6 Assorted Pancake Recipes
I would consider pancakes to be one of my favorite breakfasts, but I'd get tired of them quickly if I always made them the same way. The recipes compiled below are my favorite pancake variations, both because of the taste and the diversity of the recipes. These are also great as evening snacks! I hope that everyone finds at least one recipe that suits them.
1. Traditional Russian Oladi
Oladi are thick pancakes made with buttermilk and are typically served with sour cream and or condensed milk. These are popular in Russian households, as well as in cafés.
Ingredients to Make Oladi
- 1 cup buttermilk
- 1 cup flour
- 1 egg
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 tbsp cooking oil (doesn't include oil you may use for greasing the frying pan)
How to Make Oladi:
- Add all wet ingredients to a medium mixing bowl. Whisk until well blended. Optionally, use an electric mixer.
- Mix together the dry ingredients in a separate bowl. Add gradually to the wet ingredients mixture.
- Mix until there are no lumps.
- Grease frying pan with butter or oil (my preference is butter because it gives the oladi a creamy taste.
- Add some batter (2-3tbsp for each pancake) to the frying pan. Don't try to spread out the batter, these pancakes are meant to be high
- Cook on low heat with the lid on for 3-4 minutes per side. The oladi will be somewhat golden when ready.
- Serve with sour cream, condensed milk, or jam, as desired.
2. Thin Crêpe-Style Pancakes
Most people tend to associate thin pancakes with French crêpes, but these pancakes definitely do exist outside of France. Russians for example add various fillings (fish, jam, condensed milk) to their thin pancakes and roll or fold them to create delicious breakfasts and snacks.
Ingredients to Make Thin Pancakes
- 1 cup milk
- 2 tbsp sugar
- 2 eggs
- 2 cups flour
If you are planning on enjoying these pancakes as are, without spreading some kind of filling over them, you may want to consider these add-ins:
- chopped up peeled apples
- grated chocolate
- frozen berries
How to Make Thin Pancakes
- In a bowl mix together all the required ingredients. Mix until there are no lumps. Add the optional ingredients now, if desired and stir a bit more.
- Heat a frying pan on medium heat and grease with butter. Oil isn't a good idea for these pancakes because they may absorb its taste.
- Pour around 1/4 cup of batter onto the frying pan, contrary to the previous recipe, here you are encouraged to spread it out as thin as possible.
- Cook for around 2-3 minutes per side until golden.
- Spread a thin layer of butter over the hot pancakes to give them a creamy taste and prevent them from sticking.
- Serve as desired.
Serves 6 (if serving rolled or folded with fillings) or 3 (if serving with light toppings such as syrup)
3. Vegan Pancakes
With veganism becoming increasingly popular, one just can't have a recipe compilation without including one that is vegan friendly. My first variation of this recipe wasn't created with vegans in mind, but instead all I wanted were some pancakes and all I had was some flour and a tiny bit of sugar, so I had to improvise. Some may find that the pancakes taste a bid bland when prepared using just the required ingredients, so I encourage you to add in some tasty mixin's when you make these!
Ingredients for Vegan Pancakes
- 1 1/4 cup flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup water
- 1 tbsp oil
Optional Ingredients for Vegan Pancakes
- blueberries — give them colour and a juicy taste
- coconut — for crunchier pancakes
- chopped strawberries — add some sweetness and juiciness
- spices — cinnamon, nutmeg
- other healthy vegan stuff
How to Make Vegan Pancakes:
- Mix together all the mandatory ingredients. Try to get rid of all the lumps.
- Add desired optional ingredients.
- Cook as you would normal pancakes: in a greased frying pan on medium heat, 2-4 minutes per side, until slightly golden.
- These go great with fresh berries or just eat them as they are.
4. Leftover Oatmeal Pancakes With Zucchini
I often make oatmeal for breakfast and over the years I never managed to make just enough. There's always either to little, or more often, too much oatmeal. Of course, I could always reheat it the next day and finish it, but leftover oatmeal isn't that great, trust me. This recipe basically just adds whatever oatmeal there is to a base pancake recipe
Ingredients for Oatmeal and Zucchini Pancakes
- leftover oatmeal — as much as you've got, be it one cup or 2 tablespoons. However, if you have a lot of oatmeal, you may want to double the recipe or your pancakes have a high chance of tasting like fried oatmeal!
- 3/4 cup peeled and grated zucchini (around one regular sized zucchini)
- 2 tbsp sugar
- 1 cup flour
- 1/2 cup milk — you don't want to make your batter too liquidy or the pancakes will fall apart
- 1 tsp baking soda — this will give you higher pancakes, similar to oladi
- cinnamon, if desired
How to Make Leftover Oatmeal and Zucchini Pancakes
- Grate and peel the zucchini.
- No need to use a mixing bowl for this recipe. Just use the saucepan you have your old oatmeal in. Add all the other ingredients.
- Mix for a few minutes, breaking apart large lumps of oatmeal.
- Heat frying pan on medium heat, grease with oil or butter.
- Make your pancakes, using around 1 tbsp of batter per each one. Don't make them too large or it'll be more challenging to flip them.
- 3-5 minutes per side, the pancakes will be golden when ready.
- Serve with your favourite toppings. Condensed milk goes great with these ones too.
Serves 3-4, really depends on how much oatmeal you have
5. Two-Ingredient Flour-Free Pancakes
I came up with these completely by accident, and they look and taste almost like regular pancakes! I was told that frying frozen bananas makes for a delicious snack and that gave me a bit of an idea: what about frying non-frozen bananas cut up into pieces. I just happened to be making an omelette, so I threw some thin banana slices into the frying pan to experiment. A few of them ended up mixing with the eggs, I tried to see how the combination tastes and a new recipe was born.
Ingredients for the Flour-Free Pancakes
- 2 bananas
- 3 eggs
And that's all you really need. You could also add some cinnamon if you like.
How to Make Flour-Free Pancakes
- Mash the bananas.
- Add the eggs. And cinnamon, if desired.
- Whisk for a minute or so until well blended.
- Grease a frying pan and heat to medium heat. Make pancakes of your desired size and cook for 2-3 minutes per side
- Serve with syrup or just eat on their own. These are sweet enough on their own and the lack of flour prevents them from being too dry.
6. Savoury Potato Oladi
Although these are prepared using a muffin pan for convenience, their shape and taste gives them every right to be considered pancakes. These definitely don't need to be eaten for breakfast. Supper or an evening snack is a good idea, especially taking into account the fact that they take a while to bake.
Ingredients for Savoury Potato Oladi
- 2 cups shredded potato
- 1/2 cup grated parmesan cheese
- green onion
How to Make Savoury Potato Oladi
- Preheat oven to 350F (180C)
- Combine all ingredients in a bowl and mix together. Add some salt and pepper to taste and sprinkle with some cooking oil.
- Use the mixture to fill greased muffin cups. Fill to the top and push down the mixture (this helps the oladi not fall apart when done).
- Bake for around 60 minutes or less. The potatoes will be golden/browned when this delicacy is done.
- Remove from muffin cups and enjoy!
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Which recipe is your favourite?
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© 2018 Janisa