Crispy Cabbage Pancakes (Okonomiyaki)

Forget everything you thought you knew about pancakes. These crispy cabbage pancakes (okonomiyaki) are the savory, umami-packed dish you didn’t know you were craving. Imagine the most satisfying crunch giving way to a tender, flavor-packed interior that’s somehow both hearty and light at the same time.

What makes okonomiyaki special is right in the name – “okonomi” means “how you like it” in Japanese, and these customizable pancakes deliver on that promise. The base is a simple cabbage-studded batter that transforms into a golden-brown masterpiece, but the magic happens when you add that spicy-creamy sauce on top. It’s street food elevated to art form, and yes, you can absolutely nail it in your own kitchen.

Ingredients

For the pancake:

• 3 large eggs
• ¼ cup water
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon hondashi (optional; see Tip)
• ¾ cup all-purpose flour
• ¼ teaspoon baking powder
• 4 cups finely shredded green cabbage
• ¾ cup thinly sliced scallions, plus more for garnish
• 1 tablespoon neutral oil, such as canola or avocado

For the sauce:

• 2 tablespoons mayonnaise
• 1 teaspoon Sriracha

For garnish:

• Finely shredded nori (optional)
• Additional sliced scallions

Steps

1. In a large bowl, whisk together 3 large eggs, ¼ cup water, 1 tablespoon lower-sodium soy sauce, and 1 teaspoon hondashi (if using) until well combined. The hondashi adds a delicious umami flavor that makes the pancake taste more authentic.
2. Add ¾ cup all-purpose flour and ¼ teaspoon baking powder to the egg mixture; whisk until completely smooth with no lumps. A few quick strokes with a whisk should do it – don’t overmix or your pancake could become tough.
3. Gently fold in 4 cups finely shredded green cabbage and ¾ cup thinly sliced scallions until evenly coated with batter. The mixture will look very cabbage-heavy – this is correct! The cabbage-to-batter ratio should be high for the perfect texture.
4. Heat 1 tablespoon neutral oil in a 10-inch nonstick skillet over medium heat until shimmering but not smoking. Add the cabbage mixture and gently spread into an even layer without pressing down (pressing would compact the pancake and make it dense).
5. Cover the skillet and cook, occasionally giving the pan a gentle shake (not stir), until the bottom is golden brown, about 8-10 minutes. You’ll know it’s ready to flip when the edges look set and slightly dry.
6. For the flip (the trickiest part): Remove the pan from heat and place a rimless plate over the skillet. Holding the plate firmly against the pan, quickly invert everything so the pancake transfers to the plate, browned-side up.
7. Carefully slide the pancake back into the pan, now with the browned side facing up. Return to medium heat, cover again, and cook until the bottom is nicely browned and the center feels firm when gently pressed, about 8 minutes more.
8. While the pancake finishes cooking, prepare the sauce by whisking together 2 tablespoons mayonnaise and 1 teaspoon Sriracha in a small bowl until smooth. Adjust the Sriracha amount to your preferred spice level.
9. Transfer the finished okonomiyaki to a serving plate. Drizzle the Sriracha-mayo mixture over the top in a zigzag pattern (a squeeze bottle works perfectly if you have one).
10. Garnish with additional sliced scallions and finely shredded nori if desired. The nori adds a wonderful oceanic flavor that complements the pancake beautifully. Slice into 4 equal pieces and serve immediately while hot and crispy.

Smart Swaps

• Use whole wheat flour instead of all-purpose (use the same amount) for added fiber and nutty flavor
• Swap in red cabbage for green cabbage for a colorful twist and added antioxidants
• Try coconut aminos (use 1½ tablespoons) instead of soy sauce for a gluten-free, lower-sodium option
• Replace mayo with silken tofu (blend 3 tablespoons with a splash of lemon juice) for a lower-fat sauce base

Make It Diabetes-Friendly

• Reduce the flour to ½ cup and add ¼ cup almond flour to lower the carb count by approximately 5g per serving
• Choose a zero-calorie sweetener instead of sugar if adding any sweetness to the sauce
• Serve with a side of protein like grilled chicken or tofu to slow glucose absorption
• Enjoy as a complete meal rather than an appetizer to balance the carbohydrate load with adequate protein

Pro Tips

• Shred the cabbage very finely for the best texture – a mandoline works perfectly if you have one
• Don’t skimp on the pan-shaking while cooking – this helps prevent sticking and promotes even browning
• If you’re nervous about the flip, use a large spatula instead of the plate method until you gain confidence
• Let the pancake rest for 2 minutes before cutting to allow the structure to set up for cleaner slices