Recipes for pancakes 12 times differently: a simple quick dish and a famous delicacy (salty and sweet variants)

Who doesn’t love pancakes?

They are incredibly versatile and ready in no time.

Just spread them with marmalade and you have a great breakfast.

But you can really play with the filling and prepare truly unusual combinations.

Check out our recipes and get inspired.

A basic pancake recipe

Ingredients

• 200 g of flour
• 400 ml of milk
• 2 eggs
• pinch of salt
• oil or butter

Method

• Sift the flour into a bowl so that there are no lumps in it
• Add milk, eggs, a pinch of salt and mix into a smooth dough
• Leave to rest in the fridge for at least 5 minutes
• After removing from the refrigerator, mix the dough thoroughly again
• Heat a few drops of oil in a pan
• Pour the batter slowly into the pan with a ladle
• Lift it in the air and let the dough spread in all directions with circular movements
• Return the pan to the stove and fry until the dough is dry on top
• As soon as it is not liquid, turn the pancake and fry it on the other side

Banana pancakes with chocolate

Easy, fast and irresistible! Pancake recipe for all chocolate lovers.

Ingredients

• 400 ml of milk
• 200 g plain flour
• 2 eggs
• 4 bananas
• 100 g of cooking chocolate
• 30 g of butter
• pinch of salt
• frying oil

Method

• In a large bowl, beat the eggs with the milk
• Add the salt and gradually beat in the flour
• Let it sit in the fridge for half an hour
• Heat a pan and spread oil on it
• Pour the batter with a ladle and let it spread all over the pan
• Fry until golden on both sides
• Meanwhile, melt the chocolate pieces with the butter in a water bath
• Cut the bananas into rounds
• Sugar the pancakes, decorate or fill them with bananas and chocolate and serve

Crepes Suzzete with orange liqueur

A popular French dessert that combines caramel sweetness, orange acidity and the bitterness of orange peel. A taste that surprises at first, but then you can’t resist it. In short, you have to try these flambéed pancakes.

Ingredients

• 8 pancakes
• 70 g of granulated sugar
• 240 ml of orange juice
• 60 ml of lemon juice
• 120 g of butter
• 66 ml of Grand Marnier liqueur

Method

Follow the video recipe:

Crêpes Suzette Recipe

Buckwheat pancakes with spinach and ermine

Do you have leftover spinach from Sunday lunch? Fill pancakes with it, add cheese and you have a great dinner.

Ingredients

• 3 eggs
• 150 g of buckwheat flour
• 200 ml of milk
• salt
• pepper
• oil
• 1 onion
• 2 cloves of garlic
• 1 package frozen spinach
• 2 ermines

Method

• Mix milk and eggs in a bowl, add flour, salt and pepper and beat with a fork into a smooth dough
• Heat a little oil in a pan and pour part of the batter with a ladle
• Let it melt over the pan
• Fry the pancakes on a low flame until golden on both sides
• In another pan, fry finely chopped onion in butter
• Add frozen spinach and heat through
• Add chopped garlic, salt and pepper and cook over low heat for 10 minutes
• Spread the finished pancakes with spinach, place a few slices of ermine on it and roll up or fold into quarters

Pancakes with chicken noodles and mushroom cream

Make an original, non-traditional and very tasty lunch out of “ordinary” pancakes.

Ingredients

• 12 pancakes
• 3 chicken breast fillets
• 400 g of mushrooms
• 1 onion
• 200 ml of cooking cream
• salt
• pepper

Method

• Heat the oil in a pan
• Add the meat cut into strips and fry on a low flame for 5-10 minutes
• Then remove from the heat and set aside
• Fry finely chopped onion in the remaining oil in a pot or deep pan
• Add sliced mushrooms
• Add salt and pepper and fry until the mushrooms release their water
• Turn off the flame and cover the mushrooms with cream
• Boil lightly and season as needed
• Fill the pancakes with chicken and serve topped with mushroom sauce

Baked gluten-free pancakes with cottage cheese and raisins

You can also prepare your favorite delicacy with gluten-free flour.

Ingredients

• 125 g of gluten-free flour
• 300 ml of milk
• 50 g of cocoa
• 4 eggs
• pinch of salt
• oil
• 1 and 1/2 tubs of semi-fat cottage cheese
• 3 tablespoons of raisins
• 1 tablespoon of powdered sugar

Method

• Mix 2 eggs with milk and beat them with a fork
• Sprinkle flour, cocoa and a pinch of salt and mix into a smooth liquid dough
• Let sit for a few minutes
• Mix the dough again and pour it with a ladle onto the hot pan with a drop of oil
• Let it melt on all sides and fry slowly on both sides until golden
• Bake all the pancakes one by one in this way
• Mix one tub of cottage cheese, icing sugar, one egg and vanilla in a bowl
• Coat the pancakes with the mixture, roll them up and place them in a greased baking dish or baking tray
• Mix the milk, remaining cottage cheese and eggs and pour over the pancakes
• Bake in an oven heated to 180° for 10 minutes
• Garnish with fresh fruit and serve

Fluffy pancakes with strawberries

Looking for a recipe for a beautiful morning? Start your day with these pancakes! You can prepare the dough a day in advance and then you have breakfast ready in no time.

Ingredients

• 500 ml of kefir
• 250 g plain flour
• 2 eggs
• pinch of salt
• oil
• 300 g of fresh strawberries
• 2 spoons of powdered sugar
• 2 tablespoons of maple syrup

Method

• Mix kefir with eggs, add flour, salt and mix
• Heat a little oil in a pan and gradually bake pancakes from the dough
• Cut the strawberries into slices, set aside a handful for garnish
• Put the strawberry slices in a saucepan, cover lightly with water and heat
• Add the icing sugar and syrup and cook until soft, stirring occasionally
• Brush the pancakes with strawberry sauce, roll or fold, garnish with fresh strawberries and serve

Baked pancakes with buckwheat and pumpkin

Pumpkin, which brings many benefits to your health, and delicious cheese – an ideal dinner for autumn sleet.

