Okonomiyaki Japanese Pancakes Recipe tastes savory, a little sweet, and super satisfying, like a cross between a cabbage pancake and the best loaded hash browns of your life. It works perfectly for busy weeknights or lazy weekends, and you can get it on the table in about 35 minutes. I still remember burning my first batch in a tiny apartment kitchen, so you can skip my mistakes and go straight to the good stuff.

Why You Should Try This Okonomiyaki Japanese Pancakes Recipe

This Okonomiyaki Japanese Pancakes Recipe gives you a crispy outside with a soft, custardy center and plenty of umami from the toppings. It hits that comfort food zone while still packing in a generous amount of cabbage and veggies.

You can customize it for picky eaters, vegetarians, or meat lovers without extra stress. It also uses simple pantry ingredients plus a few Japanese staples that most big grocery stores now carry.

My whole family devoured these okonomiyaki pancakes and asked for them again the next night, which never happens with cabbage ★★★★★

Ingredients You’ll Need

Batter & Base

1 cup all purpose flour
- You can use half all purpose and half cake flour for a slightly lighter texture.
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon fine sea salt
3/4 cup dashi stock (instant dashi granules + water works great)
- Use low sodium chicken broth or vegetable broth if you do not have dashi.
2 large eggs
3 cups finely shredded green cabbage
- Use a sharp knife or mandoline so the shreds stay thin and cook evenly.
1/4 cup chopped green onions (plus extra for topping)
1/3 cup tenkasu (tempura bits)
- Use crushed plain potato chips as a quick home shortcut if you cannot find tenkasu.
3–4 strips bacon or pork belly, cut in halves or thirds
- Use turkey bacon or skip for a vegetarian version.

Classic Toppings

Okonomiyaki sauce
- Use store bought (Otafuku brand tastes great) or mix 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, and 1 tablespoon oyster sauce as a quick substitute.
Japanese mayonnaise (Kewpie style)
- Regular mayo works, but Kewpie gives a richer flavor.
Aonori (dried seaweed flakes)
- Skip if you cannot find it, or use finely crumbled nori sheets.
Katsuobushi (bonito flakes)
- Optional but tasty; omit for vegetarian okonomiyaki.
Extra chopped green onions
Pickled red ginger (beni shoga), optional but highly recommended

Optional Mix‑ins

These mix‑ins keep the Okonomiyaki Japanese Pancakes Recipe fun and flexible.

1/3 cup small cooked shrimp
1/3 cup shredded cheese
1/4 cup corn kernels
1/4 cup finely diced carrots or bell peppers

Equipment

Large mixing bowl
Whisk or fork
Cutting board and sharp knife
Measuring cups and spoons
Large nonstick skillet or well seasoned cast iron pan
Spatula (wide one helps with flipping)
Small squeeze bottles or zip top bags for drizzling sauces (optional but fun)

Tips & Tricks

Shred the cabbage very thin so it softens quickly and blends into the batter.
Mix the batter gently and stop when no dry flour shows, so the pancakes stay tender.
Use medium heat, not high, so the outside browns while the inside cooks through.
Spread the batter into a thick but even circle, about 3/4 inch thick, for the best texture.
Press the bacon or pork slices lightly into the top so they stick and crisp nicely.
Cover the pan for part of the cooking time to help the center cook without burning the bottom.
Slide the pancake onto a plate, then flip it back into the pan from the plate if flipping feels tricky.
Add toppings right after cooking while the pancake stays hot, so the bonito flakes dance and the sauces melt slightly.
Taste the first pancake and adjust salt or sauce on the next one to match your preference.
Keep cooked pancakes warm in a low oven while you finish the rest, so everyone eats together.

How to Make Okonomiyaki Japanese Pancakes Recipe

Mix the Batter

Add flour, baking powder, sugar, and salt to a large bowl and whisk to combine.
Pour in the dashi stock and whisk until the batter turns smooth and lump free.
Crack in the eggs and whisk again until the mixture looks glossy and slightly thick.

Add the Vegetables and Mix‑ins

Add the shredded cabbage and chopped green onions to the bowl.
Sprinkle in the tenkasu and any optional mix‑ins like shrimp or cheese.
Use a spatula to fold everything together until the cabbage coats evenly with batter, without overmixing.

Preheat the Pan

Heat a large nonstick or cast iron skillet over medium heat.
Add a light coating of neutral oil and swirl the pan so the bottom gets covered.
Wait until the oil shimmers slightly, which means the pan reached the right temperature.

Cook the First Side

Scoop about 1 to 1 1/4 cups of the cabbage batter into the pan and gently spread it into a round about 6 inches wide.
Lay a few pieces of bacon or pork on top of the uncooked side and press them in lightly.
Cover the pan with a lid and cook for 4 to 5 minutes until the bottom turns golden brown and the edges look set.

Flip and Finish Cooking

Slide a wide spatula under the pancake and flip it in one quick motion so the bacon side faces down.
Cover again and cook another 4 to 5 minutes until the bacon crisps and the center feels firm when you press it gently.
Check the color and cook 1 to 2 more minutes if you want a deeper golden crust.

Sauce and Garnish

Transfer the cooked okonomiyaki to a plate.
Squeeze okonomiyaki sauce over the top in a zigzag or spiral pattern.
Add Japanese mayonnaise in a crisscross pattern over the sauce.
Sprinkle with aonori, katsuobushi, extra green onions, and a little pickled red ginger.
Repeat with the remaining batter, adding more oil to the pan as needed.

What to Serve with Okonomiyaki Japanese Pancakes Recipe

Serve this Okonomiyaki Japanese Pancakes Recipe hot with extra okonomiyaki sauce and mayo on the table so everyone can adjust to taste. A simple side of miso soup or a light cucumber salad balances the richness nicely. Steamed edamame, sliced oranges, or a small bowl of rice also pair well and round out the meal. Offer green tea, iced barley tea, or sparkling water with lemon for a refreshing drink.

Storage Options

Cool leftover okonomiyaki completely, then wrap each pancake tightly in plastic wrap and place in an airtight container in the fridge for up to 3 days.
Freeze wrapped pancakes in a freezer bag with as much air pressed out as possible for up to 1 month.
Reheat in a lightly oiled skillet over medium heat for 4 to 5 minutes per side until hot and crisp again.
Use a toaster oven at 350°F for 10 to 12 minutes as another good option, and avoid the microwave if you want to keep the edges crispy.