Poppy Seed Pancakes with Lemon and Greek Yoghurt
Fluffy lemon poppy seed pancakes with Greek yoghurt and honey
The main pancake styles
Thin pancakes are made from a pourable batter that spreads easily, giving a flexible round you can fold or roll. American-style pancakes are thicker and rely on raising agents for lift, producing a soft interior and a lightly browned surface. Drop scones and similar griddle cakes sit between the two, often smaller and a little denser. Savoury pancakes can be egg-based, batter-based, or built around grated vegetables, and they are often cooked slightly longer to set the interior. Some pancakes are designed to be crisp at the edges, others to stay tender throughout, and the fat you cook in, butter, oil or a mix, plays a quiet but important role in that finish.
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Brioche French Toast with Greek Yoghurt and Berries
Brioche French toast with Greek yoghurt, berries and maple syrup
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
Bindaetteok (Korean Mung Bean Pancakes with Vegetables)
Korean mung bean pancakes with vegetables and a soy dipping sauce
Wentelteefjes (Dutch French Toast)
Wentelteefjes are Dutch French toast fried in butter and finished with caster sugar
Filloas (Galician Crepes with Honey)
Thin Galician crepes served warm with honey
Choose by batter behaviour and pan control
If you want thin pancakes, look for batters that rest, which helps the flour hydrate and makes the batter spread more evenly. For fluffy pancakes, choose recipes that keep mixing gentle, since overmixing can tighten the crumb and reduce lift. Consider sweetness: lightly sweet batters are versatile with fruit, yoghurt or syrup, while very sweet batters can limit your topping options. For savoury pancakes, pay attention to moisture, especially with vegetables, because excess water can steam the pancake and make it fragile. If you are cooking for a group, smaller pancakes are easier to keep consistent, while larger ones are better when you want to fill and roll them.
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Crêpes Suzette (Flambéed Crêpes with Orange Sauce)
Flambéed crêpes in a buttery orange and lemon sauce
Kaiserschmarrn (Torn Pancake) with Apple Compote
Fluffy torn pancake with raisins, icing sugar and apple compote
Wentelteefjes (Dutch French Toast)
Wentelteefjes are Dutch French toast fried in butter and finished with caster sugar
Crêpes with Ham and Gruyère
Pan-cooked crêpes folded around ham and Gruyère, warmed until the cheese melts
Crêpes with Ham, Mushrooms and Béchamel
Folded crêpes with sautéed mushrooms and ham, finished with béchamel
Brioche Perdue (French Toast with Caramelised Peaches)
Golden brioche French toast served with butter-caramelised peaches and icing sugar
Banh Cuon (Steamed Rice Rolls with Pork and Mushrooms)
Thin steamed rice rolls with minced pork, mushrooms, herbs and nuoc cham
Crispy Kimchi Pancake (Kimchi Jeon)
Korean kimchi pancake pan-fried until golden, with a soy and rice vinegar dip
Uttapam (Savoury South Indian Pancake)
Thick uttapam made from fermented rice and urad dal, topped with vegetables
Baghrir (Thousand-Hole Semolina Pancakes)
One-sided baghrir pancakes with tiny holes, finished with butter and honey
Ricotta Lemon Pancakes
Tender ricotta and lemon pancakes pan-cooked until golden on both sides
Crêpes au Jambon et Fromage (Crêpes with Ham and Cheese)
French crêpes folded around cured ham and grated cheddar, warmed until melted
Toppings and accompaniments that make sense
Thin pancakes pair naturally with spreadable fillings and sauces, such as jam, citrus curd, chocolate, or a simple sugar-and-lemon finish, because they fold neatly without cracking. Thick pancakes suit toppings that sit on the surface, like berries, sliced fruit, yoghurt, nut butters or syrup, and they benefit from something sharp to balance the richness. Savoury pancakes work well with creamy elements, soft herbs and something acidic, such as a yoghurt sauce, pickled onions or a squeeze of lemon. If pancakes are the centre of the table, keep sides simple and fresh so the meal does not become uniformly sweet or heavy.
Where to look next
Course can help you decide whether you’re looking for a sweet bake-style plate, a savoury main, or something that sits as a side. Cooking method is also worth exploring, since pancakes can be cooked on a hob, a griddle, or sometimes baked or finished under a grill, each changing browning and texture.
Semur Daging (Indonesian Beef in Sweet Soy Stew)
Indonesian beef stew braised in sweet soy with potatoes
Vacherin Glacé (Meringue and Ice Cream Dessert)
Frozen dessert of meringue, vanilla ice cream and raspberries
Conejo al Romero con Alioli (Rosemary Rabbit with Alioli)
Rosemary rabbit served with homemade garlic alioli
Gougères with Ham and Gruyère
Choux pastry gougères with Gruyère and diced ham
No cook
Thai Spicy Noodle Salad (Modern)
Rice noodle salad with spicy lime dressing and peanuts
Pan fry
Köfte (Turkish Beef Meatballs)
Pan fried Turkish beef meatballs with garlic, spices and lemon
Blended
Vatapá (Bahian Shrimp and Bread Stew)
Creamy Bahian stew with coconut milk, bread and dried shrimp
Simmer
Feijão Preto (Brazilian Black Bean Soup with Smoked Pork)
Brazilian black bean soup with smoked pork and bay
Frequently asked questions
Why are my pancakes tough?
Overmixing is a common cause, especially for thicker pancakes. Mixing develops gluten, which can make the crumb chewy rather than tender.
What makes pancakes fluffy?
Raising agents and gentle handling matter most. A batter that is not overmixed and a pan that is hot enough to set the outside without scorching help maintain lift.
Do I need to rest pancake batter?
It depends on the style. Resting is particularly helpful for thin batters, as it improves hydration and can make spreading and texture more even.
Why do thin pancakes tear when I flip them?
They may be too thin, not set enough, or the pan may not be properly heated and greased. A brief extra moment to set can make flipping easier.
Can pancakes be savoury?
Yes. Many pancakes are designed for savoury toppings or are made with vegetables, herbs, cheese or spices in the batter.
How do I keep pancakes warm for serving?
A low oven can hold cooked pancakes while you finish the batch. Avoid stacking very hot pancakes tightly if you want to keep edges from steaming soft.
Pick your pancake, then cook to suit it
Decide first whether you want thin and foldable, thick and fluffy, or savoury and substantial. Match the pan heat and toppings to that style, and you will get pancakes that behave the way you expect from the first batch.
