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CABBAGE PANCAKE centered hero view, clean and uncluttered
Thomas Baker

Easy Cabbage Pancake Recipe You Need to Try Now

This Easy Cabbage Pancake recipe is a delicious and simple breakfast option that combines fresh cabbage, eggs, and herbs for a flavorful twist. Perfect for a quick meal, these pancakes are light, nutritious, and sure to become a favorite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 8 oz. cabbage
  • 2 eggs
  • ⅛ cup chopped dill
  • ⅓ tsp. salt (or to taste)
  • ¼ cup all-purpose flour
  • 1 tbsp. oil (I used grapeseed)

Method
 

  1. Shred the cabbage finely, similar to coleslaw, and transfer it to a large bowl.
  2. Crack the eggs into the bowl, sprinkle with salt, add the chopped dill, and mix everything thoroughly.
  3. Pour in the flour and stir the mixture well until it comes together.
  4. Heat oil in a non-stick pan over medium heat and spread the cabbage batter evenly, pressing it down to a thickness of about three quarters to one inch.
  5. Cover the pan with a lid and cook the pancake for 5 to 7 minutes until the bottom is set and golden.
  6. Carefully flip the pancake using a plate to assist, then cook the other side for an additional 5 to 7 minutes until cooked through and crisp.

Notes

  • Use a non-stick skillet to prevent the pancake from sticking or breaking when flipping. Fresh dill really enhances the flavor, so avoid dried herbs. All-purpose flour is best for holding the pancake together; gluten-free flour can be used but may affect texture.