12 Delicious Cabbage Pancakes Recipes

Got a craving for something savory, satisfying, and a little out of the ordinary? Look no further than these 12 delicious cabbage pancakes recipes! Perfect for quick dinners, seasonal favorites, or just when you’re in the mood for some comfort food, these recipes are sure to delight. Whether you’re a cabbage lover or just cabbage-curious, there’s something here for everyone. Keep reading to find your next kitchen adventure!

Savory Cabbage and Potato Pancakes

Unbelievably easy and utterly delicious, these Savory Cabbage and Potato Pancakes are your new go-to for a quick, satisfying meal. Perfect for those nights when you’re craving something homemade but don’t want to spend hours in the kitchen.

Ingredients

• 2 cups shredded cabbage (I like mine finely shredded for a tender bite)
• 1 large potato, grated (keep the skin on for extra texture and nutrients)
• 1/4 cup all-purpose flour (for that perfect crisp)
• 1 egg, beaten (room temp eggs blend better, just saying)
• 2 tbsp olive oil (extra virgin is my hero for frying)
• 1/2 tsp salt (trust me, it makes all the difference)
• 1/4 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. In a large bowl, mix the shredded cabbage and grated potato together. Squeeze out any excess moisture with your hands—this step is key for crispy pancakes.
2. Add the flour, beaten egg, salt, and pepper to the bowl. Mix until everything is well combined. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. Heat the olive oil in a large skillet over medium heat (about 350°F if you’re using a thermometer).
4. Drop 1/4 cup portions of the mixture into the skillet, flattening them slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet—give each pancake some space to breathe.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while you finish the batch.

Crunchy on the outside, tender on the inside, these pancakes are a delightful contrast of textures. Serve them with a dollop of sour cream or applesauce for a twist that’ll have everyone asking for seconds.

Spicy Kimchi Cabbage Pancakes

Kickstart your meal with these Spicy Kimchi Cabbage Pancakes, a crispy, flavorful twist on traditional pancakes that’ll have you reaching for seconds. Perfect for when you’re craving something spicy and satisfying without spending hours in the kitchen.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup water (cold works best to keep the batter light)
• 1 cup kimchi, chopped (the spicier, the better in my book)
• 1/2 cup cabbage, thinly sliced (adds a nice crunch)
• 2 tbsp kimchi juice (don’t skip this—it’s flavor gold)
• 1 egg (room temp blends smoother)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for frying)
• 1/2 tsp salt (just enough to enhance all the flavors)

Instructions

1. In a large bowl, whisk together the flour and water until smooth. Tip: A few lumps are okay; overmixing makes the pancakes tough.
2. Add the chopped kimchi, cabbage, kimchi juice, egg, and salt to the batter. Stir just until combined. Tip: Let the batter sit for 10 minutes; it helps the flavors meld.
3. Heat 1 tbsp of oil in a non-stick skillet over medium heat (350°F is perfect). Tip: Test the oil with a drop of batter; it should sizzle immediately.
4. Pour 1/4 cup of batter into the skillet, spreading it slightly. Cook for 3-4 minutes until the edges look set and the bottom is golden brown.
5. Flip the pancake and cook for another 3-4 minutes. Repeat with the remaining batter, adding more oil as needed.

Absolutely irresistible when served hot, these pancakes boast a crispy exterior with a soft, spicy interior. Try them with a drizzle of soy sauce or a dollop of sour cream to balance the heat.

Cheesy Cabbage Pancakes with Herbs

Got a head of cabbage sitting in your fridge and not sure what to do with it? You’re in luck because these cheesy cabbage pancakes with herbs are about to become your new favorite way to use it up. They’re crispy on the outside, tender on the inside, and packed with flavor.

