Nigerian pancakes are soft on the inside and crispy on the edges with subtle sweetness, making them the perfect breakfast, snack, or even light dinner.
What is the Nigerian Pancake?
So, what exactly are Nigerian pancakes? Nigerian pancakes are one of those simple breakfast recipes that feel nostalgic, especially if you grew up eating them. These are not your typical thick, fluffy pancakes; instead, they are thin, soft, lightly sweet, and slightly chewy. Plus, they are easy to make.
They are usually flatter than American pancakes and more flexible, almost like a cross between crepes and regular pancakes.
While they are traditionally served for breakfast alongside hot beverages like tea or coffee, they are also popular as an afternoon snack, often paired with chilled soft drinks.
If you want a heartier breakfast plate, you can serve them with akara.
Also, they can be adjusted to personal taste. Those who prefer a sweet note can drizzle honey or chocolate sauce, or dust the pancakes with confectioners’ sugar, while those who prefer a savory note can opt for butter or even add diced onions and pepper to the batter.
What you’ll love about this recipe
They are different from regular pancakes because they are:
- thin and flexible
- lightly sweet
- slightly spiced
- sometimes made savory with onions and pepper
If you love pancakes as much as I do, there are so many delicious ways to enjoy them beyond this classic Nigerian version. When I want something naturally sweet, I make my Plantain Pancakes and Banana Oatmeal Pancakes. For a more wholesome, earthy flavor, Sorghum Pancakes are a beautiful option. I also love Semolina Pancakes when I want something slightly hearty.
What’s the difference between the Nigerian Pancakes and the American Pancakes?
While both Nigerian and American pancakes are made with similar ingredients, there are a few key differences.
Nigerian pancakes are characteristically light and spongy inside, with a golden-brown exterior. It’s more like a soft, thin bread.
American pancakes, on the other hand, are thick, fluffy, and more cake-like in texture. They are usually sweeter and made to rise higher with the help of baking powder, giving them that soft, airy stack you often see served with syrup and butter.
Ingredients for making Nigerian-Style Pancake
- Flour: is the primary dry ingredient in the pancake batter, providing structure and thickness to the pancakes.
- Sugar: enhances the sweetness of pancakes and contributes to the overall flavor.
- Baking powder: is a leavening agent that aids in the rise and lightness of pancakes.
- Salt: enhances the pancakes’ flavor and balances the sweetness or savory elements.
- Egg: ensures the batter binds well and contributes to its richness and texture.
- Milk: provides moisture and creaminess, resulting in a tender texture.
- Ground Nutmeg (Optional): adds a warm, aromatic flavor to pancakes, adding a unique twist to the recipe.
- Vegetable oil: for frying pancakes to prevent sticking and achieve a crispy, golden-brown exterior.
How to make the Nigerian Pancakes
- Combine dry ingredients in one bowl and wet ingredients in another.
- Mix both into a smooth batter.
- Cook ¼ cup of batter in an oiled pan, flipping once it has solidified, until lightly browned.
What to serve with African style pancakes
For a classic Nigerian breakfast, serve them with scrambled eggs or egg sauce
If you want a heartier breakfast plate, add crispy Akara
Can I use oil instead of butter to make Nigerian pancakes?
Yes, you can use oil; however, butter adds the most flavor. Skimping on butter robs pancakes of moistness. The butter needs to be melted for the best result.
Can I make the batter ahead of time?
Yes, you can refrigerate it for up to 24 hours.
Why are my pancakes thick?
Your batter may be too thick. Add a little more milk.
Can these Pancakes be frozen?
Yes, leftover pancakes can be frozen. Once they’ve cooled, place them in an airtight container and freeze for up to 1 month. Once frozen and reheated, they may not be as supple as the freshly made ones, but they are still delicious and convenient.
- 2 cups all-purpose Flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon nutmeg or cinnamon
- 1 pinch salt
- 2 cups milk
- 2 eggs
- 3 tablespoons melted butter
- oil for cooking
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In a bowl, add the flour, sugar, baking powder, nutmeg, and salt. Mix well.
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In a separate bowl, add the eggs, milk, and melted butter together. Whisk well.
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Pour the wet mixture into the dry ingredients and mix until smooth and lump-free.
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Heat a griddle or pan and add about 1 to 2 teaspoons of oil.
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Ladle about ¼ to ½ of a cup (depending on how big you want your pancakes to be) at a time into the pan.
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Spread the batter into a circle by rotating and tilting the pan
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Flip to the other side as soon as you see the batter is beginning to solidify
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Cook the other side for about 30-40 seconds or till light brown
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Remove from heat and serve as desired.
2 – Use a heavy bottomed and preferably non stick Pan this will help prevent the batter from burning before cooking
3 – Have all your ingredients at room temperature.
Calories: 182.9kcal | Carbohydrates: 26.6g | Protein: 5.3g | Fat: 6.1g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Trans Fat: 0.1g | Cholesterol: 47.6mg | Sodium: 62.8mg | Potassium: 153.8mg | Fiber: 0.7g | Sugar: 7.5g | Vitamin A: 231.6IU | Vitamin C: 0.001mg | Calcium: 87.2mg | Iron: 1.4mg
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