Cabbage and Spinach Pancakes
Crispy, golden cabbage and spinach pancakes made with a simple batter—an easy, veggie-packed breakfast (or anytime meal) that comes together fast in one skillet.
Equipment
- Large mixing bowl
- Whisk or fork
- Box grater or food processor (shredding blade)
- Measuring cups and spoons
- Nonstick skillet or frying pan
- Spatula
- Plate lined with paper towels
Ingredients
- 2 cups green cabbage, shredded packed
- 1 cup fresh spinach, chopped squeeze dry if wet
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk plus more as needed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons neutral oil plus more for frying as needed
- 2 green onions thinly sliced (optional)
Instructions
- Shred the cabbage and chop the spinach. If either is wet, squeeze out excess moisture with a clean towel or paper towels for crispier pancakes.
- In a large bowl, whisk the eggs. Add the flour, milk, salt, pepper, and garlic powder; whisk until a smooth, thick batter forms.
- Stir in the cabbage, spinach, and (if using) green onions until everything is evenly coated.
- Let the batter rest for about 10 minutes so the flour can absorb moisture (helps the pancakes hold together).
- Heat 1 tablespoon of oil in a skillet over medium heat until shimmering.
- Scoop about 1/4 cup batter per pancake into the skillet and gently press to flatten. Cook 3–4 minutes, until the bottom is golden and the edges look set.
- Flip carefully and cook 3–4 minutes more, until golden and crisp on both sides and cooked through.
- Transfer to a paper towel–lined plate. Repeat with remaining batter, adding more oil as needed.
- Serve hot and crispy. Great with sour cream or yogurt sauce, hot sauce, ketchup, or a simple side salad.
Notes
Moisture matters: dry cabbage/spinach helps the pancakes crisp and prevents them from falling apart. If your spinach is very wet (or you’re using thawed frozen spinach), squeeze it well before mixing.
Batter consistency: it should be thick enough to mound in the pan. If it seems too runny, add 1–2 tablespoons more flour. If it’s too thick, add a splash more milk.
Heat level: keep the skillet at medium so the pancakes brown without burning.
Keep warm: hold cooked pancakes in a 200°F (95°C) oven while you finish the batch.
Storage: refrigerate leftovers up to 3 days. Re-crisp in a skillet, air fryer, or toaster oven.
Freezing: freeze cooled pancakes with parchment between them in a freezer bag for up to 2 months; reheat until hot and crisp.