Ingredients

• 2 cups shredded cabbage (the finer, the better for even cooking)
• 1 cup all-purpose flour (I like to use unbleached for a bit more texture)
• 1/2 cup grated cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/4 cup chopped fresh herbs (dill and parsley are my go-tos for freshness)
• 2 large eggs (room temp eggs mix in more smoothly)
• 1/2 cup milk (whole milk makes them extra rich)
• 1 tbsp extra virgin olive oil (plus more for frying)
• 1/2 tsp salt (don’t skimp, it brings all the flavors together)
• 1/4 tsp black pepper (freshly ground is always best)

Instructions

1. In a large bowl, whisk together the eggs and milk until well combined.
2. Add the flour, salt, and pepper to the bowl, stirring until just mixed (lumps are okay, they’ll cook out).
3. Fold in the shredded cabbage, cheddar cheese, and herbs until everything is evenly distributed.
4. Heat a large skillet over medium heat and add enough olive oil to lightly coat the bottom.
5. For each pancake, drop 1/4 cup of the batter into the skillet, flattening slightly with the back of a spoon.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy (don’t rush the flip, wait for those edges to crisp up).
7. Transfer to a paper towel-lined plate to drain any excess oil.

Best served warm, these pancakes have a delightful contrast of textures and a savory, cheesy flavor that’s hard to resist. Try topping them with a dollop of sour cream or a sprinkle of extra herbs for an extra touch of deliciousness.

Gluten-Free Cabbage Pancakes

Oh, you’re going to love these gluten-free cabbage pancakes! They’re crispy on the outside, tender on the inside, and packed with flavor. Perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients

• 2 cups shredded cabbage (I like mine extra crispy, so I go for the green cabbage)
• 1/2 cup gluten-free all-purpose flour (my kitchen staple for everything gluten-free)
• 2 large eggs (room temp eggs mix better, trust me)
• 1/4 cup water (just enough to bring the batter together)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1/2 tsp salt (because every dish needs a little love)
• 1/4 tsp black pepper (for that slight kick)

Instructions

1. In a large bowl, mix the shredded cabbage, gluten-free flour, eggs, water, salt, and black pepper until well combined. Tip: Let the batter sit for 5 minutes to thicken slightly.
2. Heat 1 tbsp of olive oil in a non-stick skillet over medium heat (about 350°F). Tip: The oil should shimmer but not smoke.
3. Pour 1/4 cup of the batter into the skillet for each pancake, flattening slightly with the back of a spoon. Cook for 3-4 minutes until the edges are golden. Tip: Don’t overcrowd the skillet; give each pancake room to breathe.
4. Flip the pancakes and cook for another 3-4 minutes until golden and crispy on both sides.
5. Repeat with the remaining batter, adding more oil as needed.

Fantastic, right? These pancakes have a delightful crunch with a soft, flavorful center. Serve them with a dollop of sour cream or a drizzle of hot sauce for an extra zing.

Cabbage and Carrot Pancakes with Soy Sauce

You know those days when you’re craving something savory, a bit crispy, and totally satisfying without spending hours in the kitchen? Yeah, these cabbage and carrot pancakes with soy sauce are your answer.

Ingredients

• 2 cups shredded cabbage (the crunchier, the better)
• 1 cup grated carrots (I love the color they add)
• 1/2 cup all-purpose flour (for that perfect pancake texture)
• 2 large eggs (room temp works best for even mixing)
• 2 tbsp soy sauce (go for the low-sodium if you’re watching salt intake)
• 1/4 cup water (to thin the batter just right)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, mix the shredded cabbage and grated carrots together.
2. Add the flour, eggs, soy sauce, and water to the bowl. Stir until everything is well combined. Tip: Let the batter sit for 5 minutes to allow the flour to absorb the liquids.
3. Heat the olive oil in a large skillet over medium heat (350°F if you’re using a thermometer).
4. Pour 1/4 cup of the batter into the skillet for each pancake. Flatten slightly with the back of a spoon. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Press down gently with a spatula to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Absolutely delightful, these pancakes are crispy on the outside, tender on the inside, with a savory soy sauce flavor that’s hard to resist. Try serving them with a side of spicy mayo or a sprinkle of green onions for an extra kick.

