Authentic Palacsinta Hungarian Pancakes
Light, thin Hungarian palacsinta pancakes made with simple ingredients. Perfect for sweet or savory fillings and easy enough for everyday cooking.
Ingredients
For the Batter
- 3 large eggs, beaten
- 1 cup whole milk (or almond/soy/coconut milk)
- ⅓ cup carbonated water (or sparkling mineral water)
- ⅓ cup orange juice (or lemon juice)
- 1 ¼ cups all-purpose flour (or gluten-free flour blend)
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 tsp pure vanilla extract (optional)
For Cooking & Serving
- 1 tbsp unsalted butter (or oil)
- Confectioners’ sugar for dusting (optional)
- Any preferred sweet or savory filling
Instructions
- Whisk the EggsAdd the eggs to a mixing bowl and whisk until frothy and well combined.
- Mix Wet IngredientsPour in the milk, carbonated water, orange juice, and vanilla. Mix until smooth.
- Combine Dry IngredientsIn a separate bowl, whisk together flour, sugar, and salt to distribute evenly.
- Form the BatterGradually add the dry ingredients to the wet mixture, whisking until the batter becomes silky and lump-free. It should be thin and pourable.
- Prepare Your SkilletHeat a lightly buttered non-stick skillet over medium heat until the butter sizzles.
- Cook the PancakesPour a small ladle of batter into the skillet, swirling it into a thin circle.Cook for 1–2 minutes until lightly golden, then flip and cook the second side.
- Keep WarmTransfer cooked palacsinta to a plate and cover to keep warm while repeating with remaining batter.
- Fill & ServeAdd your favorite fillings — berries, whipped cream, Nutella, cheese, sautéed vegetables — then roll or fold. Dust with confectioners’ sugar if desired.
Notes
- Resting the batter helps create smoother, more elastic pancakes.
- Adding citrus enhances flavor without overpowering the batter.
- For crispier edges, cook a little longer on medium-high heat.
- Perfect for breakfast, brunch, snacking, or dessert.