Turkish Yogurt Pancakes with Honey and Walnuts Recipe
These are fluffy yogurt-based pancakes served with honey and chopped walnuts, a bit like a cross between crepes and fritters. In Turkey, similar sweets often appear at weekend breakfasts or as a simple dessert after lunch. They are less sweet than classic crepes with cream, because all the sweetness comes from the honey on top.
These pancakes are light and fluffy thanks to the yogurt, and their sweetness comes mainly from the honey drizzle rather than sugar in the batter. The combination of warm honey, crunchy walnuts, and a hint of cinnamon gives them a Middle Eastern character while still being very easy to make at home.
Chef's tips
Don’t make the pancakes too large—smaller ones cook more evenly and stay fluffier inside. If the batter seems too thick after resting, add a splash of yogurt or milk; if it’s too runny, mix in a little more flour. Keep the heat at medium so the pancakes cook through without burning on the outside.
How to serve
Serve stacked on a large platter so everyone can help themselves, with extra honey, chopped nuts, and cinnamon on the side. They pair well with fresh fruit like orange segments, berries, or sliced figs. For a more filling brunch, serve alongside olives, cheese, and fresh bread in a Turkish-style spread.
Ingredients
- yogurt - 250 g
- wheat flour - 180 g
- eggs - 2 pieces
- baking powder - 1.5 teaspoons
- sugar - 1.5 tablespoons
- salt - 0.25 teaspoons
- oil - 3 tablespoons
- honey - 4 tablespoons
- walnuts - 40 g
- cinnamon - 0.5 teaspoons
Preparation
- In a bowl, mix the yogurt, eggs, sugar, and salt until the mixture is smooth. You don’t need to whisk it, just combine the ingredients thoroughly.
- In a separate bowl, sift the flour with the baking powder. Then gradually add the dry ingredients to the wet ones, stirring with a spoon or whisk until you get a smooth, thick batter without lumps. Set aside for 5–10 minutes to let the baking powder start working.
- Heat a thin layer of oil in a frying pan over medium heat. When the oil is hot (a drop of batter should sizzle gently when added), spoon portions of batter into the pan to form small pancakes.
- Fry the pancakes for 2–3 minutes on one side, until small bubbles appear on the surface and the edges start to set. Gently flip and fry for another 1.5–2 minutes, until golden.
- Transfer the fried pancakes to a plate lined with paper towel to drain any excess oil. Continue frying until you use up all the batter, adding a little more oil to the pan if needed.
- Roughly chop the walnuts. Gently warm the honey (for example in a small saucepan or in a water bath) so it becomes more runny.
- Arrange the pancakes on plates, drizzle with warm honey, sprinkle with walnuts and a little cinnamon. Serve immediately while they are still warm and fluffy.
Storage
No storage information available for this dish.
These yogurt pancakes are a great way to bring a bit of Turkish breakfast atmosphere into your kitchen. They’re perfect for slow weekends, and the recipe is forgiving—ideal even if you’re not very experienced with batter-based dishes.
