30 fillings for pancakes

If you wanted delicious pancakes and pancakes, this article is a godsend for you. We have collected 30 delicious fillings for pancakes: meat, fish, vegetables and sweet. Try and do not be afraid to experiment!

There are dozens of variations of pancake dough. Lenten and rich, "refined" and without, thin, velvet or lace, made from rye, buckwheat or wheat flour, on kefir or milk - each mistress has her own special recipe.

You can choose from these options or bake pancakes to your taste. The main thing is to make the dough to the filler.


● 350 g boiled meat (lean pork or beef);
● 2 medium bulbs;
● salt, pepper to taste;
● butter for frying.

Boil the meat and chop finely. Onions are also finely chopped and fry in butter until transparent. Add meat to onion in pan. Salt, pepper and fry for about 10 minutes. Put the stuffing on the pancakes and wrap.


● 500 g chicken breast;
● 2 tbsp. l sour cream;
● 100 grams of cheese;
● 1 medium onion;
● 1 clove of garlic;
● salt, pepper to taste;
● butter for frying.

Boil the breasts in salted water, cool and chop (or skip through a meat grinder). Finely chopped onion fry in butter until transparent. Mix chicken and onion, add crushed garlic, sour cream and cheese, grated on a large grater. Salt, pepper, mix thoroughly. Stuff pancakes, turning them into an envelope, and fry a little in butter.


● 600 g beef liver;
● 3 small bulbs;
● 2 medium carrots;
● 2 chicken eggs;
● salt, pepper to taste;
● butter for frying.

Onions and carrots to clear, finely chop. Cook liver and mince. Fry the onions and carrots, add the skipped liver to them at the end of frying and fry for a few more minutes. Boil eggs, finely chop and add to the liver, onions and carrots. Salt, pepper and mix well. Start pancakes. If desired, further fry.


● 300 g "Doctor" sausage;
● 100 g of hard cheese;
● 50 g sour cream;
● 0.5 tsp. mustard

Sausage mince. Cheese grate a large grater. Mix sausage meat, cheese, sour cream and mustard. Start the mixture with pancakes. Instead of boiled sausage, you can use ham, and instead of hard cheese - cream.

With salmon and dill

● 300 g salmon fillet;
● 200 g of champignons;
● 170 ml of Dutch sauce;
● 2 sprigs of dill;
● 30 g butter;
● black ground pepper.

Wash the champignons, chop and fry in butter for about 5 minutes (until they are soft). Boil salmon fillet (4-5 minutes). Crumble dill and mix with hollandaise sauce. In the center of each pancake put a little fish, mushrooms, pour the sauce and pepper. Roll pancakes in triangles and send to a baking sheet with high sides. Pour the pancakes with the rest of the sauce. Bake for 10-15 minutes at 180 ºС. Eat hot.

With salmon and mascarpone

● 300 g mascarpone;
● 300 g smoked salmon;
● 2 tsp. Dijon mustard;
● lemon juice, salt and pepper to taste.

Salmon cut into small slices. Each pancake grease with cheese and Dijon mustard, lay fish, sprinkle with lemon juice, salt and pepper to taste, and then wrap.


● 200 g of crab sticks;
● 200 ml of milk;
● 2 chicken eggs;
● 150 grams of green peas;
● 2 tbsp. l flour;
● 2 tbsp. l butter;
● 2 feathers of green onions;
● salt to taste.

First prepare the sauce. To do this, melt the butter, add flour and cook over medium heat for 2 minutes, stirring constantly. Then pour in milk (without interrupting) and cook until thick (about 5 more minutes). Salt to taste and remove from heat. For the stuffing crab sticks and hard-boiled eggs finely chopped. Onions cut into rings. Mix crab sticks, onions, eggs and green peas (pre-drain the liquid). Season the mixture with the sauce. Wrap the stuffing in pancakes.


● 6 chicken eggs;
● 1 bunch of green onions;
● salt and mayonnaise to taste.

Cook hard-boiled eggs, peel and chop finely. Also chop the green onions. Mix the ingredients, add a little mayonnaise (homemade) and salt. Stuffing stuffed pancakes.

