If you love breakfast dishes that bring warmth, comfort, and a surprising veggie twist, you’ll adore the Cabbage-Core Savory Breakfast Pancakes Recipe. These delightful pancakes combine the crunch and mild sweetness of finely shredded cabbage—including the tender core—with a fluffy batter that’s perfectly seasoned and pan-fried to golden perfection. Whether you’re looking for a new way to enjoy your morning meal or craving something savory with a hearty texture, this recipe is a fresh, satisfying choice that’s as nourishing as it is delicious.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays a vital role in making your cabbage-core savory breakfast pancakes pop with flavor and texture. From the shredded cabbage that provides body and a slight sweetness to the cheddar cheese that adds melty richness, it all works in harmony for a memorable breakfast treat.
- 2 cups finely shredded cabbage including tender core: The star ingredient, adding crunch and moisture while keeping things fresh.
- 2 large eggs: These binders help hold the batter together and give the pancakes a nice fluffy lift.
- 1/3 cup all-purpose flour: Provides structure and a light texture; you can swap for whole wheat if you prefer.
- 1/4 cup milk: Adds moisture to the batter, making the pancakes tender inside.
- 2 green onions thinly sliced: Offer a mild onion flavor that brightens every bite.
- 1/4 cup shredded cheddar cheese (optional): Melts into the pancakes for a savory, cheesy note that elevates the dish.
- 1 clove garlic minced: Brings a subtle savory depth without overwhelming the flavor.
- 1/4 teaspoon salt: Essential for seasoning and enhancing the natural flavors.
- 1/4 teaspoon black pepper: Adds just the right amount of warmth and spice.
- 2 tablespoons olive oil for cooking: Ensures a crispy, golden crust on each pancake.
- Sour cream or plain Greek yogurt for serving (optional): Topping options that add creaminess and a lovely tang.
How to Make Cabbage-Core Savory Breakfast Pancakes Recipe
Step 1: Prepare the Cabbage Mixture
Start by placing your finely shredded cabbage, including the tender core pieces, into a large bowl. If your cabbage looks especially moist, give it a gentle pat or squeeze to remove excess water—this helps your pancakes achieve that coveted crispy edge. Then add in the eggs, flour, milk, sliced green onions, the optional cheese, minced garlic, salt, and pepper. Stir everything together until you get a thick, well-combined batter that’s ready to hit the skillet.
Step 2: Heat Your Pan and Add Oil
Warm up one tablespoon of olive oil in a large skillet over medium heat. The oil not only prevents sticking but also helps develop a beautiful, golden-brown crust on your pancakes for that perfect texture contrast.
Step 3: Cook the Pancakes
Scoop about a quarter cup of your cabbage batter into the skillet for each pancake. Gently flatten each mound with the back of a spoon to form an even round shape. Let them cook for 3 to 4 minutes on one side until you see those edges turn golden and a slight crust forms. Carefully flip and cook for another 3 to 4 minutes on the other side until cooked through and beautifully browned. Add more olive oil as needed to keep the pancakes from sticking.
Step 4: Keep Warm and Serve
Once all your pancakes are cooked, keep them warm on a plate covered loosely with foil while you finish the batch. This way, every stack served is hot, fresh, and irresistibly inviting, making sure your Cabbage-Core Savory Breakfast Pancakes Recipe stands out on your breakfast table.
How to Serve Cabbage-Core Savory Breakfast Pancakes Recipe
Garnishes
Adding garnishes takes your savory pancakes to the next level. Consider dolloping sour cream or plain Greek yogurt on top, letting the cool creaminess balance the warm, slightly crisp pancakes. A sprinkle of freshly chopped chives or an extra pinch of black pepper finishes the plate with a pop of color and flavor.
Side Dishes
These pancakes pair wonderfully with simple sides. A fresh green salad or tomato slices can lighten the meal and bring vibrant freshness. For something heartier, serve alongside crispy bacon or sautéed mushrooms to complement the savory notes in the pancakes beautifully.
