Whether you are looking for a sweet breakfast idea or a hearty lunch dish – seasonal ingredients will give pancakes new flavors and colors. We have selected 15 of the tastiest recipes, including pancakes with zucchini, berries, mushrooms, and other summer and early autumn flavors.
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1. Beat the egg with salt and sugar, pour in the zucchini puree, add the flour with baking powder and mix everything.
2. Form pancakes and fry in oil. Sprinkle with powdered sugar. Tastes like doughnuts!
Recipe sent by Regina Račkauskienė
1. Cut zucchini and eggplant into cubes. Grate the potato, mince the garlic and mix with the zucchini and eggplant cubes. Add the egg and mix. Add flour, pepper, herbs and a little salt. Mix well and fry small pancakes.
2. Mix curd cheese with yogurt, season with herbs, pepper and salt. Serve hot pancakes with curd cream.
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| Vegetarian dishes |
Recipe from the book “Vegetarian dishes”, cook Asta Žvikevičienė
- Crack the eggs into a mixing bowl. Pour in the milk, sparkling water, add salt, and whisk.
- While whisking, gradually add the flour by spoonfuls. Cook the crepes from the batter.
- Chop the cabbage, grate the carrots. Put a tablespoon of butter in a pot, add chopped onions. Fry until golden.
- Add the chopped vegetables, pour in a few tablespoons of boiling water, add salt, and lemon juice. Simmer until softened.
- Grind the curd cheese and mix with the drained vegetables.
- Spread the mixture on the crepes and roll into rolls.
- Place in a baking dish, sprinkle with Parmesan, and bake in an oven preheated to 180 degrees until the cheese melts.
- Crack eggs into a bowl, pour in water, 1 tbsp oil, add salt and mix thoroughly. Add flour and make a thin batter. Cook crepes from it. Press excess fat from each crepe with paper towels (place crepe on a paper towel sheet, cover with another sheet and gently press with fingers).
- Soak dried mushrooms in cold water for 1-2 hours, then boil for about 20 minutes. Grind the mushrooms.
- Heat oil in a pan, add chopped onions, fry a little. Then add ground mushrooms, season with salt and pepper to taste, and fry while stirring constantly.
- Spread the filling on the crepe, fold into an envelope or roll. Place in a pan with heated oil and fry on both sides until nicely browned.
- For the filling, peel and grate the carrots, dice the onion.
- Pour a little oil into a pan and sauté the carrots with onions, season with salt and pepper, cover and simmer until the carrots soften.
- Remove from heat, add chopped dill and parsley, and let cool.
- Cook the pancakes. Peel and grate the zucchini coarsely.
- Squeeze out the liquid.
- Add eggs, season with salt and pepper to taste, add flour and mix well.
- Add enough flour so that the batter is about the consistency of sour cream.
- Heat a pan, grease with oil and form pancakes with a spoon.
- Fry on both sides.
- Squeeze garlic into mayonnaise to taste and mix.
- Take a pancake, lightly spread with mayonnaise, add carrot filling and cover with another pancake.
- Repeat until all pancakes are used.
- Spread mayonnaise on top and decorate.
- If you want to eat it as a hot dish, sprinkle the top with grated cheese and bake in the oven for about 10–15 minutes.
- If it will be a cold appetizer, put it in the fridge and let the filling soak in.
Recipe sent by Helena J.
1. In one bowl, mix zucchini, carrots, canned corn, egg, yogurt, and spices. Mix until smooth.
2. In a separate bowl, mix flour and baking powder.
3. Add the flour mixture to the wet ingredients. Finally, add cheese and mix lightly.
4. Fry pancakes in a heated pan on both sides until nicely browned. Serve with natural yogurt or sour cream.
As with many such baked goods – the quantities are approximate. If you make the batter thicker, the pancakes will be firmer when cooked. If softer, with less flour, the pancakes will be more delicate, softer, and may be a bit harder to flip in the pan.
1. Sprinkle grated zucchini with salt and leave for a few minutes to release as much liquid as possible. Squeeze out the liquid well so the zucchini shreds are as dry as possible.
2. In a bowl, beat eggs, add chopped banana and mash it with a fork. Add chia seeds, oat bran, a pinch of salt and about 1-2 teaspoons of brown sugar (or less, as sweetness will come from the banana), flour, and zucchini shreds, and mix the batter.
