Delicious Savory Pancakes

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These savory pancakes from Japan are made with a light batter of flour, cornstarch, dashi, and eggs. Mix in finely shredded cabbage, green onions, and corn for texture. Cook these pancakes in a lightly oiled pan until they’re golden brown. Top off with plenty of Kewpie mayo, okonomiyaki sauce, dried fish flakes, and seaweed for an irresistible meal.

alicia in the kitchen
Updated on Tue, 17 Jun 2025 16:13:22 GMT
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Delicious Japanese savory pancakes | tasteofsavor.com

These Japanese savory pancakes, Okonomiyaki, are awesome for a speedy, filling meal. The unique taste and soft, pillowy bite make them a big hit, even if you're new to Japanese eats—your family will love them!

The first time I whipped these up was on a last-minute night with friends. They couldn't stop asking for more and now, it's what we always eat every Sunday.

Ingredients

  • For the batter
  • 1 tablespoon vegetable oil: for cooking everything up
  • 1/2 cup canned corn: brings a little sweetness
  • 1 or 2 green onions: slice them up, use half inside, save half for on top
  • 1/4 head cabbage, thinly sliced: about 300g, keeps things crunchy and fresh
  • 3 eggs: holds it all together
  • 1 teaspoon dashi powder: stir it into the warm water, gives that deep, real flavor
  • 1/2 cup warm water: helps everything blend
  • 2 tablespoons cornstarch: makes it nice and light
  • 2/3 cup all-purpose flour: the base that keeps it sturdy
  • 4 slices bacon: cut up, trim off fat and rinds, brings that umami goodness
  • For topping
  • 2 tablespoons Kewpie mayo: richer and smoother than regular mayo
  • 2 tablespoons okonomiyaki sauce: can't beat the classic flavor here
  • 1 teaspoon bonito flakes: katsuobushi
  • 1 teaspoon seaweed flakes: aonori

Step-by-Step Directions

Cook the bacon:
Let the bacon crisp up in a pan and set aside to cool. No need for extra oil, the bacon's got you covered with fat.
Mix up the batter:
Crack the eggs into a jug, pour in the warm water with dissolved dashi, and give it a gentle whisk. In a separate big bowl, toss in the flour and cornstarch, then add your egg and dashi mix. Stir until it's smooth.
Add in your veggies:
Dump in the sliced cabbage, cooked bacon, sweet corn, and half the green onion. Stir lightly just so everything gets coated—don't overmix or the cabbage goes flat. If there's too much liquid hanging out at the bottom, add a touch more chopped cabbage.
Time to cook:
Put a big skillet over medium heat, add the vegetable oil, and let it heat up. Spoon out your batter into rounds, about 10cm wide. Cook each pancake a few minutes per side till you get that light golden color.
Finish and eat:
Move your hot pancakes to plates. Squiggle over Kewpie mayo and okonomiyaki sauce. Sprinkle with seaweed flakes, bonito flakes, and a few slices of green onion if you want a punch of flavor.
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Check out this Japanese okonomiyaki specialty | tasteofsavor.com

Good to Know

  • Packed with veggies and protein, super nutritious
  • Pop leftovers in the fridge, good for up to 2 days
  • Perfect way to use up random bits of veggies

This dish takes me right back to my trip to Japan, where I tried it at a tiny stand in Osaka. The chef looked so happy seeing how much I loved it—it’s still one of my favorite food memories ever.

Storing

Pop these pancakes in an airtight container and they're set in the fridge for 2 or 3 days. Reheat them in a skillet over medium heat for a couple minutes on each side, gets them nice and crisp again. Skip the microwave, or they'll end up soggy.

Ingredient Swaps

No dashi powder? No worries—you can use chicken or veggie broth. If you can’t find Napa cabbage, any regular cabbage sliced thin will do. For a veggie version, swap bacon for sautéed shiitake mushrooms and stick with seaweed flakes for that umami hit.

