A recipe for Pannekoek (South African Crepes with Cinnamon Sugar)! These thin pancakes come together easily and are filled with a drizzle of lemon juice and sprinkling of cinnamon sugar.
Pannekoek are pancakes similar to slightly thick crepes from South Africa, originally brought from the Netherlands. They are especially a perfect comfort food for a rainy day.
A basic batter with flour, salt, baking powder, eggs, milk, and butter is whisked together until smooth, then poured in thin layers in a hot skillet and cooked just until golden on each side.
Each warm pancake is drizzled with freshly squeezed lemon juice, a generous sprinkling of cinnamon sugar, then rolled up and served warm.
A Few Pannekoek Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.
If the Pannekoek batter is too thin, add a little more flour until it is thick enough to coat the bottom of the pan and swirl in a thin layer. If it is too thick to spread, slowly add a little more milk.
I whisked together the ingredients until smooth with no lumps. If you can’t get it smooth enough or are looking for a quicker way, simply toss everything in the blender and process until just smooth.
Some recipes I came across use butter in the batter. Others use a neutral oil.
I use a crepe pan to make the Pannekoek, but a well seasoned skillet would also work well.
The trick to a thin, even pancake is a thoroughly heated pan and pouring in the batter (about 1/4-1/3 cup, 60-80 milliliters) quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom.
Watch the temperature and adjust the heat between medium and low as needed. They cook quickly, so keep an eye on them and take care not to overcook.
These Pannekoeke are best eaten quickly after they are made. Sprinkle with the cinnamon sugar while still warm. The sugar will melt slightly and blend with the lemon juice to create an almost syrupy mixture.
This recipe can easily be doubled to serve a crowd.
Looking for more pancake recipes?
Try my:
- Matcha Souffle Pancakes
- Pandekager (Danish Pancakes)
- Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)
Pannekoek (South African Crepes with Cinnamon Sugar) Recipe
Adapted from Aquila Online
Pannekoek (South African Crepes with Cinnamon Sugar)
Ingredients
- 1 cup (125 grams) all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 large eggs
- 1 cup (240 milliliters) milk
- 3 tablespoons (43 grams) unsalted butter melted and slightly cooled
FIlling:
- 3-4 tablespoons (40-50 grams) granulated sugar
- 1 tablespoon (9 grams) ground cinnamon
- 1 lemon
Instructions
- In a large bowl, combine the flour, salt, and baking powder.
- In a small bowl, whisk together eggs and milk. Slowly whisk into the flour until no lumps remain. Whisk in the melted butter.
- Place a large 12 inch (30.5 centimeter) skillet over medium-low heat. Grease with additional butter or oil.
- Pour 1/4-1/3 cup (60-80 milliliters) batter into the center of the pan. Immediately swirl the pan in a circle to coat the bottom in a thin layer.
- Once bubbles begin to form and the bottom is starting to turn golden, flip and cook the other side. Cook just until golden, 30 seconds to 1 minute. Repeat with remaining batter.
- In a small bowl, combine sugar and cinnamon. Squeeze a little lemon juice on the cooked crepe and sprinkle generously with cinnamon sugar. Roll up and repeat with remaining Pannekoeke. Serve immediately.
Indi
I make these every Saturday morning. I sub with either soy or almond milk and a dairy free butter due to allergies and they turn out just as good as with milk and butter.
Tara
Hi Indi! So glad you enjoy them and happy to hear it works with dairy-free ingredients!
Henk
Delicious
Tammy
Just made these, it was my first take making crepe style. It taste delicious! I subbed full cream, milk with almond milk and it tasted just as good!
Tara
Thank you Tammy! So glad you enjoyed them!
Zibusiso
Very delicious. I can’t stop making it.
Tara
Thank you Zibusiso!
Zibusiso
Give it 5 stars
Neve
My dad makes them for me and I have loved them since I tried them for the first time.
Tara
So happy to hear Neve! Thank you for sharing.
Megan
Absolutely amazing ,i am obsessed with pancakes and these are perfect!! Thank you
Zelda
Perfect pancakes. Thank you for sharing.
Jemimah
I love love love this recipe it’s very simple I have already made it twice and both times it came out perfectly and tastes amazing I don’t like using any recipe accept Tara’s
Tara
Hi Jemimah! Thank you, so happy to hear!
Gary Van Breda
Tastes like home! My wife from NZ loves them too. Thanks for recipe!
Ben
Eish since when is 1 cup 125grams.
Ben
No wonder my baking always fails. 125gram is one cup flour. I’ve always thought 240. Excuse me while I cry in the corner
Linda
Made these this morning for late breakfast. Delicious. Mine tended to be crispy around the edges? Any suggestions please. Thanks 😊
Tara
Hi Linda! Crispy edges may be due to the heat being too high or uneven heating.
jamie
Love this recipe. Make them every time I get the chance. Followed the recipe to the tea! Came out with 12 pancakes. Delicious!
Thanks Tara for sharing this recipe.
Tara
So happy to hear Jamie! Thank you!
marius gerber
I’ve never been able to make pannekoek without burning it, but with this recipe, I am a master kook, I make it for my wife and daughter at least twice a week without any problems
Tara
So happy to hear Marius!
Tanisha
Love this recipe, use it almost every weekend and let’s just say that my pancakes have yet to burn or taste terrible. Literally the first time I have found a recipe it’s easy to find again that is also really convenient! :)))))
Tara
Thank you Tanisha! So happy to hear!
Helen McDonald
Hi
If you use oil instead of butter… how much oil should I use.
Thank you
Helen
Tara
Hi Helen! Equal parts- about 3 tablespoons.
Ammaarah Lorgat
It is so delicious I only like this recipe thank you very much for the delicious pancakes 🥞
Joel Kadish
It’s a great recipe, Can leftover batter be kept in the fridge for a day or two.
Nicky haynes
Hi Tara
Thank you for the recipe
We love it and make it nearly every Saturday
It tastes amazing 🤩
We double the recipe and it is still delicious 🤤
Deff worth 5 stars ⭐️
Tara
Thank you Nicky, so happy to hear!
Leigh-Ann
Half a cup is 125ml
Tara
Hi Leigh-Ann, which measurement in this recipe are you referring to? A US Customary 1/2 cup is 118 milliliters, but I generally round up to 120 milliliters for easier measuring. One cup of all-purpose flour is roughly 125 grams as long as you don’t pack it in.
Chris
This recioe made me miss South Africa – pannekoek is our go to when it is a cold, miserable day. Most people don’t add the lemon juice, but this is obviously optional to taste.
Thanks for the share! (looks like it might rain soon! 😊