Easy and Foolproof South African Pancakes (Pannekoek)

Here's a delicious, foolproof South African pancake recipe straight from the kitchen of my late granny Julia. This precious heirloom has made more cinnamon sugar pancakes than I could ever count, and it's still going strong.

It's your classic church-bazaar pannekoek batter: soft, reliable and easy to flip without tearing or sticking. Even better, it uses simple pantry ingredients, with no milk or butter needed.

Key ingredient notes and substitutions

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Oil

Use a neutral oil such as sunflower, canola or vegetable oil. The oil helps the pancakes cook without sticking and keeps them flexible enough to roll.

Vinegar

White vinegar works well, but brown vinegar or red wine vinegar can also be used. It helps keep the pancakes soft and tender.

Cinnamon sugar

My preferred ratio is 1 part cinnamon to 4 parts sugar. Add more cinnamon if you like a stronger flavour.

Step-by-step guide

Don't forget - The first pancake is a chef's privilege!

1. In a large bowl, whisk the eggs and water until the eggs are well broken up and evenly dispersed in the water. An electric hand mixer works well, but you can also use a balloon whisk.

2. Add the vinegar and oil to the egg mixture and beat until well combined.

3. In a separate bowl, sift the plain flour, baking powder and salt together.

4. Sprinkle a third of the dry ingredients onto the wet ingredients and beat until incorporated. Repeat this process twice more with the remaining flour.

5. Beat until you have a smooth batter that resembles thick cream. If you notice any pockets or lumps of flour, increase the speed and beat only until they disappear.

6. Set the batter aside to rest for 15 minutes.

7. Prepare the non-stick frying pan by adding a small amount of oil. Use a piece of kitchen paper to spread the oil around the pan, ensuring only a very thin layer remains. Keep the oiled paper handy in case you need to apply more later. The pan should look lightly greased, not oily.

8. Heat the pan over medium-high heat.

9. Add a ladle of batter to the hot pan (enough batter to fill the bottom of the pan). As soon as the batter hits the pan, swirl it around to evenly distribute it to the edges. Work quickly before the batter settles.

10. Still over medium-high heat, cook the pancake until the surface appears dull (with no shiny patches of batter) and the edges of the pancake start pulling away from the pan.

11. Gently slide the spatula underneath the pancake up to the middle and quickly and confidently flip it over. Cook until the underside is light, golden brown with a few darker spots.

12. Repeat for the remaining batter, regulating the heat as necessary.

Cooked pancakes can be kept on a plate covered top and bottom with foil. Alternatively, place a plate over a saucepan of simmering water with the pancakes on top to keep warm.

13. In a small bowl, combine the cinnamon and sugar, then sprinkle the mixture generously onto each pancake before rolling it up.

Pancake troubleshooting

My pancakes are tearing

The pan may not be hot enough, or the pancake may need a little longer before flipping. Wait until the surface looks dull and the edges start pulling away.

My pancakes are sticking

Use a good non-stick pan and wipe it with a very thin layer of oil between pancakes if needed.

My batter is lumpy

Beat only until the flour pockets disappear. A few tiny bubbles are fine, but dry lumps of flour should be mixed in.

More filling ideas

The classic South African way to serve pannekoek is with a generous sprinkle of cinnamon sugar, then rolled up and eaten warm. That's the nostalgic church-bazaar version I grew up with.

Some families also add a squeeze of lemon juice with the cinnamon sugar, so feel free to do that if it's how you remember them. For me, cinnamon sugar on its own is the version that tastes most like home.

You can also fill South African pancakes with:

• jam
• caramel treat
• Nutella
• whipped cream and berries
• curried, savoury mince.
• leftover bobotie
• cheese and ham
• chicken mayo

Storage, reheating and freezing

Storage

Store cooked pancakes in an airtight container or zip-top bag in the fridge for up to 2 days.

Reheating

Warm pancakes in the microwave in short bursts, covered with a damp paper towel or cling film so they don't dry out.

Freezing

Freeze cooked pancakes in stacks, with baking paper between layers if you like. Thaw at room temperature, then warm gently before serving.

FAQ

My granny Julia's original pancake recipe

More South African sweet recipes

For more South African sweet treats, try my easy milk tart with condensed milk, malva pudding, peppermint crisp tart, Hertzoggies, outydse soetkoekies or condensed milk cookies.

If you love old-school comfort food, Pikkie's melkkos is another nostalgic South African favourite.

More South African comfort food

For savoury favourites, try my bobotie, bunny chow, beef trinchado, vetkoek, pampoenkoekies with caramel sauce or South African yellow rice.