Crispy Cabbage Pancake Recipe – A Savory Delight You’ll Crave Again and Again
If you’re looking for a savory breakfast or light dinner with major flavor and minimal fuss, this Cabbage Pancake Recipe is your next go-to. Packed with crunchy veggies, warming spices, and crisp edges, it’s a quick and healthy dish that doesn’t sacrifice taste. It’s perfect for when you want something comforting, nourishing, and ready in under 20 minutes.
Whether you enjoy it with a dollop of yogurt, a spicy chutney, or just on its own, this pancake is crispy on the outside and tender inside—with all the vibrant textures and flavors you’d expect from a South Asian-style veggie dish.
Why I Love This Recipe
- ✅ Minimal ingredients, maximum flavor
- ⏱️ Quick prep and cook time
- 🥦 Loaded with veggies = nutrient-packed
- 🧂 Seasoned with classic Indian spices for a bold kick
- 🌱 Naturally vegetarian and gluten-optional
Ingredients
Base Veggie Mix:
- 1 cup cabbage, shredded
- 2 tbsp carrot, grated
- 2 tbsp potato, grated
- 2 tbsp capsicum (bell pepper), finely chopped
- 2 green chilies, chopped
- 1 tbsp parsley, chopped (or use cilantro)
- Salt to taste
Mix all the above ingredients and let sit for 10 minutes to release moisture.
Batter Add-ins:
- ½ tsp chili flakes
- ½ tsp cumin
- 2 tbsp corn flour
- 2 tbsp gram flour (besan)
- ¼ tsp pepper powder
- ½ tsp chaat masala
Instructions
1. Prep the Veggies
In a bowl, combine the cabbage, carrot, potato, capsicum, green chilies, and parsley. Add a little salt and let the mixture rest for 10 minutes to allow water to draw out.
2. Add the Dry Ingredients
Add chili flakes, cumin, corn flour, gram flour, pepper, and chaat masala. Mix everything well to form a thick, spreadable batter. If it’s too dry, add a splash of water. If too wet, add a bit more besan.
3. Cook the Pancake
Heat a non-stick pan over low heat and lightly grease with oil.
Pour a ladleful of the mixture onto the pan and spread it into a round pancake about ½-inch thick. Cook on low flame for 5 minutes.
4. Flip and Finish
Carefully flip with a wide spatula and cook the other side for another 5 minutes, or until both sides are golden brown and crispy.
5. Serve Hot
Serve immediately with yogurt, green chutney, or ketchup for dipping.
Tips for Success
- 🧽 Use a clean kitchen towel or cheesecloth to squeeze excess moisture if needed.
- 🔥 Keep the flame low to ensure the pancake cooks through without burning the outside.
- 🧂 Adjust spice levels to your preference—more chili for heat, more cumin for warmth.
- 🧄 Add minced garlic or onion for extra flavor depth.
- 🥞 Make mini versions for snack boxes or appetizers!
Serving Suggestions & Pairings
Pair your cabbage pancakes with:
- Mint Chutney or Garlic Yogurt Dip for cooling contrast
- A side of One-Pan Breakfast Bake to round out brunch
- A hot bowl of Cajun Chicken Sausage Gumbo on a chilly night
- Or top with a fried egg for a hearty meal
Storage & Leftovers
- 🧊 Store cooked pancakes in an airtight container in the fridge for up to 3 days
- 🔥 Reheat in a skillet or air fryer to bring back that crispy texture
- 🥡 Batter can be prepped ahead and stored for 24 hours
More Recipes You’ll Love
If you enjoy this crispy veggie-packed dish, don’t miss these:
- This Tomato Skillet with Okra and Sausage
- These Easy Turkey Wings
- This One-Pan Breakfast Bake
- These Sheet Pan Quesadillas
- Cajun Chicken Sausage Gumbo
Final Thoughts
Simple, spiced, and satisfying—this Cabbage Pancake Recipe proves that the most humble ingredients can create something truly delicious. It’s a brilliant way to use up extra veggies, and with a short cook time, it fits right into your weekday rotation.
Tried this recipe? Share it on social and tag @chefmaniac or leave a comment below. We’d love to hear how you dressed it up or served it!
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