Kremydotiganites are savory Greek pancakes. They’re made with a light pancake batter, plenty of onion and scallions, and aromatic herbs. Add some creamy feta and olives for extra flavor! Follow my easy recipe and serve these pancakes as a snack, the base of a sandwich. or with your favorite dip.
Watch the video tutorial here
Kremidi is the Greek word for onion. Tiganites translates to fritters. Hence, the word kremydotiganites simply translates to onion fritters. However, they’re actually more of a pancake than a fritter.
This recipe starts off with all great recipes, onion and olive oil! The onion is finely chopped and cooked over medium heat until soft and golden. Then the sliced scallions are added and cooked for a few minutes until they’re also nice and soft. Even more flavor is added with herbs. I love the combination of mint and parsley but, you can feel free to add your favorites:
- dill
- basil
- rosemary
- oregano
This recipe is vegan and therefore doesn’t contain any eggs or dairy. For this reason, I recommend using sparkling water when possible. Of course, plain flat water works great and will produce delicious and light pancakes, but, sparkly water will make them even lighter.
There’s plenty of baking powder to help the pancakes rise. 1 tablespoon per cup of flour! That is unusual but necessary. Especially since there are not any eggs in the batter.
Once the onions are soft and the herbs have been added to the pan, remove it from the heat and set it aside to cool while you prepare the batter.
Making the batter couldn’t be easier!
Whisk together the dry ingredients and then pour the sparkling water on top. Mix together until smooth. The batter should be on the thinner side. Add more liquid if needed to thin it out.
Fold in the onion and herb mixture and just like that the batter is ready!
Make the kremydotiganites as big or as small as you’d like them to be. I like to pour anywhere from 1/4 to 1/2 cup of batter in a warm pan. Cast-iron skillets are fabulous as they retain heat better than other pans. However, a non-stick pan will work too!
Cook the pancakes until golden on both sides. About 2 minutes per side.
Transfer to a plate and serve!
What other ingredients can be added to the batter?
The options are endless! Here are a few:
- feta cheese
- sundried tomatoes
- roasted red peppers
- olives
- sauteed mushrooms
- sauteed greens: spinach, chard
What can I serve the Savory Onion Pancakes with?
They’re delicious as is! But, you can serve them so many different ways:
- with tzatziki
- hummus
- spicy feta dip
- any of your favorite dips or spreads
- Olive paste
- with salad
- topped with sauteed greens
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Greek Savory Pancakes with Onions & Herbs: Kremydotiganites
Kremydotiganites are savory Greek pancakes. They're made with a light pancake batter, plenty of onion and scallions, and aromatic herbs. Add some creamy feta and olives for extra flavor! Follow my easy recipe and serve these pancakes as a snack, the base of a sandwich. or with your favorite dip.
Ingredients
- 1 large onion, finely chopped
- ¼ cup olive oil
- 1 bunch (5-6) scallions, thinly sliced
- 22 ounces (660 ml) sparkling water
- ½ cup chopped parsley
- ¼ cup chopped mint
The dry ingredients:
- • 3 cups all-purpose flour
- • 3 tablespoons baking powder
- • 1 teaspoon salt
- • Ground black pepper, to taste
Optional:
- • Roasted red peppers, chopped
- • Sun-dried tomatoes, chopped
- • Feta, crumbled
- • Kalamata olives, pitted and chopped
Instructions
- Combine the onion and olive oil in a pan and cook over medium heat until soft and golden. About 6 minutes.
- Add the scallions and cook for 3 minutes or until softened.
- Add the herbs and remove from the heat. Mix together and set aside to cool.
- Combine the dry ingredients in a large mixing bowl and whisk together.
- Add the sparkling water and whisk together. The batter should be on the thinner side. Similar to a pancake batter.
- Fold in the onion mixture. Taste and season if needed.
- Heat a cast-iron skillet or a non-stick pan over medium heat. Grease it with some olive oil or butter.
- Add a ladle-full (1/4-1/2 cup) of the batter to the pan as big or small as desired.
- Cook the pancakes about 2 minutes per side.
- Stack the pancakes on a plate and serve.
- The pancakes can be served with any dips or spread: Muhamarrah, tzatziki, yogurt, hummus, or tomato sauce.
- Leftovers can be stored in the refrigerator in an airtight container for 4-5 days.
Would fresh dill be ok here instead of mint?
Hello,i’m from South Australia.My elderly Greek neighbor cooked these when i helped her husband with heavy things in his vege garden.I think she just used flour and dill.They were nice and crispy.Could i lower the water content to get these a bit crispier.I’m going to add feta like you’ve suggested too.Thanks