Ingredients

• 8 pancakes
• 500 g Hokkaido pumpkin
• 200 g of blue cheese
• thyme
• rosemary
• parsley
• oil

Method

• Heat the oven to 200°
• Clean the pumpkin and cut it into smaller pieces
• Place on a tray, sprinkle with salt, pepper, chopped garlic and herbs and drizzle with oil
• Mix together and bake for 20-30 minutes until the pumpkin is soft
• Grease a baking dish or baking pan with oil
• Put some baked pumpkin on each pancake, sprinkle with cheese and roll up
• Place the pancakes in a baking dish, sprinkle the surface with the remaining cheese and bake for 10 minutes

TIP: Pumpkin is really beneficial for our health. Check out other pumpkin recipes and include it in your diet more often.

Thin pancakes with salmon and dill sauce

It’s no secret that dill goes well with salmon, but you might not have guessed that these two get along wonderfully even with fluffy bread.

Ingredients

• 8 pancakes
• 400 g of skinless salmon
• 300 ml of broth
• 150 ml cooking cream
• 2 tablespoons of flour
• 2 tablespoons of butter
• 1 tablespoon of oil
• 2 spoons of dill
• salt
• pepper
• sugar
• vinegar

Method

• Let the butter melt in the pot, add the flour and slowly fry it until tender
• Pour in the broth, add salt and pepper and bring to a boil
• Cook for approximately 20 minutes
• Fry the salmon in butter, then tear it into pieces/slices with a fork
• Add cream and finely chopped dill to the sauce, cook briefly and remove from the heat
• Season with sugar and vinegar
• Fill each pancake with part of the salmon meat, roll it up and cover it with dill sauce

Breakfast pancakes on salt

How about having a hemenex in a pancake? Try it. Some wounds require something special.

Ingredients

• 4 pancakes
• 8 slices of ham or bacon
• 4 eggs
• 100 g of grated cheese
• chives/parsley
• salt
• pepper

Method

• Preheat the oven to 180°
• Line a tray or baking dish with baking paper and place the pancakes on it
• Place two slices of ham on each pancake and fold the edges
• Carefully crack an egg into the center of the resulting “mistichki”.
• Lightly salt and pepper
• Sprinkle with grated cheese and bake for 10 minutes
• Sprinkle with fresh chives or parsley before serving

Vegan pancakes with apples and cinnamon

Milk and eggs are two of the three ingredients needed to make pancake batter. In this recipe, however, you will find that eggs are not needed and plant-based milk can be used. Try vegan pancakes – the result will surprise you!

Ingredients

• 100 g plain flour
• 200 ml plant-based milk (soy/oat, almond/coconut . . .)
• frying oil
• 500 g of apples
• 100 g of sugar
• cinnamon

Method

• Slowly pour the flour into the milk and mix well
• Let the dough rest for a while in the refrigerator
• Heat a few drops of oil in a pan
• Mix the batter, scoop it into a ladle and pour it into the pan
• Let it spread in all directions with circular movements
• Bake each pancake on both sides until golden brown
• Peel the apples and put them in a pot
• Cover with water, sprinkle with cinnamon and sugar and cook until soft, stirring occasionally
• Fill the pancakes with the apple mixture and serve sprinkled with cinnamon and sugar or topped with vegetable yogurt

Pancake cake

The ultimate dessert for anyone who loves pancakes. It takes a little time to prepare them, but the result is definitely worth it.

Ingredients

• 3 eggs
• 250 g plain flour
• 500 ml of milk
• salt
• frying oil
• fresh fruit
• Marmalade/ nugget/ whipping cream + icing sugar

Method

• Mix the eggs with the milk, slowly add the flour and mix
• Fry the pancakes on both sides in a small layer of oil
• There should be 15-20 of this batch
• Spread each pancake with marmalade, chocolate spread or whipped cream mixed with sugar
• Layer the greased pancakes on top of each other
• You can alternate fillings, or use just one of your favorites for the entire cake
• Sugar the top pancake and decorate with fresh fruit

Pancake canapés

Turn the pancakes into spectacular canapés for an unexpected visit or as an original treat for a celebration

Ingredients

• 4 pancakes
• 4 tablespoons of horseradish spread butter
• 8 slices of ham
• 8 slices of cheese
• olives/cherry tomatoes for decoration

Method

• Grease the pancakes with butter
• Place two slices of ham and two slices of cheese on each
• Roll up
• Cut the roll crosswise into slices 2 cm wide
• Prick each “snail” with a toothpick, stick an olive or cherry tomato on top

TIP: You can fill canapé pancakes with any filling you like – they are excellent, for example, with smoked salmon or fish spread. Check out five recipes for fish spreads .

Chef’s tips

• You can vary the pancake batter in different ways.
• Try different flours (whole wheat, buckwheat, spelled, or semi-coarse wheat).
• Instead of milk, you can use kefir or vegetable milks (coconut, rice, oat, soy, almond, hazelnut…)
• You can add herbs (oregano, thyme, rosemary, parsley, or chives) or spices (paprika, pepper, or barbecue spices) to the dough for savory pancakes.
• You can easily color the pancakes – you can get dark ones by adding cocoa, other colors can be achieved by adding food coloring.
• Use oil for frying or brush the pan with melted butter
• Make several pancakes at once and freeze what you don’t eat, they taste great even thawed and next time you just have to choose the filling.

Looking for the perfect pancake pan? See the big test of Teflon pans .