In this recipe, I teach you how to make the fluffiest pancakes you’ll ever eat! I am talking light and delicious. This isn’t your grandma’s heavy and tasteless pancake, it’s a new and improved version.

The Ancient Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs) or ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), “frying pan”. The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus and Magnes. Tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast. Another kind of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), “of flour or dough of spelt”, derived from σταῖς (stais), “flour of spelt”. Athenaeus mentions, in his Deipnosophistae, staititas topped with honey, sesame, and cheese. The Middle English word pancake appears in English in the 15th century.

The Ancient Romans called their fried concoctions alia dulcia, Latin for “other sweets”. These were much different from what are known as pancakes today.

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This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won’t put anything here that I haven’t verified and/or personally used myself.