Healthy Cabbage Pancakes with Quinoa

Ready to shake up your breakfast routine? These Healthy Cabbage Pancakes with Quinoa are a game-changer. They’re packed with nutrients, easy to make, and totally delicious—perfect for a lazy weekend or a quick weekday meal.

Ingredients

• 1 cup cooked quinoa (I like to make a big batch on Sundays for the week)
• 2 cups shredded cabbage (green or purple, both work great)
• 2 large eggs (room temp blends better, trust me)
• 1/4 cup all-purpose flour (for that perfect pancake texture)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (just enough to bring out the flavors)
• 1/4 tsp black pepper (a little kick never hurt anyone)

Instructions

1. In a large bowl, mix the cooked quinoa, shredded cabbage, eggs, flour, salt, and black pepper until well combined. Tip: Let the batter sit for 5 minutes to thicken slightly.
2. Heat the olive oil in a non-stick skillet over medium heat (350°F is ideal). Tip: Test the oil with a small drop of batter; if it sizzles, you’re good to go.
3. Scoop 1/4 cup of the batter into the skillet for each pancake. Flatten slightly with the back of the spoon. Tip: Don’t overcrowd the pan—cook in batches if needed.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy around the edges.
5. Transfer to a plate lined with paper towels to drain any excess oil.

These pancakes are wonderfully crispy on the outside and tender on the inside. Serve them with a dollop of Greek yogurt or a drizzle of hot sauce for an extra flavor boost. Perfect for dipping or stacking high!

Crispy Cabbage Pancakes with Garlic Dip

Guess what? You’re about to make something so crispy, so flavorful, it’ll become your new favorite way to eat cabbage. These pancakes are a game-changer, especially with that garlic dip on the side.

Ingredients

• 2 cups shredded cabbage (the crispier, the better)
• 1 cup all-purpose flour (I swear by King Arthur for this)
• 2 large eggs (room temp blends better, trust me)
• 1/2 cup water (cold makes the batter lighter)
• 1 tbsp soy sauce (low sodium is my pick)
• 2 cloves garlic, minced (fresh is key for that punch)
• 1/2 cup mayonnaise (Duke’s for the win)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/4 tsp salt (I like sea salt for its texture)
• 2 tbsp vegetable oil (extra virgin olive oil works too)

Instructions

1. In a large bowl, mix the shredded cabbage, flour, eggs, water, and soy sauce until just combined. Tip: Don’t overmix to keep the pancakes light.
2. Heat 1 tbsp of oil in a non-stick skillet over medium heat (350°F if you’re using a thermometer).
3. Pour 1/4 cup of the batter for each pancake into the skillet. Flatten slightly with the back of a spoon. Tip: Leave space between them for easy flipping.
4. Cook for 3-4 minutes on each side, until golden and crispy. Tip: Listen for a sizzle—it’s your cue to flip.
5. While the pancakes cook, whisk together the mayonnaise, minced garlic, lemon juice, and salt in a small bowl for the dip.
6. Serve the pancakes hot with the garlic dip on the side.

Now, these pancakes are all about that crunch and the creamy, garlicky dip takes them over the top. Try stacking them high with a drizzle of sriracha for an extra kick.

Sweet and Sour Cabbage Pancakes

Kickstart your morning with these Sweet and Sour Cabbage Pancakes, a delightful twist on the classic that’s both tangy and sweet. Perfect for when you’re craving something different yet comforting.

