7 Types of Pancakes from Around the World

For many Americans, the word pancake cooks up thoughts of mile-high stacks of fluffy goodness. The kind we’re used to calls for basic pantry ingredients: milk, egg, flour, salt, and baking powder. That last one is especially important for giving pancakes that fluffiness we know and love. But like most things in life, the world outside your average buttermilk pancake is always worth exploring. And while pancakes from around the globe might be similar, each one is totally unique. Some are thin and crispy, while others are thick and sweet. One thing's for sure, though—pancakes are damn delicious, no matter where they’re from.

1. France: Crepe

Crepes are basically simpler, unleavened versions of American pancakes. They’re large and paper thin, making them perfect wrapping material. Fillings range from chocolate and whipped cream to veggies and cheese. The best part? They can be eaten for breakfast, lunch, dinner, and dessert.

The thickness of pfannkuchen (see top photo) is somewhere in between American buttermilk pancakes and French crepes. And while it can be made sweet or savory, it’s usually eaten for lunch or dinner.

For our friends down under, pikelets are often paired with tea. These thick mini pancakes are topped with jam or whipped cream and can be enjoyed cold.

Kabalagala, or kabs, are mini banana pancakes. These sweet little guys call for nothing more than ripe bananas or plantains and tapioca flour.

Cong you bing, a popular street food, is made with a dough instead of batter. These savory flaky pancakes are served with a soy or garlic sauce.

This Ethiopian staple is made with teff, a nutritious East African grain. Injera batter, which is fermented before cooking, makes a remarkably spongey pancake.

Thought to be the O.G. of the pancake world, tiganites don’t use milk or eggs. These fluffy medallions are usually served with honey, walnuts, and cinnamon.