Tiganites (Greek-style pancakes) (Τηγανίτες)

Greek tiganites are fried dough shaped like small pancakes are fried until golden brown and usually served with a drizzle of honey. These are often served for breakfast or as a snack.

I first posted this recipe for tiganites, sometimes referred to as Greek pancakes, many years ago, in early November. Fitting, because November is when much of the olive harvesting in Greece occurs. My mother remembers that when the men of the village set out to begin their long and hard days of manually picking olives from the trees, they were sent off with their satchels loaded with tiganites. These disks of fried dough helped to sustain them and nourish them for the day. Tiganites, she explained, were a great option when options were limited as they are made from ingredients that even the poorest family likely had on hand.

Because my mother’s family were beekeepers, they usually had their tiganites topped with plenty of honey; on olive picking excursions, the honey was transported in jars to share with everyone. For those times when honey was scarce, tiganites were served either topped with grated mizithra cheese or plain. I’ve had them all ways (you know, for research purposes), and I must confess, any way I top them, I love them all!

Why I love this recipe

Tiganites are similar, sort of, to the more well known Greek fried doughnut loukoumades,. Unlike the round loukoumades however, tiganites are flat, larger, and can be served as either savoury or sweet.

I love how versatile they are- topped with honey for a sweet treat or breakfast or topped with crumbled feta. Sweet or savoury, they are amazing!

Key ingredients

Flour I use all purpose flour or regular flour to make my tiganites. Versatile, easy to find and perfect for this recipe

Water When proofing the yeast, make sure that your water is lukewarm

Sugar A touch of sweetness is wonderful in your tiganites, and it helps to activate the yeast.

Yeast I use active dry yeast to make my tignites and always have some available in my fridge when the urge to make these hits!

Salt A little bit of salt goes a long way to bring out the flavour.

Honey I use Greek honey (from Greece) whenever I can. Otherwise, I like to use locally sourced honey.

Oil I tend to use vegetable oil to fry my tiganites, but I also sometimes use olive oil. In Greece it is olive oil that is used almost always.

How to make it

Making tiganites is not complicated, and is actually kind of fun! I love to whip these up as a treat for my family. They are always a great hit!

Step 1
In a medium size bowl combine the yeast, sugar and 1/2 cup of warm water. Stir and let sit for approximately 5 minutes. You should see some bubbling at the surface; if you do not, your yeast may not be active and your dough may not rise.

Step 2
In a large bowl stir together the sifted flour and salt. Start with 3 1/4 cup of sifted flour. Add 1 and 1/2 cups water and the yeast/sugar/warm water mixture from before. Using a hand held mixer, mix well until well combined.

Step 3
Check the consistency of your dough; it should be relatively thin. If it is too runny, add more sifted flour. If it is too thick, add more water. The mixture should be almost paste like.

Step 4
Allow your dough to rest for approximately 60 minutes. Keep it covered in a draft free environment.

Step 5
After your dough has rested, heat approximately 1/2 inch of oil in a frying pan and drop large tablespoons of dough into the hot oil. Repeat to add as many tiganites as you can in the pan without it being over-crowded. Your tiganites should be approximately the size of a playing card. Fry for approximately 2-3 minutes per side on medium heat, until golden brown and cooked through. As your oil gets hotter you might only need 1 ½ minutes per side. Keep on eye on them so they don’t burn.

Step 6
Transfer your fried tiganites to a paper towel lined dish and repeat with the rest of your dough. If you would prefer not to cook all of your tiganites at once, your dough can keep for a few days in the refrigerator.

How to serve

Serve your tiganites warm with plenty of honey on top.

Helpful hints

You will note in the recipe that I offer a range for both the amount of flour, and the amount of water, to use. This is because all sorts of things can impact your dough, including the quality and type of flour you use, your altitude (seriously) and other stuff I can’t even begin to explain. The best thing to do is to look at the photos and video in this post to see what the consistency of your final dough should look like.

Sift your flour, and then measure it out for this recipe.

Shaping tiganites is not an exact science, and part of the charm is having each one slightly different than the next. Try to keep them relatively the same size however (I like the size of a playing card) to allow for easier cooking.

Recipe variations

Traditionally, tiganites are topped with either honey or grated mizithra cheese. I have also topped tiganites with molasses; not as traditional, but quite delicious. Powdered, or icing sugar, or maple syrup would also be nice.

Pin this recipe if you like it!

How to store

The dough can be kept in the refrigerator for up to 3 days if you will not be frying up all your tiganites at once. Simply bring the dough to room temperature for approximately 15 minutes before frying the tiganites.

Already fried tiganites can be stored in the refrigerator for up to 3 days. Reheat them in the microwave, or in an air fryer.

Video: How to make tiganites

Related recipes

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Tiganopsomo with feta Fried dough with crumbled feta on the inside!

Sugar doughnuts i love these doughnuts, just like the ones they have on the paralia (beach) n Greece

Loukoumades Balls of fried dough, topped with honey and sprinkled with cinnamon. So good!

Lalagia Traditionally made at Christmas time, these are a specialty of Messinia, where our parents are from.

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