Okonomiyaki pancakes are savoury Japanese pancakes topped with mayonnaise and sweet okonomiyaki sauce. This recipe is for simplified mini versions served in a stack for a fun, weeknight dinner. They're also loaded with vegetables and are a great way to add some greens to your menu.
What do you need to make Okonomiyaki pancakes?
For the pancakes
- Green onions
- Plain flour
- Baking powder
- Panko crumbs
- Salt and pepper
- Olive oil
For the Toppings
- Fresh ginger
- Apple cider vinegar
- Brown sugar
- Seaweed sheets
- Sesame seeds
- Worcestershire sauce
- Oyster sauce (use vegetarian version if you are vegetarian)
- Tomato sauce
- Brown sugar
- Kewpie Mayonnaise - you can also use regular mayonnaise, it will just taste a little different.
Top tip when making this Okonomiyaki recipe
A lot of recipes that involve grated zucchini require the zucchini to be squeezed. We are going to skip this step because we'll use flour to bind them instead.
- Gluten-free - use gluten-free flour and panko breadcrumbs.
- Vegetarian - make sure you are using vegetarian oyster sauce.
Kid-Friendly Variations for this Okonomiyaki recipe
- Kids may prefer elements served separately, and pancakes cut into smaller pieces. The okonomiyaki sauce may be a bit strong, so serve that on the side.
You will need an oven, 2 baking trays, a kettle, a sandwich bag that you can cut a whole in.
More Asian-inspired Recipes
- 2 Baking trays
- Sandwich bag
- 2 cups water
- ½ bunch green onion
- 3 eggs
- 3 zucchini
- 1 cup flour
- 1 teaspoon baking powder
- ½ cup panko crumbs
- 1 teaspoon salt 1 tablespoon total for the recipe
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon fresh ginger
- ⅓ cup apple cider vinegar
- 2 teaspoon salt 1 tablespoon total for the recipe
- 1 tablespoon brown sugar 1 ¾ tablespoon total for the recipe
- 1 cup edamame beans frozen
- 5 g nori seaweed sheets
- 2 tablespoon worcestershire sauce
- 1 tablespoon oyster sauce
- 3 tablespoon tomato sauce
- 2 teaspoon brown sugar 1 ¾ tablespoon total for the recipe
- 2 tablespoon kewpie mayonnaise
- 1.5 tablespoon sesame seeds
- Preheat your oven to 220 C (425 F) fan-forced and line 2 baking trays. Boil your kettle with at least 2 cups of water.2 cups water
- Trim green onions and then finely slice. Divide in half.½ bunch green onion
- Crack eggs and whisk in a large mixing bowl.3 eggs
- Coarsely grate zucchini into the bowl.TIP: We won’t squeeze liquid from zucchini because we’re using flour to bind them.3 zucchini
- Add flour, baking powder, panko crumbs, salt and pepper (opt.) and half the green onions in the bowl and mix well to combine.1 cup flour, 1 teaspoon baking powder, ½ cup panko crumbs, 1 teaspoon salt, ¼ teaspoon black pepper
- Place dessert spoonfuls of batter onto a tray. Brush with olive oil and place in the oven for 18-20 minutes, or until golden brown.1 tablespoon olive oil
- Peel ginger and then use your peeler to shave ginger flesh into ribbons. Mix vinegar, salt and brown sugar, add ginger and set aside. This will be our pickled ginger.2 tablespoon fresh ginger, ⅓ cup apple cider vinegar, 2 teaspoon salt, 1 tablespoon brown sugar
- Add frozen edamame to a small container and then pour boiling kettle water over them and defrost. Use scissors to slice nori into fine strips, set aside.1 cup edamame beans, 5 g nori
- Mix together Worcestershire sauce, oyster sauce, tomato sauce and sugar to make the Okonomiyaki sauce. Place a sandwich bag in a glass, fold the edges over the rim and spoon in sauce.2 tablespoon worcestershire sauce, 1 tablespoon oyster sauce, 3 tablespoon tomato sauce, 2 teaspoon brown sugar
- To serve, stack okonomiyaki on each plate and scatter drained edamame. Snip a small hole in the corner of the bag and stripe sauce back and forward. Drizzle over mayonnaise. Top with nori, green onions, sesame seeds and ginger.Kids may prefer plain pancakes.5 g nori, 2 tablespoon kewpie mayonnaise, 1.5 tablespoon sesame seeds, 1 cup edamame beans