Hungarian Pancakes (Palacsinta Recept)

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Our palacsintas or Hungarian pancakes are paper thin crepes served with a sweet plum filling and topped with a sour cream sauce.

Two hungarian pancakes drizzled with sour cream sauce.

Hungarian Pancakes (Palacsinta Recept)

5 from 3 votes
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Author: John
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Servings



Plum Filling

  • 1 pound plums, diced, peeling optional
  • 3 cup granulated sugar, depending on sweetness
  • ¼ cup water
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon lemon zest

Sour Cream Sauce

  • ¼ cup whole milk
  • cup sour cream
  • ¼ cup powdered sugar, or granulated



  • In a large mixing bowl, use a whisk to combine the flour, milk, sugar, vanilla extract, egg, salt, and club soda. The batter will be thin and bubbly.
    1 cup all-purpose flour
    ¾ cup whole milk
    ¼ cup granulated sugar
    ½ teaspoon vanilla extract
    1 large egg
    ¼ teaspoon salt
    ¼ cup club soda
  • Place a large saute pan over low-medium heat and add a small amount of butter. Let the butter melt and then pour in 1/4 -cup of the cake batter.
    1 tablespoon unsalted butter
  • Spread the batter evenly in the pan to create a thin pancake or crepe. Cook the pancake for 1-2 minutes on each side until golden brown. Remove from the heat and set aside.
  • Repeat the cooking process over and over until all the batter has been used. You should have 6-8 cakes depending on size.

Plum Filling:

  • Place a small saucepan over medium heat. Add in the diced plums, sugar, water, lemon juice, and lemon zest.
    1 pound plums
    3 cup granulated sugar
    ¼ cup water
    1 teaspoon freshly squeezed lemon juice
    ½ teaspoon lemon zest
  • Stir the ingredients and let them cook down for 7-10 minutes.
  • Once they’re soft, use a potato masher to mash the filling together. Set aside.

Sour Cream Sauce: (optional)

  • In a small bowl combine the sour cream, milk, and sugar. Use a whisk to whip the ingredients into a smooth sauce. Set aside.
    ¼ cup whole milk
    ⅓ cup sour cream
    ¼ cup powdered sugar

Assembly and Serve:

  • Place one cake on a plate and spread about 2-tablespoons of the plum filling on the pancake. 
  • Starting on one side, roll the pancake up. Repeat the process until all the cakes have been filled.
  • Drizzle the pancakes with the sour cream sauce and serve warm.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-palacsinta (Hungarian pancake) topped with 2-tablespoons of sour cream sauce. Actual calories will vary.
*Leftovers can be stored, in your fridge, in a sealed container for up to 3-days.


Serving: 2crepesCalories: 909kcalCarbohydrates: 210gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 67mgSodium: 197mgPotassium: 349mgFiber: 2gSugar: 177gVitamin A: 757IUVitamin C: 12mgCalcium: 116mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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The finished palacsintas on a gray plate.

To begin, let me say that we make no claims of authenticity. Meaning, we’re not saying these are authentic Hungarian palacsintas.

Because, we don’t have access to authentic Hungarian ingredients. This recipe is a modified version of my Grandmother’s palacsintas.

So, if you’re looking for a recipe that’s Hungarian-inspired, then you’ve come to the right place.

If you’re looking for an authentic recipe, then I’d advise you to look elsewhere. Ours aren’t intended to be authentic. They’re a family recipe.

Top-down view of the cakes topped with sauce.

Recipe Tips:

  • The palacsinta batter should be thin enough to gently coat the wires of your whisk. If it’s too thick, add a tablespoon or two of milk and stir. On the other hand, if it’s too thin, add a tablespoon or two of flour and stir.
  • Jarred fruit fillings will save a ton of time in the kitchen. Don’t be afraid to use one instead.
  • Another variation of this recipe is to fill the crepes with a mixture made of farmer’s cheese, egg yolk, and sugar. Typically, we do a cheesecake filling consisting of cream cheese, egg, sugar, and vanilla. However, you have to bake the palacsintas once they’re filled with cream cheese mixture.

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5 from 3 votes (3 ratings without comment)

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Recipe Rating


  1. So fabulous…tastes kinda like a crepe but I found them so much easier to make. Loved the plum filling too. I used the extra on toast which was also superb.

  2. I’ve never heard of these type of pancakes and I can’t wait to try them! We make pancakes as a family every Saturday. These will be fun to switch things up!