With ham and ham

● 20 g butter;
● 8 chicken eggs;
● 40 grams of hard cheese;
● 8 slices of ham.

Lubricate the pan with butter (slightly) and warm it on the finished pancake on both sides. Smash the egg in a bowl. Put the ham and some grated cheese on the pancake. Then gently pour the egg into the center of the bowl. Wrap the edges of the pancake so that the egg does not spread. The higher the temperature, the faster the protein will set. Therefore, you can cover the pan with a lid. When the fried eggs are fried, remove the pancake from the pan and repeat everything with the following. From this amount of ingredients you get eight pancakes.

Cheese and Spinach

● 600 ml of milk;
● 60 g butter;
● 40 g flour;
● 1 bay leaf;
● 65 ml heavy cream;
● 450 g of spinach;
● 150 g of ricotta and gorgonzola;
● 100 g of Parmesan and mozzarella;
● 1 bunch of green onions;
● salt, pepper and nutmeg to taste.

To prepare the sauce, mix in a skillet milk, 50 grams of butter, flour and bay leaf. Bring to a boil, and then thicken. Salt, pepper and season with grated nutmeg. Turn down the heat and cook for another 2 minutes. Add cream at the end.

Wash the spinach and fry in the remaining butter (1-2 minutes). Then drain the excess liquid through a colander. Add crushed gorgonzola, ricotta and 60 grams of parmesan to spinach (you can also add nutmeg if desired). Pepper mix. Then add the finely chopped green onions and 2 tablespoons of cooked sauce.

Stuff pancakes and put in a greased buttered baking dish. Bake for 25-30 minutes at 200 ºС. Sprinkle the finished pancakes with mozzarella and the remaining Parmesan cheese. Serve with sauce.

Cheese and broccoli

● 50 g cheddar;
● 50 g parmesan;
● 150 ml of cream;
● broccoli;
● salt.

Heat cream over low heat. Stir constantly, add grated cheeses and salt. Continue stirring until the cheeses dissolve and the sauce thickens. Then remove from heat.

Boil broccoli in boiling water (2 minutes), then drain in a colander and rinse with cold water. This will keep the cabbage color.

Put broccoli (3-4 pieces) on cooked pancakes and pour over cheese sauce. Fold the pancakes and pour the remaining sauce on top.

Cheese Spicy

● 200 g cream cheese;
● 1 tsp. grated horseradish;
● 1 bunch of dill.

Chop the dill and mix with all the ingredients. Beat the mixture in a blender. Start pancakes.

Curd cream

● 200 g of cottage cheese;
● 100 ml heavy cream;
● 4 tbsp. l milk;
● 3 tbsp. l chopped greens.

Cottage cheese mix with milk until creamy consistency. Salt, pepper and add greens. Whip cream and gently introduce into the curd mass. Spread the pancakes (for example, buckwheat), the resulting curd cream, and serve.

Curd with raisins

● 500 g of cottage cheese;
● 2 tbsp. l sour cream;
● 0.5 cups of raisins;
● 1 yolk;
● 3 tbsp. l Sahara;
● 1 tsp. vanilla;
● butter.

Curd cheese through a sieve, add egg yolk and sour cream. Mix thoroughly until smooth. Add sugar, vanilla and raisins. Stir again. Hold for 1.5-2 hours in the refrigerator. During this time, bake thin pancakes and fill them with curd mass with raisins. The resulting envelopes or triangles (to your taste) fry in butter until golden brown.


● 300 g of forest mushrooms (frozen);
● 3-4 medium bulbs;
● 1 medium carrot;
● 2 chicken eggs;
● salt, pepper to taste;
● butter and vegetable oil for frying.

Defrost, chop and roast mushrooms in butter and vegetable oil over medium heat. Separately, fry the onions and carrots in vegetable oil until golden brown. Cook hard-boiled eggs and chop. Combine all ingredients, salt and pepper. Stuff pancakes with stuffing. It is best to bake thin non-yeast pancakes.

