Try this easy South African pancake (Pannekoek) recipe with vinegar!! These pancakes are fluffy, buttery, soft, delicious, and make for the perfect treat!
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I enjoy making South African recipes! Not only are they delicious, but they are also very easy to prepare. If you feel like me, then I suggest you definitely check out my South African Beef Stew, Vegetarian Lentil Bobotie, and South African Yellow Rice recipes.
why you will love this recipe
- flavoured with the classic cinnamon and sugar, these pancakes are fluffy, and taste absolutely delicious!
- quick and easy - you can easily pop all the ingredients into your blender, if pressed for time.
- seeing that this recipe uses vinegar, you can make your pancakes with or without baking powder which is great, especially for those who do not like using it as an ingredient.
what is Pannekoek?
Pannekoek (pronounced panna cook), is the name given to South African pancakes, which are larger in diameter than the American pancakes but thicker than French crepes. Pannekoek are normally served with a mixture of cinnamon and sugar, which is sprinkled on top and then rolled up. They are often served at outdoor events such as church bazaars, food markets, and school fetes. They are also normally served on Shrove Tuesday or Pancake Tuesday, in preparation for Lent.
ingredient notes
- dry ingredients - all-purpose flour, baking powder (optional - omit it if you prefer to make your pancakes without baking powder), and a pinch of salt. Additionally, you will need some cinnamon and sugar, to top the pancakes with.
- wet ingredients - eggs (at room temperature), vegetable cooking oil, white vinegar, milk, and water. You will also require fresh lemon juice to sprinkle on top, but this is also optional.
The above is a summary of the ingredients you will need - the full ingredient measurements and instructions are in the recipe card below.
how to make South African Pancakes
Combine the dry ingredients (flour, baking powder (optional), and salt).
Separately, in a jug or a small bowl, combine the milk, water, cooking oil, and vinegar.
Make a well in the middle of the bowl that has the flour mixture and add the eggs. Next, slowly whisk in the previously combined water, vinegar, and cooking oil mixture. Continue whisking in a steady and circular motion, until you obtain a smooth and runny batter. TIP: Pop all the ingredients into a blender or use a hand mixer, for a quick and easier method or if pressed for time.
Coat the bottom of the pan with oil, spoon about a quarter of a cup of batter on top, and spread it throughout the pan. Cook on both sides until done then transfer to a plate. Once all pancakes have been cooked, sprinkle some cinnamon sugar and squeeze some lemon juice (optional) on top of each, and roll. Serve the Pannekoek immediately.
how to make South African Pancake without baking powder
Wondering whether you can make these pancakes without baking powder? The answer is an absolute yes! The acidic pH of vinegar used in this recipe makes it a good substitute for baking powder, so simply omit it if you prefer and proceed on with the rest of the recipe steps.
storing
Store your pancakes in the fridge or freezer as follows:-
- Keep the batter in an airtight bowl for up to 2 days. You should not keep the batter longer than 48 hours to avoid the risk of food poisoning from the eggs and milk.
- Wrap the cooked Pannekoek in cling film (plastic wrap) or an airtight container, and keep in the fridge for 2-3 days.
- To freeze the cooked pancakes, separate each with baking or wax paper and keep in a suitable freezer-friendly container. They will keep in the freezer for up to 4 months.
useful tips
- While resting the batter is an optional step, you should allow the batter to rest for at least one hour for the best results. This gives the gluten time to rest resulting in fluffy and light pancakes. Bear in mind that the longer you work or mix the dough, the longer the resting time you will need.
- Use a heavy-bottomed pan that distributes heat evenly to cook your pancakes (Pannekoek).
- Resist the temptation to flip too early, rather, wait until the edges have started to brown and the surface has formed brown spots before flipping.
- Once cooked, wrap your pancakes in wax paper so they retain their warmth.
variations
- Make them sweet by using variations such as strawberries and cream, chocolate spread, apple sauce, apple butter or sweetened cherries.
- Make the pancakes savoury by topping with fried bacon, fried eggs, feta cheese, or sauteed vegetables such as mushrooms, just to mention a few examples, instead of the cinnamon sugar.
- Aroma - use your favourite aromas such as vanilla and almond essence.
more African recipes to love!
📖 Recipe
South African Pancake - Pannekoek
Video
Equipment
Ingredients
- 3¼ cups all-purpose flour
- 1½ teaspoon baking powder (optional - omit it if you prefer to make your pancakes without baking powder).
- pinch of salt
- 3 free-range eggs (at room temperature)
- ⅓ cup vegetable cooking oil (plus an extra ⅓ cup to grease the pan or skillet).
