South African Pancake Recipe: Easy, Thin and Tender

South African pancakes, commonly called pannekoek, are thin, soft pancakes made with a simple flour, egg, and milk batter. They are usually rolled with cinnamon sugar and a squeeze of lemon, and this easy version makes a tender, flexible stack without special equipment.

Ingredients

2 cups (250 g) all-purpose flour
2 large eggs, at room temperature if convenient
2 cups (480 ml) whole milk
1/2 cup (120 ml) water
2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil
1/2 teaspoon (3 g) fine salt
1 tablespoon (12 g) granulated sugar, optional, for a lightly sweet batter
1 tablespoon (14 g) butter, for greasing the pan as needed
1/3 cup (67 g) granulated sugar, for the traditional cinnamon-sugar finish
2 teaspoons (5 g) ground cinnamon
1 lemon, cut into wedges, for serving

Instructions

Mix the dry ingredients. Add the flour, salt, and optional tablespoon of sugar to a large mixing bowl. Whisk briefly to break up any small flour lumps and distribute the salt. A whisk is helpful, but a fork works if that is what you have.
Make a smooth batter. In a separate bowl or large measuring jug, whisk the eggs with the milk, water, and oil. Pour the liquid into the flour gradually, whisking as you go, until the batter is smooth and pourable. Scrape the sides and bottom of the bowl so no dry flour remains. A few tiny bubbles are fine; persistent lumps can be pressed against the bowl with the whisk or removed by pouring the batter through a sieve.
Rest the batter for 20 minutes. Cover the bowl and leave it at room temperature. This short rest lets the flour absorb liquid and helps the pancakes cook up more evenly and flex without tearing. The batter should look like light cream after resting. If it has thickened noticeably, whisk in a tablespoon of water at a time until it flows easily from a ladle.
Prepare the cinnamon sugar and pan. Stir the 1/3 cup sugar and cinnamon together in a small bowl. Set a plate nearby for the cooked pancakes. Warm a 9- or 10-inch (23-25 cm) nonstick skillet or well-seasoned frying pan over medium heat for about 4 minutes. Rub the surface with a little butter; it should be lightly coated, not greasy.
Cook the first pancake. Stir the rested batter, then pour in about 1/4 cup (60 ml), lifting and tilting the pan immediately so the batter spreads into a thin circle. Cook for about 45-60 seconds, until the surface looks mostly set, the edges begin to lift, and the underside is lightly golden. Slide a thin spatula under the pancake and turn it. Cook the second side for about 20-30 seconds, then transfer it to the plate. If the batter does not spread quickly, thin it with a little water; if the pancake tears because it is too delicate, add a tablespoon of flour and whisk again.
Finish the batch. Continue with the remaining batter, lightly buttering the pan only when it begins to stick. Stir the batter from time to time because flour can settle. Expect roughly 12 thin pancakes, depending on the pan and how much batter you use for each one. Keep the heat at medium; lower it slightly if the surfaces brown before the centers set, or raise it a little if the pancakes stay pale and take much longer than a minute on the first side. For food safety, USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes; check a representative pancake at its thickest point with an instant-read thermometer if you need to verify it.
Serve while warm. Place a pancake on a plate, sprinkle it with cinnamon sugar, and add a squeeze of lemon. Roll it up or fold it into quarters. Repeat as you serve, or stack the pancakes and pass the topping at the table.

Tips

Measure flour without packing it. Spoon flour into the measuring cup and level it, or weigh 250 g. Scooping directly with the cup can compress the flour and make the batter too thick, producing heavier pancakes that are harder to spread.
Use water to adjust thickness. Milk gives the batter richness, while the added water keeps it light enough to swirl into a thin layer. If you only have low-fat milk, use it in the same quantity; the pancakes may taste a little less rich, but the method and proportions still work.
Keep the pan lightly greased. Too much butter can make the batter slide around and create uneven, lacy edges. If the pan is genuinely nonstick, you may need only a thin film at the start and another small dab every few pancakes.
Do not rush the flip. Wait until the top loses its wet shine and the edge loosens before turning. If a pancake breaks, let the next one cook a few seconds longer on the first side and use a thinner spatula. The first pancake is often a useful test for pan temperature and batter thickness.

Serving Suggestions

The classic finish is cinnamon sugar and lemon. Sprinkle the sugar mixture over a warm pancake so it begins to melt, then add lemon juice to taste and roll it snugly. The sharp citrus balances the sweetness; add the lemon a little at a time if you prefer a milder, sweeter result. A small bowl of cinnamon sugar and a plate of lemon wedges make an easy serve-yourself topping station.

