My family loves Palačinky, and I’m sure other Czechs do too! The basic batter for Palačinky is neutral in flavor, as it doesn’t contain any sugar. This makes it perfect for both sweet and savory fillings.
➜ What Are Palačinky
Czech palačinky resemble classic French crepes or Austrian Palatschinken. Palačinky are created by spreading smooth batter in a thin layer on a round-shaped pan, and then frying it on both sides until slightly brown. Fried pancakes are then variously filled, rolled up, or folded, and served.
Slovaks, our eastern neighbors, have a similar recipe made with potato dough called lokše.
In this recipe, I present to you a traditional way of filling: palačinky brushed with strawberry jam, rolled, and finally dusted with icing sugar.
TIP: Try out lívance, Czech pancakes covered in cinammon-sugar combo!
➜ Ingredients
Here you’ll find ingredients for Czech homemade palačinky crepes, an easy to follow and foolproof recipe:
- All-purpose flour; ideally sifted
- Milk
- Eggs
- Unsalted butter; melted
- Pinch of salt
- Vegetable oil; for frying
- Strawberry jam; for filling
- Icing sugar; to dust the rolled palačinka
In my experience, palačinky batter is better if you use eggs and milk warmed to room temperature.
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with Photos
STEP 1: In a bowl, whisk the eggs with milk, add the melted butter, salt, and gradually whisk in the flour until a smooth semi-liquid batter is created.
Set aside and leave the batter to rest for at least 30 minutes. I let the batter rest on the kitchen counter; I never put it in the fridge because it contains melted butter.
STEP 2: Brush a non-stick pan with the oil. You don't need a large amount; just a little is enough.
Place the pan on the stove over medium heat. Allow the pan to heat sufficiently.
STEP 3: Remove the pan from the stove. Pour in some of the rested batter with a ladle. Let it spread evenly over the entire surface of the pan with a circular motion of the hand. Put the pan back on the stove.
Tip: The amount of batter necessary for one palačinka will depend on the size of the pan used. Allow approximately one ladle of batter for a 10 inches pan.
STEP 4: Once the palačinka is firm and can be moved while you shake the pan, flip the crepe carefully.
STEP 5: Fry the palačinka on the second side until slightly golden. It takes less time than to fry the first side – one minute, and you're done.
Serving
Place the fried palačinky on a plate, spread with jam, roll up and sprinkle with icing sugar. Instead of rolling up, fold the palačinka simply twice into a triangle shape.
Enjoy Czech palačinky warm or cold; both variants taste great.
If you store the remaining palačinky in a fridge, wrap them in foil to prevent the surface from drying out.
➜ Cook’s Tips
- Let the batter rest for at least half an hour before frying the pancakes. You can also prepare the batter the day before, then cover and refrigerate.
- Grease the pan with a pastry brush dipped in vegetable oil. The fat will be evenly distributed everywhere, and the pancakes will fry well. Repeat before each palačinka is fried.
- Stir the batter in the bowl thoroughly each time before pouring it into the pan. The flour tends to settle on the bottom and separate from the rest of the dough.
➜ FAQ
You'll make the palačinky batter quickly by mixing all ingredients in a large bowl. I always grab a hand whisk, which whips everything perfectly and prevents lumps from forming. Another option is to use a blender and let it prepare a smooth palačinky batter without any effort.
The resulting pancake batter should have a semi-fluid texture, be smooth, and free of lumps or other solid particles.
Preferably use a special pancake pan. It has a non-stick surface and low beveled edges, so the palačinky don't stick and turn very well. The ideal pan size for frying Czech palačinky is around 10 inches (25 cm).
If you find that the palačinky tear too much when you flip them, it means only one thing - the batter is too thinned with milk and needs to be thickened with flour. Conversely, batter that is not spreading well needs to be thinned. Add a little milk to the bowl (about three tablespoons) and mix thoroughly.