3. Fry pancakes in oil on both sides until nicely browned. Serve with yogurt, berries, or jam.
By the way, when preparing vegetable pancakes, grate them coarsely, not finely: this way the mixture will be drier, and the pancakes will be crispier when cooked. If you want the pancakes to be less greasy, bake them in the oven instead of frying in a pan.
Also very important is the sauce with which you serve the cooked vegetable pancakes. My favorite is a curd cheese and cream sauce flavored with garlic and dill.
1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
2. Grate zucchini coarsely and squeeze out excess liquid. Grate potatoes and onion with a coarse grater.
3. In a bowl, beat eggs, add grated zucchini, potatoes, and onions, add salt and pepper, add flour and mix the batter. If the batter is too watery, add more flour.
4. Drizzle oil on the parchment paper on the baking sheet. Form pancakes with a spoon on the sheet. Drizzle a little more oil on top of the pancakes and bake in the oven. Bake for about 30-40 minutes or until the pancakes are nicely browned.
5. While the pancakes bake, prepare the sauce.
6. Mash the curd cheese well and mix with cream until you get a smooth thick sauce. Add chopped parsley, garlic, salt, and pepper, add a few drops of lemon juice, and you can add a little sugar to balance the taste. Taste and adjust the flavor to your liking.
1. Grate the zucchini and place in a sieve. Mix in a pinch of salt and let stand for 10–15 minutes.
2. In another bowl, mix the remaining ingredients.
3. Squeeze the juice from the grated zucchini by hand and add the shreds to the batter, mix.
4. Form pancakes with a spoon, placing the mixture into a heated pan with a little oil. Fry for a few minutes on both sides.
- Whisk flour with milk and let it rest.
- Separate egg whites from yolks.
- Beat yolks, gradually adding them into the flour and milk batter.
- Add cinnamon to taste, splash rum.
- Finally, pour in melted butter and mix very well – the batter should be the consistency of sour cream.
- Heat oil in a pan and fry pancakes.
- Sprinkle warm pancakes generously with blueberries.
- If you like it heartier, eat with sour cream or whipped cream.
- Beat the egg, add water and beat again. Gradually add flour and mix well to get a smooth batter. Put broken banana pieces, coconut flakes, and buttermilk or yogurt into an electric mixer and mix the batter. Beat until smooth. The batter should be the consistency of sour cream. If too thick, add a little more buttermilk or yogurt; if too thin, add flour or coconut flakes.
- Heat a pan, grease it, and cook thin pancakes over the entire pan surface.
- Mix mascarpone and yogurt with sugar and grated lemon zest. Whip the cream until stiff peaks form and gently fold into the mascarpone mixture.
- Cool the pancakes. Place one pancake on a plate and spread a layer of mascarpone cream, sprinkle with frozen chosen berries. Layer all pancakes this way. Spread mascarpone layer on top and decorate with berries.
- Refrigerate for at least an hour to set. Then enjoy!
P.S. The quantities in the recipe will make about four pancakes for the whole pan. If you want more pancakes, multiply the quantities accordingly.
More dessert ideas with berries:
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| Photo by Marius Žičius / Berry pizza |
2. Berry pizza
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| Photo by Marius Žičius / Honey and berry ice cream |
3. Honey and berry ice cream
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| Photo by Marius Žičius / Protein cakes |
4. Protein cakes with whipped cream and berries
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| Photo by Marius Žičius / Grain and berry cake |
5. Grain and berry cake
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| Photo by Marius Žičius / Curd dessert with berries |
6. Curd dessert with berries
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| Photo by Marius Žičius / No-bake cookie cake with halva |
7. No-bake cookie cake with halva
P.S. You can freely substitute the berries indicated in these recipes with others.
1. Beat the egg with salt and sugar, pour in half a glass of milk, sift in the flour and mix well. Pour in the remaining milk and mix again.
2. Pour a ladle of batter into a heated pan and spread it all over. Fry on one side (if crepes are thin) or both sides (if thick).
3. Add sugar, vanilla sugar, salt, and egg to the beaten curd cheese and mix.
4. Put a spoonful of curd cream on each crepe, spread over the entire surface. Fold crepes in half. Place in a pan with melted butter and fry. Serve warm with sour cream and jam.
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| Book ‘Berries’ |
Recipe from the book “Berries”
1. Wash cherries, drain, and remove pits. Mash the berries with a fork, add sugar. Keep warm until sugar dissolves, then refrigerate.
