Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, and salt until combined. In a separate bowl, mix the buttermilk (or yogurt) and eggs until smooth.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir until just combined.

Add Vegetables: Fold the shredded cabbage and chopped onion into the batter, making sure they’re evenly distributed.

Cook the Pancakes: Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Scoop about 1/4 cup of the batter into the skillet, pressing it slightly to flatten. Cook each pancake for about 3-4 minutes on each side, or until golden brown and cooked through.

Serve: Transfer the pancakes to a serving plate. These cabbage pancakes can be enjoyed plain, or you can add a dollop of sour cream, yogurt, or your favorite dipping sauce for extra flavor!