Mushroom with cheese sauce

● 500 g of champignons;
● 250 g of hard cheese;
● 1 medium onion;
● 2 tbsp. l flour;
● 2 tbsp. l sour cream;
● 1.5 cups of milk;
● salt and pepper to taste;
● cooking oil for frying.

Mushrooms and onion finely chopped and fry in vegetable oil. Add flour and mix. Then pour in milk, add sour cream, salt and pepper. Stir well and bring to a boil. Spread the resulting filling pancakes, roll them rolls and put in a baking dish. Sprinkle with grated cheese and send to the oven for 15 minutes at 200 ° C.


● 300 g of fresh cabbage;
● 2-3 small onions;
● 3 chicken eggs;
● salt and pepper to taste;
● butter and vegetable oil for frying.

Cabbage finely chop and fry in butter. Finely chop the onion and fry in vegetable oil (separately). Cook hard-boiled eggs, chop. Combine all the ingredients, salt and pepper the stuffing. Stuff her pancakes.


● 2 small beets;
● 100 g of walnuts (peeled);
● 200 g cream cheese;
● 2 cloves of garlic;
● salt and pepper to taste.

Wash beets, dry, wrap in foil, put on a baking sheet and bake for an hour at 200 ºС. After that, cool, peel and grate. Squeeze the juice and add garlic and nuts to the beets. Salt and pepper. Each pancake lubricated first with cream cheese, and then beetroot mass. Minimize pancakes roll. Then send in the fridge for an hour. Before serving pancake rolls with beet filling can be cut.


● 400 g zucchini;
● 1 medium onion;
● 100 g of hard cheese;
● salt and pepper to taste;
● cooking oil for frying.

Peel zucchini and grate on a large grater. Peel and chop the onion. Cheese grate on a medium grater. Fry the onion in vegetable oil until transparent. Add zucchini to the onions, salt and pepper and fry over moderate heat. Then add the cheese and fry the vegetables until the cheese melts. Wrap the stuffing into pancakes.

With bell pepper

● 2 sweet bell peppers;
● 450 g of canned tomatoes;
● 100 grams of parmesan;
● 1 medium onion;
● 1 clove of garlic;
● 1 tbsp. l chopped parsley;
● 1 tbsp. l olive oil;
● salt and ground red pepper to taste.

Wash the peppers, remove the seeds (how to quickly remove the seeds from the peppers, look here) and cut them into thin strips. Peel and finely chop the onion and garlic. Fry the onion in olive oil (about 5 minutes). Then add pepper and salt to it. Stew vegetables in a lid on medium heat for 15 minutes. Mash tomatoes with a fork and, along with the juice, add to the pan to the onions and peppers. Stew again under the lid for 15 minutes. Add garlic and red pepper at the end.

Each pancake sprinkle with grated Parmesan cheese, and spread cooked stuffing on top. Pancakes roll up rolls and laid in a baking dish. Then send to the oven preheated to 200 ºС for 15 minutes. Sprinkle with chopped parsley before serving.


● 500 ml of milk;
● 120 grams of sugar;
● 100 g of a mixture of ground nuts (hazelnuts, almonds, walnuts and others);
● 120 grams of butter;
● 1 tbsp. l flour;
● nut syrup.

In a skillet mix milk, nuts and flour and put it on medium heat. Boil until the mass thickens. Remove from the heat, cool, add softened butter and beat the mixture with a mixer. Then add a little nut syrup and mix.


● 100 g dark chocolate;
● 50 g butter;
● 1-2 Art. l water;
● 2 tbsp. l powdered sugar;
● fresh or canned fruit to taste.

Melt chocolate in a water bath: pour water into a saucepan and add chopped chocolate. Melt the butter in a separate bowl. To enter the melted butter into the melted chocolate in a thin stream, stirring constantly. Add icing sugar and stir until smooth. Smear the pancakes with the resulting chocolate icing and add slices of fresh or canned fruit (pineapples, peaches and others).

