Pancakes (African Style)
Pancakes, African style, are comforting, tender, and tasty pancakes that are a cross between a crepe and an American pancake. A great make-ahead breakfast topped with either butter, syrup, or cinnamon sugar!
Not a week goes by in my household without making these tender pancakes. They’re my son’s favorite breakfast. Who am I kidding? They’re mine too, for several reasons—childhood memories, comforting rich taste, and, of course, simplicity.
I started making these pancakes when I was about 10 years old, with no precise measurements. They tasted different each time because, in my culture, all you need to know how to cook is knowing what ingredients you need. So armed with flour, eggs, milk, and oil, I embarked on my pancake-making venture with pride and dedication. At the time, I loved them, and I knew my pancakes were good.
However, whenever I had an opportunity to sample pancakes sold at my neighborhood patisserie (French pastry shop), I grabbed it with both hands. They were always spot-on tender and tasty. One day, I was bold enough to politely ask the lady for the recipe. She looked at me as if something was wrong with me. She didn’t say a word, which meant I was going to have to figure out how to make them better on my own.
Fast forward to the present day. After making a gazillion pancakes, I now have a recipe that I’m proud of, along with some lessons learned.
Making the Best African-Style Pancakes
Whisking the eggs separately and letting the batter rest for at least an hour to relax the gluten makes for really light and tender pancakes. Also, nutmeg and melted butter add flavor and texture.
These tender pancakes are a little thicker than crepes but thinner than American pancakes. They’re comparable to South African or Swedish pancakes. I call them African pancakes because, in Cameroon, we just call them pancakes.
The beauty of this recipe is how versatile it is. I haven’t found anything quite like them in restaurants in the States. But my expectations may be too high.
How to Make African-Style Pancakes
- Sift the flour, sugar, nutmeg, and salt together.
- Beat the eggs and milk in a large bowl.
- Mix the flour mixture into the eggs and milk until combined. Then stir in melted butter. (I took a shortcut and blitzed the eggs and milk on low, then added the rest of the ingredients.) (Photos 1-2)
- Wait – Let the batter rest for about an hour in the refrigerator or overnight.
- Heat a pan, then lightly coat it with oil.
- Pour about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom of the pan. Cook the pancake for about 2 minutes, flip, and cook the other side. (Photos 3-4)
- Serve hot, sprinkled with cinnamon sugar, powdered sugar, or syrup. You could also fill it with nut butter, jam, or cream cheese. Enjoy!!!
Recipe Notes and Tips
- For lighter pancakes, use 1 cup milk and ½ cup water instead of 1½ cups of milk.
- Omit the sugar and vanilla for a savory version that goes great with meat and vegetables.
Make-Ahead and Storage Instructions
They create a great make-ahead breakfast. Make the batter the night before and cook them up quickly in the morning.
Store cooked pancakes between layers of parchment or waxed paper, then seal them in a ziplock bag. They’ll last 2-3 days in the fridge or 4-3 months in the freezer.
What to Serve With African Pancakes
Deck it up however you like: clotted cream, cream cheese dip, or cinnamon sugar. My preference is fresh fruit on the side and a cup of tea.
To turn this recipe into a decadent dessert, try caramel sauce, whipped cream, or ice cream.
More African Comfort Food Recipes
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”Og7KUoMo” upload-date=”Mon Aug 06 2018 19:45:03 GMT+0000 (Coordinated Universal Time)” name=”African Pancakes” description=”African Pancakes — a comforting, rich, tender and tasty pancakes that are a cross between crepe and American pancakes. A great make ahead breakfast topped with either butter, syrup or cinnamon sugar!”]
This blog post was originally published in August 2013 and has been updated with additional tips, new photos, and a video.
African Pancakes
Ingredients
- 2 cups (240g) flour
- ½-⅔ cup (100-130g) sugar
- ¼-½ teaspoon (1g) nutmeg
- ¾ teaspoon (4-5g) salt
- 6 eggs
- 1½ cups (354ml) milk
- ¼ cup (60g) melted butter
- 1 teaspoon (5ml) vanilla extract
- 2 tablespoons (30ml) oil, optional (as needed to grease the pan)
Instructions
- Sift together the flour, sugar, nutmeg, and salt, and set aside.
