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{{Short description|Thin round cake made of eggs, milk, and flour}}
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{{Infobox food
| name            = Pancake
| image           = Foodiesfeed.com pouring-honey-on-pancakes-with-walnuts.jpg
| caption         = A stack of American-style pancakes with [[honey]] being poured
| type            = [[Batter (cooking)|Batter]]
| main_ingredient = 
}}

A '''pancake''', also known as a '''hotcake''', '''griddlecake''', or '''flapjack''', is a flat type of [[batter bread]] like [[cake]], often thin and round, prepared from a [[starch]]-based [[Batter (cooking)|batter]] that may contain eggs, milk, and butter, and then cooked on a hot surface such as a [[griddle]] or [[frying pan]]. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.<ref>{{cite book |last1=Jones |first1=Martin |title=Feast: why humans share food |date=2007 |publisher=Oxford University Press |location=Oxford |isbn=978-0-19-920901-9 |oclc=75713258}}</ref>

The pancake's shape and structure varies worldwide. In England, pancakes are often [[Leavening agent|unleavened]] and are thin.  In Scotland and North America, a leavening agent is used (typically [[baking powder]]) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of [[Brittany|Breton]] origin cooked on one or both sides in a special pan or [[crepe maker]] to <!-- Beautiful wording -->achieve a lacelike network of fine bubbles. A well-known variation originating from [[southeast Europe]] is [[palatschinke]], a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Commercially prepared pancake mixes are available in some countries. Like [[waffle]]s, commercially prepared frozen pancakes are available from companies like [[Eggo]]. When [[buttermilk]] is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a '''buttermilk pancake''', which is common in Scotland, Ireland and the US. [[Buckwheat]] flour can be used in a pancake batter, making for a type of [[buckwheat pancake]], a category that includes [[blini]], [[kaletez]], [[ploye]], and [[memil-buchimgae]]. When potato is used as a major portion of the batter, the result is a [[potato pancake]].  

Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. In North America, they are typically considered a [[breakfast food]] and serve a similar function to [[waffle]]s. In Britain and [[the Commonwealth]], they are associated with [[Shrove Tuesday]], commonly known as "Pancake Day", when, historically, perishable ingredients had to be used up before the [[fasting]] period of [[Lent]].

==History==

The [[Ancient Greeks]] made pancakes called τηγανίτης (''tēganitēs''), ταγηνίτης (''tagēnitēs'')<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fths ταγηνίτης] {{Webarchive|url=https://web.archive.org/web/20210429230503/http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fths |date=29 April 2021 }}, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> or ταγηνίας (''tagēnias''),<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fas ταγηνίας] {{Webarchive|url=https://web.archive.org/web/20210430003636/http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dtaghni%2Fas |date=30 April 2021 }}, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> all words deriving from τάγηνον (''tagēnon''), "frying pan".<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dta%2Fghnon τάγηνον] {{Webarchive|url=https://web.archive.org/web/20210207140531/http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dta%2Fghnon |date=7 February 2021 }}, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> The earliest attested references to ''tagenias'' are in the works of the 5th-century BC poets [[Cratinus]]<ref>Cratinus, [https://archive.org/stream/comicorumatticor01kockuoft#page/52/mode/1up 125], Comicorum Atticorum Fragmenta</ref> and [[Magnes (comic poet)|Magnes]].<ref>Magnes, 1</ref> Tagenites were made with [[wheat flour]], [[olive oil]], honey, and curdled milk, and were served for breakfast.<ref>Eugenia Salza Prina Ricotti, [https://books.google.com/books?id=iJWhUOazBvsC&pg=PA111 ''Meals and recipes from ancient Greece''], J. Paul Getty Museum, 2007, p. 111</ref><ref>Dalby, Andrew (1996) ''Siren feasts: a history of food and gastronomy in Greece'', Routledge, p. 91</ref><ref>Spiller, Gene A. (1991) [https://books.google.com/books?id=3Y9PAltb6B0C&pg=PA34 ''The Mediterranean diets in health and disease''], AVI/Van Nostrand Reinhold, 1991, p. 34</ref> Another kind of pancake was σταιτίτης (''staititēs''), from σταίτινος (''staitinos''), "of flour or dough of spelt",<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%2Ftinos σταίτινος] {{Webarchive|url=https://web.archive.org/web/20210907190544/https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%2Ftinos |date=7 September 2021 }}, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> derived from σταῖς (''stais''), "flour of spelt".<ref>[https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dstai%3Ds σταῖς] {{Webarchive|url=https://web.archive.org/web/20210907195111/https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.04.0057:entry%3Dstai%3Ds |date=7 September 2021 }}, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> [[Athenaeus]] mentions, in his [[Deipnosophistae]], ''staititas'' topped with honey, sesame, and cheese.<ref>Atheneaus (2003), [https://www.perseus.tufts.edu/hopper/text?doc=Ath.+646b&fromdoc=Perseus%3Atext%3A2008.01.0405 The Deipnosophists, 646b] {{Webarchive|url=https://web.archive.org/web/20201118233608/http://www.perseus.tufts.edu/hopper/text?doc=Ath.+646b&fromdoc=Perseus%3Atext%3A2008.01.0405 |date=18 November 2020 }}, on Perseus</ref><ref>Andrew Dalby, [https://books.google.com/books?id=FtIXAe2qYDgC&pg=PA71 ''Food in the ancient world from A to Z''], Routledge, p. 71</ref><ref>Athenaeus and Olson, S. Douglas (2011) ''The Learned Banqueters, Volume VII: Books 13.594b-14'', Loeb Classical Library, pp. 277–278</ref> The [[Middle English]] word ''pancake'' appears in English in the 15th century.<ref>[http://www.merriam-webster.com/dictionary/pancake Pancake] {{Webarchive|url=https://web.archive.org/web/20140707021736/http://www.merriam-webster.com/dictionary/pancake |date=7 July 2014 }} - Definition and More from the Free Merriam-Webster Dictionary</ref><ref>[http://www.etymonline.com/index.php?l=p&p=2 Pancake] {{Webarchive|url=https://web.archive.org/web/20090321202845/http://www.etymonline.com/index.php?l=p&p=2 |date=21 March 2009 }}. Online Etymology Dictionary</ref>

The Ancient Romans called their fried concoctions ''alia dulcia'',  Latin for "other sweets". These were much different from what are known as pancakes today.<ref>{{cite web|url=http://www.foodtimeline.org/foodfaq2.html#pancakes|title=The Food Timeline--history notes: muffins to yogurt|work=foodtimeline.org|access-date=4 August 2015|archive-date=2 October 2019|archive-url=https://web.archive.org/web/20191002053831/http://foodtimeline.org/foodfaq2.html#pancakes|url-status=live}}</ref>

==Regional varieties==
{{See also|List of pancakes}}[[File:Alicha 1.jpg|thumb|right|This meal of ''injera'' and several kinds of ''wat'' or ''tsebhi'' (stew) is typical of [[Ethiopian cuisine|Ethiopian]] and [[Eritrean cuisine]].]]

===Africa===

====Horn of Africa====
Pancakes in the [[Horn of Africa]] ([[Djibouti]], [[Eritrea]], [[Ethiopia]] and [[Somalia]]) are known as ''[[injera]]'' (sometimes [[Transliteration|transliterated]] as ''enjera'', ''budenaa'' ([[Oromo language|Oromo]]), or ''canjeero'' ([[Somali language|Somali]])). ''Injera'' is a yeast-risen [[flatbread]] with a unique, slightly spongy texture. Traditionally, it is made out of [[Eragrostis tef|teff]] flour and is a national dish in Ethiopia and Eritrea. ''Canjeero'', also known as ''lahooh'', ''laxoox'', or ''[[lahoh]]'', is a similar kind of flatbread eaten in Somalia and [[Yemen]].

[[File:LahohS.jpg|thumb|''[[Lahoh]]'' is a [[Staple food|staple]] in [[Somalia]], [[Djibouti]], and [[Yemen]].]]

In Eritrea and Ethiopia, ''injera'' are usually served with one or more stews known as ''[[Wat (food)|wat]]'' or with salads (especially, for instance, during periods of [[Ethiopian Orthodox Tewahedo Church|Ethiopian Orthodox]] fasting) or with other injera (''[[Fit-fit|injera firfir]]''). The right hand is used to tear small pieces from the ''injera'' to use to pick up and eat the stews or salads. The ''injera'' under these stews soaks up juices and flavours and, after the stews and salads are finished, is also consumed. ''Injera'' thus acts simultaneously as food, eating utensil, and plate. When the "tablecloth" formed by the ''injera'' is finished, the meal is over.

''[[Lahoh]]'' is a pancake-like bread originating in Somalia, Djibouti and Yemen.<ref name="Abdullahi">Abdullahi, Mohamed Diriye (2001), ''Culture and Customs of Somalia'', Greenwood Press, p.&nbsp;113.</ref><ref>Hassan, Elham, {{usurped|1=[https://web.archive.org/web/20110928085026/http://www.yobserver.com/news-varieties/printer-1002499.html Little Business Women Small enterprises supporting Yemen's poorest families]}}, ''News Varieties'', 16 October 2004.</ref> It is often eaten along with [[honey]], [[ghee]] and [[tea]]. During lunch, ''lahoh'' is sometimes consumed with [[curry]], soup or stew.

====Kenya====
In [[Kenya]], pancakes are eaten for breakfast as an alternative to bread. They are served plain with the sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes.

