Cabbage and Spinach Pancake Recipe

I’m always looking for new ways to use up veggies, and these cabbage and spinach pancakes have become something I make all the time. They’re quick, tasty, and you can eat them for breakfast, lunch, or dinner—whatever works.

The mix of shredded cabbage and fresh spinach with just a handful of simple ingredients makes these pancakes crispy and golden. Honestly, it takes less than half an hour to whip up a batch.

What I like most is how you can swap out the veggies based on what you’ve got hanging around in your fridge. I’ve made these so many times, and they always hit the spot.

If you’re trying to eat a little lighter or just want more veggies in your meals, these pancakes are a solid choice. The cabbage softens up, the edges get crisp, and the spinach brings color and a little extra nutrition.

Let’s get into how I make them.

Equipment

• Large mixing bowl
• Grater or food processor
• Measuring cups and spoons
• Frying pan or skillet
• Spatula
• Paper towels

Ingredients

• 2 cups shredded cabbage
• 1 cup fresh spinach, chopped
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons oil for frying

Instructions

• Shred your cabbage (I just use a box grater, but a food processor works too) and chop up the spinach.
• Crack the eggs into a big bowl and give them a good whisk.
• Add in the flour, milk, salt, pepper, and garlic powder. Mix until it’s smooth.
• Toss in the cabbage and spinach, and stir until they’re coated with batter.
• Heat a tablespoon of oil in your frying pan over medium.
• Scoop about 1/4 cup of the mix into the pan and press it down a little with a spatula.
• Let it cook for about 3-4 minutes on each side, until it’s golden and crispy.
• Take the pancake out and set it on some paper towels to soak up extra oil.
• Keep going with the rest of the batter, adding more oil if things start sticking.

Notes

If your spinach is really wet, squeeze out as much water as you can. It honestly makes a difference—your pancakes will be crispier and hold together better. Frozen spinach works too, but let it thaw and squeeze it dry first.

Your batter should be thick enough to hold its shape in the pan. If it’s looking too runny, just sprinkle in a bit more flour. If it’s super thick, add a splash of milk.

These taste best right out of the pan while they’re still hot and crispy. If you’re doing a bunch, you can stash them in a 200°F oven to keep them warm.

Tasting Notes

The flavor here is pretty mellow—cabbage brings a gentle sweetness, spinach adds a bit of earthiness. The outside gets that nice crunch, but the inside stays soft.

They’re not heavy at all, so you can eat a few without feeling stuffed. The veggies blend in well and don’t take over the whole thing.

I like to dip mine in sour cream or a garlicky yogurt sauce. Hot sauce or ketchup also works if you like things with a little kick. Sometimes I’ll just throw a green salad on the side and call it a meal.

Equipment

I keep things simple in the kitchen, especially for recipes like this. You don’t need a bunch of gadgets.

Here’s what I use:

• Large mixing bowl
• Medium bowl
• Whisk or just a fork
• Grater or food processor
• Clean kitchen towel or paper towels
• Measuring cups and spoons
• Non-stick skillet or griddle (10-12 inches is perfect)
• Spatula
• Plate lined with paper towels

The grater is handy for getting the cabbage nice and fine. If you’ve got a food processor with a shredder, it’ll save you a little time.

Don’t skip the kitchen towel—squeezing out extra water from the veggies is key. Otherwise, you’ll end up with soggy pancakes.

I use a non-stick skillet most of the time. It helps keep things from sticking and you don’t need a ton of oil. Cast iron works too if you’re into that.

I always set up a plate with paper towels before I start. Makes it easy to drain off the extra oil as soon as the pancakes are done.

No need for fancy mixers or anything. Just a bowl and your hands will do the trick.

Ingredients

Let me walk you through what you’ll need for these pancakes. Nothing fancy—just real, basic stuff.

• 1 cup shredded cabbage (about a quarter of a small head)
• 1 cup fresh spinach, chopped
• 3/4 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons vegetable oil (plus more for frying)
• 2 green onions, thinly sliced (optional)

The cabbage and spinach really shine in this recipe. I usually go with green cabbage—it’s easy to find and not too strong.

