Tiganites are known as Greek pancakes. My recipe gives these tiganites a sweet baklava flavor. They’re so delicious and the perfect treat to have any time of the day.
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Even though tiganites are known as Greek pancakes, they are nothing like American-style pancakes because tiganites have yeast in them. To be honest, they taste like loukoumades, the puffy round greek donut, but tiganites are flat. They are so simple to make and ready in just a few minutes.
Traditional tiganites vs. modern tiganites?
Many believe that tiganites were the first recorded pancake in history and were enjoyed in Ancient Grecian times. The classic version is served simply with chopped walnuts. Modern versions of tiganites come with savory and sweet versions. Some top it with feta and honey, while others top them with things like chocolate hazelnut spread. Anything you would put over crepes or loukoumades is fair game.
Why this is the best tiganites recipe!
I love to jazz up the classic version of tiganites. The combination of cinnamon and cloves with walnuts gives my tiganites a really nice baklava flavor.
- Thin crispy fried outside
- Pillowy soft fluffy inside
- Sweet, spicy, nutty topping
- serve them with your favorite things any time of the day.
Just a few ingredients
- All-purpose flour –feeds the yeast
- Active dry yeast –makes them soft and pillowy
- Granulated sugar –feeds the yeast
- Salt
- Warm water –make sure it’s lukewarm to activate the yeast
- Pure vanilla extract –makes the batter smell so nice
- Vegetable oil for frying
Topping:
- Honey –Greek honey is my favorite
- Ground walnuts –can be chopped to ground. Pick the texture you like best.
- Ground cinnamon
- Ground cloves
Options and tips for Greek pancakes
There are so many optional toppings for Greek pancakes -Nutella, jam or preserves, or any of your favorite pancake toppings. To make it vegan, replace the honey with maple syrup, and if you have a nut allergy, leave out the nuts. Add ¼ teaspoon cinnamon to your batter if you aren’t using cinnamon in your topping. It’s the perfect complement to the vanilla.
This batter is perfect for making ahead. After you whisk until smooth, cover with plastic wrap or put it in an air-tight container with a bit of room for the dough to expand. Leave it in the refrigerator for up to a day, then allow it to come to room temp before frying.
Be sure the oil bubbles when you put your batter in the oil. If it doesn’t, your pancakes will absorb the oil and turn out greasy. You don’t want greasy tiganites!
How to make tiganites –Greek-style pancakes with baklava
- Combine the yeast, sugar, water, and a teaspoon of the flour in a large mixing bowl. Set aside for 8-10 minutes to activate the yeast. The yeast is active when a puffy cloud forms in the water.
- Add the remaining flour, salt, and vanilla extract to the yeast mixture.
- Whisk it together until the batter is smooth.
- Set the batter aside for 20-30 minutes.
- Combine the walnuts, cinnamon, and cloves in a bowl and mix. Set aside.
- Place a frying pan over medium-high heat. Pour enough oil into the pan to coat the bottom and create a thin layer. Heat the oil to about 370 °F.
- Add about two tablespoons of the batter (per pancake) to hot oil and cook the tiganites until they’re golden all around.
- Line a plate with paper towels and place the tiganites on it to drain the excess oil.
- Serve them warm and topped with honey and the walnut mixture.
Tiganites: Greek-Style Pancakes with Baklava Nut Topping
These classic confections taste like loukoumades and ready in no-time. All you need are a few basic ingredients and these confections can be on your plate and enjoyed anytime of the day.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 2 cups water
- 1 teaspoon pure vanilla extract
- vegetable oil for frying
Topping:
- honey
- 1 cup ground walnuts
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Combine the yeast, sugar, water and a teaspoon of the flour in a large mixing bowl. Set aside for 8-10 minutes to activate the yeast. The yeast is active when a puffy cloud foms in the water.
- Add the remaining flour, salt, and vanilla extract to the yeast mixture.
- Whisk it together until the batter is smooth.
- Set the b atter aside for 20-30 minutes.
- Combine the walnuts, cinnamon, and cloves in a bowl and mix together. Set aside.
- Place a frying pan over medium-high heat. Pour enough oil into the pan to coat the bottom and create a thin layer. Heat the oil to about 370 °F.
- Add about two tablespoons of the batter (per pancake) to hot oil and cook the tiganites until they're golden all around.
- Line a plate with paper towels and place the tiganites on it to drain the excess oil.
- Serve them warm and toped with honey and the walnut mixture.
Notes
Optional toppings: Nutella or your favorite chocolate hazelnut spread, jam or preserves, maple syrup, or any of your favorite pancake toppings.
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Serve tiganites with…
Tiganites make a great treat but are usually the star of a meal. My favorite way to them is with a nice cup of hot Greek coffee. They go perfectly together. Fruit goes well if serving them for breakfast or with a big brunch.
Let me know if you love them as much as I do!
Omgosh. I could down some now! Make an excellent Pasca Morning Celebration Breakfast! Yum. Ty again!
