A Guide to Types of Pancakes in Different Countries

Flat pieces of bread made from flour with milk, eggs, and yeast can be found almost all around the world. People in different countries have their own recipes and ingredients they add to the things we call pancakes.

5-Minute Crafts is going to tell you about the types of pancakes that are made in different countries.

French crêpes

French crêpes are very thin pancakes that originated in Brittany, a region in the west of France. Crêpes can be sweet and savory (also known as galettes).

Sweet crêpes are traditionally made from wheat flour and served for breakfast or dessert with different fillings: maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or jam.

Savory crêpes are made from wheat flour without sugar or buckwheat. They are served for dinner or lunch with ham, cheese, eggs, meat, mushrooms, and ratatouille.

Crêpes are made from eggs, flour, milk, salt, and sugar (optional).

American pancakes

Pancakes are popular in the US and Canada where they may be 0.5 inches thick and are typically between 4 and 10 inches in diameter.

The thick batter includes eggs, milk, flour, and a leavening agent, and sometimes with berries, fruits, chocolate, cheese, and sugar. Cinnamon, vanilla, and nutmeg are used as spices.

Pancakes are usually served for breakfast with butter and maple syrup, in stacks of 2-3. Other toppings may include jam, peanut butter, fruits, nuts, whipped cream, and honey. Very often, pancakes are served with bacon, toast, eggs, and sausage.

Dutch pannenkoeken

In the Netherlands, pancakes are known as pannenkoeken. They are a bit thicker than ordinary pancakes and large in diameter (up to 12 inches). The batter is liquid and egg-based with milk, flour, and salt. It’s traditional to mix wheat flour with buckwheat, but in modern recipes, buckwheat is not always used.

The common fillings are raisins, apples, cheese, ham, bacon, and candied ginger, alone or in combination.

Pannenkoeken are usually served for lunch or dinner, using beetroot syrup as a topping.

European palatschinke

Palatschinke are thin pancakes, popular in some European countries. They are made from liquid batter with wheat flour, milk, eggs, and salt. They are served for dinner and lunch with jam, chocolate sauce, peanut butter, and powdered sugar. The main difference between palatschinke and crêpes is that the batter of palatschinke is used straight away, unlike the batter for crêpes which has to sit for a few hours.

There are many different types of palatschinke. One of the most famous ones is the Hungarian gundel which includes ground walnuts, raisins, and a dark chocolate sauce. Palatschinke can also be part of a meal, like Hortobágyi palacsinta. Several palatschinke are served with stewed meat, onions, and spices, and then baked in the oven with paprika and tejföl sauce.

Somali lahoh

Lahoh is a spongy, flat pancake-like bread that originated from Somalia. It’s made from flour, sorghum flour, warm water, yeast, and salt. The mix is made by hand, and then baked in a circular metal stove or pan.

Lahoh is often served with stewed meat, soup, and curry, or eaten separately, with olive and sesame oil, sugar, and honey.

Chinese cong you bing

Cong you bing is traditional Chinese food in the form of a pancake with green onion and oil. Unlike many other pancakes, the dough for cong you bing is thick, which gives it crisp edges and a chewy texture.

Other ingredients, like chopped fennel greens and sesame seeds, are sometimes added with the green onions.

Japanese okonomiyaki

Okonomiyaki is a Japanese pancake consisting of wheat flour batter and different non-sweet ingredients.

In different regions of Japan, the way okonomiyaki is made is different. The predominant version is made from flour, grated nagaimo, dashi or water, eggs, and shredded cabbage, and usually contains other ingredients like green onion, meat, seafood, vegetables, mochi, or cheese. Fried okonomiyaki is decorated with a sauce, tuna, seaweed, Japanese mayo, or marinated ginger. The meal is served separately or with noodles.

Korean buchimgae

Buchimgae is a meal made from a thick batter, mixed with egg and other ingredients, and fried on a pan.

There are many types of buchimgae. The most popular ones are jeon (a minced and fried mix of fish, meat, and vegetables with flour), bindae-tteok (soaked mung beans, vegetables, and meat), and jangtteok (wheat flour with chili or soybean paste).

Nepal chataamari

Chataamari is a kind of rice crêpe, popular in Nepal, eaten during festivals and other special occasions.

Rice flour is mixed with water and a bit of salt. The topping is chopped onion, tomato, hot green pepper, garlic, green peas, ginger, pork or turkey, oil, and salt. The batter is poured on a frying pan, at medium heat. The other ingredients are added at the top and covered with a lid. It’s served as a snack and as the main meal.

Indonesian dadar gulung

This traditional Indonesian snack is made from rice flour with ground coconut and palm sugar.

The batter is made from a mix of flour, eggs, salt, and coconut milk with a natural green food coloring. Ground coconut is mixed with palm sugar, cinnamon, and salt to use as filling. The pancake is fried on the stove and the filling is wrapped inside.

Aside from dadar gulung, these types of pancakes are popular in Indonesia: burgo, kue ape, kue apem, kue cubit, kue cucur, kue terang bulan, laklak, martabak, pannenkoek, poffertjes, roti canai, and roti jala.

Venezuelan capacha

The pancakes traditionally made in Venezuela are called capacha. The batter is made from corn flour, eggs, milk, salt, and melted butter. Capacha is eaten with a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side.

Vietnamese bánh xèo

Vietnamese bánh xèo are crunchy pancakes with a filling. They are made from rice flour, water, and turmeric powder and fried on a pan with oil. The stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts. They are often served with lettuce, mint, Asian basil, and fish mint.

Welsh crempog

Crempog is a Welsh pancake made from flour, buttermilk, eggs, vinegar, and salted butter. The meal is usually served in thick stacks.

Greek tiganites

Greek tiganites are thicker than many other pancakes, and they can be both sweet and salty. They are made of flour, milk, eggs, and olive oil or butter, and served with honey, nuts, cheese, chopped fruit, or vegetables.

Tiganites are eaten for breakfast or dessert.

Ethiopian injera

Injera is a sour fermented pancake-like food from Ethiopia, Eritrea, and some parts of Sudan. The batter is made from teff flour and water. Then, the batter is left for fermentation. The pancakes are fried on a big round pan.

Injera is served with different stewed ingredients and salads on top of the pancake. It’s eaten by tearing small pieces off with your hand.