====South Africa====
A "pancake" in [[South Africa]] is a [[crêpe]]. In [[Afrikaans]], it is known as a ''[[pannenkoek|pannekoek]]'' (plural ''pannekoeke'') and, traditionally, is prepared on gas stoves and eaten on wet and cold days. ''Pannekoeke'' are usually served with cinnamon-flavoured sugar (and, sometimes, lemon juice) that is either allowed to dissolve into and soften them or, if their crispy texture is to be retained, eaten immediately. They are a staple at [[Dutch Reformed Church]] fêtes.<ref>[https://web.archive.org/web/20080221224502/http://www.landbou.com/LandbouWeekblad/Kos_en_resepte/0,,1294-1317_1737818,00.html Boer op ons werf] at landbou.com (via archive.org).</ref>

''Plaatkoekies'' ("flapjacks", or lit. "plate cookies") are American-style [[#United States and Canada|"silver dollar"]] pancakes.

====Uganda====
In [[Uganda]], Kabalagala are banana pancakes made from very ripe ndizi bananas and cassava flour.<ref name="CPA">{{cite web |title=Kabalagala – Ugandan Banana Pancakes |url=https://www.cpafrica.org.uk/a-taste-of-africa/kabalagala-ugandan-banana-pancakes/#:~:text=Kabalagala%20%E2%80%93%20known%20locally%20as%20kabas,snack%20with%20a%20hot%20drink |website=Christian Partners in Africa |date=10 December 2019}}</ref> The pancakes are locally made with bananas (one of the staple foods of the country) and usually served as a breakfast or as a snack option.
*The steamed version is called Ebwanga<ref>{{cite web |author=Sophie |title=Ebwanga: A Local Delicacy |url=https://akitcheninuganda.com/2015/01/06/ebwanga-a-local-delicacy/ |website=A Kitchen In Uganda |language=en |date=6 January 2015}}</ref>

===East Asia===
====China====
[[Chinese pancake]]s may be either savoury or sweet, and are generally made with dough rather than batter.<ref name=Liu>{{cite book |last=Liu |first=Junru |title=Chinese Food |year=2011 |edition=3rd |publisher=Cambridge University Press |isbn=978-0-521-18674-2 |page=12 |url=https://books.google.com/books?id=XzAQ2xulj8IC&q=%22Chinese+pancakes%22+dough&pg=PA12}}</ref> The dough mostly consists of water, flour, and vegetable oil.<ref name="allrecipes.com">{{cite web|url=http://allrecipes.com/recipe/214564/pan-fried-chinese-pancakes/|title=Pan-Fried Chinese Pancakes Recipe|access-date=3 November 2016|archive-date=4 November 2016|archive-url=https://web.archive.org/web/20161104075452/http://allrecipes.com/recipe/214564/pan-fried-chinese-pancakes/|url-status=live}}</ref> The dish can be served as a side, usually alongside duck, or as a snack, topped with scallions along with hot and sour sauce.<ref name="allrecipes.com"/>

====Japan====
[[File:Souffle Pan Cake in Japan.jpg|thumb|Japanese style souffle pancakes]]
In Japan, ''[[okonomiyaki]]'' are made from flour, egg, cabbage and a choice of ingredients. ''[[Oyaki]]'' are pancakes often stuffed with [[red bean paste|anko]], [[eggplant]], or [[nozawana]]. ''[[Dorayaki]]'' are a sort of sandwich made from Western-style pancakes and anko. Sweet [[crepes]] are also very popular.

The Japanese have also created a soufflé-style cooked-in rings-pancake, which is taller and fluffier than the American pancakes it is inspired by,<ref>{{cite news |title=These Japanese fluffy pancakes are the ultimate new food trend |url=https://en.vogue.fr/lifestyle/food/articles/these-japanese-fluffy-pancakes-are-the-ultimate-new-food-trend/63253 |access-date=7 January 2019 |work=Vogue English |date=4 May 2018 |language=en |archive-date=8 January 2019 |archive-url=https://web.archive.org/web/20190108050645/https://en.vogue.fr/lifestyle/food/articles/these-japanese-fluffy-pancakes-are-the-ultimate-new-food-trend/63253 |url-status=live }}</ref> and found in Singapore,<ref>{{cite news |last1=Quek |first1=Eunice |title=Get your fill of fluffy wobbly Japanese souffle pancakes at these new eateries |url=https://www.straitstimes.com/lifestyle/food/sweet-stacks |access-date=7 January 2019 |work=The Straits Times |publisher=[[The Straits Times]] |date=8 July 2018 |language=en |archive-date=7 January 2019 |archive-url=https://web.archive.org/web/20190107233338/https://www.straitstimes.com/lifestyle/food/sweet-stacks |url-status=live }}</ref> [[Toronto]],<ref>{{cite news |last1=Peters |first1=Diane |title=Fuwa Fuwa: Japanese pancakes find their happy place {{!}} The Star |url=https://www.thestar.com/business/2018/05/22/fuwa-fuwa-japanese-pancakes-find-their-happy-place.html |access-date=7 January 2019 |work=thestar.com |publisher=[[Toronto Star]] |date=24 May 2018 |language=en |archive-date=7 January 2019 |archive-url=https://web.archive.org/web/20190107233333/https://www.thestar.com/business/2018/05/22/fuwa-fuwa-japanese-pancakes-find-their-happy-place.html |url-status=live }}</ref> Australia, and the United Kingdom.<ref>{{cite news |last1=Morley |first1=Katie |title=Forget flipping - wobbly pancakes are the latest food trend |url=https://www.telegraph.co.uk/news/2018/02/12/forget-flipping-wobbly-pancakes-latest-food-trend/ |archive-url=https://ghostarchive.org/archive/20220111/https://www.telegraph.co.uk/news/2018/02/12/forget-flipping-wobbly-pancakes-latest-food-trend/ |archive-date=11 January 2022 |url-access=subscription |url-status=live |access-date=7 January 2019 |work=The Telegraph |publisher=[[The Daily Telegraph|The Telegraph]] |date=12 February 2018}}{{cbignore}}</ref>

====Ryukyu Islands====
In [[Ryukyu Islands]], pancakes include {{Transliteration|ryu|Hirajacii}} ({{langx|ryu|ヒラヤチー}}).{{transliteration|ryu|Hirajacii}} is a thin, very simple [[Okinawan cuisine|Okinawan]] pancake-like dish similar to [[buchimgae]]. It is basically "a savory Okinawan crepe with leeks",<ref>{{cite web |url=https://www.okinawa.com/blog/research/recipes-food/goya-champuru-hiraya-chi |title=Goya Champuru & Hiraya-chi |date=4 April 2007 |author=Marty |publisher=Okinawa.com |access-date=23 August 2021 |archive-date=23 August 2021 |archive-url=https://web.archive.org/web/20210823183832/https://www.okinawa.com/blog/research/recipes-food/goya-champuru-hiraya-chi |url-status=live}}</ref> and is sometimes called "Okinawan style okonomiyaki". The name means "fry flat" in the [[Okinawan language]].<ref name="onookinawa">{{cite web |url=https://www.onookinawa.com/2016/06/03/hirayachi-%E3%83%92%E3%83%BC%E3%83%A9%E3%82%84%E3%81%A1/ |title=Hirayachi: ヒラヤーチー |date=3 June 2016 |publisher=Ono Okinawa |access-date=23 August 2021 |archive-date=17 January 2021 |archive-url=https://web.archive.org/web/20210117214148/https://www.onookinawa.com/2016/06/03/hirayachi-%E3%83%92%E3%83%BC%E3%83%A9%E3%82%84%E3%81%A1/ |url-status=live}}</ref>

People cook it at home, so there are few [[Specialty shop]] in Okinawa, with none of them serving {{transliteration|ryu|Hirajacii}}.<ref name="okinawa2go">{{Cite web |url=http://en.okinawa2go.jp/u/gourmet/1g8p1vfmu6f6vg |title=Okinawan well-known emergency food called Hiraya-ch |access-date=22 September 2014 |archive-url=https://web.archive.org/web/20150503090658/http://en.okinawa2go.jp/u/gourmet/1g8p1vfmu6f6vg |archive-date=3 May 2015 |url-status=dead}}</ref> The ingredients consist of [[Egg (food)|eggs]], [[flour]], [[salt]], [[black pepper]] and green onions, fried with a little oil in a pan.<ref name="onookinawa"/>

====Korea====
In Korea, pancakes include savoury ''[[buchimgae]]'' (Korean pancakes) and ''[[jeon (food)|jeon]]'' (egged and battered pan-fries, sometime pancakes), ''[[bindae-tteok]]'' (pan-friend mung bean cakes), as well as sweet ''[[hotteok]]'' (filled sweet pancake). These may be served during all times of the day as side dishes or just snacks. Variants of the dish use the batter of the pancake to make deep fried vegetables, meat, or fish.<ref>{{cite web|url=http://www.maangchi.com/recipes/pancakes|title=Korean pancake recipes from Cooking Korean food with Maangchi|website=www.maangchi.com|access-date=4 November 2016|archive-date=7 November 2016|archive-url=https://web.archive.org/web/20161107191003/http://www.maangchi.com/recipes/pancakes|url-status=live}}</ref>

===South Asia===
====India====
India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of added [[Leavening agent|raising agent]]s. Pancakes prepared using a north Indian cooking style are known as ''cheela''. Sweet ''cheela'' are made using sugar or [[jaggery]] with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared from [[gram flour]] or green gram paste (''moong daal'') and are sometimes garnished with ''[[paneer]]'', a cottage-style cheese. <!--?: Pancakes in north Indian cooking style resemble more with Crepe than American flapjacks due to lack of any rising agent.-->

''[[Dosa (food)|Dosa]]'', ''[[appam]]'', ''[[neer dosa]]'' and ''[[uttapam]]'' are pancakes made in a south Indian cooking style. They are prepared by fermenting [[Batter (cooking)|rice batter]] and split-skinned [[urad bean]] (black lentil) blended with water. ''Meetha pooda'' –&nbsp;sweet pancakes often eaten with pickles and chutney&nbsp;– are a common breakfast food item in [[Punjab region|the Punjab]]. Most of the ''[[Assamese Jolpan#Pitha|pitha]]'' in [[Assam]] are types of pancakes served on occasions such as [[Bihu|Bihu festivals]]. The [[Bengal]]i semi-sweet pancake ''pati-shapta'' is stuffed with grated coconut or thickened milk.

