pancakes Recipes
16 delicious pancakes recipes from around the world
Ärtsoppa med Pannkakor (Swedish Yellow Pea Soup with Pancakes)
A hearty and traditional Swedish Thursday dinner featuring a rich yellow pea soup, often made with pork, served alongside delicate Swedish pancakes (plättar or tunna pannkakor). The tradition dates back to Catholic fasting practices before Friday.
Blinchiki (Russian Thin Crepes)
Delicate, thin Russian crepes (blinchiki) that can be filled with a variety of sweet or savory options. This recipe focuses on the crepe preparation, with suggestions for common fillings.
Blini
Traditional Russian yeasted buckwheat pancakes, known for their delicate texture and slightly nutty flavor. Perfect for festive occasions and best served with classic accompaniments like caviar, smoked salmon, or sour cream.
Blini with Caviar
Authentic Russian buckwheat pancakes – small, yeasted, and slightly spongy, perfect for special occasions. Traditionally served with a dollop of sour cream and a generous spoonful of caviar.
Draniki (Potato Pancakes)
Draniki are traditional Belarusian potato pancakes, a beloved dish also widely enjoyed in Russia. They are made from grated potatoes and onions, pan-fried until golden brown and crispy. Best served hot with a dollop of sour cream.
Kartoffelpuffer (German Potato Pancakes)
Authentic German Kartoffelpuffer, also known as Reibekuchen or Kartoffelpuffer, are crispy, golden-brown potato pancakes, a beloved street food classic perfect for any occasion.
Oladyi (Russian Small Pancakes)
Oladyi are small, thick, and incredibly fluffy Russian pancakes, perfect for a delightful breakfast or brunch. They are traditionally made with kefir, which gives them a unique tender crumb and a slight tang.
Reibekuchen (German Potato Pancakes)
Authentic German Reibekuchen are crispy, golden-brown shredded potato pancakes, a beloved street food often enjoyed during festive occasions like Christmas markets. They are simple to make but require careful preparation for the best texture.
Atayef
Lebanese stuffed pancakes - Ramadan pancakes with cream or nuts. Festive.
Atayef
Atayef are delicate, sweet Lebanese stuffed pancakes, often enjoyed during Ramadan. They can be filled with a rich clotted cream (ashta) or a spiced nut mixture, then either fried or served as is, and finally drizzled with fragrant sugar syrup. A truly festive treat!
Khanom Krok (Thai Coconut Rice Pancakes)
Khanom Krok are delightful, small, crispy-edged yet custardy coconut rice pancakes, a beloved Thai street food snack. They are traditionally cooked in a special dimpled cast-iron pan, creating perfect bite-sized treats.
Serabi (Indonesian Coconut Pancakes)
Serabi are delightful, soft, and slightly chewy coconut pancakes, often enjoyed as a popular street food snack in Indonesia, especially in the city of Solo. They are traditionally cooked in small, unglazed clay molds, giving them a unique texture and aroma. Served warm with a sweet palm sugar syrup, they are a simple yet satisfying treat.
Baghrir (Moroccan Thousand-Hole Pancakes)
Baghrir, also known as 'thousand-hole pancakes', are delicate, spongy semolina pancakes that are a beloved breakfast staple in Morocco. Their unique texture comes from the aeration during cooking, creating countless tiny holes that soak up delicious toppings.
Beghrir (Moroccan Thousand-Hole Pancakes)
Beghrir, also known as 'thousand-hole pancakes', are light, spongy Moroccan crepes riddled with tiny holes. These delicate pancakes are perfect for soaking up sweet sauces, traditionally served drizzled with honey and butter.
Beghrir bil Asal (Moroccan Honeycomb Pancakes)
Beghrir bil Asal, also known as Moroccan honeycomb pancakes, are light, airy, and spongy pancakes riddled with tiny holes. They are traditionally served warm, drizzled with a sweet mixture of melted butter and honey, making them a delightful breakfast or dessert treat.
Qatayef (Egyptian Ramadan Pancakes)
Qatayef are small, folded pancakes traditionally enjoyed during Ramadan in Egypt. The batter is cooked on one side only, then filled with a sweet cream (ashta) or chopped nuts, folded in half, and typically deep-fried until golden and crispy, then soaked in a fragrant sugar syrup. They are a beloved sweet treat and a staple of the iftar (breaking the fast) meal.