Pancakes From Around the World

Pikelets gained popularity in Scotland as a thinner, crispy-edged version of the British crumpet. They were taken up enthusiastically Down Under, and are now often featured at teatimes in Australia and New Zealand. These mini-pancakes aren't served with maple syrup, but instead with jam and whipped cream, as suggested in this classic recipe. "These pikelets are thick and fluffy. With your choice of jam and whipped cream they become out of this world," says recipe creator AUSSIEMUM1.

Also known as blin, these small, thin pancakes are perfect with breakfast, but can also be an elegant appetizer, especially when topped with caviar. They're one of the most popular dishes within Russian cuisine, and for good reason — they taste great with everything! Reviewer ANGELSEYES says, "Thin layered blini with melted butter are a true Royal Russian breakfast. They're best eaten with sour cream, jam, and honey."

Oh la la! The great news is that this seemingly fancy French dish is actually very easy to make. This basic recipe is all you need to get started with crêpes, which are actually just a skinny version of pancakes, made smooth and even thanks to a pan tilt and thin batter. Best of all, you can let your imagination run wild when it comes to what you'll put inside these beauties. Anything from last night's leftovers to a decadent chocolate sauce are fair game as crêpe fillings.

If you like your pancakes on the soft and lofty side, then consider trying the latest culinary sensation to come out of Japan — the souffle pancake. These super-tall cakes are impressively stackable. This recipe gets its great height thanks to a special touch from Diana71, who reveals: "The super-secret ingredient is the mayonnaise. It's just emulsified oil and vinegar, and I promise it will make your pancakes thicker and fluffier; it gives it just the right "lift". I use Kewpie® mayo, but you can try with any regular mayo."

French cuisine had a huge influence in the development of Vietnamese cuisine, so it's no surprise that there's a Vietnamese version of the classic French crêpe. The name of this popular street food is reported to be an imitation of the sound the batter makes when it hits the hot skillet. "The shrimp-studded crêpe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth," says user foxyamf.

This is actually an American treat that has just about zero connection with the Netherlands, Chef John says: "Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch." No matter what you call them, you'll have to admit that these oven-baked wonders are delicious any time of day.

Swedish pancakes may be thin and tender, but they're surpisingly substantial. "Fluffier than the average crêpe, which made them easier to flip in the pan because they were less flimsy," reviewer llbradley09 writes.

It's no surprise that Norway's crêpe-like pancakes resemble neighboring Sweden's. But reviewers note that adding cardamom to the batter really sets Norwegian pancakes apart. "My grandfather has loved to make these for us over the years. This recipe is just like his, except it doesn't have cardamom. So, I just added some cardamom to the mix, and there you have it! I eat these rolled with butter and powdered sugar and topped with homemade lingonberry sauce," home cook OnEaglesWings927 says.

These savory fried crêpes are a popular street food in China. This recipe gets its flavor from Chinese black bean sauce, chile pepper sauce, scallions, and cilantro. But you can add anything from sunflower seeds to sausage. 

"Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the U.S. would be farmer's cheese or quark," recipe creator Travinka says.

"An aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream," recipe creator WOLSELEY says. "Just make sure you serve immediately. This pancake does not do well cold, nor is it a good leftover. But chances are, you won't have any remaining aeggekage to worry about!"

Don't confuse these paper-thin pancakes with the American version of German pancakes (aka Dutch babies). This recipe is the real deal. "My Oma used to make this for me as a child. I misplaced her recipe, and I tried this, and it fit the bill perfectly,"  Brooke Schauer Sottosanti says. "I make mine with rose hip jam in the center. If you are ever in a German store, grab a jar of this jam. You won't regret it."

These light, spongy pancakes call for both semolina and wheat flour. Cook the beghrir until bubbles have formed and popped. Don't flip them! Just adjust the heat so that the bottoms of the pancakes start to brown just as the tops look dry. In Morocco, people often eat these during Ramadan before dawn or to break the fast.

"I am sooo excited! My muma made this for me when I was a child. I've always wanted the recipe," home cook MimiSr writes of these baked pancakes with crisp edges and custardy centers. Top them with syrup, jelly, or honey.

We can't forget about classic American pancakes. Baking soda leavens the pancakes to fluffy perfection, but it also neutralizes buttermilk's natural tang. Adding baking powder brings that subtle tang back. Serve these babies with butter and maple syrup.