In Western India, the multi-grain ''[[thalipeeth]]'' is popular. In Goa, a traditional [[crêpe]]-like pancake known as ''alebele'' or ''alle belle'' is eaten at tea-time. It is usually filled with jaggery and coconut. In Eastern India, ''[[malpua]]s'' are sometimes prepared in the form of pancakes. In some regions of Middle [[India]], thin green Cheelas are made with [[ginger]] or [[garlic]] leaves' paste, and [[rice flour]] batter. Other ingredients included are [[salt]], [[cummin]] seeds, green chili, oil, curry leaves and [[coriander]] leaves.

====Nepal====
In [[Nepal]], the [[Newar people]] have a savoury rice pancake called ''[[chataamari]]'' cooked with meat or eggs on top. This dish is also known as the ''Newari Pizza'', as it is served and eaten similarly to American [[pizza]]. Besides being served with meat or eggs, it can also be served plain.<ref>{{cite web|url=http://www.thegundruk.com/chatamari/|title=Chatamari|date=15 March 2014|work=thegundruk.com|access-date=9 November 2016|archive-date=10 November 2016|archive-url=https://web.archive.org/web/20161110110144/http://www.thegundruk.com/chatamari/|url-status=live}}</ref>

'''Bangladesh'''

[[Chitai Pitha|Chitoi pitha]] is a popular Bangladeshi steamed pancake made from rice flour. It's a traditional dish often enjoyed during festivals and special occasions. The batter is typically made with a blend of rice flour, water, and sometimes other ingredients like coconut milk or jaggery. The batter is then poured into a heated pan or mold and steamed until cooked through. Chitoi pitha is often served with sweet toppings like jaggery or molasses, or savory accompaniments such as lentil curry or fish curry.

====Pakistan====
In [[Pakistani cuisine]], ''rishiki'' is a pancake, slightly thicker than a crepe, which is made from whole wheat flour, water and eggs and usually served with honey. It is widely consumed in the far north and is a staple of [[Chitrali cuisine]].

====Sri Lanka====
Sri Lankan Coconut Pancakes or පොල් පැණි පෑන්කේක් (''pol pani pancake'') are spiced sweet coconut filling wrapped in a thin crepe, which is made from flour, eggs and coconut milk, with turmeric added to give a yellow color.

===Southeast Asia===
[[File:Serabi jawa kuno gula jawa kerinh.jpg|thumb|right|Indonesian [[serabi]]]]Banana pancakes are a menu item in [[backpacking (travel)|backpacker]]-oriented cafes in Southeast Asia. This has given rise to the term ''[[Banana Pancake Trail]]'' or ''Banana Pancake Circuit'', given to the growing routes travelled by backpackers across Malaysia, Thailand, Cambodia and Vietnam.<ref>{{cite news|title=Mass tourism swamps Asia's once unique, remote places|url=https://www.usatoday.com/travel/destinations/2008-03-27-disappearing-asia_N.htm?csp=34|work=USA TODAY|publisher=USA TODAY|access-date=27 May 2012|author=Denis D. Gray|date=27 March 2008|archive-date=29 November 2010|archive-url=https://web.archive.org/web/20101129140843/http://www.usatoday.com/travel/destinations/2008-03-27-disappearing-asia_N.htm?csp=34|url-status=live}}</ref>

====Indonesia====
Pancakes in [[Indonesia]] are called ''panekuk''. The [[Indonesia]]n pancake ''[[serabi]]'' is made from rice flour and coconut milk. The dish is often served with ''kinca'', a thick, brown-colored coconut sugar syrup. Other toppings may include [[sugar]], [[Peanut|ground peanuts]], sliced [[bananas]], [[jackfruit]], and other fruits, and [[chocolate]]. Other variations include [[cheddar cheese]], [[corned beef]], [[Chicken as food|shredded chicken]], and [[sausage]].<ref>{{cite web|url=http://aussietaste.recipes/vegetarian_/serabi-indonesian-pancakes/|title=Serabi - Indonesian Pancakes recipe|website=aussietaste.recipes|access-date=3 November 2016|archive-date=6 August 2020|archive-url=https://web.archive.org/web/20200806051224/http://aussietaste.recipes/vegetarian_/serabi-indonesian-pancakes/|url-status=usurped}}</ref>

Other types of pancakes in [[Indonesia]] are ''[[Burgo (food)|burgo]]'', ''[[dadar gulung]]'', ''[[kue ape]]'', ''[[appam|kue apem]]'', ''[[kue cubit]]'', ''[[kue cucur]]'', ''[[kue leker]]'', ''[[apam balik|kue terang bulan]]'', ''[[Laklak (food)|laklak]]'', ''[[murtabak|martabak]]'', ''[[pannenkoek]]'', ''[[poffertjes]]'', ''[[roti canai]]'', and ''[[roti jala]]''.

====Malaysia ====
[[File:YosriLempengNyiur.jpg|thumb|right|Malay [[Pek Nga]] also known as ''Lempeng Kelapa'']]

The traditional [[Malays (ethnic group)|Malay]] pancake in [[Malaysia]] is called [[Pek Nga]] or ''Lempeng Kelapa''. Cooked very similarly to an American or Canadian –style pancake, albeit without a rising agent, it is a savoury pancake usually served during the breakfast hours with [[fish head curry|fish curry]], coconut sticky rice, [[dried fish]], ''[[rendang]]'',<ref>{{cite web|url=http://www.food.com/recipe/malay-pancake-lempeng-kelapa-154523|title=Malay Pancake (Lempeng Kelapa) Recipe|website=Food.com|access-date=17 January 2022|archive-date=19 March 2022|archive-url=https://web.archive.org/web/20220319202737/https://www.food.com/recipe/malay-pancake-lempeng-kelapa-154523|url-status=live}}</ref> or ''[[sambal]]''.

==== Myanmar (Burma) ====
The traditional Burmese pancake is called [[bein mont]], and is a traditional Burmese snack or ''[[mont (food)|mont]]''. The pancake is baked in a [[rice flour]] batter immersed in [[jaggery]], [[coconut]] shavings and garnished with [[sesame]] seeds, [[peanut]]s and [[poppy seed]]s.<ref>{{cite web|url=https://www.foodmagazinemyanmar.com/food/%E1%80%98%E1%80%AD%E1%80%94%E1%80%B9%E1%80%B8%E1%80%99%E1%80%AF%E1%80%94%E1%80%B9%E1%82%94/|title=ဘိန်းမုန့်|website=Food Magazine Myanmar|access-date=2019-11-13|archive-date=6 August 2020|archive-url=https://web.archive.org/web/20200806055808/https://www.foodmagazinemyanmar.com/food/%E1%80%98%E1%80%AD%E1%80%94%E1%80%B9%E1%80%B8%E1%80%99%E1%80%AF%E1%80%94%E1%80%B9%E1%82%94/|url-status=usurped}}</ref>

====Philippines====
[[File:Salukara.jpg|thumb|Filipino traditional ''[[salukara]]'' pancakes made from rice, [[coconut milk]], water, and sugar]]

In the [[Philippines]], traditional dessert pancakes include ''[[salukara]]'', a rice pancake made from glutinous rice, eggs, and [[coconut milk]]. The batter is placed in a clay pot or pan lined with banana leaves or greased with oil (traditionally [[lard]]), and is baked over hot coals. ''Salukara'' is a subtype of ''[[bibingka]]'' (Philippine baked rice cakes).<ref name="uy">{{cite web |date=1 September 2013 |last1=Uy |first1=Amy A. |title=Rice cakes, roscas, and more eats at the Samar Food Fest |url=http://www.gmanetwork.com/news/lifestyle/food/324580/rice-cakes-roscas-and-more-eats-at-the-samar-food-fest/story/ |website=GMA News Online |access-date=17 October 2018 |archive-date=30 August 2018 |archive-url=https://web.archive.org/web/20180830023956/http://www.gmanetwork.com/news/lifestyle/food/324580/rice-cakes-roscas-and-more-eats-at-the-samar-food-fest/story/ |url-status=live }}</ref> ''[[Panyalam]]'', a similar rice pancake from [[Mindanao]], is deep-fried rather than baked.<ref>{{cite book|author =Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =978-621-420-087-0}}</ref>{{page needed|date=September 2025}}

Traditional savory pancakes in the Philippines include ''[[pudpod]]'' (smoked fish flake pancakes) and ''[[okoy]]'' (a pancake made of battered shrimp, pumpkin, or sweet potatoes).
[[File:Filipino hotcakes.jpg|thumb|Filipino pancake, also known as ''hotcake'', is typically yellow in color and is a popular street food served with [[margarine]] and sugar.]]
The American style of pancakes is also a common offering in fast-food establishments in the Philippines, usually as a breakfast fare, as well as in specialty restaurants like [[IHOP]] and the local restaurant brand [[Max's Group|Pancake House]]. The inexpensive local counterpart, called ''hotcakes'', aside from being commonly prepared for breakfast, is also prepared as an afternoon snack, with street kiosks selling small hotcakes topped with the choice of [[margarine]], [[sugar]], or [[condensed milk]] and flavored syrups.

