Thin, Light & Perfect with Any Filling
These Polish pancakes, called naleśniki, have been part of my kitchen for most of my life.
I have been making them since I was 10 years old. My mom taught me this recipe, and it is one of those simple recipes that I have been making for so many years that I don’t even need to look at the ingredients anymore.
The pancakes are thin, soft and lightly sweet, with a delicate texture from the whipped egg whites folded into the batter.
My family usually enjoys them with whatever filling everyone happens to want — jam, chocolate spread, sweetened cottage cheese, or simply whatever is hiding in the fridge. 😄
They are simple, versatile and perfect for breakfast, dessert or a lazy weekend treat.
Why You’ll Love These Polish Pancakes
- Thin and soft
- Light and delicate
- Easy everyday recipe
- Made with simple ingredients
- No complicated techniques
- Perfect with sweet or savory fillings
- A recipe I’ve been making since childhood
- Great for the whole family
Ingredients
Makes approximately 20 thin pancakes, depending on the size of your pan
- 1 liter milk
- 2 eggs, separated
- 500 g all-purpose flour
- 1 packet vanilla sugar (8 g)
- 1 level teaspoon baking powder
- Pinch of salt
- A little vegetable oil for greasing the pan
For frying, I use a 26 cm (10-inch) non-stick frying pan, but you can use a different size to make smaller or larger pancakes.
How to Make Polish Pancakes
Step 1 – Separate the Eggs
Separate the eggs, placing the egg yolks in a large mixing bowl and the egg whites in a separate clean bowl.
The whipped egg whites will be added at the very end.
Step 2 – Make the Batter
Add the milk to the bowl with the egg yolks.
Add:
- flour
- vanilla sugar
- baking powder
- pinch of salt
Mix everything thoroughly with an electric mixer until the batter is completely smooth and there are no lumps.
The batter should be fairly thin, so it spreads easily across the pan.
Step 3 – Whip the Egg Whites
Beat the egg whites separately until they become light and fluffy.
You don’t need to beat them until extremely stiff — just until they form a nice, airy foam.
Step 4 – Fold the Egg Whites into the Batter
Once the batter is completely smooth, gently fold in the whipped egg whites using a spatula.
Do this carefully rather than mixing vigorously.
The whipped egg whites make the pancakes lighter and more delicate.
Step 5 – Fry the Pancakes
Heat a non-stick frying pan over medium heat.
Lightly grease the pan with a small amount of vegetable oil.
Pour a small amount of batter into the center of the pan and immediately tilt and rotate the pan so the batter spreads into a thin, even layer.
Cook until the surface is set and the edges begin to lift slightly.
Flip the pancake and cook the other side for a short time until lightly golden.
Repeat with the remaining batter.
You only need to lightly grease the pan when necessary. A good non-stick pan makes this much easier.
My Tips for Perfect Naleśniki
Use a non-stick pan
This makes flipping the pancakes much easier and means you don’t need much oil.
Keep them thin
Naleśniki should be thin and flexible rather than thick like American-style pancakes.
Don’t skip the whipped egg whites
This is one of the little things that makes my mom’s recipe special. Folding the beaten egg whites into the batter gives the pancakes a lighter texture.
Don’t overmix after adding the egg whites
Fold them in gently to keep as much air as possible in the batter.
Adjust the pan size
I normally use a 26 cm pan, but you can make smaller or larger pancakes depending on what you prefer.
How to Serve Polish Pancakes
This is where everyone in the family can do their own thing. ❤️
Some of our favorite fillings and toppings include:
- plum or strawberry jam
- chocolate spread
- sweetened cottage cheese
- fresh fruit
- powdered sugar
- whipped cream
- yogurt
- cinnamon and sugar
You can also use these pancakes with savory fillings by leaving out the vanilla sugar.
Can I Make These Pancakes Ahead of Time?
Yes!
The pancakes can be made ahead and stored in the refrigerator.
Place them in a covered container or stack them on a plate and cover well.
When you’re ready to eat them, warm them gently in a frying pan or microwave.
Can I Freeze Naleśniki?
Yes. Allow the pancakes to cool completely, then stack them with pieces of parchment paper between them.
Place them in a freezer-safe bag or container and freeze.
Thaw in the refrigerator or warm them gently before serving.
A Little Story Behind This Recipe
I have been making these pancakes since I was 10 years old, when my mom taught me how to make them.
So this isn’t just another pancake recipe for me. It’s one of those recipes that has followed me from childhood into my own kitchen.
And after all these years, I still make them the same basic way.
Sometimes the simplest recipes really are the best.
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