Greek Honey Pancakes with Walnuts and Cinnamon

Be the first to rate

(No Ratings Yet)

Loading...

These traditional Greek honey pancakes, known as tiganites, are light, fluffy, and drizzled with aromatic thyme honey. Quick to make and perfect for breakfast or a sweet snack, they pair beautifully with toasted walnuts and a dusting of cinnamon. A simple yet iconic Greek treat that brings the flavors of the Mediterranean to your table.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 42 gSugar
• 16 gProtein
• 380 mgSodium
• 320 mgPotassium
• 220 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pancake batter

• 2 cups all-purpose flour
• 1 cup full-fat Greek yogurt
• 1 cup whole milk
• 3 large eggs
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract

For cooking and serving

• 3 tablespoons unsalted butter, divided
• 1 cup Greek thyme honey, warmed
• 1 cup walnuts, roughly chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon zest (optional)

Directions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, whisk the eggs until lightly beaten, then add the Greek yogurt, milk, and vanilla extract; whisk until smooth and creamy.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix – small lumps are fine and keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat and add about 1 teaspoon of butter, swirling to coat the surface evenly.
5. Pour approximately 2 tablespoons of batter per pancake onto the skillet, keeping the pancakes small and leaving space between them.
6. Cook for 2 to 3 minutes until small bubbles form on the surface and the edges look set, then carefully flip and cook another 1 to 2 minutes until golden brown on both sides.
7. Repeat with the remaining batter, adding more butter to the skillet as needed and keeping finished pancakes warm on a plate covered with a clean kitchen towel.
8. Stack the pancakes on serving plates and drizzle generously with the warmed thyme honey, allowing it to cascade down the sides.
9. Top with the chopped walnuts, dust with ground cinnamon, and finish with a sprinkle of lemon zest if using; serve immediately.

Cook’s Notes

• Use full-fat Greek yogurt for the most authentic tangy flavor and the fluffiest texture; low-fat versions will make the pancakes flatter.
• Do not overmix the batter – small lumps are perfectly fine and result in tender, airy pancakes.
• Warm the honey gently in a small saucepan or microwave for 10-15 seconds so it flows easily over the pancakes.
• For a savory twist popular in some Greek regions, skip the cinnamon and serve with crumbled feta and a drizzle of honey instead.
• Tiganites are traditionally smaller than American pancakes, so keep each pour around 2 tablespoons for an authentic presentation.

You might also like

European

Greek Easter Braided Sweet Bread with Mahlepi and Mastiha

European

Classic Greek Fried Meatballs (Keftedes)

European

Melitzanosalata Eggplant Dip

European

Greek Baked Orzo with Lamb