Potato and Cabbage Breakfast Pancakes Recipe: Lose Weight Deliciously

Discover the secret to a healthy start that aids in weight loss with this Potato and Cabbage Breakfast Pancakes recipe. Beloved by my mom, who enjoys these pancakes daily to help shed belly fat, this dish combines nutritious ingredients into a delicious morning meal. Perfect for those looking to kickstart their metabolism without compromising on taste!


  • Potatoes: 1-2 (approximately 250g), peeled and chopped
  • Cabbage: 1/3 head (200-300g), finely shredded
  • Eggs: 2
  • Cheese: 50g, grated
  • Green Onions: Finely chopped
  • Sesame Seeds: 1 tablespoon
  • Flour: 2 tablespoons
  • Olive or Vegetable Oil: 3-4 tablespoons
  • Thick Yogurt: 3-4 tablespoons
  • Coarse Mustard: 1 tablespoon (optional)
  • Salt: 1/3 teaspoon + 1/4 teaspoon
  • Black Pepper: Freshly ground
  • Fresh Coriander: Chopped


1. Cook the Potatoes

  • Boil the chopped potatoes in salted water for 8-10 minutes until tender but firm. Drain and set aside to cool.

2. Prepare the Pancake Mixture

  • In a large mixing bowl, combine the cooked potatoes, shredded cabbage, grated cheese, green onions, sesame seeds, flour, 1/3 teaspoon salt, and a pinch of black pepper.
  • Beat 2 eggs in a separate bowl and then add to the potato mixture. Stir until well combined.

3. Fry the Pancakes

  • Heat oil in a large non-stick skillet over medium heat.
  • Scoop portions of the potato mixture into the skillet, flattening them into pancake shapes with a spatula.
  • Fry for about 5 minutes on each side or until golden brown and cooked through.

4. Prepare the Dressing

  • In a small bowl, mix the thick yogurt, coarse mustard (if using), 1/4 teaspoon salt, a pinch of black pepper, and chopped coriander to create a flavorful dressing.

5. Serve

  • Serve the pancakes hot with the yogurt dressing on the side.

Tips for Success

  • Ensure Consistency: The consistency of the pancake mixture should not be too wet to maintain shape while frying.
  • Non-Stick Pan: Use a good quality non-stick pan to prevent sticking and to reduce the amount of oil needed for frying.
  • Serving Suggestions: These pancakes can be served with additional vegetables or a side of fresh fruit for a balanced breakfast.

Health Benefits

This recipe is not only delicious but also packed with fiber from the cabbage and potatoes, protein from the eggs, and healthy fats from the olive oil. The yogurt dressing adds a probiotic boost, making this meal both satisfying and beneficial for digestive health.


Q: Can I make these pancakes gluten-free? A: Absolutely! Substitute the regular flour with any gluten-free flour of your choice.

Q: How can I store leftover pancakes? A: Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave when ready to eat.


This Potato and Cabbage Breakfast Pancakes recipe is an excellent way to enjoy a filling, nutritious meal that supports weight loss efforts. Perfect for anyone looking to improve their diet or find a new breakfast favorite, these pancakes prove that healthy eating can be both simple and delicious. Give them a try and see how they can transform your mornings!

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