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Palacsinta Recipe - How To Make Hungarian Palacsinta

Updated on December 2, 2014

Know How To Make A Hungarian Palacsinta?

The Hungarian palacsinta recipe is very similar to making the French crepes (pancakes in English), however there are some major differences in how the final result looks and feels (see image). In fact "Palacsinta", the Hungarian name for these special types of pancakes is getting international recognition. Many people are looking these days for a Hungarian Palacsinta recipe.

The palacsinta is quite easy to make, it doesn't take a lot of time, and it is the perfect dessert to accompany a weekend lunch.

If you've never tried this recipe before, why not give it a go and then let me know how it was in the comments below?

Image credits: mine

Have you ever made a Hungarian Palacsinta Recipe Before?

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hortobagyi palacsinta
hortobagyi palacsinta

How Many Palacsinta Types Are There?

There are quite a lot of palacsinta types, some sweet, others salty, some with meat, others with fruits, so here is a short list of the most common Hungarian palacsinta types that you will find if you go to Hungary.

* Hortobagyi husos palacsinta (Hortobagyi palacsinta with meat)

* Gundel palacsinta

* Turos palacsinta (palacsinta with cheese)

* Csusztatott Palacsinta (French pancakes)

* Palacsinta (the typical Hungarian rolled pancakes)

Today we will discuss how to make the typical Hungarian palacsinta. It is the easiest and fastest recipe to try out.

(the images shows a Hortobagyi Palacsinta - courtesy of

ingredients for palacsinta
ingredients for palacsinta

Ingredients Needed To Make The Hungarian Palacsinta Recipe

To make this delicious recipe, you don't need all too much. Most of the things you will already have at home.

So here is the list of ingredients for making the famous Hungarian Palacsinta.

The ingredients assume a recipe for 4 people. This is what I use at home as well.




carbonated water (or soda - it has to be water with gas, bubbling/sparkling)

just a bit of salt


And of course the frying pan that is suitable for Hungarian pancakes. The frying pan should have a non-stick coating so that the palacsinta material doesn't stick to the bottom since it's a very thin layer. Also you will want to flip your pancakes easily, and a non-stick surface will help you greatly there.

The Pan That I Use To Make Palacsinta

This is the very pan I use to make my Hungarian palacsinta. In fact I have to pans like this. One is for making palacsinta/pancakes, and the other one for making the best omelettes in the world.

Palacsinta Recipe

This is the traditional palacsinta recipe, which is quite easy to make. You will have great results even at your first try. The main thing you need to pay attention to here is to pour the ingredients as a very thin layer in the pan.


* 200 gr flour

* 2 eggs

* 30 ml milk

* 15-20 ml carbonated water (or soda - it has to be water with gas, bubbling/sparkling)

* just a bit of salt

* 5ml oil



  1. Get a large bowl and add in the two full eggs. Mix the eggs well with a wooden spoon.
  2. Add the milk in slowly, a pincs of salt and continue mixing the ingredients. Start adding the flour and the mineral water to the mix, without to stop mixing. You need to keep on stirring until the batter is very smooth with no lumps in it. It also has to be thin.
  3. Some people like to leave the batter for 30 minutes for the flour to raise the mix, others leave out this step. I personally leave it out, but you might want to try it both ways and see which is better for you.
  4. Add to the pan 1 tbsp oil and heat it well. The oil should be very hot when you add the batter.
  5. Add about a 1/4 cup of batter into the hot pan and rotate the pan in an easy circular motion until the batter gets evenly distributed throughout the pan. Your first attempts might give you a piece with holes in it - it's ok, you will get the hang of it after only a couple of tries!
  6. Take a teaspoon of oil and lightly add it to the edges of the pancake all around. This will keep the palacsinta from sticking to the pan.
  7. After about no more than 30 seconds, the first side is ready. Now it's your turn to flip over the pancake. You can go all chef cook here and throw the pancake in the air, hoping that it will flip midair and land in your pan, or you can use a spatula to turn it over in the boring but safer way.
  8. Cook the second side also for 20-30 seconds max.
  9. As the palacsintas are ready, stack them one on top of the other one right on a plate until all your batter is gone.
  10. Take a second plate and start filling the palacsinta with the filling of your choice, and then roll it from one end to the other, then place it in the other plate. Each done palacsinta will be placed next to and then on top of the previous ones.
  11. Eat while warm, this is the best. And check the fingers of your kids as you might find in them non-filled palacsinta - you can eat them without any filling as well, they are so good!

Video Instructions For Making Hungarian Palacsinta

What Filling You Can Add To Your Palacsinta Recipe?

There are many different fillings you can add to your palacsinta recipe. My favorite is simply a mix of cocoa powder and sugar. If you like the chocolate filled pancakes, then you can also use Nutella cream filling, or a powder of Cadbury cocoa powder or Hershey’s Cocoa Powder, which already has some sugar in it.

You can also use grated cheese with sour cream - this is perfect for a filling breakfast.

You can add all sorts of jams, which is again a perfect one for breakfast.

Let Me Know What You Thought Of The Hungarian Palacsinta Recipe

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    • profile image

      anonymous 4 years ago


      My dear mother made the best palacinta on the planet with the tastiest fillings.

      She would always come up with something delicious. Never used a recipe in

      her life. This recipe is the closesest I've seen to moms... Thanks for posting it.

    • Camden1 profile image

      Camden1 4 years ago

      I've never heard of Pascsintas before - they sound yummy! Pinned so that I can find them later.

    • profile image

      anonymous 5 years ago

      Have been making Palacsinta forever and i never used carbonated water either. But maybe it has a different taste. And my little brothers love to eat Palacsinta with peanut buter and i like to eat them with bowder sugar and lemon juice.

    • profile image

      anonymous 5 years ago

      Hmmm. Been making Palacsinta for years, and never used carbonated water.

      These look the same as mine do. You can fill them with sweetened ricotta or small curd (drained) cottage cheese with sliced strawberries, or minced grilled lamb and veggies~ my two favs

    • TransplantedSoul profile image

      TransplantedSoul 5 years ago

      Looks good - I would not have thought of the sparkiling water!

    • profile image

      anonymous 5 years ago

      this is one of those foods that it's borderline on being a entrée and a dessert, enjoyed seeing this.

    • WriterJanis2 profile image

      WriterJanis2 5 years ago

      What an imformative lens.

    • APackageAtTheDoor profile image

      APackageAtTheDoor 5 years ago

      Thanks for sharing this - we hadn't heard of Palacsinta before. Nice lens!

    • jolou profile image

      jolou 5 years ago

      Haven't heard of these before, but they sound good. I think they would be nice with fresh fruit as well.

    • profile image

      anonymous 5 years ago

      It sounds like an interesting marriage between the Indian flat-bread called 'Chapati' and an egg dosa! (Dosa is a south Indian rice pancake!). Sounds yummy and easy to try. Am sure to try this during the week. Thanks for sharing this. :)

    • profile image

      AlleyCatLane 5 years ago

      These sound great. Think I will make some the next time I cook breakfast for my fella.

    • profile image

      anonymous 5 years ago

      This sounds good! I've never heard of the Hungarian palacsinta before, but I like crepes and pancakes. I think I'd enjoy this variation as well.