These Cabbage Pancakes are ridiculously delicious, totally budget-friendly, and made with the simplest batter. Whether air-fried or skillet-cooked, they’re the ultimate vegetarian comfort food, crispy, fluffy, and easy to make.
P.S. I think you will love this with my Miso Mayonnaise recipe.
I love a recipe that lets you dump ingredients into a bowl and magically create something delicious… 😋 👊🏽
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💰 WHY IS THIS BUDGET-FRIENDLY
- Cabbage stretches your ingredients so far that it’s basically financial wizardry. 🪄
- Cabbage is cheap, filling, and lasts for ages in the fridge without going sad and soggy on you.
- Just two eggs bind the whole thing together. 💫
🥄 INGREDIENTS NEEDED:
- 2 cups white cabbage, finely shredded
- 2 eggs
- 2 tablespoons mayonnaise
- 4 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3-4 tablespoons oil for frying
- Optional add-ins: sesame seeds, cheese, spring onion, or a drizzle of tonkatsu sauce
👩🏼🍳 HOW TO MAKE CABBAGE PANCAKES
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method
1. Prep your veg
Finely shred cabbage. The finer the cut, the crispier the pancake.
(Use your hand to lightly squeeze out excess moisture if your cabbage is extra juicy.)
2. Make your batter
Whisk together the eggs, mayonnaise, baking powder, salt and pepper.
Add flour and mix into a smooth batter.
Fold in all the cabbage — you want a thick, veggie-heavy mixture. Add more flour if the batter is too wet.
3. Fry the pancakes
Add the batter
Scoop the mixture into the pan — make them large or small depending on your preference.
Flatten gently with a spatula to create an even pancake.
Cook until golden
Let the pancake cook 3–4 minutes on the first side until the edges look set and the bottom is golden.
(Don’t rush.)
Flip carefully
Use a spatula to flip. Cook for another 2–3 minutes on the second side until cooked through.
4. Air Fryer Instructions
Preheat air fryer: 180°C (350°F)
Scoop the mixture into small or large pancake shapes. Use your hands or a tablespoon to do it.
Flatten slightly. Brush or spray with oil (very important for a crispy outside)
Cook pancakes for 8–10 minutes. Flip carefully. Cook for another 5–7 minutes until golden and crisp
😋 WHAT TO SERVE CABBAGE PANCAKES WITH:
- With creamy scrambled eggs
- With kimchi for a Korean-inspired, gut-loving meal
- Drizzle with sriracha mayo for extra flavor
- With a noodle bowl for dinner 👇
❓FAQS
Yes! Pre-shredded store-bought slaw works perfectly; it saves time, tastes great, and cooks exactly the same. Pre-shredded slaw and carrot mixture is also a good option.
Yes, swap the flour for gluten-free flour.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to keep them crisp.
Okonomiyaki usually includes shredded cabbage, eggs, flour, water or dashi, and toppings like bacon or seafood. It’s finished with okonomiyaki sauce, Japanese mayo, dried seaweed, and bonito flakes.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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CABBAGE PANCAKES (AIR FRYER APPROVED!)
- Total Time: 10 min Prep Time + 10 min Cook Time = 20 min Total Time
- Yield: 6-8 small pancakes 1x
- Diet: Vegetarian
Description
These Cabbage Pancakes are ridiculously delicious, totally budget-friendly, and made with the simplest batter. Whether air-fried or skillet-cooked, they’re the ultimate vegetarian comfort food — crispy, fluffy, and easy to make.
Ingredients
2 cups white cabbage, finely shredded
2 eggs
2 tablespoons mayonnaise
4 tablespoons all-purpose flour
½ teaspoon baking powder
salt and pepper to taste
3-4 tablespoons of oil for frying
sesame seeds (optional)
Instructions
PREP THE VEGGIES
Finely shred cabbage. The finer the cut, the crispier the pancake.
(Use your hand to lightly squeeze out excess moisture if your cabbage is extra juicy.)
AIR FRYER INSTRUCTIONS
Preheat air fryer: 180°C (350°F)
Scoop the mixture into small or large pancake shapes. Use your hands or a tablespoon to do it.
Flatten slightly. Brush or spray with oil (very important for a crispy outside)
Cook pancakes for 8–10 minutes. Flip carefully. Cook for another 5–7 minutes until golden and crisp
Notes
If the batter is too wet, add more flour.
Use a paper towel to absorb any excess oil after pan frying
Cheese: Add shredded cheese directly into the batter or melt on top after cooking.
Sesame seeds: Toast sesame seeds before sprinkling for a nutty flavour.
Make ahead: Reheat in the air fryer for 2–3 minutes for fresh-from-the-pan crispiness.
Top with cheese, tonkatsu sauce, toasted sesame seeds, or even a soft scrambled egg if you want a Korean–Japanese taste.
- Category: Main Course, Family Dinners, Snacks
- Method: Frying
- Cuisine: Asian
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