Make sure the veggies are dry before you mix them in. Wet cabbage or spinach can make your batter weirdly thin. I just pat them down with paper towels after washing.

The flour brings everything together and the eggs help it set up. Milk and water keep the batter from getting too heavy.

I keep the seasonings simple—just enough salt, pepper, and a little garlic powder for depth. You can always tweak it if you like things bolder.

Instructions

Here’s how I do it: I heat up a big non-stick skillet over medium with a couple tablespoons of oil. While that’s heating, I mix everything for the batter in a big bowl until it looks even.

When the oil is hot and shimmering, I scoop about 1/4 cup of the mixture into the pan for each pancake. I flatten them gently with a spatula so they cook evenly and get those crispy edges.

I let them cook for 3-4 minutes on one side without moving them. Once the edges look golden and the bottom is crisp, I flip carefully and cook the other side for another few minutes.

Some tips for getting them just right:

• Keep the heat at medium—too hot and they’ll burn
• Don’t crowd the pan—leave a little space
• Press down gently with the spatula
• Add more oil between batches if the pan looks dry
• Let each side cook without fussing with them

When they’re done, I move them to a plate lined with paper towels to soak up the oil. I just keep going with the rest of the batter, adding oil as needed.

These pancakes are best while they’re fresh and hot. I’ll stack them on a plate and pop them in a low oven if I need to keep them warm for a bit.

Notes

One thing I love about these pancakes is how easy it is to change them up. Toss in different veggies or spices if you’re feeling adventurous.

If you like okonomiyaki, you’ll notice these have a similar vibe, just with more greens and less batter. It makes them lighter and a bit less filling.

I usually make a big batch and freeze the extras. Just put parchment between each one and stash them in a freezer bag. They’ll keep for a few months, and you can reheat them in a skillet or air fryer.

If you want to switch it up, try using less spinach and adding grated potatoes—kind of like cabbage hash browns. Just make sure to squeeze out the potatoes before mixing.

Sometimes, I use this mix as a filling for a cabbage pie. Just layer it between sheets of puff pastry and bake at 400°F for about 25 minutes. It’s really good.

If your batter is too wet, the pancakes can fall apart. Always squeeze out the extra water from your veggies after salting. It really helps the pancakes get those crispy edges.

Letting the batter rest for 5-10 minutes before cooking helps the flour soak up the moisture. I find the pancakes hold together better that way.

Top these however you want. I’m into sour cream and hot sauce, but yogurt, kimchi, or even maple syrup (if you like sweet and savory) all work.

Tasting Notes

When I bite into these cabbage and spinach pancakes, the first thing that hits me is that earthy kick from the spinach. Cabbage comes through with a bit of sweetness, and honestly, it balances things out in a way I didn’t expect.

The texture? Super satisfying. The outside crisps up and turns this lovely golden brown if you let it cook long enough.

Inside, they’re soft—not mushy, just kind of holding together in a way that makes you want another bite. There’s a little crunch from the cabbage, which keeps things interesting.

Garlic and onion show up in the background, but they don’t overpower the veggies. It’s more like they hang out and make everything taste a bit more savory—kind of like those veggie fritters you get at diners sometimes.

Spinach just blends in and gives the pancakes a pop of color. I like that.

Honestly, these taste best fresh off the pan, still warm. There’s something really comforting about them—like something you’d want for breakfast but could totally eat for lunch or dinner.

The edges get especially crispy, and that’s the part I end up picking at first. Can’t help it.

Seasoning is there, but it’s not over the top. Salt and pepper just boost the veggies, and if you toss in a little cheese, it melts right in and makes things a bit richer.

Even though they’re pan-fried, they’re not greasy at all. They feel lighter than your usual pancakes since there’s so much veg in there.

Every bite tastes fresh and, I don’t know, just kind of simple and good.

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