Turn your simple stack of pancakes into something special with these Kunafa pancakes made with soft and fluffy buttermilk pancakes with a kunafa crunch, topped with sugar syrup and layered with thick cream for the whole Kunafa effect! They’re crispy, creamy, and super simple to make.
One thing about me is that I am a breakfast girlie through and through. If I could, I would eat breakfast meals all day, every day. And not just any breakfast meals, specifically sweet ones.
I mean what could beat a good ol’ stack of buttermilk pancakes? Technically, nothing. But I do have something to give your pancake stack a little more character.
Enter, Kunafa Pancakes. (or Knafeh, or Kunafe, whatever you like to call it)
It’s basically all the flavors of Kunafa in a pancake stack, so for everyone who think it’s not acceptable to have Kunafa for breakfast this one’s for you.
Honestly, it’s genius, it’s easy, and the flavors and textures work perfectly with each other. The pancake itself is made with a simple buttermilk batter that comes together in ten minutes. The pancake batter is then cooked over some crispy Kunafa dough giving it a crispy crunchy base, which is then topped with some sugar syrup just like a classic Kunafa.
The pancake stack is then layered with thick cream (cause cream Kunafa > cheese Kunafa), and finished with more crispy qatayfi dough and sugar syrup.
It’s a match made in Middle Eastern heaven.
Let me make it even more simple for you by giving you all the details about each component.
PS: If you love Kunafa, you might like these desserts!
Pancake Batter
I have used my tried and tested pancake batter because it never fails. It’s simple and quick and uses only simple ingredients – flour, sugar, salt, baking powder, buttermilk, melted butter, vanilla, and eggs.
If you cannot find buttermilk, here is an easy way to make a substitute.
Buttermilk substitute: Add 1 teaspoon of vinegar in regular milk, let it sit for 15 minutes until it splits and forms chunks in the liquid, and it will be ready to use. One of the main purposes of buttermilk is to add acidity that reacts with the baking powder and results in a fluffy texture, which is why this substitute produces similar results with the help of the acid in vinegar.
Here are the steps for making the buttermilk pancake batter.
- In a bowl, mix all the dry ingredients – flour, sugar, salt, and baking powder and set it aside.
- Whisk the buttermilk, egg, and vanilla in a separate bowl until combined, then pour in the melted butter while whisking to stop the butter from forming chunks.
- Pour the liquid ingredients into the dry ingredients and whisk until fully combined. Let the batter rest for 10 minutes to properly activate the baking powder.
Kunafa Dough
The pancake batter is poured on top of cooked, crispy Kunafa dough. You can easily find frozen Kunafa dough in any Middle Eastern stores and use It directly.
Here are the steps for creating the Kunafa layer on the pancakes.
- Heat the pan that you will be using the make the pancakes. I recommend using a small 6-8″ pan just because it results in evenly-sized pancakes.
- Add a tablespoon of butter into the pan, let it melt then add a handful of kunafa dough. I recommend breaking it into smaller pieces with your hand while putting it into the pan. Cook the kunafa dough on medium heat for 3-5 minutes, mixing it often to make sure to brown evenly.
- Once the Kunafa dough is golden-brown, evenly spread it across the pan, then pour two spoonfuls of pancake batter on top it. Keep the heat on low and cover and cook the pancake for about 2 minutes, until the surface is bubbly and set.
- Flip the pancakes and cook the other side for 1-2 minutes. Remove and repeat the process for the remaining pancakes.
- While the pancake is still warm, pour a spoon of sugar syrup on the Kunafa side.
Tip: You can also batch cook the Kunafa dough in a large portion and directly place it on the pan and top it with pancake batter if you find that easier. If you are making many pancakes, I recommend doing so.
Also reserve some cooked Kunafa dough for topping the stack at the end.
Sugar Syrup & Cream
Do we really need detailed instructions for sugar syrup? Well, if you do, here they are.
- In a pot, add the sugar and water. Do not stir the mixture as that may cause crystallization in the syrup.
- Let the mixture cook on medium-high heat until it starts boiling, then let it simmer on low heat for 8-10 minutes until the syrup is thick enough to coat the back of a spoon.
