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here’s something about the smell of cinnamon sugar melting into a warm pancake that just wraps you in a hug from the inside. South African pancakes (not to be confused with French crêpe or American pancakes) are those not too thin, golden beauties rolled up tight and sprinkled generously with that magical cinnamon-sugar combo. And when they’re still slightly warm, oh boy… pure comfort.
These South African pancakes are woven into childhood memories— after-church bake sales, and rainy afternoons when the power was out but mom still made a plan with her single burner. I mean we even made pancakes for dinner, what kid wouldn’t be happy with that idea.
What makes a South African pancake so good?
It’s simple: they’re unfussy. Just thin, crepe-style pancakes made with pantry staples—eggs, flour, baking powder milk, water, a dash of butter or oil. Adding vanilla essence is optional (perhaps you want to fill ’em with some minced beef or chicken alla king – jy weet mos!) The magic is in the balance: not too thick, not too thin, and just elastic enough to hold a good roll.
And the best part? That cinnamon sugar melts instantly when it hits the warm pancake and gets a little syrupy. Roll it up, take a bite, and boom—instant nostalgia.
Not Just Dessert
Sure, the sweet South African pancakes version is a classic, but let’s not forget the savoury potential. Ever had one stuffed with creamy chicken mayo, or curried mince and chutney? Game changer. Think of them as your blank canvas—sweet, savoury, spicy… they carry it all.
Tips from My Big Tasty Kitchen
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Rest your batter. Just 30 minutes gives you a smoother, silkier pancake.
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Non-stick is your friend. Or use a seasoned pan if you’re feeling vintage.
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Don’t skimp on the sugar mix. Cinnamon + sugar = joy. Be generous.
South African pancakes are proof that simple food can be unforgettable. They’re the kind of thing you whip up when friends pop over, when your kids are craving something warm, or when your soul just needs something sweet and soft and familiar.
So go on, make a stack. Dust ‘em, roll ‘em, love ‘em.
K’ love you bye.
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South African Pannekoeke | Pancakes
Equipment
- 1 mixing bowl
- 1 large nonstick frying pan
- 1 spatula
- 1 whisk
Ingredients
Pannekoeke Batter
- 2 large eggs
- 1 tsp vanilla essence optional, see note 1
- 2 cups milk or 500 ml milk
- ½ cup or 125 ml water see note 2
- 2 cups cake flour or all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3 tbsp butter melted, or vegetable oil
Cinnamon-Sugar
- ½ cup sugar white or light brown
- 1 tbsp cinnamon as per personal preference
Instructions
- In a large mixing bowl, add the eggs and vanilla essence, whisk until well combined.
- Add the milk and water, and whisk until well combined.
- In a separate bowl, mix the flour, baking powder and salt together. Gradually add the dry ingredients to the wet ingredients whilst whisking. Whisk until well combined with minimal to no flour pockets left. Note: if you'd like to yield a smoother result, allow the batter to rest in the fridge for 30 minutes prior to making the pancakes.
- Bring a large nonstick frying pan to a medium-high heat. Prep 3 plates (one for rolling, one for stacking the rolled pancakes and one to cover the rolled pancakes - ensuring they stay warm and don't dry out). Prep the cinnamon-sugar mixture and set aside.
- Line the frying with cooking spray (optional). Pour approx. 1/3 cup batter into the pan, swirling the batter, ensuring it covers the base of the pan. Cook until the batter pulls away from the edges, flip and cook for another few seconds. Flip one last time, transfer to a plate and sprinkle over the cinnamon-sugar. Roll up and place on a fresh plate and cover with the remaining plate.
- Enjoy as is or go the extra step and pour over fresh cream and a dash of lemon juice. Too tasty!
Video
Notes
