Cabbage Pancakes (Okonomiyaki)

$3.69 recipe / $0.62 each
by Beth - Budget Bytes
4.76 from 112 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I know, I know, two cabbage recipes in a row? While I’m sure some of you are delighted, some might be totally “over” cabbage. But I’m all about reducing waste over here, so I needed to find a recipe to use up my leftover cabbage, carrot, and green onion from my Beef and Cabbage Stir Fry. I decided to try my hand at Okonomiyaki, or Japanese savory cabbage pancakes. And as per usual, this is my interpretation of Okonomiyaki, not a traditional representation of the dish. I love putting spins on classics to make them work for my pantry and taste buds.

Two Savory Cabbage Pancakes on a plate drizzled with sriracha Mayo, green onion, and sesame seeds.

What Else Can You Add to Cabbage Pancakes?

What attracted me to this dish is the extreme flexibility of ingredients, which makes it a great “sweep the kitchen” recipe. And you know how I love recipes that accept whatever leftovers you might happen to have in the fridge at the time!

I didn’t buy anything special ingredients for my cabbage pancakes. Instead, I used all the ingredients that I had on hand, and you can too. Other vegetables that would be great in these pancakes include:

  • kale
  • bean sprouts
  • radish
  • shredded broccoli or Brussels sprouts
  • zucchini.

In addition to vegetables, you can toss all sorts of meat into your pancakes. Try:

  • shrimp
  • canned salmon
  • shredded chicken
  • pork
  • bacon

Have Fun with Toppings!

And that’s just what you can put IN your cabbage pancakes. Don’t even get me started with what you can put ON your pancakes. Traditionally, Okonomiyaki has a special sauce that is kind of sweet-salty-tangy (here’s a great Okonomiyaki Sauce recipe from Just One Cookbook if you want to give it a try!). But since I was using what I had on hand today, I went a different route.

I kept it simple with a drizzle of sriracha mayo, sesame seeds, and sliced green onion, but you could do hoisin sauce, toasted seaweed snacks, a fried egg, bonito flakes, pickled ginger, kimchi, or anything else you like. Honestly, the toppings are where it’s at for this recipe. It’s like pizza (and sometimes called Japanese pizza). The toppings make it fun, unique, and just all around extra special.

Front view of one Savory Cabbage Pancake on a plate with chopsticks, sriracha mayo, green onion, and sesame seeds

So, what do you have in your fridge that you could put in or on a savory cabbage pancake?

Share this recipe

Cabbage Pancakes (Okonomiyaki)

4.76 from 112 votes
Savory Cabbage Pancakes are a fun and filling way to use up pantry leftovers. Fill them and top them with whatever your heart desires! 
Servings 6 6-inch pancakes
Prep 20 minutes
Cook 20 minutes
Total 40 minutes



  • 2 extra large eggs ($0.53)
  • 1/2 cup water ($0.00)
  • 1.5 Tbsp soy sauce ($0.14)
  • 1 Tbsp toasted sesame oil ($0.33)
  • 3/4 to 1 cup all-purpose flour ($0.07)
  • 4-5 cups shredded green cabbage ($1.78)
  • 1 carrot ( $0.11)
  • 3 green onions ($0.17)
  • 2 Tbsp oil for frying ($0.04)


  • 1/4 cup mayonnaise ($0.28)
  • 2 Tbsp sriracha ($0.10)
  • 1/2 Tbsp sesame seeds ($0.04)
  • 2 green onions ($0.11)


  • Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
  • In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).
  • Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
  • Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
  • To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 263.32kcalCarbohydrates: 23.6gProtein: 5.9gFat: 16.65gSodium: 449.58mgFiber: 2.95g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Scroll down for the step by step photos!

Overhead view of one Savory Cabbage Pancake with chopsticks on the side.

How to Make Cabbage Pancakes – Step by Step Photos

Shredded cabbage, carrot, and sliced green onion

Begin by shredding the vegetables. You can use a food processor, mandolin, or just a knife. Just remember, the thinner the better. Shred 1/2 of a small head of cabbage (4-5 cups once shredded), 1 carrot (about 1/2 cup), and slice three green onions.

