georgian pancakes

Georgian pancakes

Georgian pancakes are smaller and thicker than the American, have more cake like consistency, are sweet and don’t need maple syrup and butter. We usually serve with sour cream and jam or fresh fruit.


  • 2 eggs
  • 1/3 cup sugar
  • 1 cup ricotta
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon lemon juice or vinegar
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • ½ cup oil for frying


  1. In a medium bowl whisk the eggs and sugar.
  2. Add ricotta, baking soda, lemon juice, vanilla extract, salt and flour, the batter must have a consistency of a cake dough.
  3. Heat about 2 tablespoons oil in the pan and spoon batter. Do not overload the pan, leave some room between the pancakes. Cook on a medium low heat until the bubbles form and the edges are dry, about 3-4 minutes. Flip and cook on the other side.

P.S. I like to add lemon zest, chocolate chips, bananas or apples in the batter.

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georgian pancakes
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