==== Vietnam ====
[[File:Bánh xèo with nước mắm.jpg|thumb|[[Bánh xèo]], the Vietnamese equivalent of a pancake]]

In [[Vietnamese cuisine]] there is a variety of dishes that are called pancakes (''[[bánh xèo]]'', ''bánh khọt'', which are sometimes called Vietnamese pancakes), as well as similar dishes such as ''bánh căn'' and ''[[bánh khoái]]'' in [[central Vietnam]].<ref>{{cite web |author1=Thuan |title=What Is Vietnamese Pancake? |url=https://www.beetrip.net/blog/vietnamese-cuisine/what-is-vietnamese-pancake.html |website=beetrip.net |access-date=31 May 2020 |date=5 April 2019 |archive-date=6 August 2020 |archive-url=https://web.archive.org/web/20200806050959/https://www.beetrip.net/blog/vietnamese-cuisine/what-is-vietnamese-pancake.html |url-status=live }}</ref>{{better source needed|reason=blog|date=September 2025}}

===Europe===
[[File:Palatschinke.jpg|thumb|right|''Palacinky'', Slovak pancakes]]

====Austria, Czech Republic, and Romania, Slovakia, and former Yugoslavia====
In Austria, the Czech Republic, and [[Slovakia]], pancakes are called ''[[palatschinke]]'', ''palačinka'' and ''palacinka'', respectively (plural: ''palatschinken'', ''palačinky'', and ''palacinky''). ''[[Kaiserschmarrn]]'' is an Austrian pancake including raisins, almonds, apple jam or small pieces of apple, split into pieces, and sprinkled with powdered sugar. In [[Romania]], they are called ''clătită'' (plural: ''clătite''). In countries of [[former Yugoslavia]], they are called ''palačinka'' (plural: ''palačinke''). In these languages, the word derives from the Latin ''placenta'', meaning "cake". These pancakes are thin and filled with apricot, plum, [[Vaccinium vitis-idaea|lingonberry]], apple or strawberry jam, chocolate sauce, or [[hazelnut]] spread. [[Eurokrem]], [[Nutella]], and Lino-Lada fillings are favourite among the younger population. A traditional version includes filling pancakes with cheese, pouring yoghurt over them, and then baking in an oven.

====Eastern Europe====
{{main article|Blini}}
[[File:Cheese blintzes with blackberries.jpg|thumb|left|[[Blintz|Blinchiki]] filled with cheese and topped with blackberries]]

Eastern-Slavic cuisines have a long tradition of pancake cooking and include a variety of pancake types. In [[Belarus]], [[Russia]], and [[Ukraine]], pancakes may be [[breakfast]] food, appetizers, main courses, or desserts.

''[[Blini]]'' ({{langx|ru|блины}}) or ''mlynci'' ({{langx|uk|млинцi}}) are thin pancakes, somewhat thicker than crêpes, made from wheat or buckwheat flour, butter, eggs, and milk, with yeast added to the batter. The preparation of blini/mlynci dates back to pagan traditions and feasts, which are reflected in today's "[[Maslenitsa|pancake week]]" celebrated in the winter before the [[Great Lent]]. In pre-[[Christianity|Christian]] times, blini and mlynci were symbolically considered by early Slavic peoples as a symbol of the [[sun]], due to their round form.<ref name="Encyclopedia">{{cite book |url=https://books.google.com/books?id=ojc4Uker_V0C&pg=PA57 |title=Encyclopedia of Jewish Food |publisher=Wiley |year=2010 |access-date=18 April 2012 |author=Marks, Gil |pages=56–58 |isbn=978-0-470-39130-3}}</ref>

[[File:ОладкиУкраїнські.jpg|thumb|right|[[Oladyi]]]]
[[Blintz]]es ({{langx|ru|блинчики}} ''blinchiki'') are thin crêpes made without yeast. Filled blintzes are also referred to as ''nalysnyky'' ({{langx|uk|налисники}}), ''nalistniki'' ({{langx|ru|налистники}}) or ''nalesniki'' ({{langx|ru|налесники}}).<ref>[http://www.langet.ru/html/n/nalesniki.html ''Nalesniki''] {{Webarchive|url=https://web.archive.org/web/20080611091108/http://www.langet.ru/html/n/nalesniki.html |date=11 June 2008 }} in V.V. Pokhlebkin's ''Culinary Dictionary'', 2002</ref> A filling such as jam, fruits, [[quark (dairy product)|quark]], or [[cottage cheese]], potato, cooked ground meat or chicken, and even chopped mushrooms, bean sprouts, cabbage, and onions, is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed, or baked.

Traditionally, Ashkenazi Jews who, prior to 1945,  lived in what is today [[Poland]], portions of the [[Czech Republic]],  [[Hungary]], and other portions of the former [[Pale of Settlement]] also created blintzes, with the key difference of always using a kosher cheese filling with no [[rennet]]. The majority of recipes are sweet and are often served with berries or sour cream. These crepe-like dishes would often be served during [[Shavuot]], and today the recipe still survives in places like Israel and New York. [[Latkes]], potato pancakes with finely shredded or grated potato, can be eaten as part of the celebration of [[Hanukkah]].

Small thick pancakes are called ''[[oladyi]]'' ({{langx|ru|оладьи}}) or ''oladky'' ({{langx|uk|оладки}}). The batter may contain various additions, such as apple and raisins.

There also exists a style of pancake made out of [[Quark (dairy product) |quark]] called [[syrniki]].

====Denmark====
[[File:Aebleskiver.jpg|thumb|Æbleskiver]]

''[[Æbleskiver]]'' are traditional Danish pancakes made in a distinctive spherical shape. (The name literally means "apple slices" in [[Danish language|Danish]], although apples are not an ingredient.) ''Æbleskiver'' are cooked on the stove top by baking in a special cast iron pan with several hemispherical indentations. Batter is poured into the oiled indentations and as the ''æbleskiver'' begin to cook, they are turned with a knitting needle, skewer or fork to give the cakes their characteristic spherical shape. ''Æbleskiver'' are not sweet themselves but are traditionally served dipped in raspberry, strawberry, lingonberry or blackberry jam and sprinkled with powdered sugar.

====Finland====
[[File:Aland pancake.jpg|thumb|An [[Åland pancake]] (''Ålandspannkaka''), a traditional food in [[Åland]]<ref name="pannkaka">[https://svenska.yle.fi/artikel/2017/06/09/alandska-flaggan-i-topp-sjalvstyrelsedagen-firas-med-pannkaka-och-konsert Åländska flaggan i topp - självstyrelsedagen firas med pannkaka och konsert] {{Webarchive|url=https://web.archive.org/web/20201111215718/https://svenska.yle.fi/artikel/2017/06/09/alandska-flaggan-i-topp-sjalvstyrelsedagen-firas-med-pannkaka-och-konsert |date=11 November 2020 }} (in Swedish)</ref>]]
Finnish pancakes greatly resemble ''plättar'' (see the description in the Sweden section below) and are called ''lettu'', ''lätty'', ''räiskäle'' or ''ohukainen''. In Finland pancakes are usually eaten as dessert with whipped cream or pancake-jam, sugar or vanilla ice cream. Besides the plain ''lettu'', there is also a version with [[Urtica dioica|stinging nettle]] added (''nokkoslettu'', pl. ''nokkosletut'').<ref>{{cite web |author=Nokkosletut |url=https://www.martat.fi/reseptit/nokkosletut/ |title=Nokkosletut &#124; Martat |publisher=Martat.fi |date=19 November 2019 |access-date=2022-08-12 |archive-date=11 August 2022 |archive-url=https://web.archive.org/web/20220811074405/https://www.martat.fi/reseptit/nokkosletut/ |url-status=live }}</ref> In Finnish, ''lettu'' and ''pannukakku'' (literally "pancake") have different meanings, the latter having a structurally closer resemblance to a hotcake, and is baked in an oven instead of using a frying pan. ''Ålandspannkaka'', literally "pancake of [[Åland]]", is an extra thick variety of oven-made pancake that includes the addition of cardamom and either rice pudding or semolina porridge to the dough; it is only served in [[Åland]] and usually on its [[Åland's Autonomy Day|Autonomy Day]].<ref name="pannkaka"/> Besides the sweet ''lettu'', which is eaten as a dessert, there are savory spinach pancakes (''pinaattilettu'', pl. ''pinaattiletut''), which are eaten as a main course, typically with boiled potatoes and [[lingonberry jam]]. These are available ready-made from multiple brands.<ref>{{cite web | url=https://www.is.fi/ruokala/ajankohtaista/art-2000006060236.html | title=Martat maistelivat ja arvioivat einespinaattilettuja – tuoteselosteita tutkiessa löytyi pieni yllätys | date=5 April 2019 | access-date=11 August 2022 | archive-date=11 August 2022 | archive-url=https://web.archive.org/web/20220811074445/https://www.is.fi/ruokala/ajankohtaista/art-2000006060236.html | url-status=live }}</ref>

<gallery mode="nolines" widths="250">
File:Finnish pancake on a plate.jpg|Finnish Crepe (lettu) 
File:Spinach pancakes at home.jpg|Finnish [[Spinach]] Crepe (pinaattilettu)
File:Pancake at Café Esplanad.jpg|Finnish pancake (pannukakku) 
</gallery>

====France, Belgium, Italy, Portugal, and Switzerland====
[[File:Crêpe opened up.jpg|thumb|right|Crêpe]]

''[[Crêpe]]s'', popular in [[France]], [[Belgium]], [[Switzerland]] and [[Portugal]], are made from plain flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread, powdered sugar) or savoury filling (cheese, ham, seafood, spinach). In [[Italy]] there is a similar dish called ''crespella'' or ''scrippella''. In this country are also popular some traditional waffle cookies called [[pizzelle]] and in some part of [[Tuscany]] there are typical thin crispy pancakes named ''brigidini'', made with aniseed.
In [[Brittany]], a ''[[galette]]'' (or ''galette bretonne'') is a large thin pancake made of [[buckwheat]] flour, often cooked on one side only.