Caramel with strawberries and almonds

● 200 ml of heavy cream (33%);
● 150 g + 2 tsp. Sahara;
● 60 ml of water;
● 20 g fresh strawberries;
● 300 ml of Greek yogurt;
● 2 tbsp. l roasted almonds.

Prepare caramel sauce in a saucepan or thick-pot. To do this, pour the sugar into the pan and add a little water (you just need to moisten the sugar). When the sugar is completely dissolved, pour in it heated (!) Cream. Intensely stirring, let the sauce thicken and remove from heat.

Slice strawberries, sprinkle with 2 teaspoons of sugar and let stand for a while. Then put the strawberries on thin pancakes, pour over the caramel and roll. Top with Greek yogurt and sprinkle with almonds.


● 500 g of cottage cheese;
● 2 tbsp. l honey
● some walnuts and raisins.

Mix cottage cheese with honey and mix in a blender to a creamy consistency. Add chopped walnuts and washed raisins. To stir thoroughly. Stuff pancakes and fry in butter until golden brown.


● 3 bananas;
● 70 g butter;
● 1 lemon;
● 2 tbsp. l Sahara.

Mix the softened butter with sugar using a mixer. Banana mash with a fork and sprinkle the resulting puree juice of one lemon. Mix. Add the puree to the butter with the sugar and beat again. Stuff banana mixture with thin sweet pancakes.


● 500 ml of freshly squeezed orange juice;
● 25 g butter;
● 6 tbsp. l powdered sugar;
● 4 tbsp. l orange jam;
● 2 tbsp. l Grand Marnier liqueur

Combine orange juice, icing sugar, jam and butter in a saucepan. Put on the fire, bring to a boil and cook for 15 minutes. When the sauce thickens and "sit down", add liqueur. Cook for another couple of minutes on low heat. Serve with Suzette pancakes.

Lemon with meringue

● 150 ml heavy cream;
● 3 tbsp. l lemon cream;
● half a lemon;
● meringue and powdered sugar.

Beat cream or use ready-made. Crush half a lemon zest and send to whipped cream along with a spoonful of lemon cream and lemon juice (the second half of the lemon). Beat until creamy. Break the meringues into pieces and mix with the remaining lemon cream. Lubricate the pancakes whipped cream with lemon and add the mixture with meringue. Roll and sprinkle with powdered sugar on top.


● 4 medium apples;
● 50 g of powdered sugar;
● 50 g milk chocolate;
● 15 ml of water.

Wash apples, core them and cut into small slices. Combine water, powdered sugar and apples in a skillet. Bring to a boil and cook for 5 minutes over low heat until the apples are soft. If the syrup seems unsweetened, sweeten to taste. Allow to cool slightly and add chopped chocolate into small pieces. Wrap the stuffing in pancakes and put them on a baking sheet lined with parchment paper. Sprinkle with powdered sugar on top and send to a hot oven for a few minutes so that the sugar will caramelize and form a crisp.


● 300 g blueberries (frozen);
● 125 ml of orange juice;
● 60 ml of water;
● 2 tbsp. l fresh lemon juice;
● 1 tsp. ground lemon peel;
● 4 tsp. corn flour;
● 2 tbsp. l cane sugar;
● ¼ tsp. cinnamon

In a small saucepan combine orange and lemon juice and blueberries. Over medium heat bring it to a boil, add zest and cinnamon and reduce the heat to low. In a bowl, mix cornmeal and water so that there are no lumps. Add flour and cane sugar in a blueberry pan. Boil until thick. Remove from heat and cool slightly. Thick pancakes like pancakes are best for this filling.

Berry - mix

● a glass of raspberry, currant, cherry (seedless) or other favorite berries;
● 2 medium apples;
● 0.5 cups of powdered sugar;
● 0.5 cups of chopped walnuts;
● 4 tbsp. l raisins.

Wash berries and put on a paper towel to dry. Peel the apples, core and grate them. Then mix them with nuts, powder and raisins. Combine berries and apple mixture. Stuff pancakes with berry mix, folding them with an envelope or a triangle.

By the way, there are many ways to fold pancakes. Some of them are in this video.

And what do you eat pancakes with? Share your fillings in the comments.