The World’s Most Delectable Pancakes

The Christian observance before Lent, known as Shrove Tuesday, offers a final opportunity to indulge before the 40 days of fasting and sacrifice leading up to Easter.

Shrove Tuesday, falling on February 21 this year, also serves as a perfect excuse – as if one were needed – to indulge in pancakes, which typically include butter and eggs, rich ingredients once given up during the reflective Lenten season.

This is also why, in the U.S., Shrove Tuesday is often referred to as Mardi Gras – or ‘Fat Tuesday’.

The tradition of feasting on pancakes on Shrove Tuesday, embraced by Christians across various denominations, can be traced back to Anglo-Saxon times.

This is when a ‘pancake bell’ – yes, it really existed – would chime to summon Christians to confession, where they would be ‘shriven’ or absolved of their sins.

Pancakes, in countless variations and made from a wide array of ingredients, have been enjoyed around the globe for millennia, transcending cultures and beliefs.

While defining a pancake might spark debate and disagreement, here are some of the most renowned pancakes from across the world.

Socca, France and Italy

Originating in the Provence region of France and Liguria in Italy, where it's called farinata, socca is simply made from chickpea flour, water, olive oil, and seasoning.

Typically cooked in large copper pans with oil, baked in wood-fired ovens, these delicious pancakes offer a gluten-free alternative to pizza. In Nice, they are often served as street food in paper cones, sprinkled with black pepper.

Blinis, Russia

In Russia and other Slavic nations, these thin, round pancakes made with buckwheat flour and yeast are often larger than the delicate versions served in high-end restaurants, where they are typically topped with caviar or smoked salmon.

A key part of Russian cuisine, Blinis take center stage during Shrove Tuesday celebrations, known as Maslenitsa, or 'Pancake Week.' A week of pancakes every day? Now that's a tradition worth celebrating!

Hemp protein pancakes, Switzerland

With dietary needs and preferences inspiring countless variations, few can match the innovative brilliance of hemp protein pancakes by Michelin-starred chef Sven Wassmer, served at Verve by Sven in Switzerland's Grand Resort Bad Ragaz.

Known for its wholesome breakfast offerings, Switzerland boasts Wassmer’s gluten-free hemp protein pancakes, topped with bananas, almonds, maple syrup, and perhaps a dollop of whipped cream—an indulgence that perfectly fits the Swiss love for healthy dining.

Fluffy pancakes, Japan

The Japanese name for these fluffy wonders, 'Hottokeki,' reveals their secret—hotcakes. These towering, cloud-like treats have taken Instagram by storm thanks to their souffle-like texture, which is achieved by folding meringue made from whipped egg whites into the batter.

Top them with anything from berries to fresh cream, maple syrup to crispy bacon. Just be sure to snap a picture before diving in.

Scallion pancakes, China

Unlike traditional pancakes, these fragrant, crispy triangles are crafted from dough instead of batter, resulting in a delightful mix of crispy, flaky, and chewy textures.

Simple to prepare at home, many enjoy dipping these in soy or chili sauces. However, they are equally delicious straight from the pan or wok, with their flaky layers and the subtle flavor of scallions. In Shanghai, a regional variation adds pork fat for a touch of indulgence.

Crepes, France

French crepes would surely earn a spot in the Pancake Hall of Fame – if one exists, it certainly should. These ultra-thin delights first appeared in Brittany, northwest France, in the 13th century, and have since captured the hearts of people around the world.

Crepes can be enjoyed sweet, filled with fruit preserves, syrups, or chocolate, or savory, with a classic combination of ham and cheese, melted to perfection.

Watching a crepe being prepared is a mesmerizing culinary performance, as the batter is carefully stirred to achieve the perfect consistency before being expertly folded.

Buttermilk pancakes, USA

Thick, fluffy, and soaked in maple syrup, these pancakes are often paired with crispy, salty bacon. It's a decadent breakfast that few can match.

The first American pancake recipes can be traced back to 1796, with Amelia Simmons’ 'American Cookery.' Although her ‘Indian Slapjacks,’ made from cornmeal, are no longer in fashion, her work remains a culinary landmark.

Today, buttermilk gives these pancakes a lighter, fluffier texture with a delicate tang. No matter where they're served, they’re best enjoyed in a tall stack.

