How to Make Pancakes: Classic Recipe + 3 Delicious Variations

If we had to choose one dish that always makes us smile, it would be pancakes. Simple, fluffy, fragrant — and so versatile that we enjoy them for breakfast, lunch, dinner, or even that “something small” at midnight when we raid the fridge.

In Slovenia, we usually spread them with jam or chocolate spread, but the world of pancakes goes far beyond that. They can be sweet, savory, layered, baked, filled, topped with sauces … in short, a perfect chance for creativity on the plate.

And to start things off properly, here’s a simple recipe for classic pancakes, followed by three delicious ideas to turn them into something special.

Jump to:

• Classic Pancake Recipe
• Savory Pancakes with Spinach & Cheese
• Pancakes with Cottage Cheese & Raspberries
• Gratin Pancakes with Jam & Walnuts

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Classic Pancake Recipe

Ingredients (for 4)

• 250 g plain flour
• 2 eggs
• 500 ml milk
• 2 tbsp oil
• Pinch of salt

Instructions

1. Mix the flour and salt in a large bowl.
2. Add the eggs and half the milk; whisk until there are no lumps.
3. Slowly whisk in the remaining milk and the oil to a smooth batter.
4. Let the batter rest for at least 20 minutes.
5. Cook thin pancakes on a hot, lightly greased pan until golden on both sides.

💡 Tip: For extra soft, airy pancakes, replace about 60 ml of milk with sparkling water.

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Savory Pancakes with Spinach & Cheese

When you crave something more substantial yet still light, these are the answer. Spinach, feta and a hint of garlic — a combo that always wins.

Ingredients (for 4)

• 8 pancakes (from the classic recipe)
• 300 g fresh baby spinach
• 150 g feta cheese
• 1 garlic clove
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a pan and briefly sauté the minced garlic.
2. Add washed, well-dried spinach; cover and wilt.
3. Stir in crumbled feta and season with salt and pepper.
4. Fill the pancakes with the mixture, roll into logs and plate.
5. Optional: bake for 10 minutes at 190 °C so the cheese melts nicely.

💡 Tip: Not into feta? Try ricotta or grated Parmesan.

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Pancakes with Cottage Cheese & Raspberries

Light, fresh and sweet at the same time. Perfect as a weekend dessert that won’t weigh you down — or a quick breakfast when you want something special.

Ingredients (for 4)

• 8 pancakes
• 300 g cottage cheese (or smooth curd/“quark”)
• 60 ml cooking cream
• 3 tbsp honey
• 200 g raspberries
• Icing sugar, for dusting

Instructions

1. Mix cottage cheese, cooking cream and honey into a light cream.
2. Spread the cream over each pancake.
3. Add a handful of raspberries and roll up.
4. Arrange on a plate and dust with icing sugar.

💡 Tip: Swap raspberries for blueberries and add a little lemon zest to the cheese for extra zing.

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Gratin Pancakes with Jam & Walnuts

A special-occasion pancake — almost like a cake, only faster. Ideal when guests are coming and you want that “wow” effect.

Ingredients (for 4)

• 8 pancakes
• 200 g plum jam
• 150 g ground walnuts + a few whole
• 200 ml heavy cream
• 1 egg
• 1 tbsp caster sugar

Instructions

1. Spread the pancakes with jam, sprinkle with ground walnuts and roll into logs.
2. Lay them snugly side-by-side in a baking dish.
3. Whip the cream with sugar to soft peaks; whisk in the egg, pour over the pancakes and sprinkle with roughly chopped walnuts.
4. Bake at 190 °C for about 15 minutes until golden on top.

💡 Tip: You can replace the cream with vanilla pudding (cook, pour over the pancakes and bake) — you’ll get a near “pancake slice.”

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