A pancake is a thin, flat, round cake prepared from a batter and cooked on a hot griddle or frying pan. Some pancakes are quick breads, which use a quick leavening agent such as baking powder.

Some others use a yeast-raised or fermented batter. They may be served at any time with a variety of toppings or fillings including jam, chocolate chips, fruit, syrup or meat.

Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies.

Dry carbohydrate-rich seed flours were mixed with protein-rich liquids like milk and eggs. They were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.

In the medieval and modern Christian period, pancakes were made to use up stored items prior to Lent. Since eggs were forbidden during Lent, making pancakes on Shrove Tuesday was a good way to use up eggs before the fast began.

The pancake’s shape and structure varies worldwide. In Germany, pancakes are often made from potatoes. A crêpe is a variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles.

A savory variety made from buckwheat is usually known as a galette. In South east Europe Palačinke, a thin and moist pancake fried on both sides is filled with jam.