Fluffy Greek Pancakes
These Fluffy Greek Pancakes are a delicious spin on your classic pancake. They’re light, fluffy, and get perfectly crispy around the edges thanks to a little olive oil magic. Topped with warm honey, toasted walnuts, and sesame seeds, these pancakes have that irresistible Mediterranean touch. They’re simple to make, but they feel fancy—whether for breakfast or brunch, they’ll definitely impress. The best part? They’re easy enough for a lazy morning but special enough to serve to guests.
16 Servings
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
If you want to make these pancakes gluten-free, it’s super easy! Just swap out the all-purpose flour for your favorite gluten-free flour blend. Make sure it’s one that’s labeled “1:1” for baking so you get the same texture. Everything else stays the same! The yeast will still work its magic, giving you those fluffy, light pancakes, and the olive oil will still give you those delicious crispy edges. It’s a simple switch, and trust me, no one will even notice the difference!