Cabbage Pancakes (Okonomiyaki) Recipe

The Cabbage Pancakes (Okonomiyaki) recipe is a savory Japanese dish made with shredded cabbage, eggs, flour, and water or dashi stock. This hearty and flavorful pancake is pan-fried to golden perfection and typically topped with Japanese mayonnaise, sriracha, green onions, or bonito flakes. Quick to prepare and endlessly customizable. This dish pairs perfectly with a light drink on the side — something rich in protein to start your day strong. For example, our Best 3 Protein Shakes for Muscle Gain Recipe offers quick blends packed with nutrition that complement any breakfast meal.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Course: Main Course, Snack

Cuisine: Japanese, Asian Fusion

Calories: 240

Ingredients Equipment Method Notes

Ingredients

2 cups Shredded cabbage Green cabbage recommended
2 eggs
1 cup All-purpose flour
0.5 cup Water Or dashi for extra flavor
0.5 tsp Salt
0.25 tsp Black pepper
2 tbsp Vegetable oil For frying
— — Toppings Mayo, sriracha, scallions, etc

Equipment

1 Mixing Bowl For combining ingredients
1 Whisk For mixing batter
1 Non-stick skillet For frying pancakes
1 Spatula For flipping pancakes

Method

In a mixing bowl, whisk together eggs, flour, water (or dashi), salt, and pepper until smooth.
Fold in shredded cabbage until fully coated and combined into a thick batter.
Heat vegetable oil in a non-stick skillet over medium heat.
Pour 1/2 cup of batter into the skillet and flatten into a pancake shape, about 1/2 inch thick.
Cook for 4–5 minutes on each side until golden brown and crispy.
Transfer to a plate and top with Japanese mayonnaise, sriracha, sliced scallions, or bonito flakes as desired.
Serve warm and enjoy your homemade Cabbage Pancakes (Okonomiyaki).

Notes

For gluten-free version, use a GF flour blend.
Use dashi instead of water for authentic umami flavor.
Add grated carrots, shrimp, or cheese for variation.