Cabbage Pancakes

    30 min

    A deliciously different way to serve cabbage. Sauteed cabbage is blended with a pancake batter and then pan-fried to perfection. Serve as a snack or a side dish.

    39 people made this

    Makes: 15 cabbage cakes

    • 1 tablespoon olive oil
    • 1/2 small head cabbage, cored and thinly sliced
    • 1 onion, thinly sliced
    • black pepper to taste
    • 325ml natural yoghurt
    • 150ml milk
    • 4 tablespoons vegetable oil
    • 2 eggs
    • 250g plain flour
    • 4 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon butter

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in a large frying pan over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper and set pan aside to cool.
    2. Whisk together the yoghurt, milk, vegetable oil and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder and bicarbonate of soda in a large bowl. Make a well in the centre of the dry ingredients. Pour the wet mixture into the well, then stir until well combined. Fold the cooled cabbage and onions into the batter.
    3. Heat a large frying pan over medium heat and butter or oil if necessary. Pour 60ml of batter onto the frying pan and cook until bubbles appear on the surface. Flip and cook until browned on the other side.

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    Reviews & ratings
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    Reviews in English (26)


    I used spelt flour, and changed the yogurt and milk to soy milk. These made a fantastic breakfast pancake! I also added some caraway seeds for added flavor. Thanks for posting the recipe! I will be making these again!  -  05 Mar 2014


    THis is a great recipe but do yourself a favor and just use a premixed pancake recipe, in my opinion it works just as well and it takes that much less time to prepare. Also I ate this like I would eat a potato pancake, prepared with bacon, onions and with sour cream. Delicious will for sure make again!  -  30 Sep 2010  (Review from Allrecipes US | Canada)


    Great comfort food! I was making this with whole wheat flour, and found that I did not have an egg, so went ahead anyway! I added 1 T. prepared mustard and 2 tsp. caraway seeds because other people in reviews said it needed something. This tastes like something that I would have had at my grandmother's! I'll be making it again!  -  19 Nov 2010  (Review from Allrecipes US | Canada)