'I made 10 pancakes from around the world – there were 2 winners'

Everybody loves pancakes, whether it's Pancake Day or not! Variations exist around the world, from American fluffy ones drenched in maple syrup to veg-packed Japanese okonomiyaki and fermented injera from Ethiopia.

And while you can't go wrong with a basic pancake recipe, with lemon and sugar, I tested 10 of the best. In no particular order, here's what I made of them…

Disclaimer: Historical origins of pancakes are complex, so I've stated where they're now most associated with.

Difficulty: 2.5/5

Pikelets are a cross between crumpets and drop scones and have cropped up in Wales, the West Midlands and Australia. The batter needs proving, but the cooking is light work.

The result is satisfyingly chewy, with a slight tang. I topped mine with butter and compote, but the sweet/savoury combo opportunities are endless.

Difficulty: 1.5/5

This savoury pancake mixes cabbage, pork and seafood into a wheat batter before being cooked on a flat grill. It's served with okonomiyaki sauce, Japanese mayo, bonito flakes and pickled ginger.

Okonomiyaki is super tasty, easy and quick (ready in just 15 minutes). It's very adaptable – I added mushrooms and tofu and topped with mayo and crispy onions.

Difficulty: 1/5

A staple of US diner menus and breakfast tables, fluffy pancakes are a breeze to make. Serve with butter, crispy (veggie) bacon and maple syrup.

Difficulty – 2.5/5

Dan bing is a popular Taiwanese breakfast. A crêpe cooked with a layer of seasoned beaten eggs, it's rolled, then dipped in sauce.

It takes a little effort but trust the timings. (I rolled my dan bing in the pan to avoid breakage.) It's so tasty, I'll definitely make again.

Difficulty – 2.5/5

"Made with a light and fluffy dough that's then shredded, Kaiserschmarrn are served with freshly made fruit compotes," explains Hubert Zanier, owner of London restaurant Kipferl, external.

He explains you need to beat the egg whites into the dough gently in order to get a soft and light result. "

Once cooked and golden, the pancake is topped with rum-soaked raisins, broken into pieces and caramelised. I served it dusted with icing sugar and raspberry compote.

Difficulty – 5/5

A thin, crisp fermented crêpe, dosa is a Southern Indian street food. They're often filled with spiced potato or cheese and served with sambar or chutney.

The method is involved – you soak rice and urid dal for 3-4 hours, before blitzing then fermenting for 6-8 hours – but a dosa/crêpe pan makes cooking them easier.

Difficulty – 1/5

French crêpes are as fast as they are easy. Just get your pan hot and be quick when spreading the batter around. They can be sweet or savoury, but I had mine at breakfast with orange slices and grated dark chocolate instead of the classic suzette sauce.

Difficulty – 5/5

"In Ethiopian cuisine, injera is the staple bread; no meal is complete without it," explains Berekti Mengistu, owner of Mesob restaurant in New Jersey, USA.

A batter of teff flour, water and (optional) yeast ferments for 3-5 days to create injera's "distinct tangy flavour and soft, spongy texture" according to Berekti.

Though injera prep takes time, cooking this flatbread-pancake hybrid isn't hard – cover the pan so they steam and you don't even need to flip.

I served mine with Ethiopian stews – shiro wat (a roasted gram flour stew), misir wot (red lentil stew) and gomen wat (spiced greens) – to scoop and dip.

Difficulty – 3.5/5

"Tapiocas are a staple in northeastern Brazil, where my mum is from," says Ixta Belfrage, external, a London-based chef. "They're white and have a crispy and chewy texture that I love, but that takes non-Brazilians some getting used to!"

There are only two ingredients in tapiocas – tapioca starch and water – but there's a knack to getting them right.

"When you hydrate the tapioca starch, make sure it's moist but not wet," advises Belfrage. "The pan should be non-stick and preheated over a medium heat. The ideal is a nice, even sizzle when the starch hits the pan."

I had mine with cheese, scrambled egg and hot sauce and loved them. I've bookmarked to remake.

Difficulty – 3/5

Blinis are small yeasted pancakes from Eastern Europe, made with buckwheat flour, and served with smoked salmon or caviar.

The batter needs two proves and whipped egg whites folded in, but it's not difficult. You'll need to make lots, which takes time, but dropping the batter from the end of a tablespoon (rather than the side) keeps them round.

I topped mine with crème fraiche, jam and raspberries, which was delicious.

My two favourite pancakes were Taiwanese dan bing and Austrian kaiserschmarrn, which were big on flavour and texture.

I'm looking forward to expanding my pancake repertoire even further – although maybe not for a few months…

Originally pubished February 2025. Updated February 2026.

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