Plaatkoekies

Plaatkoekies (Sweet South African Pancakes for Sunday Mornings)

I remember my grandmother’s Sunday breakfast table so vividly. Plaatkoekies were always the star of the show — warm, golden, and always served with a smile (literally, sometimes).

She’d spoil us with a spread of toppings: golden syrup, honey, butter, fresh fruit. But for us kids, she made it extra special — shaping the plaatkoekies into little people, with raisins for eyes, Smarties for buttons, and even a cheese curl for a grin. It was magic. Those breakfasts at her home in Potchefstroom are some of my earliest memories of joy shared through food.

That joy stuck with me — and today, I make these same sweet pancakes for my own family, carrying her tradition across oceans and generations.

What Makes Plaatkoekies Different from American Pancakes?

• They’re sweet. The batter is already lightly sweetened, so you don’t need syrup or honey unless you want it. Just butter, or a dollop of fruit and cream, is enough.

• They’re small. About 3–4 inches in diameter — perfect for stacking, topping individually, or serving at brunches with variety. Try stacking a few with a blueberry on top and a toothpick through the middle for a simple, elegant touch.

I hope these bring as much joy to your Sunday table as they did to ours. Enjoy every bite — and maybe shape one into a little person, just for fun.

Plaatkoekies (Sweet South African Pancakes)

Lightly sweet and irresistibly soft, these South African-style pancakes were a Sunday morning staple in my grandmother’s kitchen. Perfect for brunch, kid-friendly stacks, or just a cozy breakfast at home.

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Course: Breakfast

Cuisine: South African

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 20 plaatkoekies (approx.)

Ingredients

• 2 large eggs
• ½ cup sugar
• 1 cup whole milk divided
• 2 tbsp vegetable oil
• 2 cups all-purpose flour
• 4 tsp baking powder
• ½ tsp salt

Instructions

• In a large bowl, beat the eggs and sugar together until light and fluffy.
• Add half of the milk (½ cup) and the oil. Stir until just combined.
• Sift the flour, baking powder, and salt. Add to the egg mixture and mix until a thick, smooth batter forms.
• Gradually add the remaining milk, mixing gently until fully incorporated. Avoid overmixing.
• Preheat a non-stick pan over medium heat (or griddle to 350°F) and spray with cooking spray.
• Scoop small dollops of batter (3–4 inches wide) onto the surface. Cook until bubbles form and the bottom is lightly golden.
• Flip and cook the other side until golden and cooked through.
• Serve warm with your favorite toppings — butter, honey, syrup, fruit, or whipped cream.

Notes

• These are naturally sweet, so you don’t need syrup unless you want to.
• For a fun twist, shape them into “people” for kids and decorate with raisins, chocolate chips, or fruit.
• Great for stacking with a blueberry and toothpick for brunch platters.