Serving Tips

Dish up as your main meal with a quick green salad and some sesame dressing. They're great as a starter too if you're making a bigger Japanese meal with gyoza and ramen. Want even more zing? Serve up some pickled ginger, it freshens up your taste buds between every bite.

The Story Behind Okonomiyaki

Okonomiyaki comes from Osaka and the name just means “grill what you like” in Japanese. It started right after World War II, when folks in Japan had to stretch their food. Families mixed flour with whatever was lying around to make something hearty. These days, every area in Japan does their own spin on it, and at okonomiyakiya restaurants, you usually get to make your own right at the table on a hotplate.

Frequently Asked Questions

→ What are Japanese savory pancakes?

These pancakes are a salty Japanese dish made with a batter of flour, eggs, and dashi. It’s mixed with ingredients like cabbage and bacon for added flavor.

→ What do you need to make these pancakes?

You’ll need flour, eggs, dashi, cabbage, bacon, green onions, and toppings like Kewpie mayo, okonomiyaki sauce, and dried fish flakes.

→ Can bacon be swapped out?

Absolutely. Replace bacon with thinly sliced pork, chicken, or go veggie by adding extra vegetables.

→ How do you get the batter fluffy?

For a light batter, mix flour and cornstarch with warm water and dashi before gently folding in the eggs. Don’t overmix to keep the texture airy.

→ What are good toppings for this dish?

Classic toppings include aonori seaweed, dried fish flakes, extra green onions, and a bit of pickled ginger for zing.

Savory Japanese Pancakes

Japanese pancakes filled with cabbage, bacon, and tasty sauces.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Alicia

Category: Appetizers

Difficulty: Easy

Cuisine: Japanese

Yield: 4 Servings (4–6 small pancakes)

Dietary: ~

Ingredients

→ Savory Pancake Batter

01 90 g of all-purpose flour
02 4 pieces of bacon, trimmed and cut into smaller pieces (or pancetta)
03 120 ml warm water
04 2 tablespoons of cornstarch
05 1 teaspoon dashi powder dissolved in water, or use chicken or vegetable broth as an alternative
06 120 ml canned corn
07 3 eggs
08 1–2 green onions, sliced (split between the batter and topping)
09 300 g finely shredded cabbage (about 1/4 of a medium head)
10 1 tablespoon of cooking oil

→ Toppings

11 1 teaspoon bonito flakes (katsuobushi)
12 2 tablespoons Kewpie mayonnaise
13 2 tablespoons okonomiyaki sauce
14 1 teaspoon seaweed flakes (aonori)

Instructions

Step 01

Put bacon slices into a pan and cook them until they're crispy. Let them cool afterward. You won’t need oil, as the bacon will release its own fat.

Step 02

Whisk the eggs with dashi powder dissolved in warm water in a bowl. In a larger bowl, blend the flour and cornstarch first, then slowly combine it with the egg mixture. Stir until your batter is smooth.

Step 03

Fold in the cabbage, corn, cooked bacon, and half of the green onions into the batter. Don’t overmix. Make sure all of these ingredients are coated, but try to keep the cabbage light and fluffy. If the batter seems too runny, toss in a bit more cabbage.

Step 04

Heat some cooking oil in a large pan over medium heat. Spoon in batter to form little rounds about 10 cm wide. Let each one cook for several minutes on each side until golden brown and set.

Step 05

Move the finished Japanese pancakes onto plates. Drizzle them with okonomiyaki sauce and Kewpie mayo. Sprinkle on bonito flakes, aonori, and any leftover green onions. If you like, add pickled ginger or Japanese seven spice for added flavor (optional).

Notes

  1. For a fluffier batter, stir gently after adding the vegetables—overmixing can make it dense.

Tools You'll Need

  • Large frying pan
  • Mixing bowl
  • Spatula
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (all-purpose flour)
  • Contains eggs
  • Contains soy (Kewpie mayo, okonomiyaki sauce)
  • Contains fish (dashi powder, bonito flakes)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 15 g
  • Total Carbohydrate: 20 g
  • Protein: 8 g