Eggs Soy Sauce Sesame Oil and Water in a bowl

In a large bowl, whisk together 2 extra large eggs, 1/2 cup water, 1.5 Tbsp soy sauce, and 1 Tbsp toasted sesame oil until smooth.

cabbage pancake batter whisked in a bowl, dripping off whisk to show viscosity

Begin whisking in flour, 1/4 cup at a time, until it forms a thick, smooth batter. You’ll need between 3/4 to 1 cup flour.

Stir Shredded Vegetables into batter

Add the cabbage, carrots, and green onion to the batter, then stir until everything is well mixed and coated in batter.

Fry Pancakes in skillet

Since eggs and flour both like to stick to surfaces when cooked, I highly suggest using some sort of non-stick surface in addition to the oil. I used a cast iron skillet. Heat about 1/2 Tbsp cooking oil in the skillet over medium heat. Once hot, place about 3/4 cup of the vegetable and batter mixture into the skillet. Press the mixture down to form a 6-inch circle that is about 1/2 inch thick. Place a lid on the skillet to hold in the steam (this helps soften the cabbage) and cook until it is golden brown on the bottom (3-5 minutes). Flip the pancake and cook on the second side until golden brown as well. I could actually fit two pancakes in this skillet, but doing one at a time made for prettier pictures. :P

Sriracha Mayo mixed in a bowl

To make the sriracha mayo, stir together 1/4 cup mayonnaise with 2 Tbsp sriracha.

One savory cabbage pancake on a plate with sriracha mayo and chopsticks on the side.

Drizzle the sriracha mayo over the savory cabbage pancake and then top with a sprinkle of sesame seeds and more sliced onion. Dig in!

Share this recipe

Posted in: , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. These are wonderful, like vegetable comfort food. This is my preferred way to use a leftover 1/2 cabbage. Delicious!

  2. I know you made it clear that this is your own version of okonomiyaki, but I prefer the original okonomiyaki, Hiroshima style. Nothing beats that. And never top with mayo!

  3. My daughter literally said “Dad did you put drugs in these? They are addicting!”

  4. Made it with ground Turkey and they couldn’t get enough. Came out really good. 😃

    1. Fully cooked Okonomiyaki freeze well. Do not add toppings. Transfer fully cooked and cooled pancakes into an airtight container and store in the freezer for 1-2 months. Thaw and reheat until steaming.

  5. Thank you for the great recipe! I mixed in half pancake mix and half flour, and used our panini maker with buttered griddle pans. My kids and I had a great time making these delicious okonomiyoki!

  6. Cabbage Pancakes, Yummy I can’t wait to try it. It reminds me of Egg Foo young. I am super excited!!

  7. I loved the concept and adapted it to what I harvested from the garden: radishes and radish greens. (No cabbage) Worked out wonderfully! Also added shredded carrots and green onions like the recipe. Thanks!

  8. Hi. Any clue what I could substitute for the toasted sesame oil, and do you think I could use red onion and cabbage instead of the green alternatives? Thanks!

    1. The toasted sesame oil is pretty unique and does bring a lot of flavor to the pancake batter. I’m not sure there’s anything similar that you could replace it with, but you could definitely try toasting some sesame seeds in a skillet then adding them to the batter. You can try red onion and red cabbage, just keep in mind that they will change both the flavor and appearance of the pancakes.

  9. second time making these… added some prawns this time and served with an easy sauce (ketchup, sugar, worcestercire, soy sauce, srirach) this time. chefs kiss. love this for a cheap easy dinner

  10. While I was cooking these up I put some rice in the pan and frozen dumplings in the steamer of my rice cooker. Made a nice whole meal with pretty minimal effort and cost

    1. Had some cabbage and shredded chicken that needed used up, so used this recipe as a base. Subbed the scallions for red onion, left out the carrots (already roasted some for a side), and used chipotle ranch for the sauce. Made for a super tasty dinner that also helped clean out the fridge!

    1. Since this recipe wasn’t developed for the air fryer, and we haven’t tested it that way, I hesitate to give you any specific suggestions because they may not be successful. That being said, you can always test out a small amount in the air fryer and see how it goes — and then if it doesn’t work out, you can switch over to the method we outlined in the recipe! ~ Marion :)