Pancakes, in any shape or form, are among the world’s most popular breakfast foods. Change things up in the morning and try these delicious pancake recipes from across the globe!
Fluffy buttermilk pancakes are what many imagine when they think of sitting down to a big plate of breakfast pancakes. This North American classic is straightforward to make.
You’ll need flour, white sugar, baking powder, baking soda, salt, eggs, buttermilk, unsalted butter, and oil for your pan.
Mix together all of your dry ingredients in a bowl and make a well in the center. Add your eggs, buttermilk, and melted butter into the flour mixture. Mix until just combined. Finally, in a greased frying pan, ladle around 1/3 cup of batter for each pancake. Once you see lots of bubbles, flip the pancake. Cook until golden brown. Serve with butter and maple syrup. Fresh fruit is a great topping too. Enjoy!
British pancakes are thinner and more crepe-like than the American version. They are traditionally served with lemon juice and a sprinkle of sugar.
To make these pancakes, you will need flour, eggs, milk, butter, and salt.
Start by sifting the flour into a bowl and adding a pinch of salt. Make a well in the center and add the eggs. Whisk the egg into the flour, then slowly add the milk and the melted butter. The batter should have the same consistency as pouring cream. Do not over mix. Then, heat a frying pan over high heat, add some butter to grease the pan. Add around two tablespoons of the batter and tilt the pan in a circular motion to spread out the batter. Cook for 30 seconds on each side. Serve warm with a drizzle of lemon juice and a sprinkle of sugar.
This is a sweet soufflé-like pancake, made in a large pan and baked in the oven.
The ingredients to make a Dutch baby aren’t that different than American and British pancakes. You’ll need eggs, milk, sugar, salt, vanilla, flour, and butter. First of all, you must heat a 10″ cast iron frying pan at 450ºF (230ºC) in the middle of your oven. Then in a large bowl, whisk the eggs together for around 2 minutes. Next, add your milk, sugar, salt, and vanilla.
Whisk until well combined. Finally, sift in the flour and mix until there aren’t any lumps. Allow the batter to rest for 5 or 10 minutes.
To cook a Dutch baby, remove the frying pan from the oven and melt the butter in the hot pan. Pour the batter into the hot pan and quickly place it in the oven. The Dutch baby needs to bake for around 15 minutes or until the sides have puffed up and the top is golden brown.
Serve by cutting into slices and sprinkling with powdered sugar and fresh fruit.
Crepes might seem fancy and difficult to make, but they are quite simple! You will need the basics: flour, eggs, milk, water, butter, and salt.
To make the batter, whisk together the flour and eggs in a large bowl. Slowly add the milk and water while stirring. Finally, add the salt and butter and beat until all the lumps are gone.
In a hot, oiled frying pan, pour in 1/4 cup of batter. Tilt the pan in a circular manner so the batter evenly covers the frying pan’s surface. When the bottom is golden brown, flip the crepe and cook the other side. Crepes can be folded over to have savory or sweet fillings. Try classics like ham and cheese or Nutella and bananas.
To make these pillowy wonders, you will need: flour, icing sugar, baking powder, cream of tartar, salt, eggs, milk, and vanilla. You will also need four 3-inch-wide-by-2 1/2-inch-high ring molds.
Start by mixing all the dry ingredients together in a bowl. In a separate bowl, mix together the milk, melted butter, vanilla, and egg yolk (reserve the egg white). Then, in a third bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form, about 2 minutes.
Next, add the milk mixture to the flour, and stir until just combined. Add 1/3 of the eggs whites to the flour and milk mixture, gently combine. Then add the rest of the egg whites and fold until just combined. Use cooking spray to grease the ring molds and place them on a hot frying pan. Fill each ring with 1/2 cup of batter and cover the pan with a lid. Cook until the batter rises to the top and carefully flip. Cook the other side, it should take around 5 minutes. Eat immediately with butter and syrup.
Try something different with these savory pancakes!
Begin with preparing the dough by adding warm water to flour to form a smooth dough. Allow to rest for 20 minutes. Next, prepare the dipping sauce: whisk soy sauce, minced ginger, Worcestershire sauce, rice wine vinegar, brown sugar, chili flakes, and scallions/ green onion together in a small bowl and set aside.
