Cabbage Pancakes (Okonomiyaki)

If there’s one recipe I always turn to when my fridge is half full of odds and ends and I need something quick, warm, and comforting—it’s okonomiyaki. These Japanese cabbage pancakes are one of those magical meals where humble ingredients turn into something really satisfying. They’re packed with shredded cabbage, carrots, and onion, held together with eggs and just enough flour. Think of it like a veggie-packed pancake that works for breakfast, lunch, or dinner.

Why I Love Making Okonomiyaki

This dish has become a regular in my kitchen for good reason. It’s the kind of meal that forgives you for not having a plan. Got half a cabbage? Great. A couple of carrots and a stray scallion? Even better. Throw it all into a bowl with some eggs and flour, and you’re halfway to dinner.

I’ve made this after long days when I didn’t want to cook. I’ve made it for friends who dropped by unexpectedly. And I’ve definitely made it just for myself when I wanted something warm and satisfying without having to think too hard.

You can eat them hot, warm, cold, even the next day out of the fridge. I’ve packed them in lunchboxes, served them for brunch, and even cut them into little wedges for party snacks. They’re that versatile.

What You’ll Need to Get Started

• Shredded Cabbage – I usually go for green cabbage, but napa cabbage works beautifully too. Pre-shredded coleslaw mix saves even more time.

• Carrot – Grated, for sweetness and color.

• Onion or Scallions – Both work; I often use whatever I have.

• Eggs – Help bind everything together.

• Soy Sauce – Adds that umami flavor.

• Sesame Oil – Just a dash gives a lovely aroma.

• Flour – All-purpose flour works fine. It’s just enough to hold the pancake.

• Cooking Oil – Any neutral oil will do.

• Optional toppings – Kewpie mayo, pickled ginger, sesame seeds, scallions.

Let’s Make Okonomiyaki (Step by Step)

1. Prep Your Veggies

Start by shredding your cabbage and carrots, and slicing the onions or scallions. If you’re using a bag of slaw mix, no judgment—that’s a win for weeknight cooking.

Sprinkle everything with a little salt in a colander and give it a light massage. This softens the cabbage and pulls out a bit of water, which helps the pancakes hold together better.

2. Whisk the Batter

In a big bowl, whisk together the eggs, soy sauce, sesame oil, and flour. Make sure it’s smooth and lump-free.

3. Mix It All Together

Add your shredded veggies to the bowl and use a spatula (or your hands) to fold everything together. Make sure every bit of cabbage gets coated—this is what holds the pancake together.

4. Cook the Pancakes

Heat a pan over medium-high with a splash of oil. I usually add a touch of sesame oil for extra flavor.

Scoop in half the batter if you want to make two medium pancakes (or use it all for one big one). Flatten the top slightly with a spatula and cook for 5–6 minutes until the bottom is golden brown. Flip gently, and cook the other side until it’s just as golden.

Let it rest for a minute before slicing—it helps everything firm up.

Pick Your Size: Small, Medium, or Large

• One large pancake: Cook the full batter at once.

• Two medium pancakes: Split it in half and cook one at a time.

• Mini pancakes: Use a ¼ cup scoop and make small ones—great for snacks or kids.

I often go the mini route when I’m making these for guests or as a side dish with ramen. They’re easy to flip and look adorable on the plate.

How I Like to Serve Them

Traditionally, you’ll see okonomiyaki with a drizzle of okonomiyaki sauce and zigzags of Kewpie mayo. But here’s how I mix things up:

• A spoon of plain yogurt with a little sriracha

• Toasted sesame seeds for crunch

• Pickled ginger for a sharp, tangy contrast

• Scallions or even a sprinkle of nori for a touch of the sea

When I don’t have okonomiyaki sauce, I mix vegan Worcestershire and ketchup—it’s surprisingly close in taste.

Tips I’ve Learned Making This Over and Over

• Whisk the eggs well. More air = fluffier pancake.

• Use a nonstick or cast iron pan. No one wants their dinner stuck to the pan.

• Moderate heat is your friend. High heat can burn the outside before the inside is cooked.

• Let it rest before slicing. Just a minute makes a big difference—it helps the pancake hold its shape.

Make It Your Own: Easy Variations

This recipe is made for improvising. Here are a few swaps I’ve loved:

• Leeks instead of onion

• Chopped kale or spinach mixed in

• Spicy chili flakes or sriracha in the batter

• Seaweed or furikake sprinkled on top

• Zucchini, squash, or broccoli stems shredded and added to the mix

Basically, if it can be grated or thinly sliced, it’s probably welcome in this pancake.

Yield: 4

Cabbage Pancakes (Okonomiyaki)

Print

Quick, crispy, and packed with veggies, these Japanese-style cabbage pancakes are one of my go-to dinners when the fridge is looking sparse.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 4 large eggs
• ¼ cup all-purpose flour
• 2 teaspoons light soy sauce
• 1 teaspoon toasted sesame oil (plus more for frying)
• 2 cups finely shredded green cabbage
• 1 small yellow onion, thinly sliced
• 1 large carrot, grated
• 1 teaspoon fine salt
• Neutral oil for frying (like avocado or canola)
• Japanese mayonnaise, for drizzling
• Optional toppings: sliced scallions, toasted sesame seeds, cilantro, pickled ginger

Instructions

1. Start by tossing the cabbage, onion, and carrot in a colander with the salt. Give everything a quick mix and let it sit for a few minutes—this draws out moisture and softens the veggies just a bit.
2. In a separate mixing bowl, whisk together the eggs, soy sauce, sesame oil, and flour until you have a smooth batter. Once the veggies have rested, squeeze out any extra moisture, then fold them right into the batter until well combined.
3. Heat a heavy skillet over medium-high and drizzle in a bit of neutral oil along with a touch of sesame oil for extra flavor.
4. For one large pancake: Pour all the batter into the pan, press it gently into a thick round, and cook until golden underneath—about 5 minutes. Carefully flip (a plate flip works best here!) and cook the other side another 5 minutes.
   
5. For two medium ones: Divide the batter in half and repeat the process twice.
   
6. For smaller pancakes: Scoop out about ¼ cup of the mix for each and fry until golden, flipping once.
   
7. Once done, let them rest briefly before slicing or serving whole. Drizzle with Japanese mayo and pile on your favorite toppings.

Notes

• Store in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet or microwave—or just enjoy them cold.
  
• To freeze, wrap tightly and store for up to 1 month. Let thaw in the fridge before reheating.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 242Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 187mgSodium 868mgCarbohydrates 17gFiber 3gSugar 5gProtein 10g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Okonomiyaki has earned its permanent spot on my weeknight rotation. It’s easy, flexible, and tastes amazing whether it’s hot off the pan or cold from the fridge. Let me know how you make it your own—I’d love to hear your version!

Try other Pancakes recipes:

• Flourless Banana Pancakes
• Pancakes with Self Rising Flour
• Protein Pancake Mix