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Crispy Cabbage Pancakes – A Simple Recipe That Feels Like Home

These Crispy Cabbage Pancakes are a perfect combination of simplicity and flavor. Made with shredded cabbage, onions, carrots, and a fluffy batter, they are golden brown, crispy on the outside, and tender on the inside. This budget-friendly dish is easy to prepare and works as a main course, side dish, or even a quick snack. Serve them with sour cream, yogurt, or a spicy dipping sauce for a truly satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Snack
Cuisine: Eastern European
Ingredients Method Notes

Ingredients
  

  • 1/2 cabbage finely shredded
  • 1 medium onion finely chopped
  • 1 medium carrot grated
  • 3 eggs
  • 500 ml kefir or thick yogurt 17 oz
  • 300 grams flour 10.6 oz
  • 1 teaspoon baking soda or baking powder
  • Salt to taste
  • Black pepper to taste
  • Vegetable oil for frying

Method
 

  1. Prepare the vegetables by finely shredding the cabbage, chopping the onion, and grating the carrot.
  2. Whisk the eggs and kefir (or yogurt) in a large mixing bowl until well combined.
  3. Add the dry ingredients—flour, baking soda (or baking powder), salt, and black pepper—into the egg mixture. Stir until a smooth batter forms.
  4. Fold in the vegetables, ensuring they are evenly coated in the batter. Let the mixture rest for 5–10 minutes.
  5. Heat vegetable oil in a large pan over medium heat.
  6. Spoon portions of the batter into the hot pan, flattening them slightly. Cook for 3–4 minutes per side, until golden brown and crispy.
  7. Transfer to a plate lined with paper towels to remove excess oil.
  8. Serve warm with sour cream, yogurt, or your favorite dipping sauce.

Notes

  • For a cheesier version, add 1/2 cup grated cheese to the batter.
  • To make it spicy, mix in chopped jalapeños or a pinch of red pepper flakes.
  • For a gluten-free option, substitute flour with a gluten-free blend or chickpea flour.
  • To store, refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
  • Reheat in a skillet or oven for best crispiness.