Love loukoumades and these tiganites are flattened loukoumades. Really great. Coffee or mountain tea go well.
Will left over batter refrigerate well?
Yes, leftover batter for tiganites can be refrigerated, but it’s best to use it within 24 hours for optimal results. Store it in an airtight container and give it a good stir before using it again. Keep in mind that the batter might thicken slightly in the fridge, so you can add a small splash of water or milk to loosen it to the desired consistency before cooking.
Enjoy making them fresh again—they’re just as delicious the next day! 😊
Should I flip the tiganites over to brown both sides, as I would a pancake? They sound wonderful, and I want to give myself the best chance of success in making them.
Kate
Yes, you should flip the tiganites over to brown both sides, just like a pancake! Once the first side is golden brown and bubbles begin to form on the surface, use a spatula to gently flip them. Cook the second side until it’s also beautifully golden.
Keep the heat on medium to ensure they cook through without burning, and you’ll have perfect, fluffy tiganites every time. Best of luck—they’re going to turn out amazing! 😊
i grew up in greece i came here in my thirties. i remember my momy used to mqke me tiganites when i was growing up. im 65 now, all of the sadden i remembered those a coulpe years ago and i started looking for a recipe
unfortunately i can not find the recipe that my mom used it is made with yeast instead of leavening like baking powder or baking soda or both not with yeast
i think when we use yeast they become loukoumades right?
It’s wonderful that you have such fond memories of your mom’s tiganites. You’re correct that tiganites made with yeast are often more like loukoumades, which are fluffy, yeast-based doughnuts. Traditional tiganites are typically made with baking powder or soda, but your mom might have had her unique recipe. If I come across anything that sounds like what you’re looking for, I’ll be sure to share it!
which both are delightfull
My grandmother was from a little town in Peloponnese called Petrina. We grew up with a different fried dough called Tiganithes. Other than in the proof there is no sugar or sweetness. I have looked on line several times looking for a recipe close to my grandmother’s and have never found one. Our tiganithes are eaten with feta cheese and is a favorite of everyone in our big family. I would like to share this recipe with you if you are interested
I would *love* to see your family’s tiganithes recipe! That kind of regional, passed-down, *real Greek village* cooking is exactly what keeps our traditions alive—and sharing it is such a beautiful way to honor your grandmother and the roots she planted.
It sounds like your tiganithes are more on the savory side, especially with the feta—yum! Please do share the recipe, any stories or tips that go with it, and even the way your family likes to serve or enjoy them. I’d be honored to help preserve it or even develop a written version if you’d like. Let’s keep Petrina’s flavor on the map! 💙🇬🇷
I couldn’t get the reply to work after your message so I’m sending it this way
My grandmother had 7 children and 20 grandchildren. Her house was a meeting place for all holidays. Tiganithes were a favorite of all of us. So she made 5 lbs at a time so you will probably want to cut this down. This Is the recipe I share with my friends and family.
.-YiaYia’s Recipe for Tiganithes
Ingredients:
5 lbs Flour (20 cups)
2 Tablespoons Salt
½ Cup Warm Water
¼ Cup Sugar
3 Packages of Yeast (7.5 tsp – 2.5 tsp per package)
2 Cups Milk (scalded & cooled)
1 ½ Cups Water
1 lb Melted Butter Added to Milk
6 Eggs Beaten
Directions:
1. Sprinkle yeast in warm water & add sugar. Set aside to foam.
2. Make a well in center of flour and add beaten eggs. Mix by hand.
3. Add milk/butter mixture, water & yeast mixture. Knead till smooth.
{At this point I would use my kitchen aid to knead the dough but my grandmother did it by hand}
4. Put in oiled bowl. You can also rub a little oil on dough mixture. Lay a piece of saran wrap or wax paper on mixture (not bowl) – this is to prevent the dough from sticking to the damp towel. Then cover bowl with towel dampened with warm water.
5. Set in Warm place away from any drafts.
6. Let rise for 1 ½ hours. Punch Down and knead again. Cover and let rise until double in size.
7. Roll dough into 10″/11″ strips and shape. Fry in deep oil over medium heat {365-375) until golden brown. Don’t crowd pan. They will need to be flipped once one side is done. Place on paper towels to absorb excess oil.
My grandmother/mother shaped their dough into what looked like long horseshoes but I have seen this done in different shapes. i make mine like a koulourakia but only using 2 or 3 twists.
I roll out all my dough first and then fry. They will actually puff up again making them soft and chewy in the center
We eat tiganithes with feta cheese. As kids we use to smoosh the tiganithe into the feta and eat. I now try to be more lady like and take a bite of each, each time
These freeze very well. Just reheat in toaster oven. They are as good as when you first make them
It took me a long time to get down this recipe because a lot of it my grandmother did by instinct and didn’t do a lot of measuring. In the beginning the only thing I was sure of was the 5 lbs of flour because it came in a 5 lb bag.
If you would like more info let me know