Fluffy Greek Pancakes – Looking for the perfect pancake with a Mediterranean twist? These Fluffy Greek Pancakes are soft on the inside with crispy, golden edges, and they’re topped with warm honey, toasted walnuts, and sesame seeds. With simple ingredients like flour, yeast, and olive oil, they’re easy to make yet so satisfying. Ready to make breakfast the best part of your day?
The first time I made these pancakes, I wasn’t sure what to expect. I’ve made regular pancakes a hundred times, but these felt a little different—Greek-style, with that olive oil richness and the sweetness of honey. My husband took one bite and gave me that “Wow, what did you do here?” look. He couldn’t stop raving about the crispy edges and how fluffy they were. And my child? Let’s just say they were all about the honey and walnuts—those were gone fast! Now, these pancakes have become a weekend tradition for us, and they’re always a hit.
What makes this Fluffy Greek Pancakes truly special?
These pancakes are not your average stack! What makes them special is the yeast, which provides them with that ideal fluffiness and makes them extra soft. And because they’re fried in olive oil, they get these amazing crispy edges that you won’t get with regular pancakes. The blend of warm honey, toasted walnuts, and sesame seeds adds a tasty sweetness and crunch that carries them over the top. Whether you’re serving them for breakfast or as a treat any time of day, these pancakes will have everyone asking for seconds.
What You Need To Make This Fluffy Greek Pancakes Recipe?
Yeast: Yeast is what makes these pancakes extra fluffy. It may seem a bit fancy for pancakes, but don’t stress—it’s super easy to work with! Just dissolve it in some lukewarm water and let it do its thing. It gives the pancakes that perfect rise and makes them light, airy, and oh-so-good.
Olive Oil: Frying these pancakes in olive oil is a total game-changer. It gives them a golden, crispy edge that you just can’t get with butter. Plus, olive oil brings that rich, slightly fruity flavor, which makes them feel a little more special. You can use extra virgin for a stronger taste or regular olive oil for something milder.
Honey: Instead of syrup, these pancakes get a drizzle of warm honey, which just takes them to the next level. It’s sweet, but not too sweet, and when you pour it over those hot, crispy pancakes, it melts right into them. Pure heaven.
Toasted Walnuts & Sesame Seeds: These toppings bring the crunch! Toasting the walnuts and sesame seeds adds so much flavor, and they balance out the sweetness of the honey. Plus, they give the pancakes that signature Greek touch that makes them feel even more authentic.
Steps To Make Fluffy Greek Pancakes:
First things first, grab a large bowl and mix the lukewarm water with the yeast. Stir it around until the yeast dissolves completely—super easy, right?
Now, add the flour, sugar, and salt to the same bowl. Give it a good stir until everything’s nicely combined. You don’t need to overthink it, just mix it up until smooth.
Cover the bowl with plastic wrap and let the batter rest for about 15 minutes. This is where the magic happens—the yeast starts bubbling, which means your pancakes are going to be extra fluffy.
Heat up 1 tablespoon of olive oil in a skillet over medium heat. Once it’s hot, scoop about 2 tablespoons of batter into the pan for each pancake. Fry a few at a time, but don’t overcrowd the pan—you want to give them room to get nice and crispy.
Cook the pancakes for about 3 to 4 minutes on the first side. You’ll know they’re ready to flip when the edges are golden and crispy. Flip them over and cook for another 2 to 3 minutes on the other side.
Once they’re done, move the pancakes to a plate lined with paper towels to soak up any extra oil. Repeat the frying process with the rest of the batter, adding more olive oil as needed.
Now for the fun part—serve the pancakes warm, drizzled with that warm honey and topped with the toasted walnuts and sesame seeds. Dig in and enjoy!
Tip:
When making these Fluffy Greek Pancakes, it’s all about giving the yeast enough time to do its thing. That 15-minute rest is key—it’s what creates those little bubbles in the batter, making your pancakes extra light and fluffy. Don’t rush it! Also, when you’re frying, use enough olive oil so the pancakes get those crispy edges. You want that golden crunch on the outside while the inside stays soft and airy. And a quick tip for the toppings: warm your honey just before drizzling it over the pancakes. It melts beautifully into the crispy edges and brings everything together. Trust me, it makes all the difference!
Frequently Asked Questions:
What can I do if I don’t have instant yeast?
No problem! You can use active dry yeast instead. Just let it sit in the lukewarm water for about 5 minutes to activate. It’s a simple extra step, and you’ll still get that same fluffy texture in the pancakes.
Can I make the batter ahead of time?
Definitely! You can prep the batter the night before and store it in the fridge. When you’re ready to cook, just give it a quick stir. You can also fry the pancakes ahead and reheat them in the oven when you’re ready to serve. They’ll stay crispy on the edges and soft inside—just like fresh!
Can I freeze these pancakes?
Yes, you totally can! After frying the pancakes, let them cool completely, then freeze them in a single layer on a baking sheet. Once they’re frozen, transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, just pop them in the toaster or reheat them in the oven, and they’ll come out just as fluffy and crispy as when you first made them!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fluffy Greek Pancakes
Ingredients
- 2 c lukewarm water
- 1 tsp instant dry active yeast
- 2 c all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp fine salt
- 3 to 5 tbsp olive oil
For the garnish:
- 1/4 c warm honey
- 1/4 c chopped walnuts toasted
- 2 tbsp toasted sesame seeds
Instructions
- In a large bowl, mix the lukewarm water and yeast, giving it a stir until the yeast dissolves.
- Once the yeast is ready, stir in the flour, sugar, and salt until everything is well combined. Cover the bowl with plastic wrap and let the batter rest for about 15 minutes, or until you start to see little bubbles forming on the surface—that’s when you know it’s ready.
- Warm up 1 tbsp of olive oil in a skillet over medium heat. Once it’s hot, pour about 2 tbsp of the batter into the pan for each pancake. Cook the pancakes in batches, being careful not to overcrowd the skillet. Cook the first side for 3 to 4 minutes, then flip and cook the other side for 2 to 3 minutes until the edges are crispy and golden.
- Transfer the cooked pancakes to a plate lined with paper towels to soak up any excess oil. Repeat the process with the rest of the batter, adding more olive oil as needed.
- Serve the pancakes warm, drizzled with honey and topped with toasted sesame seeds and walnuts. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
