If you’re craving a dish that’s both comforting and a little bit special, this Savory Cabbage Pancakes Recipe is about to become your new favorite. Imagine crispy-edged, tender pancakes bursting with the fresh crunch of cabbage, sweetness from grated carrots, and that irresistible umami punch from soy and toasted sesame oil. These pancakes come together quickly with simple ingredients, yet every bite delivers a beautiful harmony of flavors and textures. Whether you enjoy them as a snack, appetizer, or even a main course, this recipe promises hearty satisfaction with a touch of playful creativity.
Ingredients You’ll Need
It’s amazing how just a handful of everyday ingredients can come together to create such a deeply flavorful dish. Each component in this recipe isn’t just filling; it plays an important role in giving the pancakes their perfect texture, subtle sweetness, and savory character.
- 2 extra-large eggs: These bind everything together and add richness for a tender bite.
- ½ cup water: Keeps the batter light and pourable without weighing it down.
- 1½ tbsp soy sauce: Adds a savory depth and umami that makes these pancakes pop.
- 1 tbsp toasted sesame oil: Infuses a nutty aroma that’s absolutely irresistible.
- 1 cup all-purpose flour: The foundation that holds your pancake mix together with a slight chew.
- 4 cups shredded green cabbage: The star vegetable that provides crunch and freshness.
- 1 carrot, grated: Offers natural sweetness and color contrast.
- 3 green onions, sliced: Brings mild oniony sharpness that lifts the entire dish.
- Optional add-ins: shrimp, shredded chicken, or cooked beef: For boosting protein and making the pancakes even more special.
- Sriracha mayo: A creamy, spicy drizzle that adds luxe finishing notes.
- Sesame seeds: For a pleasant crunch and visual appeal.
- Additional sliced green onions: To sprinkle on top for freshness and color.
- Other options like hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi: Great for customizing and layering flavors.
How to Make Savory Cabbage Pancakes Recipe
Step 1: Whisk the Wet Ingredients
Start by grabbing a large bowl where you’ll whisk together the eggs, water, soy sauce, and toasted sesame oil. This mixture creates the flavorful liquid base that’ll carry all those beautiful vegetable flavors. Whisking well helps incorporate air for a lighter pancake texture.
Step 2: Make the Batter
Add the all-purpose flour to your wet mix and whisk until smooth. This step is key because you want a batter without lumps to coat the finely shredded vegetables evenly. The consistency should be pourable but thick enough to hold together.
Step 3: Fold in Vegetables
Now it’s time to fold in the shredded cabbage, grated carrot, and sliced green onions. Mixing them gently but thoroughly makes sure every bite has a perfect balance of crunchy freshness and savory batter coating. If you love, this is when you can add any protein like shrimp or chicken for a heartier take.
Step 4: Heat Your Skillet
Place a non-stick skillet over medium heat and add a drizzle of oil. A hot pan is essential here to achieve those crispy edges that make cabbage pancakes so delicious. Make sure the oil coats the pan evenly to prevent sticking.
Step 5: Cook the Pancakes
Scoop about ¾ to 1 cup of the cabbage batter onto the skillet, pressing it gently into a round pancake about ½ inch thick. Cook each side for 3 to 5 minutes until golden brown and cooked through. This gentle cooking helps develop a crunchy crust while preserving some moisture inside.
Step 6: Finish and Serve
Repeat cooking with the remaining batter, adding more oil as needed so every pancake crisps up beautifully. Once done, stack them on a plate and get ready for the exciting part—topping!
How to Serve Savory Cabbage Pancakes Recipe
Garnishes
Drizzle your pancakes generously with sriracha mayo for a creamy, spicy kick that complements the earthiness of the cabbage. Sprinkle toasted sesame seeds and extra green onions on top to add bursts of flavor and make them look irresistible. Other fun garnishes like pickled ginger or bonito flakes bring complexity and delightful surprises with every bite.
Side Dishes
These pancakes are fantastic alongside light, refreshing sides to balance their heartiness. A simple cucumber salad or a tangy kimchi works beautifully, cutting through the richness while staying true to the Asian-inspired flavors. Steamed rice or miso soup can also round out a memorable meal.
Creative Ways to Present
Want to impress your guests? Serve these savory cabbage pancakes like small sliders with a fried egg on top, or alongside dipping sauces like hoisin or ponzu for extra flavor options. You can even turn them into taco-style wraps with crunchy slaw and a drizzle of spicy mayo. The possibilities are endless and super fun to experiment with!
Make Ahead and Storage
Storing Leftovers
Leftover savory cabbage pancakes keep very well in the fridge for up to 3 days. Store them in an airtight container with parchment layers in between to prevent sticking and sogginess. This makes for a quick snack or meal component that’s ready whenever you are.