For a more filling meal, serve the pancakes alongside scrambled eggs, fruit, or yogurt. They also work as a simple dessert after a light meal. Offer fresh berries, sliced banana, stewed apples, or a spoonful of jam alongside the traditional topping. Keep extra toppings on the side rather than filling every pancake before serving, since thin pancakes are easiest to roll while warm and can soften if they sit under wet fruit or syrup.

Variations

Vanilla batter: Whisk 1 teaspoon (5 ml) vanilla extract into the milk and eggs. It adds a gentle dessert-like aroma without changing how the pancakes cook. You can still use the classic cinnamon and lemon topping.

Whole-wheat pancakes: Replace up to 1/2 cup (60 g) of the all-purpose flour with whole-wheat flour. The batter may absorb more liquid and the pancakes will be a little heartier, so add water a tablespoon at a time if needed. Replacing all the flour can make the pancakes less delicate and more likely to tear.

Dairy-free option: Use an unsweetened, unflavored oat or soy beverage in place of the milk, and use oil instead of butter to grease the pan. Choose a beverage with a consistency close to milk; a very thick or strongly flavored product can make the pancakes heavier or change their taste.

Savory pannekoek: Leave the optional sugar out of the batter and serve the pancakes with grated cheese, sautéed mushrooms, or sliced cooked ham. Add moist fillings sparingly and roll just before eating so the pancakes do not become soggy. Cook any fillings separately and make sure they are hot before serving.

Gluten-free version: A cup-for-cup gluten-free flour blend that includes a binder is the most practical substitute. Since different blends absorb liquid differently, start with the stated amount and adjust with a spoonful of water or flour blend until the batter spreads smoothly. Allow the batter to rest, then test one pancake before cooking the whole batch; gluten-free pancakes may be more fragile, so flip gently.

Storage and Reheating

Cool leftover pancakes and refrigerate them within 2 hours of cooking. Stack them with a small piece of parchment or wax paper between each one to make separation easier, then seal the stack in an airtight container. They keep for 3-4 days in the refrigerator. Keep cinnamon sugar in a separate dry container and add lemon only when serving; storing the pancakes with wet toppings can make them soft.

To reheat a few pancakes, warm them in a dry skillet over low heat for about 20-30 seconds per side, just until flexible and hot. For a larger batch, cover the pancakes with a slightly damp paper towel and microwave in short 15-20-second bursts, checking between bursts so they do not turn rubbery. You can freeze the plain pancakes for up to 2 months: separate them with parchment, wrap or seal them well, and thaw overnight in the refrigerator before reheating. Discard any pancakes left at room temperature for more than 2 hours.

Frequently Asked Questions

What is the difference between South African pancakes and American pancakes?

South African pannekoek are usually thin and flexible, closer in shape and texture to crepes. American pancakes are typically thicker and fluffier because their batter commonly contains a raising agent such as baking powder. This recipe makes the thinner style, which is easy to roll with cinnamon sugar and lemon.

Why is my pancake batter lumpy or too thick?

Lumps usually come from adding the liquid too quickly or not whisking the flour from the bottom of the bowl. Add the liquid gradually next time, and press stubborn lumps against the side of the bowl. If the batter is smooth but does not run readily when you tilt the pan, whisk in water a tablespoon at a time until it spreads into a thin layer.

Can I make the batter ahead?

Yes. Cover the bowl and refrigerate the batter for up to 24 hours. The flour may settle and the batter may thicken while it chills, so whisk it well before cooking and loosen it with a little water if necessary. Keep the batter refrigerated rather than leaving an egg-and-milk mixture at room temperature for an extended period.

Do I need a special pancake pan?

No. A regular 9- or 10-inch nonstick skillet is convenient, but a well-seasoned frying pan also works. A wider, shallow pan makes it easier to swirl the batter and lift the edges. Use a thin spatula and avoid very high heat, especially if your pan has a dark surface that heats quickly.

How do I stop the pancakes from tearing?

Let the batter rest, make sure it is not excessively thin, and wait until the first side is set before flipping. If the batter spreads like water or the pancakes tear repeatedly, whisk in a tablespoon of flour and try another test pancake. A gentle turn with a thin spatula is safer than trying to toss a delicate pancake in the air.

Can I make these without eggs?

Eggs help bind the batter and give the pancakes their flexible texture, so an egg-free version may be more fragile. A commercial egg replacer can work if used according to its package directions, but results vary by product. Cook a small test pancake first, and turn it carefully once the surface is set. For the most reliable texture, use the eggs listed in this recipe.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).