Ingredients

• 2 cups shredded cabbage (the crunchier, the better)
• 1 cup all-purpose flour (I swear by King Arthur for consistency)
• 2 large eggs (room temp blends smoother)
• 1/2 cup milk (whole milk makes them extra fluffy)
• 2 tbsp apple cider vinegar (for that signature tang)
• 1 tbsp sugar (just enough to balance the sour)
• 1/2 tsp salt (sea salt adds a nice depth)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, whisk together the flour, eggs, milk, apple cider vinegar, sugar, and salt until smooth.
2. Fold in the shredded cabbage gently, ensuring it’s evenly coated with the batter.
3. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
4. Pour 1/4 cup of the batter for each pancake into the skillet, flattening slightly with the back of a spoon.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy around the edges.
6. Transfer to a wire rack to keep them crisp while you cook the remaining batter.

These pancakes come out wonderfully crispy on the outside with a tender, flavorful center. Try serving them with a dollop of sour cream or a drizzle of honey for an extra layer of flavor.

Cabbage Pancakes with Smoked Salmon

Guess what? You’re about to make something that’s both ridiculously easy and unexpectedly gourmet. These cabbage pancakes with smoked salmon are your new go-to for a lazy weekend brunch or a quick weeknight dinner.

Ingredients

• 2 cups shredded cabbage (the pre-shredded kind saves time, but fresh is crisper)
• 1/2 cup all-purpose flour (I swear by King Arthur for everything)
• 2 large eggs (room temp eggs mix better, just saying)
• 1/4 cup milk (whole milk makes them richer, but any works)
• 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
• 4 oz smoked salmon (splurge on the good stuff, it’s worth it)
• Salt and pepper to taste (I’m generous with the pepper here)
• 2 tbsp butter (for frying, because butter makes everything better)

Instructions

1. In a large bowl, whisk together the flour, eggs, and milk until smooth. Tip: A few lumps are okay, don’t overmix.
2. Fold in the shredded cabbage until it’s evenly coated with the batter. Season with salt and pepper.
3. Heat the olive oil and 1 tbsp butter in a non-stick skillet over medium heat (350°F if you’re using a thermometer).
4. Drop 1/4 cup of the batter into the skillet for each pancake. Flatten slightly with the back of a spoon. Tip: Don’t crowd the pan, do batches if needed.
5. Cook for 3-4 minutes on each side, until golden and crispy. Tip: Wait for bubbles to form before flipping.
6. Repeat with the remaining batter, adding more butter as needed.
7. Top each pancake with a slice of smoked salmon right before serving.

Absolutely delightful, these pancakes are crispy on the outside, tender inside, with the smoky salmon adding a luxurious touch. Try stacking them high with a dollop of sour cream and a sprinkle of chives for extra flair.

Vegan Cabbage Pancakes with Avocado

Got a craving for something crispy, savory, and totally plant-based? These vegan cabbage pancakes with avocado are your new go-to. They’re surprisingly simple to whip up and packed with flavor.

Ingredients

• 2 cups shredded green cabbage (the crunchier, the better)
• 1 ripe avocado, mashed (look for one that’s just soft to the touch)
• 1/2 cup all-purpose flour (I like to use organic for a cleaner taste)
• 1/4 cup water (room temp works best for mixing)
• 2 tbsp soy sauce (go for low-sodium if you’re watching your salt intake)
• 1 tbsp sesame oil (this is my secret ingredient for depth of flavor)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 2 tbsp vegetable oil (for frying, extra virgin olive oil is my go-to)

Instructions

1. In a large bowl, mix the shredded cabbage, mashed avocado, flour, water, soy sauce, sesame oil, and garlic powder until well combined. Tip: Let the batter sit for 5 minutes to thicken slightly.
2. Heat the vegetable oil in a non-stick skillet over medium heat (about 350°F). Tip: Test the oil’s readiness by dropping a small bit of batter in; if it sizzles, you’re good to go.
3. Scoop 1/4 cup of the batter into the skillet, flattening it slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
4. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

These pancakes are delightfully crispy on the outside with a soft, flavorful center. Try serving them with a drizzle of sriracha or a dollop of vegan mayo for an extra kick.

