Cabbage Pancakes (Okonomiyaki)

Savory Cabbage Pancakes are a fun and filling way to use up pantry leftovers. Fill them and top them with whatever your heart desires! 

Prep time: PT20M

Cook time: PT20M

Total time: PT40M

Rating

4.73 stars (146 reviews)

Keywords

Cabbage Recipes, Recipes for Leftovers

Ingredients

2 extra large eggs ($1.04)
1/2 cup water ($0.00)
1.5 Tbsp soy sauce ($0.05)
1 Tbsp toasted sesame oil ($0.33)
3/4 to 1 cup all-purpose flour ($0.07)
4-5 cups shredded green cabbage ($1.78)
1 carrot ( $0.11)
3 green onions ($0.30)
2 Tbsp oil for frying ($0.04)
1/4 cup mayonnaise ($0.28)
2 Tbsp sriracha ($0.10)
1/2 Tbsp sesame seeds ($0.05)
2 green onions ($0.20)

Steps

Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).
Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

Nutitrion

Serving Size: 1 Serving
Calories: 263.32 kcal
Carbohydrates: 23.6 g
Protein: 5.9 g
Fat: 16.65 g
Sodium: 449.58 mg

Reviews

Angela on 2026-04-11 (5 stars):
I can’t attest to doing this from frozen (and I do wonder if the texture would change), however I made this last night and had one leftover. I reheated it in the air fryer this morning I did 400 for about 8 mins and I flipped it halfway. Time/temp may vary depending on the fryer used but it was definitely a great way to reheat this and still have a crispy texture.
Tamela on 2026-02-02 (5 stars):
Can these be frozen and then crisped in the air fryer?
Maryann Mehegan on 2026-01-09 (5 stars):
Made this. Used regular onions. DELICIOUS! Served with sour cream. Fabulous.
Bri on 2025-09-28 (5 stars):
Seems like your star rating was a mistake
Rachel on 2025-06-07 (5 stars):
Very good Americanized recipe! Easy and adaptable, My toddler loves it. I added crispy bacon bits, minced ginger, and rice krispies (to give a tempura textural vibe). Subbed dried chopped onion for the green onions. I also used whole grain einkorn flour and had no issues. For toppings we did mayo, Bachan's Japanese BBQ, and avocado. So truly a hodge-podge but very tasty!!
Bill on 2025-04-18 (5 stars):
I made these in my Oster 4 square cramic waffle maker. They came out great, and lower in calories than frying. I did not oil the waffle iron, and they browned up beautifully. Great recipe and as others have mentioned....use up anything in the fridge!
GGS on 2025-02-19 (5 stars):
I added grated fresh ginger to the basic recipe. My pancakes were flavourful and soft so they didn’t require any additional toppings. I like the ease and adaptability of this recipe. Thank you .
Melissa on 2025-01-27 (5 stars):
Delicious!! I seasoned and tasted the batter (before adding eggs) to our liking. First couple weren’t as crispy, needed to adjust the heat accordingly to get it right. My teens who hate cabbage absolutely loved it, winner!
chris on 2025-01-21 (1 stars):
Bland and rubbery
Tatum on 2024-11-21 (5 stars):
This is my favorite way to use up leftovers in the fridge. Have some old lunchmeat, leeks, radishes, celery, rotisserie chicken, broccoli, mushrooms, peas, seafood, pork chops or anything else you need to use up before it goes bad? Throw it in there! As long as you have the base ingredients you can't go wrong. Used to make these for my roommates and neighbors in grad school and now I make them for my husband. Always a crowd favorite!
Meredith on 2024-10-28 (5 stars):
Great way to use up leftover cabbage!
Beth on 2024-10-22 (5 stars):
Forgot to add the stars
Teachurite on 2024-07-02 (5 stars):
Healthy, keto friendly, and yummy! I made a large single serving and simply estimated the ingredients, and it came out delicious. I used almond flour, added thinly sliced ham, chili pepper flakes, and served it with miso soup. Total time was 15 minutes for a quick meal with big flavor!
Suzie on 2024-06-02 (5 stars):
These are so tastey and versitile. I didn't have soy sauce so used Korean BBQ sauce - yum. I added some shredded ginger and turnip. It seemed like there was too much veggies but after a really good stir, things came together nicely. Served with chicken marinated in tarragon mustard. Definitely a keeper!