Best Pancake

Thin and flexible, French crêpes are unleavened pancakes closely associated with Brittany in northwestern France. A liquid batter of wheat flour, milk and eggs is spread across a flat cooking surface to make a delicate sheet rather than a thick, risen pancake. Their mild flavor allows the filling to...

Okonomiyaki is a Japanese savory pancake made from a wheat-flour batter mixed with cabbage and various toppings, with its name translating to 'grilled as you like it,' popular since the early 20th century.

Across Ethiopian and Eritrean cuisine, injera serves as both bread and a surface for sharing food. This large sourdough flatbread is traditionally made with teff, a grain native to the Horn of Africa. Fermentation gives the batter its characteristic sourness, while cooking on a broad griddle called...

Made to order on a broad circular griddle, jianbing is a Chinese savory street-food crêpe strongly associated with breakfast. Its roots are linked to Shandong, though regional versions use different flour blends. Mung bean and wheat flour are among the ingredients used in the thin batter. An egg is...

Buckwheat gives galettes de sarrasin their earthy flavor and distinguishes them from the wheat-flour crêpes often served for dessert. These savory, unleavened pancakes come from Brittany in northwestern France. A traditional batter uses buckwheat flour, water and salt, although recipes vary. Cooked...

Layers define Hiroshima-style okonomiyaki. Unlike the Osaka approach, which mixes ingredients into batter, this regional Japanese dish builds them over a thin crêpe base on a hot griddle. Shredded cabbage and bean sprouts are commonly combined with thin pork slices, while noodles and egg make the fi...

Hand-shaped and filled before cooking, pupusas are thick Salvadoran griddle cakes made with corn masa or rice-flour dough. Familiar fillings include cheese, refried beans and chicharrón, a seasoned pork preparation. The filling is enclosed within the dough rather than added afterward, so cooking pro...

Despite its English name, cong you bing begins with unleavened wheat dough rather than a pourable pancake batter. The dough is rolled out, coated with fat and chopped scallions, then rolled or folded again to create layers. Pan-frying gives the outside a golden, crisp surface while the interior reta...

The name bánh xèo means 'sizzling cake,' referring to the sound of batter meeting a hot pan. This Vietnamese savory crêpe uses rice flour, water and turmeric, which supplies its familiar yellow color. Pan-frying creates crisp edges around fillings that commonly include pork, shrimp and bean sprouts....

Roti canai is a Malaysian flatbread made from an elastic wheat-flour dough that is repeatedly stretched, folded, and cooked on a hot griddle with fat. This preparation creates a crisp exterior and thin, flaky inner layers, distinguishing it from thicker fermented breads. Associated with Indian Musli...

Russian blini are thin, round pancakes traditionally made from a yeasted batter containing buckwheat flour, though wheat flour variations are also common. Dating back to pre-Christian Slavic traditions, blini have maintained particular significance during Maslenitsa, a week-long festival before Orth...

Hotteok is a Korean filled pancake consisting of a wheat flour dough stuffed with a mixture of brown sugar, honey, chopped nuts (typically peanuts or walnuts), and cinnamon, then pan-fried until golden and crispy. The filling melts during cooking, creating a sweet syrup-like center. Though consumed...

Hoppers, known as appa in Sinhalese, are bowl-shaped Sri Lankan pancakes made from a fermented batter of rice flour, coconut milk, and yeast. The batter is poured into a small rounded wok called an appa chetti and swirled to create a thin, crispy edge with a thicker, softer center. Egg hoppers, a po...

Colombian arepas are round, unleavened flatbreads made primarily from precooked cornmeal, water, and salt. Pre-dating European contact, arepas have been a staple food in the region now known as Colombia for at least 1,000 years. Colombian arepas differ from their Venezuelan counterparts by being thi...

Swiss rösti is a pan-fried potato dish originating in the canton of Bern, Switzerland, where it was historically eaten by farmers as a breakfast staple. It is made by frying coarsely grated potatoes, often parboiled, in butter or animal fat until the exterior is crisp and golden brown. Today, it ser...

The Original Pancake House Apple Pancake is an oven-baked dish consisting of cinnamon-sugar coated apples baked into a puffed, soufflé-like pancake batter. It is a signature menu item of the Original Pancake House, a restaurant chain founded in Portland, Oregon, in 1953. Instead of being cooked on a...

A mille crêpe cake is a layered dessert assembled from many thin crêpes separated by light fillings such as pastry cream or whipped cream. Unlike a conventional layer cake, its structure is created on the stovetop and through assembly rather than by baking thick sponge layers. Chilling allows the la...

Venezuelan cachapas are thick, rustic pancakes made from fresh ground corn and typically stuffed with soft white queso de mano cheese, representing a pre-Columbian staple still central to Venezuelan cuisine.

Jewish latkes are crispy, pan-fried potato pancakes prepared by combining grated potatoes, eggs, onions, and a binding agent before frying them in oil. They are traditionally consumed by Ashkenazi Jews during the festival of Hanukkah to commemorate the miracle of the Maccabees, where a small cruse o...

A paper dosa is an exceptionally thin and crispy variant of the traditional South Indian dosa, made from a fermented batter of rice and black lentils. It is distinguished by its preparation, where the batter is spread to a nearly translucent thinness on a hot griddle, resulting in a delicate texture...

American buttermilk pancakes are thick, fluffy griddle cakes leavened primarily through the chemical reaction between baking soda and acidic buttermilk. This reaction produces carbon dioxide bubbles that create a light, airy texture, distinguishing them from thinner European crepes. They are cooked...

Haemul Pajeon is a savory Korean pancake made from a batter of wheat flour, eggs, and water, generously filled with scallions and a variety of raw seafood. The dish typically incorporates ingredients such as squid, shrimp, clams, and oysters, which are pan-fried together with the vegetables to creat...

Dutch poffertjes are small, spherical, fluffy pancakes made from a yeast-based batter that combines buckwheat and regular flour. They are cooked in a specialized dimpled pan, which gives them their characteristic puffed shape, and traditionally flipped with a two-pronged fork. Poffertjes are a popul...

Indonesian martabak manis is a thick, spongy street food pancake widely consumed throughout Indonesia, also known regionally as terang bulan. The batter is poured into a specialized shallow pan and cooked until it rises and forms a dense, bread-like interior with a slightly crisp exterior. Once cook...

Kanom Krok, also known as Khanom Krok, is a traditional Thai street food consisting of small, sweet, and savory coconut-rice pancakes. The batter, made from a mixture of rice flour and coconut milk, is poured into specialized cast-iron pans with hemispherical molds. This cooking method produces a di...

The Walker Brothers Pancake House Apple Pancake is a signature baked breakfast dish popularized by a Chicago-area restaurant chain that opened in the 1960s. Based on a recipe from the Original Pancake House, this oven-baked pancake features sliced apples, cinnamon, and sugar baked in a cast-iron pan...

Rava Dosa is a popular South Indian savory crêpe distinguished by its use of semolina (rava) instead of the traditional fermented rice and lentil batter. This alternative batter, which also includes rice flour and all-purpose flour, allows the dish to be prepared instantly without requiring fermenta...

Pajeon is a traditional Korean savory pancake defined by the prominent use of scallions (pa) in its batter. Made primarily from wheat flour, rice flour, and water, the mixture is pan-fried with a generous amount of oil to produce a crispy exterior and soft interior. Often incorporating additional in...

Martabak telur is a popular Indonesian savory street food consisting of a pan-fried, stuffed pancake. The dish features a thin, crispy dough that is stretched extensively before being folded over a spiced filling of ground meat, diced onions, and beaten eggs. It is cooked in a large, flat iron pan w...