40 Flipping Fantastic Pancakes From Around the Globe
Savory, sweet, crunchy, fluffy, thin, thick, hearty, rich, light — not only are pancakes absolutely delicious, but they’re also delightful in their diversity of flavors and textures. It’s no wonder that cultures from around the world enjoy pancakes in unique and delectable ways. From the classic American stack of buttermilk pancakes drizzled with maple syrup for breakfast to the Vietnamese savory fried and stuffed rice flour bánh xèo for dinner, you can enjoy pancakes around the clock from around the globe. Whether you love to travel, want to learn about other cultures, or just want to diversify your pancake game, Kulick’s Pancake Recipes hopes you enjoy this visual feast of pancakes from around the world:
By exploring pancakes from different countries, you can expand how and when you enjoy pancakes. Are you craving pancakes for dinner? Consider trying cong you bing, savory Chinese scallion pancakes that are made from dough instead of batter and pan-fried for a crispy, chewy texture. Another mouthwatering savory pancake option is farinata from Italy, which are unleavened fried cakes made from chickpea flour, rosemary, black pepper, olive oil, and salt. They’re served hot and dressed with cumin and harissa. Yum! For a snack or special occasions, the Nepalese enjoy chataamari, a rice crepe generously topped with meat, onion, hot peppers, garlic, and ginger. And for dessert pancakes, try roti gluay, a Thai pan-fried street snack made from sweetened condensed milk, eggs, butter, bananas, and chocolate.
Here are the pancakes from different cultures that we have showcased on our scrumptious chart:
| Pancake + Country | Description |
| Panqueques con Dulce de Leche
Argentina |
Crepe-like pancakes lathered in melted dulce de leche and rolled up. The light, crispy dough and rich, sweet filling create a lovely balance. |
| Pikelets
Australia |
Mini pancake pockets filled with custard or jam |
| Kaiserschmarrn
Austria |
Fluffy, mildly sweet shredded pancake served with a hot plum sauce; named after the Austrian Emperor Franz Joseph I |
| Boûkète
Belgium |
Buckwheat pancake pan-fried with lard and embellished with raisins |
| Chorreadas
Costa Rica |
Traditional pancakes prepared with fresh corn, topped with a dollop of natilla (similar to crème fraîche) |
| Milcao
Chile |
Made from raw grated or mashed potatoes mixed with ingredients such as green beans, meats, currants, or honey |
| Cong You Bing
China |
Scallion pancake made with dough instead of batter, pan-fried for crispy edges and a chewy texture |
| Ebelskivers
Denmark |
Spherical mini pancakes filled with jam or chocolate |
| Yaniqueques (Johnnycakes)
Dominican Republic |
Crispy flour dough fritters that are deep-fried and sprinkled with coarse sea salt |
| Pupusa
El Salvador |
Cornmeal griddle cake stuffed with cheese, pork belly, squash, or refried beans; national dish of El Salvador |
| Injera
Ethiopia |
Spongy pancake made with nutty-sweet teff flour that has been fermented, creating a sour flavor; traditionally cooked on a clay plate over fire |
| Staffordshire Oatcake
England |
Dense oatmeal pancake cooked on a griddle; may be filled with bacon, eggs, cheese, or sweet fillings such as fruit or ice cream |
| Crêpes
France |
Very thin pancake with two varieties: sweet crêpes or savory galettes |
| Pfannkuchen
Germany |
Carbonated water gives these pancakes a fluffy texture and mildly acidic taste. They may be used in flädlesuppe, a savory soup with “pancake noodles.” |
| Qatayef Asafiri
Egypt |
Mini folded pancakes filled with rose water and orange blossom-infused cream and rolled in nuts; eaten during Ramadan |
| Pannukakku
Finland |
Creamy, eggy, and fluffy pancake baked in an oven and cut into slices |
| Tiganites
Greece |
Small, fluffy pancakes often served with honey and walnuts |
| Palacsinta
Hungary |
Paper-thin pancakes that are rolled or folded into triangles and filled with fruit, cottage cheese, nuts, or meat |
| Dosas
India |
Made of fermented batter containing rice or lentils; served hot with chutney or sambar |
| Martabak
Indonesia |
Spicy folded pancake stuffed with beaten eggs, leeks, scallions, and minced meat. It can also be sweet, with fillings such as crushed peanuts and chocolate. |
| Serabi
Indonesia |
Rice flour and coconut mini pancakes cooked only on one side. Some recipes include pandan leaf juice for a green hue. |
| Boxty
Ireland |
Traditional pancake made with a mix of raw grated and mashed potatoes |
| Chremslach
Israel |
Small thick pancakes made from matzoh meal and eaten on Passover; may be topped with powdered sugar, jam, or cottage cheese |
| Farinata
Italy |
Unleavened pancake made with chickpea flour, seasoned with rosemary, black pepper, olive oil, and salt |
| Souffle Pancakes
Japan |
Tall, fluffy pancake with a cotton candy-like texture. Beaten egg whites help to create the airy consistency. |
| Okonomiyaki
Japan |
Savory pancake made with wheat flour and cabbage and cooked on a teppanyaki (large iron griddle); often topped with meat, seafood, mayonnaise, or eggs |
| Hotcakes
Mexico |
Dense and rich pancakes with toppings such as cajeta (spiced goat’s milk caramel), hazelnuts, or cinnamon; popular street food often described as “melt-in-your-mouth” |
| Beghrir
Morocco |
Spongy semolina flour pancakes that are cooked on only one side, creating tiny air bubbles; dipped in honey or syrup |
| Chataamari
Nepal |
Thin rice pancake topped with meats, eggs, vegetables, hot peppers, garlic, and ginger, then eaten like a slice of pizza |
| Poffertjes
Netherlands |
Small, fluffy pancakes with a spongy texture, made with yeast and buckwheat flour; may be served with custard |
| Blini
Russia |
Bite-sized thin pancakes that may be topped with sour cream, cottage cheese, butter, or caviar |
| Scotch Pancakes
Scotland |
Similar to American pancakes but with more sugar and no fat in the batter; also called drop scones |
| Pannenkoek
South Africa |
Thick crepe-like pancakes originating from the Netherlands. They are drizzled with fresh lemon juice and cinnamon sugar, then rolled up and served warm. |
| Kimchijeon
South Korea |
A variety of buchimgae (Korean pancake) made with sliced kimchi, flour batter, and vegetables |
| Roti Gluay
Thailand |
Pan-fried street snack made with sweetened condensed milk, eggs, butter, bananas, and chocolate |
| Buttermilk Pancakes
United States and Canada |
Thick, fluffy, and mildly sweet pancakes that may be filled with chocolate chips, blueberries, or other ingredients; often served with maple syrup |
| Dutch Baby Pancake
Washington, United States |
Thick pancake baked in a cast iron skillet and usually seasoned with vanilla and cinnamon |
| Cachapas
Venezuala |
Thin corn pancakes served with queso de mano (soft, white cheese) and butter |
| Bánh Xèo
Vietnam |
Savory fried pancake made with rice flour and turmeric. Common stuffings include pork, prawns, diced green onions, or mung beans. |
| Crempog
Wales |
Pancakes made with eggs, flour, buttermilk, vinegar, and salted butter; topped with butter |
What diverse pancake are you most excited to try? With your culinary arsenal now stacked with these creative pancake ideas, you’re sure to discover a new favorite. If you make any of these, we would be thrilled to see a photo and hear about your experience!
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This page was last updated by Bruce Kulick and Lisa Lane Kulick