More Czech desserts:
- Apple strudel – roll pastry filled with apples
- Kaiserschmarrn – shredded pancake aka trhanec
- Plum streusel cake – easy coffee cake
- Puffed pancakes – Czech svítek
- Fried rosettes – rozetky
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Czech Palačinky Recipe
Tap or hover to scale
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¾ cups milk lukewarm
- 2 medium eggs
- 1 Tablespoon unsalted butter melted
- ¼ teaspoon salt
- sunflower oil for frying (or unsalted butter, canola)
- strawberry jam for filling
- powdered sugar to dust the Palačinky
Instructions
- In a bowl, whisk 2 medium eggs with 1 ¾ cups milk. Add 1 Tablespoon unsalted butter (melted) and ¼ teaspoon salt, then gradually whisk in 1 ½ cups all-purpose flour until you have a smooth, lump-free, semi-liquid batter.
- Set the batter aside and let it rest for at least 30 minutes.
- Brush a non-stick pan with a small amount of sunflower oil; just a little is enough.
- Place the pan on the stove over medium heat and allow it to heat up sufficiently.
- Remove the pan from the stove and pour in some of the rested batter using a ladle. Tilt the pan in a circular motion to spread the batter evenly over the entire surface. Then, return the pan to the stove.
- Once the Palačinka is firm and can move when you shake the pan, carefully flip it.
- Fry the Czech crepe on the second side until it turns slightly golden. This side will cook faster, taking less than one minute. Once done, remove it from the pan.
- Place the fried Palačinky on a plate, spread them with strawberry jam, and either roll them up or fold them twice into a triangle shape, then sprinkle with powdered sugar.
Notes
- The basic recipe makes about 10 Palačinky (ø 8 inches/20 cm ).
- To ensure even frying, grease the pan with a pastry brush dipped in vegetable oil before frying each Palačinka.
- Stir the Palačinky batter thoroughly each time before pouring it into the pan, as the flour tends to settle at the bottom.
- If you have any leftover Palačinky, wrap them in plastic wrap and store in refrigerator.
Peter Sustr says
Love it! My favorite breakfast to make for my daughter.
Thanks for sharing.
Petra Kupská says
Ahoj Peter, thank you for your nice comment! Palačinky are a favorite No.1 with my sons too. I make palačinky in the evening when I get home from work and have time to prepare them. Usually, once I make one piece, they eat it right up. Best wishes from the Czech Republic, Petra
Sandie Gordineer née Drotleff says
I’m of Transylvanian Saxon heritage. We make an almost identical recipe, a family favorite, called kletitten by one side of the family and plachinta by the other, both Saxon. It was taught to me by my grandmothers and now it’s a requested favorite of my own grandchildren.
Petra Kupská says
Thank you so much for your kind comment and insightful remarks! I looked up information about the Transylvanian Saxon community with great interest. It is amazing how many stories history has to offer! Palačinky crepes/pancakes are popular across Europe, I think they are based on an identical recipe, just each nation tweaks it a bit. Either way, they are a delicious dessert that is enjoyed by children and adults alike 🙂
Pavla Bajgar says
I made them for my canadian grandkids when they were young and could not keep up! They called them "roll-ups".
Now, they are teenagers and I would not even dream of making their tummy full! They have this Czech recipe and can make it themselves!
Also delicious for supper (omit sugar) stuffed with chicken, asparagus and mushroom sauce or any other vegetable. Endless possibilities! Love your website! Thank you!!
Anicka Cooklikeczechs.com says
Hi Pavla, I am delighted to hear that! It is lovely that your grandchildren enjoy them still. Precisely - palacinky are greatly customizable and anyone can make them exactly to their liking.
Thank you so much for the kind comment 🙂
Lubica says
It's also slovakian meal
Trudy Hartlieb says
I make them for Sunday Breakfast and have leftovers the next day.Sometimes even for a coffee break treat with cinnamon sugar.Always delicious.
Petra Kupská says
Ahoj Trudy, your tip for palačinky with cinnamon sugar is great, thank you the idea, I will definitely try it next time!
Tony Phillips says
Known in the U.K as pancakes! Try with fresh squeezed orange juice and sprinkle with sugar.
Petra Kupská says
Yes, I would say that "palačinky" are known in every country, and everywhere they have a name for them. Czech palačinky, Austrian Palatschinken, French crepes, U.K. pancakes 🙂 Maybe someone else will join in and let us know another tip on what palačinky are called in their country?
P. S. Thanks also for the great tip on serving!
Scott L Michalec says
Almost exactly the same as my Bohemian grandmother's recipe. I remember staying the night with my grandparents after I sat for the Illinois Bar Exam 32 years ago. That night she made me svickova and the next morning palacinky. It made me calm after 2 days of stress. I remember it like it was yesterday and I smile.