Cabbage and Corn Pancakes with Sour Cream

Now, let’s talk about a dish that’s as fun to make as it is to eat. These cabbage and corn pancakes with sour cream are a game-changer for your brunch or even a light dinner. They’re crispy, savory, and just the right amount of sweet from the corn.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 teaspoon baking powder (the secret to lift)
• 1/2 teaspoon salt (I always go for sea salt)
• 1/4 teaspoon black pepper (freshly ground makes a difference)
• 1 egg (room temp blends better)
• 3/4 cup milk (whole milk gives richness)
• 1 cup shredded cabbage (pack it lightly)
• 1/2 cup corn kernels (fresh or frozen, both work)
• 2 tablespoons unsalted butter (for frying, extra virgin olive oil is my go-to)
• 1/4 cup sour cream (for serving, don’t skip this!)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
2. Add the egg and milk to the dry ingredients, stirring until just combined. A few lumps are okay.
3. Fold in the shredded cabbage and corn kernels gently. Tip: Don’t overmix to keep the pancakes tender.
4. Heat a large skillet over medium heat and melt 1 tablespoon of butter.
5. Pour 1/4 cup of batter for each pancake into the skillet. Cook for 2-3 minutes until bubbles form on the surface. Tip: Wait for those bubbles—it’s time to flip!
6. Flip the pancakes and cook for another 2-3 minutes until golden brown. Tip: Keep them warm in a low oven while you finish the batch.
7. Repeat with the remaining batter, adding more butter as needed.
8. Serve hot with a dollop of sour cream. Very satisfying, these pancakes strike a perfect balance between the crunch of cabbage and the sweetness of corn. Try them with a drizzle of hot honey for an extra kick.

Japanese Okonomiyaki Cabbage Pancakes

Very few dishes bring the comfort and versatility of Japanese Okonomiyaki Cabbage Pancakes right to your kitchen. You’ll love how these savory pancakes mix simple ingredients into something truly special, perfect for any meal of the day.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup dashi stock (homemade or store-bought, but warm it up a bit)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1/2 head cabbage, finely shredded (the thinner, the crispier your pancakes will be)
• 4 slices bacon, cut into 1-inch pieces (thick-cut gives a better bite)
• 2 tbsp mayonnaise (Kewpie mayo is my go-to for authenticity)
• 1 tbsp vegetable oil (extra virgin olive oil works in a pinch)
• Okonomiyaki sauce to taste (homemade or store-bought, but don’t skimp)
• Bonito flakes and green onions for garnish (adds a nice umami punch)

Instructions

1. In a large bowl, whisk together the flour and dashi stock until smooth.
2. Add the eggs to the bowl and mix until fully incorporated. Tip: Let the batter rest for 10 minutes for fluffier pancakes.
3. Fold in the shredded cabbage until evenly distributed throughout the batter.
4. Heat the vegetable oil in a large skillet over medium heat (350°F is perfect).
5. Pour half the batter into the skillet, shaping it into a round pancake about 1/2 inch thick.
6. Arrange the bacon pieces on top of the pancake. Tip: Press them lightly into the batter so they stick.
7. Cook for 5 minutes, then flip carefully. Cook for another 5 minutes until golden brown.
8. Repeat with the remaining batter and bacon.
9. Drizzle with mayonnaise and okonomiyaki sauce. Tip: Zigzag the sauces for even coverage.
10. Garnish with bonito flakes and green onions.

Just out of the skillet, these pancakes are crispy on the outside, tender inside, with a smoky bacon flavor. Try serving them with a side of pickled ginger for an extra zing.

Conclusion

Zesty, versatile, and utterly delicious, these 12 cabbage pancake recipes are a treasure trove of flavors waiting to be explored. Perfect for home cooks looking to spice up their meal rotation, each recipe promises a unique twist on this comforting classic. We’d love to hear which one stole your heart—drop a comment below and don’t forget to share your culinary adventures with us on Pinterest. Happy cooking!