South African Pancakes (also known as Pannekoek) is a very easy pancake recipe and extremely versatile. Our version of this recipe is served as pannekoek with cinnamon sugar and lemon as well as, with seasonal fruit and cream in the spirit of Christmas!

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South Africans call them “pannekoek” which is the Afrikaans version of pancakes. These are the perfect pancakes because they are between fluffy pancakes like the American pancakes and Crêpes  Not too thick and not too thin, hence easier to fill and fold.

As the months get colder, the more likely it is for South Africans to call for pancake recipes with savory fillings (or a sweet filling) for a rainy day when only comfort food will do!

South African Pancake Recipe

Similar to the French crepe, this South African recipe makes roughly 8 to 10 thin pancakes over medium-low heat so you do need to have patience.

This recipe is called pannekoek in South Africa but, like most recipes, can be found in other parts of the world from the UK, Europe, America, Australia and other parts of Africa. In South Africa pannekoek are very popular especially at outdoor events, school functions, church gatherings, Pancake Tuesday and food markets. You can find them with the popular savoury fillings of ground meat and spices. 

How To Make South African Pancakes Step-By-Step Instructions

Step 1. Prep The Ingredients

• In the bowl of a stand blender or a regular mixing bowl, add the dry ingredients; flour (plain flour, all purpose flour), baking powder, salt and sugar. In another bowl or a jug, whisk the eggs and milk together. Add the melted and cooled butter and vanilla, mix.

Step 2. Combine

• Slowly add the wet ingredients into the dry for a smooth pannekoek batter.

If using a blender, you can simply add all the ingredients into the blender and blend for a smooth thin batter.

Step 3. Cook The Pancakes

• Heat a non stick pan over medium-high heat. 
• Lightly brush the pan with melted butter, sunflower oil or non-stick cooking spray.  Use a ¼ cup or a ⅓ cup measure or a soup ladle to pour enough batter into a thin layer (as you would when making thin crepes) onto the base of the pan and gently swirl the pan to spread the batter out a bit. The edges will cook first, you will notice they dry up a little, tiny bubbles will appear on the surface of the batter, turn it over and cook the other side. It takes about a minute and a half to cook each pancake.
• Continue until you have used up all the batter. If storing any remaining batter, see the storage and reheating notes below.

"It goes faster by the third/fourth or so pancake"

PANNEKOEK (PANCAKE) SERVING

• Sprinkle cinnamon sugar all over and serve with a dash of fresh lemon juice. 
• If adding cream, wait 5 minutes for them to cool (so the cream doesn’t melt) and then fill them up. You can use store-bought whipped cream in a can or you can whip up your own at home.

Pancake Recipe Notes

1. Both ¼ cup measurement and a ⅓ cup measurement work. 
2. Cooking spray, butter or oil can be used to coat the bottom of the pan.
3. Try and get the batter to cover the bottom of the pan, gently lift and swirl to get this done effectively. 
4. Use medium heat and adjust the heat if it’s too hot, to medium-low.
5. By the fourth or so pancake, you heat and pan would have maintained heat so it goes quicker. These South African pancakes are specific to the fact that they are thin, not as this as Homemade Crêpes but also not as fluffy as American Pancakes.
6. If you find the batter a little thick and want to add a little water, use a tablespoon so that you can control the amount. 
7. Add cinnamon sugar to your pancakes as they come out the pan, cover and keep warm while you finish the rest of the batter.
8. Use room temperature eggs.  Leaving them in warm tap water can speed things up a bit.  Warm tap water is not as hot as kettle boiled water so the tap water won’t ‘cook them’.
9. The butter should be cooled before adding it to the heat sensitive eggs. This prevents curdling.
10. Letting the batter rest for 30 minutes is a good, I prefer overnight as the batter is thicker and easier to handle. 

Storage For Pancake Batter

• Keep the batter in a air-tight container in the fridge overnight.
• Remove from the fridge at least 10 minutes before you start so the batter can reach room temperature. The helps the pancakes cook evenly.
• When you are ready to cook the pancakes, give them a stir and if you find the batter a little thick, add a liquid to help thin them out. Water or milk and start with a tablespoon at a time until you get the consistency you want.

Serving Suggestions

These South African pancakes are traditionally served warm with cinnamon sugar and lemon. 

• Fresh cream
• Seasonal fruit, berries, bananas etc.
• Chocolate spread
• Dusting of castor sugar
• Strawberry compote
• Blueberry compote
• Cranberry sauce

More Pancake Recipes

• Melt In The Mouth Fluffy Blueberry Ladle Pancakes
• Yogurt Pancake Recipe
• Spinach Pancakes

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