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.
“Best pancake recipe ever. Came out great!” – Lelanie (Pinterest)
Why this recipe works
- Soft, flexible pancakes – easy to roll with cinnamon sugar.
- Flips without tearing – the oil in the batter helps with texture and handling.
- No milk or butter needed – made with simple pantry ingredients.
- Good for big batches – ideal for pancake weather, church bazaars, school fetes or feeding a crowd.
- Sweet or savoury – cinnamon sugar is the classic, but the pancakes also work with savoury fillings.
- Make-ahead friendly – the batter can rest before cooking, but add the baking powder just before cooking if making it ahead.
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.
Equipment needed
- rubber spatula
- ladle or jug
- non-stick pan or crepe pan
- large bowl
- electric hand mixer or balloon whisk
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
AllSouth African pancakes, or pannekoek, are thin and flexible, more like French crêpes than thick American pancakes. They’re usually sprinkled with cinnamon sugar, rolled up and eaten warm.
You can cook the pancakes straight away, but resting the batter for 15 minutes helps the flour hydrate and gives a smoother, softer pancake.
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.
Traditional South African Pancakes Recipe (Pannekoek)
Equipment
- 1 large or medium frying or crepe pan
Ingredients
For the pancakes
- 4 eggs
- 1125 millilitre water
- 60 millilitre vinegar 4 tablespoons
- 250 millilitre oil neutral oil like sunflower, vegetable
- 600 grams all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
For the cinnamon sugar
- 125 millilitre white sugar
- 2 tablespoons ground cinnamon
Instructions
- 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.4 eggs, 1125 millilitre water
- Add the vinegar and oil to the egg mixture and beat until well combined.60 millilitre vinegar, 250 millilitre oil
- In a separate bowl, sift the flour, baking powder and salt together.600 grams all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt
- Sprinkle a third of the dry ingredients onto the wet ingredients and beat until incorporated. Repeat this process twice more with the remaining flour.
- 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.
- Set the batter aside to rest for 15 minutes.
- 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.
- Heat the pan over medium-high heat.
- Add a ladle of batter to the hot 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.
- 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.
- 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.
- 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.
- In a small bowl, combine the cinnamon and sugar, then sprinkle the mixture generously onto each pancake before rolling it up.125 millilitre white sugar, 2 tablespoons ground cinnamon
Notes
- The batter should resemble thick cream.
- Use only a very thin layer of oil in the pan.
- Cook until the top looks dull and the edges pull away before flipping.
- Cinnamon sugar ratio: 1 part cinnamon to 4 parts sugar.
Nutrition
For food safety advice, including guidance on food allergies
Great recipe, thank you. Just one thing that is so annoying, why do you put the ingredients at the end of the recipe.
Hi Justin, thanks so much for your review! I’m so pleased the pancakes turned out great — always a win! 😊
I hear you on the ingredient placement — it can be a bit of a journey getting there but here’s a handy tip for next time: There’s a “Jump to Recipe” button right at the top that zips you straight to the recipe! The extra details in between are for those who like a bit more guidance, especially newer home chefs.
Thanks again for the feedback and happy pancake flipping!
Maretha.
Hi there, thank you for your recipe I’m about to try it right now. HOWEVER, I appreciate that you mention the ingredients underneath each step, for me I don’t have to keep scrolling back and fourth to the ingredients and the amounts… So that’s a good idea to minimize the scrolling.
Hi Ashlynn,
Thank you so much for your lovely comment! I’m really glad the little ingredient reminders in each step are helpful! I started adding them for exactly that reason…the endless scroll workout gets old fast. 😄
Maretha x
I used to message my mom every time I wanted her pancake recipe. She’d always send me the golden ratio: 1 egg + 1 cup flour + 1 tsp baking powder. But I could never remember the rest. She passed away in 2015, and I feared the recipe was lost. YOU HAVE IT!!! Came out perfect, and exactly like my mom used to make. I had a quiet little cry before dishing up for the family. Thank you so much, I’m grateful beyond words!
Dearest Jacky,
I didn’t think I could ever receive a review that would make me cry, but you’ve done it!!
Your words touched me deeply, and I’m so honored that this recipe could bring back such cherished memories of your mom. Food has this incredible way of connecting us to the people and moments we hold dear, and knowing that these pancakes brought a piece of her back to your kitchen means more to me than I can say.
I’m truly grateful you shared this with me. Wishing you and your family many more pancake days filled with love, laughter and maybe just a little bit of happy tears. ❤️
Just discovered your site and am looking forward to reading more on here, looks lovely.
Just wanted to mention that I grew up with a sprinkling of lemon juice on cinnamon pancakes (am South African), and I love it that way.
Not sure whether this might be a regional (western Cape) thing?
Hey Kaliman!
I love that you mentioned it because it’s one of those little touches that feels so familiar once you’ve had it. It might well be more of a Western Cape thing, but I think it deserves to be universal!
Thank you so much for sharing that and for your kind words about the site. It really means a lot. I hope you find plenty more recipes here that feel like home.
Maretha x
Wonderful recipe!! My Granny from South Africa used to make this all the time as kids. it was an easy cheap meal that didn’t need a lot of expensive ingredients- but rather had 4 eggs – an easy cheap ingredient if you are raising chickens for eggs and meat, and growing your own fruit n vegetables for family consumption. QUICK QUESTION: what is the word between the meel (flour) and bakpoeier (baking powder)?
Hey Susan!
Thank you so much! I love hearing that this recipe brings back memories of your Granny!
For your question, are you referring to the photo of the original recipe? If so, the word between meel (flour) and bakpoeier (baking powder) is kookolie – that’s the oil.
Hope that helps! 😊
Maretha x
This makes a very fluffy thickish pancake. One can use savoury or sweet fillings which we did.
Absolutely delicious.
Thank you so much! I’m really glad you enjoyed them. I love that you tried both savoury and sweet fillings too – that’s one of my favourite things about pancakes, they work with just about anything! 😊
This recipe is amazing and dairy free! The taste is incredible and takes me back to my youth. Thanks so much 😀 also love the babotie recipe here
Thank you so much, Carls! I’m so happy you enjoyed the pancakes, and especially that they brought back some lovely memories. And it’s wonderful to hear you’ve enjoyed the bobotie too! Thanks for taking the time to leave such a lovely comment 😊