Sourdough Japanese Pancake
A quick and savory way to use sourdough discard, this Sourdough Okonomiyaki recipe turns simple ingredients into crispy, veggie-packed Japanese pancakes topped with sauce and mayo. Ready in about 30 minutes!
If you’ve ever found yourself staring at a jar of sourdough discard wondering what else can I do with this?—this one’s for you. Meet Sourdough Okonomiyaki, a savory Japanese-style pancake that’s crisp on the outside, packed with veggies, and absolutely perfect for using up that extra starter.
These pancakes are fast, flexible, and totally satisfying. Whether you’re whipping them up for a lazy Saturday breakfast or a last-minute dinner, they’re the kind of meal that makes you feel like you’ve pulled off something way fancier than the time it actually takes.
Why you’ll love this recipe
- A smart way to use sourdough discard – The starter adds just a hint of tang and makes the batter light and flavorful without needing extra flour.
- Totally customizable – Got leftover veggies or a bit of cooked shrimp? Toss it in. This is a fridge-cleanout recipe in disguise.
- Quick and simple – One bowl, one pan, and 30-ish minutes from start to finish. You’ve got this.
Making savory discard pancakes
Here is a brief overview of the steps, but for the full written recipe, including ingredient amounts, please scroll down to the recipe card below.
Step One: Make the batter
In a large bowl, mix the eggs and oil. Add your shredded cabbage, carrots, sliced green onions, and sourdough starter. Stir it all together until it’s a thick but scoopable batter. If it feels too heavy, add a splash of water (start with 1 tablespoon).
Step Two: Cook the pancakes
Heat a nonstick or cast-iron skillet over medium-low heat (about 325°F / 165°C) and lightly oil it. Scoop about 1 ½ cups of batter into the pan and spread it into a round, ½-inch thick pancake.
Cook for 3–4 minutes per side, until golden and crispy. Use a wide spatula (or two) to flip gently. Repeat with the rest of the batter, re-oiling between each one for best results.
Step Three: Serving
Transfer to a plate and go wild with toppings—okonomiyaki sauce, Japanese mayo, green onions, sesame seeds, even bonito flakes if you’ve got them. Serve hot and enjoy the magic.
Tips for success
- Don’t flip too soon – Let the pancake set and crisp on the bottom first. You want golden edges and a solid structure before the flip.
- Use the right pan – A nonstick or cast-iron skillet makes all the difference when it comes to that perfect crust.
- Add toppings after cooking – Keep everything fresh and pretty by dressing the pancake once it’s plated.
- Adding protein – You can add in some cooked bacon, pork belly, or shrimp for a protein boost.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 1 month.
- To Reheat:
- Skillet (Best): Reheat over medium with a little oil until hot and crisp.
- Oven: 350°F for 8–10 minutes, loosely covered with foil.
- Microwave: 30–60 seconds at medium power with a damp paper towel on top.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Japanese Pancake
A quick and savory way to use sourdough discard, this Sourdough Okonomiyaki recipe turns simple ingredients into crispy, veggie-packed Japanese pancakes topped with sauce and mayo. Ready in about 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 3 servings 1x
- Category: Savory Discard
- Method: Skillet
- Cuisine: Asian
Ingredients
Pancake Batter
- 2 large eggs, beaten
- 1/4 cup (45 grams) olive oil
- 4 cups (335 grams) finely chopped green cabbage
- 1 medium carrot, shredded (about 1 cup)
- 1 cup (230 grams) sourdough starter discard
- 2–4 Tablespoons (30–60 grams) water, as needed
Toppings:
- Japanese mayo
- Quick Okonomiyaki Sauce (see below)
- Reserved thinly sliced green onions for garnish
Quick Okonomiyaki sauce
- 4 Tablespoons ketchup
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon honey
Instructions
- In a large mixing bowl, combine the beaten eggs and oil, then add the cabbage, carrots, sliced green onions, and sourdough starter. Mix them well until they are thoroughly combined.
- The batter should be thick but spreadable, like sourdough pancake batter. If it’s too thick, add water 1 tablespoon at a time until it reaches the right consistency. This is a great way to use extra sourdough starter.
- Heat a nonstick skillet, cast-iron skillet, or hot griddle over medium-low heat (about 325°F / 165°C).
- Lightly oil the surface, then scoop about 1 1/2 cup of batter into the hot pan.
- Spread it into a round pancake shape about 1/2-inch thick.
- Cook on the first side for 3–4 minutes, until the bottom is golden brown and the edges are set.
- Using a large spatula (or two spatulas for support), flip it carefully and cook on the second side for another 3–4 minutes, until both sides are crisp and the pancake is cooked through.
- Repeat this process with the remaining batter, lightly oiling the pan between each batch for best results.
- Transfer the warm okonomiyaki to serving plates and top them with a generous spread of okonomiyaki sauce and Japanese mayo. Garnish it with the reserved green onions and your favorite pancake toppings. Serve them hot and enjoy this delicious breakfast!
Notes
Cooked pancakes should be stored in an airtight container in the fridge for up to 3 days.
The batter can be prepared ahead of time and refrigerated for up to 24 hours. Separation as it sits is normal, just stir before cooking.