For the layering process, you can use any thick cream of your choice. The most important part is the thickness, you want something that will hold it’s shape and creaminess between the layers.
How To Layer The Kunafa Pancake Stack
The layering process is simple.
- Top each pancake with sugar syrup, Kunafa dough side-up.
- Let the sugar syrup absorb, then add a layer of the thick cream and spread it around evenly.
- Top with the next pancake and repeat the process.
- Top the final layer with cream and a heap of crunchy Kunafa dough, and drizzle some sugar syrup to finish.
Once you try this epic pancake stack, you won’t be going back to your simple pancakes anytime soon. They are simple to make and absolutely delicious!
So, are you ready to add some culture in your breakfast? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Kunafa Pancakes
Equipment
- Hand whisk
- Non-stick or stainless steel pan for cooking pancakes
Ingredients
Sugar Syrup
- 100 grams granulated white sugar
- 65 ml water
Pancakes
- 120 grams flour
- 30 grams sugar
- 10 grams baking powder
- 1/2 tsp salt
- 150 ml buttermilk can substitute with regular milk mixed with 1 tsp vinegar
- 1 egg
- 1 tsp vanilla essence
- 30 grams unsalted butter melted
- 50 grams Kunafa dough
- 50 grams unsalted butter for cooking
- 100 grams thick cream for layering
Instructions
- Make the sugar syrup: Place the sugar and water in a saucepan, do not stir as it may cause crystallization. Let the syrup cook on high heat until it starts boiling, then reduce the heat and cook for 8-10 minutes until it is thick enough to coat the back of a spoon.100 grams granulated white sugar, 65 ml water
Pancake Batter
- Combine the dry ingredients: flour, sugar, baking powder, and salt, in a bowl using a hand whisk120 grams flour, 30 grams sugar, 10 grams baking powder, 1/2 tsp salt
- In a separate bowl, whisk the buttermilk, egg, and vanilla essence until combined, then gradually pour the melted butter unto the mixture while whisking until completely combined.150 ml buttermilk, 1 egg, 1 tsp vanilla essence, 30 grams unsalted butter
- Pour the liquid ingredients into the dry ingredients and mix using a hand whisk until everything is combined. Let the batter rest for 10 minutes.
- Meanwhile, heat the pan and add one tablespoon of butter. Once the butter has melted, add a handful of Kunafa dough and cook until golden-brown. Keep mixing often to make sure that it cooks evenly. The dough will be wet and foamy at first and will turn golden brown in less than 5 minutes.50 grams Kunafa dough, 50 grams unsalted butter
- Once the kunafa dough is golden brown, spread it on the pan evenly and pour two spoonfuls of pancake batter on top. Cover and cook on low heat for 2-3 minutes, until the top is set and bubbly. Flip and cook for another two minutes.
- Remove the pancake from the pan and pour the sugar syrup on the Kunafa side of the pancake while it’s still hot so that it absorbs the syrup properly. Repeat the process for the remaining pancakes
- Tip: You can also cook the Kunafa dough in a big batch and follow the same steps for each pancake. This will cut down the cooking time, especially if you are making a big number of pancakes. Reserve some of the cooked Kunafa dough for the topping.
- Layer the pancakes: Place a pancake, Kunafa-side up on a plate. Add a layer of the thick cream, spreading it around evenly, then top it with the next pancake. Repeat the process until you reach the last pancake. Top it with cream and the remaining crispy Kunafa dough, and drizzle some sugar syrup on top to finish. Make sure that each pancake is drizzled with sugar syrup. Serve warm.100 grams thick cream
Notes
- If making a large number of pancakes, batch cook the Kunafa dough instead of cooking individually for each pancake to cut down on time. If following this process, place the cooked Kunafa dough on the pan and immediately top it with the pancake batter. Rest of the process will remain the same.
- Don’t add the cream on very hot pancakes or it will melt.
If you love Middle Eastern flavors and breakfast, you will love these Kunafa Pancakes!
If you give them a try, let me know how you liked them in the comments. And of course, share it with me on Instagram.
Until next time!
