Breakfast
Japanese-Inspired Cabbage Pancakes
Shredded cabbage and scallions bind in an egg batter, forming tender savory skillet pancakes with a tangy sauce and restrained mayo topping.
Inspired by Home-style okonomiyaki
Prep
20 min
Cook
25 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 1 cup all-purpose flour
- • 3/4 cup low-sodium vegetable broth
- • 3 large eggs
- • 5 cups finely shredded green cabbage
- • 4 scallions, thinly sliced and divided
- • 1/4 teaspoon kosher salt
- • 2 tablespoons neutral oil, divided
- • 3 tablespoons ketchup
- • 1 tablespoon reduced-sodium soy sauce
- • 1 tablespoon vegetarian Worcestershire-style sauce
- • 1 teaspoon brown sugar
- • 2 tablespoons mayonnaise
- • 1 sheet toasted nori, cut into fine strips
View ingredient-by-ingredient match
- 1 cup all-purpose flourMissing
- 3/4 cup low-sodium vegetable brothMissing
- 3 large eggsMissing
- 5 cups finely shredded green cabbageMissing
- 4 scallions, thinly sliced and dividedMissing
- 1/4 teaspoon kosher saltMissing
- 2 tablespoons neutral oil, dividedMissing
- 3 tablespoons ketchupMissing
- 1 tablespoon reduced-sodium soy sauceMissing
- 1 tablespoon vegetarian Worcestershire-style sauceMissing
- 1 teaspoon brown sugarMissing
- 2 tablespoons mayonnaiseMissing
- 1 sheet toasted nori, cut into fine stripsMissing
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Method
Recipe notes
This accessible vegetarian okonomiyaki-inspired method uses vegetable broth and omits seafood stock and bonito flakes. Cabbage is the main structure, with enough batter to bind it rather than a flour-heavy breakfast pancake. Medium heat gives the egg center time to set before the outside becomes too dark.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked pancakes within two hours and use within 2–3 days. Reheat in a skillet or oven until hot throughout, storing mayonnaise and sauce separately for a fresher finish.
Make-ahead tips
Shred cabbage and mix the topping sauce one day ahead. Whisk batter and fold in cabbage near cooking time because salted vegetables release water as they stand.
What to serve with it
- - Cucumber rice-vinegar salad
- - Steamed edamame
- - Sliced fruit for breakfast
Equipment needed
- - Nonstick skillet
- - Wide turning spatula
- - Mixing bowl and thermometer
Difficulty explained
The main skill is flipping a vegetable-heavy pancake while keeping heat moderate; making one pancake at a time avoids crowding and uneven centers.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Tamari
Use tamari in the same amount for a similar savory profile.
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- A thick pancake over high heat browns outside before the egg batter cooks through at the center.
- Using standard anchovy-containing Worcestershire sauce defeats the intended vegetarian labeling.
- Mixing the cabbage batter hours ahead releases liquid and gives a soggy rather than lightly crisp pancake.
Nutrition Context
- The estimate includes one large cabbage pancake, its measured oil, tangy sauce, and a thin share of mayonnaise.
- Eggs supply much of the protein, flour supplies starch, and cabbage contributes the vegetable volume; extra toppings change the estimate.
FAQ
Is this sweet?
No. It is a savory vegetable pancake with only a small amount of sugar in the tangy finishing sauce.
Can I make smaller pancakes?
Yes. Divide the mixture into eight smaller pancakes, cook the centers fully, and serve two per person.
Why omit bonito flakes?
They are fish. This recipe is written as vegetarian and uses nori for its finishing topping.
How do I flip it?
Let the first side set, loosen the edges, and use a wide spatula. A smaller pancake is easier if needed.
Can I use chicken broth?
It changes the recipe's dietary suitability. Vegetable broth is the intended base here.
What sides pair best with this dish?
Good pairings include Cucumber rice-vinegar salad; Steamed edamame; Sliced fruit for breakfast. Choose one or two based on how substantial you want the meal to be.