If you’re looking for a quick, satisfying meal that’s packed with vegetables and big on flavor, these Cabbage Pancakes (Okonomiyaki) are a must-try. Crispy on the outside, tender on the inside, and loaded with shredded cabbage, scallions, garlic, and savory seasonings, they’re finished with a creamy, spicy dipping sauce that makes every bite irresistible.
Inspired by the classic Japanese street food, this simplified version comes together with everyday ingredients in just 25 minutes. Almond flour keeps the pancakes naturally gluten-free, while eggs bind everything together into perfectly golden pancakes with crisp edges and a soft, flavorful center.
Whether you serve them as a light dinner, appetizer, or savory lunch, these cabbage pancakes are a delicious way to enjoy more vegetables.
Why You’ll Love These Cabbage Pancakes (Okonomiyaki)
- Crispy outside with a tender center.
- Ready in just 25 minutes.
- Packed with fresh cabbage and scallions.
- Naturally gluten-free with almond flour.
- Easy one-pan recipe.
- Perfect as a light meal, appetizer, or side dish.
- Creamy spicy dipping sauce adds incredible flavor.
Ingredients for Cabbage Pancakes (Okonomiyaki)
For the Dipping Sauce
- 4 tablespoons sour cream – Rich and creamy.
- 1 tablespoon reduced-sodium soy sauce – Adds savory umami flavor.
- 1 teaspoon hot sauce – Brings just the right amount of heat.
For the Pancakes
- 8 ounces green cabbage – Finely shredded and patted dry.
- 4 large scallions – Thinly sliced.
- ½ cup superfine almond flour – Or substitute ¼ cup all-purpose flour.
- 4 large eggs – Hold everything together.
- 1 tablespoon reduced-sodium soy sauce – Adds savory depth.
- ¼ teaspoon black pepper – For mild spice.
- 1 tablespoon fresh garlic – Minced.
- 2 tablespoons avocado oil – For frying.
How to Make Cabbage Pancakes (Okonomiyaki)
Step 1: In a small bowl, stir together the sour cream, soy sauce, and hot sauce until smooth. Set aside.
Step 2: In a large bowl, combine the shredded cabbage, sliced scallions, and almond flour, tossing until evenly coated.
Step 3: In a separate bowl, whisk together the eggs, soy sauce, black pepper, and minced garlic.
Step 4: Pour the egg mixture over the cabbage mixture and stir until everything is evenly combined.
Step 5: Heat a large nonstick skillet or griddle over medium-high heat. Add the avocado oil.
Step 6: Scoop about ¼ cup of the mixture into the skillet for each pancake and gently flatten with a spatula. Cook for about 3 minutes per side until golden brown and cooked through.
Step 7: Transfer the cooked pancakes to a serving plate and repeat with the remaining batter.
Step 8: Serve immediately with the creamy spicy dipping sauce.
Substitutions & Additions
- Use a pre-shredded coleslaw mix for convenience.
- Replace scallions with finely chopped chives.
- Add shredded carrots for extra color.
- Mix in cooked shrimp or diced cooked bacon.
- Sprinkle with sesame seeds before serving.
- Garnish with chopped cilantro or parsley.
Tips for Success
- Pat the cabbage completely dry for crispier pancakes.
- Don’t overcrowd the skillet.
- Press the pancakes gently to help them cook evenly.
- Flip carefully using a wide spatula.
- Serve immediately while they’re hot and crispy.
How to Store Cabbage Pancakes (Okonomiyaki)
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet or air fryer to restore their crispy texture.
Freeze cooked pancakes for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make these gluten-free?
Yes. Use almond flour and certified gluten-free soy sauce.
Can I prepare the batter ahead of time?
It’s best cooked immediately after mixing, although you can prep the vegetables a few hours in advance.
What can I serve with Okonomiyaki?
They pair well with steamed rice, miso soup, cucumber salad, or edamame.
Can I bake these instead of frying?
Pan-frying produces the crispiest texture, but you can bake them at 400°F until golden, flipping halfway through.
These Cabbage Pancakes (Okonomiyaki) are crispy, flavorful, and surprisingly easy to make. With fresh vegetables, savory seasonings, and a creamy spicy dipping sauce, they’re a fun Japanese-inspired recipe that’s perfect for lunch, dinner, or entertaining guests.
Cabbage Pancakes (Okonomiyaki)
Equipment
- Large mixing bowl
- Small Mixing Bowl
- Large Nonstick Skillet or Griddle
- whisk
- Spatula
Ingredients
- For the Dipping Sauce
- 4 tbsp sour cream
- 1 tbsp reduced-sodium soy sauce
- 1 tsp hot sauce
- For the Pancakes
- 8 oz green cabbage finely shredded and patted dry
- 4 large scallions sliced and patted dry
- 1/2 cup superfine almond flour or 1/4 cup all-purpose flour
- 4 large eggs
- 1 tbsp reduced-sodium soy sauce
- 1/4 tsp black pepper
- 1 tbsp fresh garlic minced
- 2 tbsp avocado oil for frying
Instructions
- Step 1: In a small bowl, stir together the sour cream, soy sauce, and hot sauce until smooth. Set aside.
- Step 2: In a large mixing bowl, combine the shredded cabbage, sliced scallions, and almond flour, tossing until the vegetables are evenly coated.
- Step 3: In a separate bowl, whisk together the eggs, soy sauce, black pepper, and minced garlic.
- Step 4: Pour the egg mixture over the cabbage mixture and stir until everything is well combined.
- Step 5: Heat a large nonstick skillet or griddle over medium-high heat and add the avocado oil.
- Step 6: Scoop about 1/4 cup of the mixture into the skillet for each pancake and gently flatten with a spatula.
- Step 7: Cook for about 3 minutes per side, or until golden brown and cooked through.
- Step 8: Transfer to a serving plate and repeat with the remaining batter.
- Step 9: Serve immediately with the spicy dipping sauce.