Crêpes are popular in many [[South America]]n countries such as [[Argentina]], [[Brazil]], and [[Chile]]. They are consumed with sweet fillings (marmalade, [[dulce de leche]]) or with salty fillings (ground meat (Brazil), vegetables, tomato sauce, cheese).

They have also become popular [[East Asia]]n countries, including [[Japan]], [[South Korea]] and [[China]], and [[Southeast Asia]]n countries, such as the [[Philippines]] and [[Thailand]], where they are sold in crêpe stands and kiosks. They are often served with [[whipped cream]] and fruits, or non-sweet spreads such as vegetables.

''[[Farinata]]'' are popular in Mediterranean regions, including Nice. Also called ''socca'', these are pancakes made from chickpea flour and seasoned with black pepper. They are popular street food in Nice.

====Germany====
[[File:2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden.jpg|thumb|right|''[[Kaiserschmarrn]]'']]
German pancakes are known as ''Pfannkuchen'' (from the [[German language|German]] ''Pfanne'' and ''Kuchen'' meaning "pan" and "cake") except in Berlin, Brandenburg and Saxony, where ''Pfannkuchen'' are [[Berliner (pastry)|Berliner pastries]] and pancakes are known as ''Eierkuchen''. They are generally thicker than French-style crêpes and usually served with sweet or, occasionally, savoury fillings. Usage of a leavening agent is uncommon, except for the [[Lusatia]]n variety ''Plinse'', which uses yeast. Fried apple rings covered by pancake dough and served with sugar and cinnamon are called ''Apfelküchle''. ''[[Kaiserschmarrn]]'', a thick but light [[Caramelization|caramelized]] pancake popular in [[Bavaria]] and regions of the former [[Austria-Hungary]], is usually split into pieces, re-fried, sprinkled with powdered sugar and served with a fruit sauce.

In [[Swabia]], pancakes sliced into ribbons (''[[Flädle]]'') are often served in soup.

====Great Britain====

=====England=====
[[File:Pancakes 44 365 (25372721877).jpg|thumb|right|English pancakes]]

English pancakes have three key ingredients: plain flour, eggs, and milk, though [[Gervase Markham]]'s 1615 version in ''[[The English Huswife]]'' used water instead of milk, and added sweet [[spice]]s.<ref>{{cite web|title=Gervase Markham (Pancakes)|work=Hertes of England |date=12 August 2014 |url=http://hertesofengland.org.uk/journal/gervase-markham/|access-date=12 February 2016|archive-url=https://web.archive.org/web/20160216154746/http://hertesofengland.org.uk/journal/gervase-markham/|archive-date=16 February 2016|df=dmy-all}}</ref> The batter is runny and forms a thin layer on the bottom of the [[frying pan]] when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. They may be eaten as a sweet dessert with the traditional toppings of lemon juice and sugar, honey or [[golden syrup]], chocolate spread, served with fresh fruit, or wrapped around savoury stuffings and eaten as a main course. On [[Shrove Tuesday]], it is customary to eat pancakes with one of the usual toppings. [[Yorkshire pudding]] is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner. [[Staffordshire oatcake]]s are a savoury variety of pancake particularly associated with that county.

A variation of pancake is the [[crumpet]], made from a batter leavened with yeast (or with both yeast and baking powder) and fried in butter to produce a slightly raised flat cake. They are also eaten in the rest of the [[United Kingdom]], the [[Republic of Ireland]], and certain areas of the [[Commonwealth of Nations|Commonwealth]].
{{Further|crumpet}}

=====Scotland=====
[[File:Pancake and crumpet.jpg|thumb|right|Scotch pancake and fruit [[Crumpet#Scottish crumpet|crumpet]]]]

<!--"Drop scone" redirects here-->Pancakes (also called ''Scotch pancakes'' or ''Scottish pancakes'') are more like the American type. In parts of Scotland they are also referred to as ''drop scones'' or ''dropped scones''.<ref name="McNeill">McNeill, F. Marian (1929). ''The Scots Kitchen''. Paperback: 259 pages, Edinburgh: Mercat Press; New Ed edition (25 October 2004) {{ISBN|1-84183-070-4}}, p179</ref><ref name="Broon">Maw Broon (2007). ''Maw Broon's Cookbook''. Waverley Books; (18 October 2007) {{ISBN|1-902407-45-8}}, p131</ref><ref name="SWRI">S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p117</ref> They are made from flour, eggs, sugar, buttermilk or milk, salt, bicarbonate of soda and cream of tartar.<ref name="McNeill"/><ref name="Broon"/><ref name="SWRI"/> Smaller than American or English pancakes at about {{convert|3.5|in|cm|0|abbr=in|order=flip}} in diameter, they are made by the traditional method of dropping batter onto a [[griddle]] (a ''girdle'' in Northumberland or in [[Scots language|Scots]]). They can be served with jam and cream or just with butter. In Scotland pancakes are generally served at [[Tea (meal)#United Kingdom|teatime]].

=====Wales=====

[[File:Crempog - Anglesey style.JPG|thumb|[[Crempog]]]]
Welsh pancakes, known as ''[[crempog]]'', ''ffroes'' and other names, vary considerably. Generally, they are thick and layered on top of each other to form a tall mock-cake, but some are very much like American pancakes, others may be made with yeast (called ''crempog furum'') or oatmeal (although this is also true of American pancakes) and some are like Scotch pancakes.<ref>Freeman, Bobby (2006) [https://books.google.com/books?id=-gwkXuzJOPQC&pg=PA195 ''First catch your peacock: her classic guide to Welsh food''], Y Lolfa; New edition, {{ISBN|978-0-86243-315-4}} pp. 195–196</ref><ref>Tibbit, Sara Minwell (1991) [https://books.google.com/books?id=xDWTcNpAgcwC&pg=PA13 ''Baking in Wales''], National Museums and Galleries of Wales, {{ISBN|978-0-7200-0346-8}} p. 13</ref> ''[[Crumpet]]s'' and ''pikelets'' are sometimes considered a variety of pancake.

====Greece and Cyprus====
Greek pancakes are called ''teganites'' ({{lang|el|τηγανίτες}} and are smaller sized pancakes that can be either sweet or savoury. Their main ingredients are flour, olive oil or butter, milk and eggs. They are usually drizzled with plain sugar or honey and cinnamon and sometimes topped with cheese, nuts, fruits or vegetables. Teganites can be served for breakfast or dessert, and in some places like [[Corfu]] and [[Patras]] are customarily served in the feast days of [[Saint Spyridon]] and [[Saint Andrew]]. 

In [[Cyprus]], pancakes are also called teganites and are used in an alternative dish called Genoese cannelloni, which includes ground meat with tomato sauce, cheese and occasionally bechamel sauce.

====Hungary====
[[File:Hortobagy palacsinta.JPG|thumb|right|''[[Hortobágyi palacsinta]]'']]

In [[Hungary]], pancakes known as ''[[palacsinta]]'' (derived from the Latin ''placenta'') are made from flour, milk or soda water, sugar, and eggs. Sweet wine may be added to the batter. The filling is usually jam, sugared and ground walnuts or poppy seeds, sugared cottage cheese, sugared cocoa, or cinnamon powder, but meat and mushroom fillings are also used (see ''[[Hortobágyi palacsinta]]''). ''[[Gundel#Cuisine|Gundel palacsinta]]'' is a Hungarian pancake stuffed with walnuts, zest, raisins and rum that is served in chocolate sauce and is often [[flambé]]ed. Hungarian pancakes are served as a main dish or as a dessert.

====Iceland====
[[File:Pönnukökur, Markerville, AB.jpg|thumb|Rolled pönnukaka]]

Icelandic crepe-like pancakes are called ''pönnukaka'' (pl. ''pönnukökur''), whereas smaller, thicker and denser pancakes resembling North American pancakes are called ''lumma'' or ''skonsa''. The pancakes are usually a bit browner than traditional Swedish ones. ''Pönnukökur'' are usually cooked on a special Icelandic pancake pan, which is made to get the pancake as thin as possible, which is traditionally never washed or rinsed, not even with water. ''Pönnukökur'' are traditionally served rolled up with sugar or folded with jam and whipped cream, but if eaten at a café they might contain ice cream instead. Pönnukökur are also a popular dessert in North America among people of Icelandic descent.

In Iceland, North American-style pancakes are cut in half and used as [[sandwich bread]], similar to Icelandic [[flatbread]].

