegan by omitting eggs and using a flaxseed or chia seed egg substitute.
- Serve with a side of pickled vegetables or a light salad for a complete meal.
- Leftover pancakes can be refrigerated and reheated on the skillet for best texture retention.