Petra Kupská says
Ahoj Scott, thank you so much for sharing your memories! It's a truth that good food helps to get rid of stress, moreover, if a loved one makes it, it is doubly true. Svíčková and palačinky are beautiful examples of comfort Bohemian food, I believe your grandmother was great at making them. My dad used to prepare the best palačinky in our house, he could stand at the stove and flip them for an hour just so us kids could enjoy them. Such sweet memories! Greetings from the Czech Republic, Petra
Vladimir Jager says
Lokse and palacinky are two different things. They are not make as palacinky.
Crepes, palacinky and palacinky are in Slovakia also under same name.
Petra Kupská says
Indeed, you are right. I mentioned lokše because someone asked me about them. In my family, lokše are prepared sweetly spread with plum jam, then rolled up and served like palačinky pancakes – so they are similar in appearance. I learned how to make them this way from my father-in-law, who comes from a Moravian town called Jemnice.
De says
This is too funny reading the comments... My Dad was a Transylvanian Saxon. ( born there ) and my Mom's Father was Slovak from Bohemia. I finally realized how I came to have such the Hippie Gypsy soul... " Landzman" as my Dad would say... makes me feel not so much a Dinosaur reading there are others from my origins..
Anyways, I'll always see my Mom preparing Kolach the Old fashioned way, grinding the walnuts , raising the dough over our floor heater.. rolling up with raisens.. so Good!! Christmas and New Years were the only times she made it
I could kick myself for not learning how to bake that..
She filled her Politzinci with either Strawberry jelly or cottage cheese and raisens. When I was little , I liked the jelly...I grew up to prefer the cottage cheese and raisen... Memories....
Petra Kupská says
De, thank you for your fond memories of your childhood. I think many of us can relate; I have recollections that are very similar. Now, my teenage sons rave about the meals my mother prepares, and it's all thanks to the fact that she's still absolutely fit and active (she's 74). Greetings from Bohemia! Petra
De says
Oh ya, my Grandpa ( Mom's Dad,) was born in Liptov, if that still exists.. and Grandma was born in Ohio..
I'm a California Girl..
Petra Kupská says
Liptov, now I see, it is a historical region in today's Slovakia 🙂
Cynthia Davis says
Such wonderful memories! My grandparents were from Czech and so many of these recipes you have here bring back such happy, wonderful memories of a young girl (me) learning to make all of these things in Grandma's kitchen with my 3 Aunts and Mother. So much work but the laughter kept the time going quickly. Then, having to wait for the finished products was like torture! I still make these palacinky today, butter them while warm, and fill with cottage cheese as the main meal then with homemade apple butter for dessert! So amazing. Thank you so much for this website!
Anicka Cooklikeczechs.com says
Thank you so much for your kind words and sharing these lovely memories, Cynthia. I am so happy you appreciate the website! 🙂
Peter Vanicek says
Very easy to make and such a breakfast treat. We "Americanized" it by adding peanut butter to the jam.
Delicious!
Petra | Cook Like Czechs says
Happy to hear that! There is always something amazing about it when you make recipe your own.
Maya says
Lokse should not be compared to palacinky as it'sa very different dish; Slovaks and multiple other nations make palacinky the way Czech do.
Petra Kupská says
Thank you for the comment! You’re absolutely right – lokše and palacinky are indeed quite different dishes. I agree that palacinky are made in similar ways across various countries, including Slovakia and the Czech Republic. Lokše have their own unique qualities. What I meant to convey is that both are thin, versatile, pancake-like dishes that can be filled or topped in various ways. They’re not identical, of course! 🙂
KAMILLA SANDERA-ZECH says
Liebe Petra, Danke, meine Mutter hat fuer ich jede Woche PALACINKY
gemacht. Eine schoene Erinnerung an meine Kindheit.
Seit dem ,habe ich nie versucht, aber jetzt werde ich sie
machen. Schoene gruesse Kamilla Kanada
Laurie says
I remember my Czech mom making these for me as kid, yumm. The only things is now I seem to be sort of the 'black sheep' in the family and stay away from dairy. 😀
Thinking of trying this with avocado oil instead of butter and almond milk instead of milk, not sure if this will turn out similar, if you have any suggestions Im all ears!