2. In a bowl, mix flour and half the milk, whisk until smooth. Add eggs, pour in remaining milk, add a pinch of salt, a teaspoon of sugar, and mix well. Cook crepes in a heated pan with butter or margarine.
3. Spread crepe with curd cheese, fold into quarters, and briefly fry on both sides.
4. Place crepes on a plate, pour a spoonful of mashed berries. For extra taste, drizzle with chocolate sauce.
1. Cut plums in half, if very large, slice them.
2. Beat eggs with buttermilk, add melted and cooled butter.
3. Mix flour, baking powder, sugar, and salt, add to egg mixture and beat.
4. Pour a quarter of the batter into a heated pan and press plum halves into it.
5. When browned, flip and fry for another 2-3 minutes.
Serve sprinkled with powdered sugar and with cream. You can also use your favorite syrup to taste.
Enjoy!
Recipe author Jurgita Ostanina
1. Melt butter, let cool, then add eggs, milk, sugar, and vanilla sugar. Mix well (a mixer may be helpful).
2. Add flour and mix to a thick but not too thick batter. Add blueberries and cook pancakes as you prefer. Very simple and tasty recipe. 🙂
Recipe author Greta Šidlauskaitė
! This recipe photo is not authentic
1. For crepe batter, mix eggs, melted butter, half a glass of milk, 1 tablespoon sugar, and flour.
2. Heat a pan with a little oil, pour 2 tablespoons of batter into the pan, spread over the entire pan surface, and nicely fry the crepe on both sides. Cook all the batter this way.
3. For filling, mix curd cheese with cream, remaining sugar, and vanilla. Place about 2 tablespoons of prepared filling on each cooked crepe, add 4-5 peach slices, then roll and sprinkle with caramel (sprinkles).
Enjoy!
Recipe sent by Edita Aleksandravičienė
1. In one bowl, mix both flours, baking powder, and salt.
2. In another bowl, beat egg with buttermilk. Pour in flour mixture, stir and gradually add water until you get a batter the consistency of sour cream. Stir in oil.
3. Then just cook the pancakes. Serve with blueberry jam, fresh or frozen blueberries.
Enjoy!
Recipe sent by Edita Aleksandravičienė
1. In slightly warmed milk, add yeast and sugar. Then add flour, mix and leave the dough in a warm place to rise.
2. Separate egg yolks from whites. Beat yolks with butter, put whites in the fridge. Then mix yolk mixture into risen dough and leave a little more to rise.
3. Beat egg whites and fold into the dough; if dough is too thick, add water or milk.
4. Cook crepes. For filling, mix condensed milk with chopped nuts.
5. Then layer pancakes: once with “Rududu” and nut filling, next with blueberry jam, stacking one on top of another. Decorate the cake with chopped nuts and frozen blueberries.
Recipe sent by Edita Aleksandravičienė
1. First, make the jam: wash figs, chop, sort blueberries, peel orange, separate into segments, remove white pith, and dice.
2. Put everything in a pot, sprinkle with sugar, and heat while stirring over low heat for about 25 minutes, finally add syrup.
3. Beat eggs with milk and water, add sugar, vanilla sugar, salt, pour in oil, and gradually add sifted flour.
4. Cook crepes in a hot pan. Serve with blueberry jam.
1. In a bowl, beat eggs with salt and vanilla sugar. Add flour and beat a thick batter. Then gradually add milk, thinning the batter each time to a uniform consistency.
2. Finally, pour melted coconut oil (or butter) into the batter and mix well.
3. Let the batter rest for 30 minutes. Stir well again before frying.
4. Cook 10 crepes in a heated non-stick pan: pour a small ladle into the pan*, then tilt the pan in all directions so the batter nicely covers the entire bottom. When one side is cooked, carefully flip and fry the other side briefly. Remove to a plate and keep warm while cooking the rest.
5. Spread each crepe with a heaping spoonful of dessert curd cheese, sprinkle with blueberries, and roll into a tube. Serve immediately (on warmed plates), sprinkled with blueberries and powdered sugar.
Note: I always grease the dry pan with a little butter, oil, or coconut oil before frying the first crepe. This prevents the first crepe from sticking to the pan. You don’t need to grease the pan for the other crepes as there is enough fat in the batter.