After 20 minutes, divide the dough into two equal pieces. Roll each piece into a circle around 1/6th of an inch thin and brush each circle with oil, thinly sliced green onions, and a dash of salt.
Now, gently roll the dough up into a log, and slice into two-inch pieces. Next, roll out each two-inch piece into a smaller thin circle. Finally, cook each pancake in a pan until golden brown on both sides. Serve warm with the dipping sauce.
For those that eat gluten-free or are potato lovers, these Polish potato pancakes are a treat! You’ll need 1 onion, 6 potatoes, 2 eggs, salt, pepper, flour (gluten-free if desired), and oil.
First, grate your potatoes and onions and combine in a bowl with the eggs, salt, and pepper. Then add enough flour to bind the mixture together. Then pour some oil into a frying pan and allow it to heat up. Drop large tablespoons of the potato mixture into the pan and fry it, flip, and cook until golden brown. Serve the pancakes with sour cream or applesauce as a topping.
To make this Colombian / Venezuelan staple, you only need three ingredients: warm water, salt, and cornflour.
Start by mixing the cornflour and the salt together in a large bowl. Then add your warm water and mix thoroughly. Allow the mixture to rest for around ten minutes.
Next, using your hands form little balls, around the size of a golf ball or a bit larger. Flatten the ball and shape it with your hands until you have a nice circle, which is around 2cm thick.
In a hot, greased skillet, place as many arepas as you can fit without them touching. Cook until golden and flip. When the arepas are golden brown on both sides, they are done. Enjoy with butter and topped with cheese.
These Morrocan pancakes are spongy and similar to crumpets. To make them, you’ll need fine semolina or durum flour, all-purpose flour, salt, sugar, baking powder, yeast, and lukewarm water.
Mix all the dry ingredients EXCEPT the yeast together in a bowl.
In a separate bowl, whisk the yeast into the warm water. Then add it to the dry ingredients. Wisk until very smooth and allow to rest for 10 minutes. In a hot skillet, pour some batter into the pan and move the pan around to spread the dough out. When lots of bubbles form on the top, flip it and cook the other side. Serve hot with butter and honey or a sprinkle of sugar.
These bite-sized pancakes are great with both savory and sweet toppings. Start by combining flour, salt, and baking powder in a bowl. In a separate bowl, whisk some milk, egg, and butter together and add to the flour mixture. Mix until well combined.
In a hot skillet, cook one tablespoon of batter at a time. When bubbles form on the top, flip and cook for one more minute on the other side. Serve with your favorite toppings such as smoked salmon, crab, caviar, or try a sweet jam if you prefer.
A truly exotic pancake! Make the batter by mixing some flour and salt together. Then whisk in some cold water, and a beaten eggs, some Kimchi, Kimchi liquid, and some chilies. Mix everything until it is well combined. Add ice cubes to keep the mixture cold.
In a hot, oiled skillet, pour some of the batter in and cook on high heat for 20 seconds and then lower the heat to medium-low. Flip the pancake and press it to make it extra crispy. Serve the pancakes with a soy dipping sauce.
Like a Dutch Baby, this Finnish pancake is baked in the oven. Start by preheating your oven to 450ºF. In a bowl, mix sugar, flour, and salt together, then add the eggs and some milk.
Use an electric mixer to beat well. Grease a pan with melted butter, pour the batter in, and bake for 30 minutes. Cut into squares and serve sprinkled with powdered sugar and fresh fruit or cover in cream cheese and add fruit.
These Indian lentil pancakes are healthy and delicious.
For this recipe, you will need 3 or 4 cups of Dosa batter (rice and lentils soaked overnight, blended until smooth and fermented for 6hrs).
Once you have the batter, add in salt, water, some finely chopped chilies, curry powder, finely chopped fresh coriander leaves, and some finely chopped onion. Mix until well combined and heat up your griddle. Spread a large spoonful of batter onto the griddle and spread until around 1/3 of an inch thick. Cook until the sides begin to turn brown and flip. Cook for about 30 seconds more. They are delicious served alongside chutney.
