Savory Japanese Pancakes

These versatile and EASY savory pancakes are the recipe you didn’t know your pantry was calling out for. When there’s “nothing” in the fridge, this is your secret weapon for whipping up a stay-at-home masterpiece. Join us tonight to expand your culinary repertoire and make a solid dent in your veggie stash.

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Okonomiyaki (Japanese Savory Pancakes)

Servings: 4–6

Prep Time: 1 hour

Cook Time: 20–25 minutes

Print the Recipe

Fluffy, savory Japanese pancakes packed with cabbage, scallions, and pickled ginger, pan-fried until golden and topped with rich sauces and flavorful garnishes.

Ingredients

• For the Pancakes:
  • 1/2 cup almond flour
  • 1/2 cup all-purpose or gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup nagaimo (mountain yam), peeled and grated
  • 3/4 cup almond milk
  • 1 teaspoon dashi powder
  • 1/2 cup panko breading
  • 4 large eggs
  • 1 1/2 cups scallions, chopped (reserve 1/2 cup for topping)
  • 1/3 cup pickled ginger, roughly chopped
  • 6 cups green cabbage, finely shredded
  • 4–6 tablespoons vegetable oil
• For the Toppings:
  • Japanese mayonnaise (Kewpie recommended)
  • Okonomiyaki sauce (see below)
  • Furikake seasoning
  • Bonito flakes
  • Scallions
  • Pickled ginger
  • Nori sheets, cut into small pieces
• For the Okonomiyaki Sauce:
  • 1 1/2 tablespoons white sugar
  • 4 tablespoons ketchup
  • 3 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons oyster sauce

Instructions

1. Preheat and prep. Preheat oven to 200°F to keep pancakes warm while cooking in batches.
2. Mix dry ingredients. In a large bowl, whisk together almond flour, all-purpose flour, baking powder, sugar, and salt until smooth and lump-free.
3. Build the batter. Stir in grated nagaimo, almond milk, dashi powder, and panko until combined.
4. Add eggs. Whisk in eggs one at a time until fully incorporated.
5. Fold in vegetables. Stir in 1 cup of scallions and pickled ginger. Add cabbage gradually, mixing in 1 cup at a time until fully incorporated.
6. Cook the pancakes. Heat a nonstick pan over medium heat and add about 1 tablespoon oil per pancake. When hot, add 1 cup of batter and shape into a round about 1/2–3/4 inch thick. Cook for 5 minutes until golden brown.
7. Flip and finish. Carefully flip the pancake, cover with a lid, and cook another 5 minutes. For extra crispness, flip once more briefly.
8. Keep warm. Transfer finished pancakes to a plate to serve immediately or keep warm in the oven while cooking remaining batches.
9. Make the sauce. In a small bowl, mix sugar, ketchup, Worcestershire, and oyster sauce until smooth.
10. Serve. Top pancakes with mayonnaise, okonomiyaki sauce, furikake, bonito flakes, scallions, pickled ginger, and nori as desired.

Homemade | homemadecooking.com

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