CAN I USE PRE-SHREDDED, STORE-BOUGHT SLAW?

Yes. Pre-shredded coleslaw mix works well for cabbage pancakes and is a great time-saving option. A cabbage and carrot slaw mix works too.

CAN I MAKE CABBAGE PANCAKES GLUTEN-FREE?

Yes. Replace the all-purpose flour with a 1:1 gluten-free all-purpose flour .

HOW DO I STORE LEFTOVER CABBAGE PANCAKES?

Store leftover cabbage pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan or air fryer until hot and crispy.

ARE CABBAGE PANCAKES THE SAME AS OKONOMIYAKI?

Not exactly. Okonomiyaki is a Japanese savory pancake traditionally made with cabbage and batter and can include a variety of additional ingredients and toppings. These easy cabbage pancakes are a simpler version made with everyday ingredients.

Easy Cabbage Pancakes – Crispy & Budget-Friendly

Name: Easy Cabbage Pancakes (Crispy & Budget-Friendly)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 cups white cabbage, finely shredded; 2 eggs; 2 tablespoons mayonnaise; 4 tablespoons all-purpose flour; 1/2 teaspoon baking powder; salt and pepper to taste; 3-4 tablespoons of oil for frying; sesame seeds (optional)

Description

These easy cabbage pancakes are crispy on the outside, tender in the middle, and packed with shredded cabbage and simple ingredients. They’re quick, budget-friendly, and can be cooked in a skillet or air fryer for an easy lunch, snack, or light dinner.

Ingredients

Units Scale

2 cups white cabbage, finely shredded
2 eggs
2 tablespoons mayonnaise
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
salt and pepper to taste
3-4 tablespoons of oil for frying
sesame seeds (optional)

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Instructions

PREP THE VEGGIES
Finely shred the cabbage. The finer you shred it, the more evenly it cooks and the crispier your cabbage pancakes will be. If your cabbage has a lot of moisture, gently squeeze out the excess with your hands before adding it to the batter.
MAKE THE 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.
FRY 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.
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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course, Snacks
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 3 pancakes
Calories: 250 kcal
Sugar: 2 g
Fat: 19 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 6 g