- 2 tablespoon white vinegar
- 2 cups milk
- 1½ cups water
CINNAMON SUGAR (to sprinkle on top of the pancakes)
- ¼ cup regular brown or white sugar (more if preferred)
- 1 tablespoon cinnamon (more if preferred)
Instructions
- Start by combining the dry ingredients. Sieve the flour into a large bowl then add the salt and baking powder. Use a whisk to combine.3¼ cups all-purpose flour, pinch of salt, 1½ teaspoon baking powder
- Separately in a bowl or a jug, combine the milk, water, cooking oil, and vinegar.⅓ cup vegetable cooking oil, 2 tablespoon white vinegar, 2 cups milk, 1½ cups water
- Make a well in the middle of the bowl with the flour and add the eggs. Next, slowly whisk in the water, vinegar, and cooking oil mixture, a little at a time. Continue whisking in a steady and circular motion, until you obtain a smooth and runny batter.3 free-range eggs (at room temperature)
- For best results, rest the dough for at least one hour. You can skip the resting if pressed for time. Once the time is over, heat a heavy-bottomed pan under medium to low heat.
- Coat the bottom of the pan with a little oil, then spoon one ladle (about ¼ cup) of batter into the pan. Angle your wrists from one side to the other to allow the batter to spread throughout the pan.
- Cook for about one minute on each side or until the pancake begins to show bubbles on the surface, and the edges start to brown before flipping. Once done, remove the Pannekoek from the heat and transfer it to a plate. Once all pancakes are cooked squeeze some lemon juice and sprinkle some cinnamon sugar on top of each, and roll. Serve immediately.¼ cup regular brown or white sugar, 1 tablespoon cinnamon
Notes
- Pop all the ingredients into a blender for a quick and easy method or if pressed for time.
- While resting the batter is an optional step, you should allow it to rest for at least one hour for the best results. This gives the gluten time to rest resulting in fluffy and light pancakes. Bear in mind that the longer you work or mix the dough, the longer the resting time it will need.
- Use a heavy-bottomed pan that distributes heat evenly to cook your Pannekoek.
- Resist the temptation to flip too early, rather, wait until the edges have started to brown and the surface has formed brown spots before flipping.
- Once cooked, wrap your pancakes in wax paper so they retain their warmth.
Nutrition
frequently asked questions
Simply dip a ladle into the pancake batter, remove it and trace your finger on the outer surface. The finger trace should be able to remain for a while. The dough is too runny if the trace closes quickly.
First, it is good to know that it is okay to have a few small lumps in your batter. What you want to avoid is large balls of lumps that result in floury pancakes. So first, you always want to start by separately mixing the dry ingredients, from the wet ones. Next, use a whisk instead of a spoon to slowly incorporate the wet ingredients into the flour mixture. Finally, allow your pancake batter to rest, which in turn will enable most of the flour to soften before cooking.
The vinegar reacts with the milk to create buttermilk, which results in light and fluffy pancakes and acts as a leavening agent, thereby helping the pancakes to rise.
Jazz
Delicious! I enjoyed these with jam and nothing else. Nothing else needed because they're that good.
Cheryl
I'm always looking for new recipes to try from other countries and this was perfect. Simple and tasty. They're perfect with some homemade strawberry jam. Thank you.
Britney Brown-Chamberlain
This recipe took my back to my travels when I was in Cape Town. I'm so happy that I found this recipe, it tastes JUST like the pancakes I had in South Africa. thank you so much for such a wonderful and easy to follow recipe!
Kaluhi
This was super delicious and it reminded me of my days In Jozi!! Your recipe is authentic and the flavors really come alive!
Taneisha
I was looking for a new breakfast recipe the kiddies would enjoy, and once I saw this one I knew I wanted to make them for them. They fluffy and delish + the cinnamon sugar and rolling them up of course was a hit!
Carita
My first time trying pannekoek and I am in love. I love the texture of these more than American pancakes now and my three-year-old was a huge fan. Will definitely be making these again!
Robin Sparks
These pancakes reminded me of crepes so I was immediately smitten. I really loved the lightness.
Tamara
These pancakes turned out absolutely delicious. Thank you for the step-by-step instructions to make them perfect the first time!
Marta
I made these pannekoeks for breakfast and filled them with ground sausage, scrambled eggs, and cheddar cheese. My family loved them so much, now I have to make them at least once a month!
Kelvin
Me and my family got to eat these Pannekoek at last 🤭. We had time and we rested the batter for more than an hour so trust me when I say it's worth the wait. We thoroughly enjoyed these South African pancakes and we will definitely be making them again.