- In a large bowl, beat the eggs and milk together with a mixer or by hand.
- Mix in the flour mixture until everything has been incorporated. Then stir in melted butter and vanilla extract.
- Let the batter rest for about an hour in the refrigerator or overnight.
- Heat a skillet or a non-stick frying pan, then lightly coat it with vegetable oil, cooking spray, or clarified butter.
- Pour about a ½ cup of batter, depending on the size of your fry pan or skillet. Tilt the pan so the batter spreads across the bottom of the pan. Cook the pancake for about 2 minutes, or until the bottom is lightly browned. Lift it with a spatula, turn, and cook the other side.
- Serve hot, sprinkled with cinnamon sugar, powdered sugar, or syrup. You could also fill them with nut butter, jam, or cream cheese.
Tips & Notes:
- Oil the pan for the first pancake so it doesn’t stick, but you probably won’t have to do it for the rest. I have an oiled paper towel on hand just in case.
- Feel free to reduce the sugar by half. Several who have tried this recipe say it’s excellent but a little too sweet.
- For lighter pancakes, use 1 cup milk and ½ cup water instead of 1½ cups milk.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Love these!! I was not sure if my toddlers would go for the nutmeg flavor but they like it! I didn’t add syrup or sugar once they were cooked. They are sweet and flavorful enough without! I just put a little butter on them and rolled them up.
Thank you for the delicious recipe!
Great to hear that. Thank you so much for trying and writing your valuable feedback for me:) Much Love!
I am a missionary who has spent almost two months in East Africa. Now that I am back in America. I am craving certain dishes. African pancakes is at the top of the list right next to Chapati and African Tea!!!!
Salute to you, Sir! Sure you will have a lot of dishes from Africa. I am sure you would love them and put them on your go-to list.
This recipe is so good. Send me more like this please and thank you.
Hi.ove this recipe!!!
I noticed salt is not listed in the ingredients but mentioned in the directions.
I have notice the amount of salt is not listed , I guess I’ll just guess on that one but loved this recipe ❤️
You are so sweet, thank you! The salt is 4-5 grams or about ¾ teaspoon, depending on the coarseness of the salt.
Thank you for sharing you recipes with us.
Love this recipe
Thank you, Paula! You might also want to try my Bunuelos Recipe. 😉 Enjoy!
I love
I have had African style pancakes before, but I did not have the recipe. I decided to go to my trusted website (Pinterest) for this recipe. To be quite honest, it was surprisingly good! I used half of the ingredients because I was cooking only for myself, and used both the nutmeg and vanilla extract which pair well together. I would highly recommend this recipe to other. Although, next time I will reduce the amount of sugar considering it was overly sweet for my taste. Overall, excellent breakfast idea.
Hi Juliet! I am glad this was a hit with you. Thank you for the feedback!
Your website is amazing.
Thanks for helping every sister out there
hello.. am just discovering your website and I love it. I really want to make this Nigerian pancake but I want to make it savoury for breakfast, what do you suggest I add or take away from the recipe?
Hello,
You should remove the sugar and 1 or 2 eggs . Then add about 1/3 – 1/2 cup water .
Hi Imma
I basically grew up on pancakes like this in South Africa, so last weekend when I stumbled upon your site, I really loved it and of course saved in as a favorite, and then proceeded to make a batch of these waffles. My 3 kids and some of their friends had then for a late brunch, rolled up and sprinkled with cinnamon sugar on Saturday, and then nagged me to make more on Sunday, which they then had with ice cream.
Guess what? As soon as I have posted this message, I will be getting the batter made for another batch today. I guess this will now be a weekend staple in my home. 🙂
Hi, Shane. Wohooo! Glad it was a hit with the kids. Pancakes and ice cream sounds amazing! Thank you for taking the time to let me know.
Hi, please can you add the ingredients in gram or ounce measurements? I am not familiar with “cup” measurements. Thank you
Try clicking on the metric below post. It is set up in metric. But I’ll be adding metrics soon.
Would it work without any vsnnila or nutmegs?
Yes it would.
there is only print on your recipe. Can you add share I can email to a friend?
Sorry at the moment I don’t have that function. You can copy the url at the top and email it to them . Thanks!
Please can I add baking powder?
I don’t see why not. It won’t hurt