Latkes, Israel

Originally part of Ashkenazi Jewish cuisine, Latkes were once made with cheese, but after the 19th century, when potatoes became widely popular in Eastern Europe, they became the key ingredient.

Now, grated potatoes, onions, and eggs come together to create crispy, golden fritters, often topped with sour cream, applesauce, or smoked salmon, making for a savory delight.

Masala Dosa, India

The Masala Dosa is an impressive Indian pancake, often reaching great sizes, filled with a spiced potato mixture of mustard seeds, coconut, turmeric, and coriander. This flavorful treat is enjoyed not just for breakfast in the South, but throughout the day across India.

Typically served with a variety of chutneys, including coconut, tomato, coriander, or peanut, Masala Dosa makes for a delightful communal dish.

Sugar and lemon pancakes, England

English pancakes, thin and delicate, may seem a far cry from the thick, syrup-drenched stacks favored in America.

Despite their simplicity, these pancakes have an understated charm – if you can manage to flip them without a mishap.

On Pancake Tuesday, as it's known in the UK, the traditional way to enjoy them is with a dash of lemon juice and a light dusting of sugar.

Pancakes with Peking duck, China

Another iconic dish from China features soft, translucent flour pancakes that envelop the rich flavors of slow-roasted Peking duck.

The simple ingredients of plain flour, water, and salt come together to form a dough, which is then carefully steamed to create the pancakes.

Layer your Peking duck with scallions and your choice of hoisin or sweet bean sauce. At Woo Cheong Tea House in Hong Kong, Okinawan brown sugar is added to the duck sauce for an irresistible twist.

Injera, Ethiopia

Though technically an unleavened flatbread, injera, a beloved Ethiopian dish made from teff flour, is a spongy and mildly sour delight that fits the pancake category. The flour is combined with water and ersho, a type of sourdough starter, to initiate fermentation.

The fermented batter is poured onto a pan or traditional circular griddle, known as a mitad, creating a pancake with a smooth bottom and a porous top, ideal for scooping up sauces and soaking in flavors.

Galettes, Brittany, France

Hailing from the rugged and picturesque Brittany region of northwest France, Breton galettes are a pancake variation that the locals hold in high esteem.

These delectable treats are crafted from wholesome buckwheat flour and folded into squares, with savory fillings like ham, eggs, bacon, or cheese tucked inside.

Galettes are perfectly complemented by a glass of apple cider, though keep in mind that French apple cider typically contains alcohol.

Dutch Baby, USA

Particularly beloved in Washington state, these uniquely named pancakes are also known as Bismarcks or popovers. In the UK, they might be mistaken for Yorkshire puddings.

There's no mistaking the cooking process – these pancakes are baked in metal pans in the oven. In the US, they’re typically served with butter, sugar, a squeeze of lemon, or syrup.

Cholermus - Switzerland

Hailing from the Canton of Obwalden in central Switzerland, Cholermus are distinctive pancakes that are shredded before being served, typically as part of a dinner meal.

Cholermus are cooked in butter, and when almost ready, they’re chopped and fried to a crisp golden brown. Serve them with sugar, a sprinkle of cinnamon, and apple sauce. Then, most likely, repeat.

Pikelets, Australia

These petite pancakes are a cherished part of Australian cuisine, yet they differ from the British version of the same name.

In Australia, baking powder is mixed into the batter to give it a light, fluffy rise. Once golden, they’re piled high and traditionally topped with whipped cream, sugar, and fresh strawberries – or sometimes, strawberry jelly.

Kimchi pancakes, Korea

One of the most irresistible savory pancakes in the world hails from Korea, where its fiery, crispy blend of ingredients keeps you coming back for more.

Kimchi, the cherished Korean dish of fermented vegetables, is mixed with flour, eggs, and other ingredients to create a savory batter. Once fried, it transforms into a crispy, flavorful pancake that's perfect for dipping or enjoying on its own.

Cachapas, Venezuela

Next stop: Venezuela, where thin, cheesy corn pancakes called cachapas delight with their sweetness from fresh or frozen corn and indulgent fillings of cheese and butter.

The secret to these pancakes, like with many others from around the world, lies in the cooking technique. Fry them until they achieve a golden, crispy texture, then let the queso de mano cheese melt deliciously in the center.