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Recipe Category / Snacks and Sandwiches

Greek Pancakes

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

Greek Pancakes


In the old days, pancakes were an integral part of everyday food. After kneading, a part of the dough became bread, another pie and a third part ended up in the pan and became a delicious and golden “dganitis”. Pancakes were called “dganitis” due to the pan used by cooks to make them (“dgan-“ means pan in the local dialect). Pancakes were round and large, perfect to satisfy the hunger and fill the farmers working all day in the fields with energy. To make them more delicious, housewives sprinkled them with mizithra (a ricotta-like cheese) or touloumotyri. They are also known as “katimeria”, Samian pancakes endured the passage of time and are now served as a traditional delight along with some goat cheese or sundried grape must.

  • In a bowl, add the flour and the yeast and mix with a spoon.
  • Add the olive oil and continue mixing.
  • Add the water and the salt and mix until you have a soft, smooth dough. You can also mix with your hands.
  • Cover the dough with a towel or a plastic wrap and set it in a warm place for about 1 hour so that is rises. It should double in size.
  • Dust the kitchen counter with flour and place the dough on the counter. Knead and let it rest for approximately 15 minutes.
  • Cut balls of dough (in the size of a large walnut). Roll them out a little with the rolling pin or with your hand and sauté them in a pan in which you have added sunflower oil (2 cm deep and heated over 180°C / 350* F). Turn over the pancakes once or twice.
  • Serve along with any side dish you like.



If you fry them, pancakes increase in volume. You can fill them with marmalade and sprinkle them with icing sugar, garnish them with cinnamon and sugar or drizzle with honey.

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Nutrition information per portion

Calories (kcal)
12 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
10 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
7 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
14 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
0 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
13 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
7 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
4 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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