76 delicious pancakes recipes from around the world
These light and airy Japanese soufflé pancakes are made by separating eggs, whisking the whites to a meringue, and then gently folding them into a yolk batter. Cooked slowly in a pan with a bit of steam, they puff up into delightful, fluffy rounds, perfect with butter and maple syrup.
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.
Crispy on the outside, tender on the inside, these classic Ukrainian potato pancakes are made from grated potatoes and onions, fried until golden brown. Typically served with sour cream or mushroom sauce.
Svele are thick, griddle-cooked pancakes, often enjoyed as a snack or light meal in Norway, particularly in the western regions. They are typically served with butter and sugar, or sometimes jam or sour cream.
Bara are savory, thin pancakes made from black lentil (masoor dal) batter, often seasoned with spices and sometimes mixed with minced meat. They are a popular street food and snack in Nepal, typically served with a spicy dipping sauce.
Mofo Gasy are small, fluffy, slightly sweet yeasted pancakes that are a popular breakfast and street food in Madagascar. They are traditionally cooked in a special pan that gives them a spherical shape, but can also be made in a regular skillet or an aebleskiver pan. The batter is made from rice flour, often combined with wheat flour or cream of rice, and leavened with yeast, giving them a unique texture.
Crispy and savory potato pancakes, a beloved Slovak comfort food often served as a side dish or a light meal. They are made from grated potatoes, flour, and seasoned with garlic and marjoram.
Veriletut, also known as Blodplättar in Swedish, are traditional Finnish blood pancakes. They are thin, savory pancakes made with animal blood, flour, and seasonings, often served with lingonberry jam or fried onions. Historically, they were made after slaughtering days to utilize all parts of the animal and are known for being rich in iron.
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.
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.
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.
Small, fluffy, and slightly sweet Dutch pancakes, traditionally made in a special cast-iron pan. They are a beloved treat, often served with powdered sugar and butter.
Zemiakové placky are crispy, savory potato pancakes a staple in Slovak cuisine. This version is flavored with a generous amount of garlic and marjoram, making them a delicious snack, side dish, or even a light main course.
Authentic German Kartoffelpuffer, also known as Reibekuchen or Kartoffelpuffer, are crispy, golden-brown potato pancakes, a beloved street food classic perfect for any occasion.
Tatale are savory, slightly sweet pancakes made from overripe plantains, seasoned with onions, peppers, and spices. They are shallow-fried until golden brown and can be enjoyed as a snack, appetizer, or a side dish.
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.
A traditional Irish potato pancake, often made with a combination of grated raw potato and mashed potato, giving it a unique texture. It's a staple in the midlands and west of Ireland.
These are not your typical thin crepes. Slane Palačinke in Montenegro are thick, pancake-like creations filled with savory ingredients like prosciutto and cheese, then rolled, breaded, and fried to a golden crisp. Served with a side of sour cream and fresh vegetables, they offer a unique and satisfying taste of Montenegrin comfort food.
A hearty and traditional Belarusian dish featuring thin pancakes (bliny) filled with a savory minced meat mixture. It's a comforting and flavorful meal, often served as a main course.
Riguas de Elote are traditional Honduran corn pancakes, originating from the western regions, particularly Copán. Made from fresh corn masa, they are cooked on a comal (griddle) using banana leaves for added flavor and aroma. These slightly sweet and savory pancakes are a celebration of corn's abundance.
Dutch pancakes, or 'pannenkoeken', are larger, thinner, and more crepe-like than American pancakes. This sweet version is a popular dessert or breakfast, often served with fruit, syrup, or powdered sugar.
A delightful pairing of Khamir, a slightly sweet and airy fried dough, and Malawax, a thin, crepe-like pancake. This combination is a popular breakfast or snack, often enjoyed with a side of honey or a sprinkle of sugar.
A unique pancake variation utilizing mashed breadfruit for a dense, slightly sweet base, combined with the subtle aroma of pandanus flour. This dish showcases staple island ingredients.
Crispy, pan-fried potato pancakes originating from the Liège region of Belgium. These galettes are made with grated raw potatoes, onions, and sometimes a touch of flour or egg, pan-fried until golden brown and delicious.