Creative Ways to Present
Make breakfast extra fun by stacking your Cabbage-Core Savory Breakfast Pancakes Recipe, layering each with a thin smear of cream cheese or a spoonful of avocado mash between pancakes. Or try mini versions as appetizer bites for brunch gatherings — they’re sure to delight everyone at the table!
Make Ahead and Storage
Storing Leftovers
If you have any leftover cabbage-core savory pancakes, place them in an airtight container and store them in the refrigerator for up to 3 days. They maintain their flavor well and can easily be reheated for a quick, nutritious snack or breakfast.
Freezing
For longer storage, line a baking sheet with parchment and freeze the pancakes individually until solid. Then transfer them to a freezer-safe bag or container. This method prevents sticking and keeps them fresh for up to 2 months, perfect for busy mornings.
Reheating
Reheat leftovers in a skillet over medium heat with a little olive oil to restore that crispy edge. Alternatively, using a toaster oven gives equally good results, keeping the pancakes warm inside with a nice crunch outside. Avoid microwaving when possible to preserve texture.
FAQs
Can I use other types of flour for this recipe?
Absolutely! You can substitute whole wheat flour for a nuttier flavor and added fiber, or even try chickpea flour for a gluten-free option. Just note the texture and binding might vary slightly depending on the flour choice.
Is it necessary to use the cabbage core in the recipe?
Including the cabbage core adds a tender crunch and sweet flavor that complements the pancakes well. However, if you prefer a softer texture, you can omit the core and use just the leafy parts.
Can I make these pancakes vegan?
To make this dish vegan, try replacing eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk. Cheese can be skipped or substituted with vegan cheese varieties.
How can I add more flavor to the pancakes?
Add cooked bacon bits, sautéed mushrooms, or diced bell peppers into the batter for a flavor boost. Herbs like dill or parsley also bring a lovely freshness and complexity to the dish.
Are these pancakes good for meal prep breakfasts?
Definitely! They store and reheat well, making the Cabbage-Core Savory Breakfast Pancakes Recipe a fantastic option for prepping breakfast ahead, especially when busy mornings call for something quick yet wholesome.
Final Thoughts
There is something truly special about starting your day with a dish that’s both comforting and nourishing, and this Cabbage-Core Savory Breakfast Pancakes Recipe delivers just that in every bite. Packed with fresh veggies and cozy flavors, it’s a perfect way to shake up your breakfast routine. Don’t hesitate to try it out—you might just discover your new favorite morning treat!
Print
Cabbage-Core Savory Breakfast Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and savory cabbage-core breakfast pancakes packed with shredded cabbage, eggs, and cheddar cheese. These easy-to-make pancakes are crispy on the outside and tender inside, perfect for a wholesome, vegetarian breakfast option served with sour cream or Greek yogurt.
Ingredients
Main Ingredients
- 2 cups finely shredded cabbage including tender core
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup milk
- 2 green onions, thinly sliced
- 1/4 cup shredded cheddar cheese (optional)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
For Serving
- Sour cream or plain Greek yogurt (optional)
Instructions
- Prepare Cabbage Mixture: Place the shredded cabbage in a large bowl and pat dry if needed to remove excess moisture. Add the eggs, all-purpose flour, milk, green onions, cheddar cheese if using, minced garlic, salt, and black pepper. Stir until well combined forming a thick batter.
- Heat the Skillet: Heat 1 tablespoon of olive oil in a large skillet over medium heat ensuring the oil is hot enough to start frying the pancakes.
- Cook Pancakes: Scoop about 1/4 cup of the batter per pancake into the skillet. Gently flatten each scoop with the back of a spoon to form an even pancake shape. Cook for 3 to 4 minutes on one side until golden brown.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 3 to 4 minutes on the other side until golden and cooked through. Add the remaining tablespoon of oil as needed when cooking subsequent batches.
- Serve: Serve the pancakes warm topped with sour cream or Greek yogurt if desired for a creamy complement to the savory flavors.
Notes
- Squeeze excess moisture from the cabbage if it is very watery to help the pancakes crisp properly.
- You can substitute whole wheat flour for added fiber and a nuttier flavor.
- Add cooked bacon bits or sautéed mushrooms to the batter for extra flavor variations.