==== Ireland ====
[[File:Boxty triangle.jpg|thumb|Boxty is commonly eaten as part of a [[Full Irish Breakfast]].]]
Pancakes in [[Irish language|Irish]] are known as ''Pancóga.'' They are usually thick and are often prepared similarly to American style pancakes.<ref>{{Cite web |date=2019-09-26 |title=IRISH PANCAKES |url=https://www.thekitchykitchen.com/?recipes=/irish-pancakes/ |access-date=2025-03-04 |website=The Kitchy Kitchen |language=en-US}}</ref> Buttermilk pancakes are especially popular, though traditional style [[Crêpe|crêpes]] are also eaten. They are typically topped with either [[Nutella]] (or a similar chocolate spread), fruit, [[maple syrup]] or [[butter]] and sugar.

A [[boxty]] is an Irish [[potato pancake]] which is made with [[potato]] and [[flour]]. It is commonly eaten as part of a [[Full Irish Breakfast]] and is often eaten plain. 

====Netherlands====
[[File:The Ultimate Pancake.jpg|thumb|right|Pannenkoek with bacon and Gouda cheese]]

In the Netherlands, pancakes are known as ''[[pannenkoek]]en'' and are mostly eaten at lunch and dinner time. Pancake restaurants are popular with families and serve many sweet, savoury, and stuffed varieties. Pannenkoeken are slightly thicker than crêpes and usually quite large, {{convert|12|in|cm|abbr=in|0|order=flip}} or so in diameter. The batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination.

''Stroop'', a thick molasses-like sugar beet-based syrup is also popular, particularly in a classic filling of bacon and stroop.

''[[Poffertjes]]'' are another Dutch quick bread, similar to American pancakes but sweeter and much smaller. Made in a specially dimpled copper or [[cast iron]] pan, they are flipped once with a fork. Unlike Dutch pancakes, the batter for poffertjes contains baking powder and therefore they have a softer interior than pancakes.

A [[spekdik]] is a pancake-like food which is traditionally eaten in the provinces [[Groningen]] and [[Drenthe]] in the Netherlands around [[New Year]]. Unlike pancakes, a spekdik is cooked with a [[waffle iron]].  The main ingredients of a spekdik are syrup, eggs and rye-flour, and some varieties include [[bacon]].

====Poland====
[[File:Nalesniki.jpg|thumb|right|Home-made Polish ''naleśniki'' filled with sweet white cheese]]

In Poland, thin crêpe-style pancakes are called ''naleśniki'' (pronounced {{IPAc-pl|n|a|'|l|e|ś|ń|i|k|J|i}}). They are usually rolled and served with a variety of savoury or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits (e.g. [[bilberry|bilberries]]), jams (often apple jam), and soft white cheese with sugar. Savoury fillings include fried vegetables, fried chicken, minced meat, [[spinach]], and a variety of added ingredients such as potatoes, mushrooms, cabbage or ham. Another Polish dish reassembling pancakes are ''[[racuchy]]''. They are smaller and thicker than ''naleśniki'' and can be stuffed with apple slices.

====Spain and Portugal====
[[File:Frixuelos-fayuelos.jpg|thumb|right|''Frixuelos'']]

[[Iberian Peninsula|Iberian]] pancakes are called ''frixuelos'' or ''filloas'' and are very popular in Portugal and the north-west of Spain. They are made from flour, milk, and eggs. They are thin and are usually served with a large amount of sugar or honey. They are a typical Carnival sweet dessert in [[Portugal]], [[Galicia (Spain)|Galicia]], [[Asturias]] and [[Province of León|León]].

====Sweden and Norway====
[[File:Swedish pancakes.jpg|thumb|Nordic pancakes]]

Nordic pancakes are similar to French-style crêpes. In some Nordic countries, they are served with jam or fruit, often [[lingonberry]] or [[strawberry]] jam as a dessert with a variety of savoury fillings. Besides the usual thin pancakes, called ''pannkakor'', which resemble the French crêpes and, often served with whipped cream and jam, are traditionally eaten for lunch on Thursdays with [[pea soup]], the Swedish cuisine also has ''plättar'' — very small pancakes, which resemble tiny English pancakes, and are usually fried in a special pan called a "plättlagg", a sort of frying pan with indentations to allow for several (normally seven) to be made at once. Another type of pancake is the ''ugnspannkaka'' (oven pancake), which is very thick and resembles German pancakes and is baked in the oven. There is also a variant that includes fried pork in the batter, ''[[fläskpannkaka]]'' (pork pancake).

[[Potato pancake]]s called ''raggmunk'' contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producing ''rårakor''). ''Raggmunk'' and ''rårakor'' are traditionally eaten with pork rinds and lingonberry jam. A special Swedish pancake is ''saffron pancake'' from Gotland, made with saffron and rice, baked in the oven. It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup. Another special "Swedish pancake" is the ''[[äggakaka]]'' (eggcake), also called ''[[Äggakaka|skånsk äggakaka]]'' ([[Scania]]n eggcake), which is almost like an ordinary Swedish pancake but it is a lot thicker and also much more difficult to make due to the risk of burning it. It is made in a frying pan, is about {{convert|1+1/2|to|2|in|cm|round=0.5|abbr=off|order=flip|spell=in}} thick, and is served with lingonberries and [[bacon]]. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry) or sugar.

===North America===

====Costa Rica====
[[Costa Rican cuisine|Costa Rican]] ''chorreadas'' are similar to ''[[cachapa]]s''.

====Guatemala====
[[Guatemala]]n pancakes are called ''panqueques''. They are made with the same ingredients as American pancakes. The toppings are usually fruits and honey. They are a very popular breakfast meal in Guatemala. Depending on the region, the ''panqueque'' can be thin as a crêpe or as fluffy as a North American pancake.

====Mexico====
Mexican ''hotcakes'' are similar to American pancakes. Crêpes became popular toward the end of the 19th century after their introduction by the French sometime between the First French Intervention (1838) and the [[Second French intervention in Mexico|Second French Intervention]] in Mexico (1861–67).<ref>Fernández-del-Villar, Miguel Angel and Ruiz-Naufal, Víctor M., ''Mesa Mexicana'' (1993), Fundación Cultural Bancomer, {{ISBN|978-968-6084-94-8}}</ref><ref>{{cite web|url=http://www.mexconnect.com/articles/2139-the-french-influence-on-mexican-cooking-la-comida-afrancescada|title=The French Influence On Mexican Cooking: La Comida Afrancescada|work=mexconnect.com|access-date=4 August 2015|archive-date=3 July 2015|archive-url=https://web.archive.org/web/20150703161005/http://www.mexconnect.com/articles/2139-the-french-influence-on-mexican-cooking-la-comida-afrancescada|url-status=live}}</ref> Hotcakes are often made with cornmeal, as well as, or instead of wheat flour. Hotcakes are popular breakfast items at restaurants throughout the country and are often sold by street vendors in cities and during the local celebrations of towns throughout the day. They are also sold during fairs; the vendors sell a single hotcake topped with different sauces such as [[condensed milk]], fruit jam or a sweet goat milk spread called ''[[cajeta]]''.

====United States and Canada====
[[File:WS East Didsbury American style pancakes.jpg|thumb|A stack of American style pancakes, served with maple syrup]]
American and Canadian pancakes (sometimes called ''hotcakes'', ''griddlecakes'', or ''flapjacks'') are usually served at breakfast, in a stack of two or three, topped with [[maple syrup]] or [[table syrup]], and [[butter]]. They are often served with other items such as bacon, toast, eggs or sausage. Other popular topping alternatives include [[jam]], [[peanut butter]], [[Nut (fruit)|nuts]], [[fruit]], [[honey]], [[powdered sugar]], [[whipped cream]], cane syrup, [[cinnamon]] and [[sugar]], and [[molasses]]. In addition, when a pancake is occasionally served as a dessert, toppings such as [[ice cream]], [[chocolate syrup]], and various fruits are often used.

The thick batter contains eggs, flour, milk, and a [[leavening agent]] such as [[baking powder]]. The batter can have ingredients such as [[buttermilk]], [[blueberry|blueberries]], strawberries, bananas, apples, chocolate chips, cheese, or sugar added. Spices such as [[cinnamon]], vanilla and [[nutmeg]] can also be used. [[Yogurt]] may be used to give the pancakes a relatively moist consistency. Pancakes may be {{convert|1|cm|in|frac=2|abbr=in}} thick and are typically between {{convert|10|and|25|cm|in|abbr=in|0}} in diameter.

''[[Bannock (British food)|Bannock]]'' is a Scottish version made from oatmeal. The bannock of native North Americans was made of corn, nut meal and plant bulb meal. Each region had its own variation of flour and fruit. Today, bannock is most often deep-fried, pan-fried and oven-baked.<ref>{{cite web | url = http://www.for.gov.bc.ca/rsi/fnb/FNB.htm | title = Canadian Ministry of Forests (2000) "Bannock Awareness" | access-date = 25 December 2013 | archive-date = 1 December 2008 | archive-url = https://web.archive.org/web/20081201153730/http://www.for.gov.bc.ca/rsi/fnb/FNB.htm | url-status = live }}</ref>

''[[Johnnycake]]'' (also ''jonnycake'', ''johnny cake'', ''journey cake'' or ''Johnny Bread'') is a [[cornmeal]] [[flatbread]] that was an early American [[staple food]], and is still eaten in the [[West Indies]] and [[Bermuda]].<ref>Darwin Porter, Danforth Prince (2010), [https://books.google.com/books?id=SI-AxOABRM8C&pg=PA41 ''Frommer's 2010 Bermuda''], John Wiley & Sons</ref> The modern johnnycake is stereotypically identified with today's [[Rhode Island#Food and beverages|Rhode Island]] foods, though they are a cultural staple in all of the [[Northern United States|northern US]].<ref name="necs">Smith, Peter W. (2003) [https://books.google.com/books?id=5IEnJBtqfRsC New England Country Store Cookbook], iUniverse</ref> A modern johnnycake is fried cornmeal [[gruel]], which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened.