Freezing
If you want to save some for longer, these pancakes freeze wonderfully. Just flash freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe container. They’ll keep their flavor and texture for about 1 month.
Reheating
To bring the pancakes back to life, reheat in a skillet over medium heat with a tiny bit of oil until crispy again. Avoid the microwave if you want to maintain that glorious crunch. You can also pop them in a toaster oven for convenience.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend that’s suitable for pancakes. You might notice a slight texture difference, but the savory flavors will still shine.
What proteins work best with these pancakes?
Shrimp, shredded chicken, and cooked beef all work beautifully and blend easily into the batter. Choose cooked proteins to keep things simple and ensure the pancakes cook evenly.
Is there a vegetarian option?
Yes, the pancakes are naturally vegetarian without any added meat, making them a great plant-based option full of fresh veggies. You can also add mushrooms or tofu for extra bite if you like.
Can I prepare the batter ahead of time?
While you can mix the batter in advance, I recommend adding the cabbage and vegetables just before cooking to keep their crisp texture fresh and vibrant.
What dipping sauces pair well with savory cabbage pancakes?
Sriracha mayo is a classic favorite, but you could also try hoisin sauce, soy-vinegar dipping sauce, or even a spicy peanut sauce to bring different flavor profiles to the table.
Final Thoughts
This Savory Cabbage Pancakes Recipe is a total winner for anyone looking to add a fun, flavorful, and easy dish to their repertoire. It’s one of those recipes that feels special yet is entirely approachable with simple ingredients. Trust me, once you try it, these pancakes will become a go-to comfort food that’s perfect any time of day. Go on, whip up a batch and share the joy!
Print
Savory Cabbage Pancakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 pancakes
- Category: Snack
- Method: Frying
- Cuisine: Asian
Description
These Savory Cabbage Pancakes are a delightful and easy-to-make dish featuring a crispy exterior and a tender, flavorful inside. Made from shredded cabbage, grated carrot, and green onions combined with a seasoned batter, these pancakes can be customized with optional proteins and served with spicy sriracha mayo and a variety of tasty toppings for a satisfying snack or meal.
Ingredients
Wet Ingredients
- 2 extra-large eggs
- ½ cup water
- 1½ tbsp soy sauce
- 1 tbsp toasted sesame oil
Dry Ingredients
- 1 cup all-purpose flour
Vegetables
- 4 cups shredded green cabbage
- 1 carrot, grated
- 3 green onions, sliced
Optional Add-ins
- Shrimp
- Shredded chicken
- Cooked beef
Toppings
- Sriracha mayo (a mix of sriracha sauce and mayonnaise)
- Sesame seeds
- Additional sliced green onions
- Other options: hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi
Instructions
- Prepare the Batter: In a large bowl, whisk together the eggs, water, soy sauce, and toasted sesame oil until well combined.
- Add Flour: Slowly add the all-purpose flour to the mixture, whisking continuously to form a smooth, lump-free batter.
- Mix Vegetables: Fold in the shredded green cabbage, grated carrot, and sliced green onions until the vegetables are evenly coated with the batter.
- Incorporate Protein (Optional): If using shrimp, shredded chicken, or cooked beef, gently mix them into the batter at this stage to evenly distribute the protein.
- Heat the Skillet: Place a non-stick skillet over medium heat and add a small amount of oil, allowing it to warm up before cooking the pancakes.
- Form Pancakes: Scoop approximately ¾ to 1 cup of the cabbage mixture onto the hot skillet, pressing it down gently to form a 6-inch diameter pancake about ½ inch thick.
- Cook Pancakes: Cook the pancakes for 3 to 5 minutes on one side until golden brown and set, then carefully flip and cook the other side for another 3 to 5 minutes until cooked through and crispy.
- Repeat Cooking: Continue cooking with the remaining batter, adding more oil to the skillet as needed to prevent sticking and ensure even browning.
- Add Toppings: Once cooked, drizzle the pancakes with sriracha mayo and sprinkle sesame seeds and extra sliced green onions over the top for added flavor and garnish.
- Serve and Enjoy: Optionally, add other toppings like hoisin sauce, toasted seaweed, fried egg, bonito flakes, pickled ginger, or kimchi, then serve the pancakes warm and enjoy!
Notes
- You can substitute gluten-free flour for all-purpose flour to make this recipe gluten free.
- Adjust the heat of the sriracha mayo to your taste by varying the amount of sriracha sauce.
- Ensure the skillet is well-heated and oiled to prevent sticking and help achieve crispy edges.
- These pancakes can be served as a snack, appetizer, or a light meal.
- Experiment with different proteins or toppings to customize the flavor profile.