''Yaniqueques'' or ''yanikeke'' are a [[Dominican Republic]] version of the johnnycake. They are a fried bread rather than a pancake, and are a popular beach food.<ref>[http://www.hoy.com.do/vivir/2010/2/25/315391/Antojos-criollos Uribie, Millizen "Creole Cravings" '''Hoy Digital''' 25 February 2010] {{webarchive |url=https://web.archive.org/web/20100301165115/http://www.hoy.com.do/vivir/2010/2/25/315391/Antojos-criollos |date=1 March 2010 }}</ref><ref>{{cite web|url=http://dr1.com/news/2008/dnews121108.shtml#13|title=DR1 - Daily News Thursday, 11 December 2008|work=dr1.com|access-date=4 August 2015|archive-date=1 October 2018|archive-url=https://web.archive.org/web/20181001225701/http://dr1.com/news/2008/dnews121108.shtml#13|url-status=live}}</ref>

[[Sourdough]] was used by prospectors and pioneers to make pancakes without having to buy yeast. [[Prospecting|Prospectors]] would carry a pot of sourdough to make pancakes and bread, as it could last indefinitely, needing only flour and water to replenish it.<ref>Ridgwell, Jenny ''Finding Out About Food'' Oxford University Press Oxford (30 June 1983) {{ISBN|978-0-19-832716-5}} p.89</ref> Sourdough pancakes are now a particular speciality in Alaska.<ref>DuFresne, Jim; Aaron Sprizter ''Alaska'' Lonely Planet Publications; 6th Revised edition (1 April 2006) {{ISBN|978-1-74059-991-7}} p.40</ref> They are also found in many American pancake houses and restaurants elsewhere in America.

A ''silver dollar pancake'' refers to a pancake about {{convert|5|-|7|cm|in|frac=2|abbr=in}} in diameter, or just a bit bigger than the pre-1979 [[Dollar coin (United States)|silver dollar coins in the United States]]. This is usually made by frying a small spoonful of the same batter as any other pancake. One serving usually consists of five to ten silver dollar pancakes.

''German pancakes'' or ''[[Dutch baby pancake]]s'' served in American pancake houses are bowl-shaped. They are eaten with lemons and powdered sugar, jam, or caramelized apples, as well as fritters.<ref>{{Cite news |last=Maas |first=Sebastian |date=2023-02-15 |title=Kochen ohne Kohle: Der »deutsche Pfannkuchen«, den in Deutschland niemand kennt |language=de |work=Der Spiegel |url=https://www.spiegel.de/start/rezept-fuer-german-pancake-der-deutsche-pfannkuchen-den-in-deutschland-niemand-kennt-a-4859c7dd-3fba-4c88-b2ca-29d27f17d27d |access-date=2023-03-01 |issn=2195-1349 |archive-date=1 March 2023 |archive-url=https://web.archive.org/web/20230301001641/https://www.spiegel.de/start/rezept-fuer-german-pancake-der-deutsche-pfannkuchen-den-in-deutschland-niemand-kennt-a-4859c7dd-3fba-4c88-b2ca-29d27f17d27d |url-status=live }}</ref> A [[David Eyre's pancake]] is a variation on the German pancake named for the American writer and editor David W. Eyre (1912–2008).

''[[Toutons]]'' are small, tall pancakes traditional in [[Newfoundland]]. They are usually served with dark molasses.

===Oceania===

====Australia and New Zealand====
In Australia and New Zealand, small pancakes (about {{convert|75|mm|in|0|abbr=in|disp=or}} in diameter) known as ''pikelets'' or ''drop scones'' are also eaten. They are traditionally served with jam or jam and whipped cream, or solely with butter, at afternoon tea, but can also be served at morning tea. They are made with milk, self-raising flour, eggs, and sometimes a small amount of [[icing sugar]].

In some circles in New Zealand, very thin, crêpe-like or English pancake-like pancakes (around {{convert|20|cm|in|0|abbr=in|disp=or}} in diameter) are served with butter, or butter and lemon, sugar, and then rolled up and eaten.

American-style pancakes are also popular. They are eaten for breakfast or as a dessert, with lemon juice and sugar, butter and maple syrup, fruits (sometimes stewed) such as strawberries and cream, ice cream, or [[mascarpone]].

===South America===

====Brazil====
{{lang|pt|[[Tapioca]]}} ({{IPA|pt|tɐpiˈɔkɐ}}), {{lang|pt|beiju}} ({{IPA|pt|bejˈʒu|}}) or {{lang|pt|biju}} ({{IPA|pt|biˈʒu|}}) are cassava (manioc) starch flour unleavened pancakes. They are slightly thicker than crêpes and can be eaten plain or with sweet or savoury toppings. Tapioca flour must be moistened and strained through a sieve to become a coarse flour. The heat of an ungreased hot griddle or pan makes the starchy grains fuse into a flatbread which resembles a grainy pancake. Popular {{lang|pt|tapioca}} toppings include molten butter and dried, shredded coconut.

{{lang|pt|Panquecas}} ({{IPA|pt|pɐ̃ˈkɛkɐs|}}) are generally made from cow's milk and refined wheat flour, and generally eaten with savoury fillings as rolls (although dessert {{lang|pt|panquecas}} also exist). For those with celiac disease, [[corn starch]] might substitute for the wheat flour.<ref>[http://www.aquinacozinha.com/panqueca-receita-basica-sem-gluten-especial-dia-internacional-dos-celiacos/ Panqueca: Receita básica sem glúten – Especial Dia Internacional dos Celíacos – Aqui na Cozinha] {{Webarchive|url=https://web.archive.org/web/20150107075340/http://www.aquinacozinha.com/panqueca-receita-basica-sem-gluten-especial-dia-internacional-dos-celiacos/ |date=7 January 2015 }}. 20 May 2012. Retrieved 5 January 2015.</ref> Common fillings include shredded, seasoned chicken breast with tomato paste/sauce, and ground beef, seasoned with fried onion cubes or fried salted smashed garlic ({{lang|pt|[[refogado]]}}), and often bell pepper cubes and tomato paste/sauce. Both kinds are generally topped with Parmesan cheese. Vegan recipes also exist, with texturized soy protein ({{lang|pt|carne de soja}}, {{IPA|pt|ˈkaʁni dʒi ˈsɔʒɐ|}}) being particularly popular. Savoury {{lang|pt|panqueca}} is generally eaten for lunch or dinner, accompanied of white rice and salad, and less often pulses (prominently the beans Brazilian cuisine is famous for).

The exotic Brazilian pancake {{lang|pt|blinis}} ({{IPA|pt|bliˈnis|}}) is made from a mixture of coconut milk ({{lang|pt|leite de coco}}, {{IPA|pt|ˈlejtʃi dʒi ˈkoku|}}) and {{lang|pt|[[:pt:Puba|puba]]}} ({{IPA|pt|ˈpuβɐ|}}), a paste extracted from fermented cassava, most prominent in the cuisines of the [[North Region, Brazil|Northern]] and [[Northeast Region, Brazil|Northeastern]] regions and relatively unknown elsewhere. The resulting product is significantly more watery, filling and strongly flavored than the unfermented {{lang|pt|tapioca}}, and care should be taken in rolling the pancakes if desired because it breaks very easily. Common toppings include molten butter and common sorts of savoury {{lang|pt|panqueca}} filling, but creative recipes might arise, such as fake [[lasagne]].<ref>[http://www.aquinacozinha.com/lasanha-de-panqueca-de-puba-com-carne-seca/ Puba pancake lasagna with beef jerky filling – Aqui na Cozinha] {{Webarchive|url=https://web.archive.org/web/20150404225846/http://aquinacozinha.com/lasanha-de-panqueca-de-puba-com-carne-seca/ |date=4 April 2015 }}. 30 November 2011. Retrieved 5 January 2015.</ref>

==== Colombia and Venezuela ====
[[Cachapa]]s are corn pancakes, popular in [[Venezuelan cuisine]].

In Colombia a similar preparation to cachapas is "arepa de choclo" (sweetcorn arepa).

==== Argentina and Uruguay ====
In Argentina and Uruguay pancakes are called ''panqueques'' and are usually sweet preparations filled with [[dulce de leche]] or [[whipped cream]] and [[Strawberry|strawberries]]. In savory preparations, pancakes are used to make [[cannelloni]].

==Restaurant chains==
[[File:IHOP, Poughkeepsie.jpg|thumb|right|An IHOP restaurant in [[Poughkeepsie (town), New York|Poughkeepsie]], New York]]

In the US, Mexico and Canada, the franchised restaurant chain [[IHOP|International House of Pancakes]] (IHOP) serves pancakes all day. [[The Original Pancake House]] is another chain of pancake restaurants across the US, and [[Walker Bros.|Walker Brothers]] is a series of pancake houses in the [[Chicago area]] that developed as a franchised spin-off of The Original Pancake House.

The popularity of pancakes in Australia has spawned the [[Pancake Parlour]] and Pancakes on the Rocks franchised restaurants. In [[British Columbia]] and [[Alberta]], Canada, the restaurant chain De Dutch serves Dutch and Flemish-style pannenkoeken.

==Syndrome==
[[Pancake syndrome]] is an allergic reaction which some people have after eating pancakes in tropical regions where certain mites can contaminate the flour in pancakes.<ref>{{Cite journal|title = Pancake syndrome (oral mite anaphylaxis)|journal = The World Allergy Organization Journal|date = 1 May 2009|issn = 1939-4551|pmc = 3651046|pmid = 23283016|pages = 91–96|volume = 2|issue = 5|doi = 10.1097/WOX.0b013e3181a0db50|first1 = Mario|last1 = Sánchez-Borges|first2 = Raúl|last2 = Suárez-Chacon|first3 = Arnaldo|last3 = Capriles-Hulett|first4 = Fernan|last4 = Caballero-Fonseca|first5 = Victor|last5 = Iraola|first6 = Enrique|last6 = Fernández-Caldas}}</ref>

==Day==
{{main|Shrove Tuesday}}

Pancakes are traditionally eaten on [[Shrove Tuesday]], which is known as "Pancake Day" in Canada,<ref>{{cite web |title=The Presbyterian Church in Canada |url=http://www.presbyterian.ca/webfm_send/1974 |format=PDF |archive-url=https://web.archive.org/web/20110305031205/http://www.presbyterian.ca/webfm_send/1974 |archive-date=5 March 2011 |df=dmy-all }}</ref> the United Kingdom,<ref>{{cite web |title=Pancake Day (Shrove Tuesday), in the UK |work=British Embassy, Washington DC |url=http://www.britainusa.com/sections/articles_show_nt1.asp?d=0&i=60062&L1=0&L2=0&a=41276| access-date=17 November 2006 |archive-url=https://web.archive.org/web/20070223204148/http://www.britainusa.com/sections/articles_show_nt1.asp?d=0&i=60062&L1=0&L2=0&a=41276 <!--Bot-retrieved archive--> |archive-date=23 February 2007}}</ref> Ireland,<ref>{{cite web |title=Shrove Tuesday – Pancake Day! |work=Irish Culture and Customs |url=http://www.irishcultureandcustoms.com/ACalend/ShroveTues.html |access-date=17 November 2006 |archive-date=9 December 2006 |archive-url=https://web.archive.org/web/20061209044318/http://www.irishcultureandcustoms.com/ACalend/ShroveTues.html |url-status=live }}</ref> New Zealand, and Australia,<ref>{{cite web |title=Easter in Australia |work=The Australian Government Culture and Recreation Portal |url=http://www.cultureandrecreation.gov.au/articles/easter/ |archive-url=https://web.archive.org/web/20070318003922/http://www.cultureandrecreation.gov.au/articles/easter/ |archive-date=18 March 2007 |access-date=17 November 2006}}</ref> and "Pancake Tuesday" in Ireland and Scotland. (Shrove Tuesday is better known in the United States, France, and other countries as [[Mardi Gras]] or [[Fat Tuesday]].) Historically, pancakes were made on Shrove Tuesday so that the last of the fat or lard was used up before [[Lent]]. No meat products should be eaten during Lent.
[[File:Olney Pancake Race 2009.jpg|thumb|left|A pancake race in Olney, England]]
Charity and school events are organized on Pancake Day: in a "pancake race" each participant carries a pancake in a frying pan. All runners must toss their pancakes as they run and catch them in the frying pan. This event is said to have originated in [[Olney, Buckinghamshire|Olney, England]] in 1445 when a housewife was still busy frying pancakes to eat before the Lenten fast when she heard the bells of [[St Peter]] and [[Saint Paul (apostle)|St Paul]]'s Church calling her to the [[Confession (religion)|Shriving]] Service. Eager to get to church, she ran out of her house still holding the frying pan complete with pancake, tossing it to prevent it from burning, and still wearing her [[apron]] and headscarf.<ref name=bbc>{{cite web |url=https://www.bbc.co.uk/religion/religions/christianity/holydays/lent_1.shtml |title=The origin of pancake racing |publisher=Bbc.co.uk |access-date=28 February 2014 |archive-date=10 December 2017 |archive-url=https://web.archive.org/web/20171210082216/http://www.bbc.co.uk/religion/religions/christianity/holydays/lent_1.shtml |url-status=live }}</ref><ref>{{cite web|url=http://www.ukstudentlife.com/Ideas/Album/Olney-Pancake-Race.htm|title=Olney Pancake Race|work=ukstudentlife.com|access-date=4 August 2015|archive-date=29 July 2015|archive-url=https://web.archive.org/web/20150729191727/http://www.ukstudentlife.com/Ideas/Album/Olney-Pancake-Race.htm|url-status=live}}</ref> Every Shrove Tuesday since 1950, the towns of Olney<ref name="Olney race">{{cite web|url=http://olney100.ning.com/video/pancake-race-2007-1|archive-url=https://web.archive.org/web/20100206193125/http://olney100.ning.com/video/pancake-race-2007-1|archive-date=6 February 2010|title=Pancake Race 2007|work=archive.org|access-date=4 August 2015}}</ref> and [[Liberal, Kansas|Liberal]], [[Kansas]] have competed in the International Pancake Race. Only local women may compete; they race, and their times are compared to determine the international winner. In Olney the main women's race is augmented by races for local schoolchildren and for men.

The Rehab UK Parliamentary Pancake Race takes place every Shrove Tuesday, with teams from the British lower house (the [[House of Commons of the United Kingdom|House of Commons]]), the upper house (the [[House of Lords]]), and the [[Fourth Estate]], contending for the title of Parliamentary Pancake Race Champions. The fun relay race is to raise awareness of the work of the national [[Acquired brain injury|brain injury]] charity, Rehab UK, and the needs of people with acquired brain injury.<ref name="BBC2009">{{citation |url=https://news.bbc.co.uk/2/hi/uk_news/politics/7908437.stm |title=Peers batter MPs in pancake race |work=BBC News |access-date=18 May 2009 |date=24 February 2009 |archive-date=27 February 2009 |archive-url=https://web.archive.org/web/20090227082827/http://news.bbc.co.uk/1/hi/uk_politics/7908437.stm |url-status=live }}</ref><ref name="BBC2011">{{citation |url=https://www.bbc.co.uk/news/av/uk-politics-12678467 |title=Lords win Westminster parliamentary pancake race |work=BBC News |access-date=8 March 2011 |date=8 March 2011 |archive-date=9 March 2011 |archive-url=https://web.archive.org/web/20110309171139/http://www.bbc.co.uk/news/uk-politics-12678467 |url-status=live }}</ref>

==Gallery==
<gallery mode="packed">
File:Indonesian chocolate pancake with ice cream.JPG|American pancakes with blueberry sauce
File:Okonomiyaki_001.jpg|Japanese [[okonomiyaki]], a savoury pancake containing a variety of ingredients
File:Aebleskiver at Cal Lutheran Scandanavian Festival.jpg|Danish [[æbleskiver]] being prepared
File:Socca a Nice.jpg|French [[Farinata|socca]] just coming out of the oven, in the old town of Nice, on the French Riviera
File:Pancake machine (3103888977).jpg|An automatic [[pancake machine]]
File:Inuit bannock.JPG|Inuit [[Bannock (Indigenous_American_food)|bannock]]
File:Dutchbaby-DSCN8394.JPG|A [[Dutch baby pancake]]
File:Johnnycakes (cropped).jpg|[[Johnnycake]]s
File:Silver dollar pancakes.JPG|Stacks of "silver dollar" pancakes
File:Newfoundland breakfast.jpg|A [[touton]] (upper-right) with other breakfast foods
File:Masala Dosa as served in Tamil Nadu,India.JPG|[[Dosa (food)|Dosa]]
File:Äggakaka.jpg|Swedish [[äggakaka]] with slices of pork belly, apples, and a bowl of [[Vaccinium vitis-idaea|lingonberries]]
File:Heart shaped Pancakes rotated.jpg | Pancakes made in the shape of a heart on a [[frying pan]]
File:AFAF Pancake feed.jpg|Pancakes and [[syrup]] at a pancake feed event
</gallery>

==See also==
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[List of breakfast foods]]
* [[List of quick breads]]
* [[Pancake art]] – an artform where batter is applied to make an image
* [[Pancake breakfast]]
* [[Qistibi]]
* [[Roti jala]]
* [[Sarva Pindi]]
* [[Waffle]]
{{div col end}}

==References==
{{Reflist|30em}}

==Further reading==
* {{cite book |last=Albala |first=Ken |title=Pancake: A Global History |publisher=Reaktion Books |year=2008 |isbn=978-1-86189-392-5}} ([https://web.archive.org/web/20100619202940/http://www.press.uchicago.edu/presssite/metadata.epl?mode=synopsis&bookkey=321579 At press.uchicago.edu] via archive.org.)
* {{cite news |last=Annear |first=Steve |date=20 January 2016 |title=Olin College students create machine that makes pancakes |url= https://www.bostonglobe.com/metro/2016/01/20/olin-college-students-create-machine-that-makes-pancakes/OI7e7FB1WSjP2eftzK3UZN/story.html |work=The Boston Globe |quote=Device that automatically 'prints' pancakes onto a griddle based on images designed on a computer screen}}

==External links==
* [http://www.foodtimeline.org/foodfaq2.html#pancakes History of the pancake] at foodtimeline.org

{{Pancakes}}
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