Go Back

Qatayef Stuffed Pancakes Recipe

Qatayef are soft, spongy Middle Eastern pancakes traditionally enjoyed during Ramadan. What makes them special is their unique one-sided cooking method and their delicious fillings—ranging from creamy cheese to spiced nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 20 pancakes
Course: Dessert
Cuisine: Middle Eastern
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

For the Batter

  • 1.5 cups all-purpose flour
  • 2 cups warm water (plus extra 3–4 tbsp if needed)
  • 0.5 cup fine semolina
  • 1.5 tsp baking powder
  • 1 tsp yeast
  • 2 tbsp sugar

For the Syrup

  • 2 cups cups water
  • 1.5 cups cups sugar
  • 1 tsp lemon juice
  • 1 tbsp orange blossom water
  • 1 tbsp rose water

Filling Options

  • 1 cup sweet cheese (or ricotta/mozzarella)
  • ¼ cup shredded coconut
  • ½ tsp cinnamon
  • pinch of nutmeg
  • Optional: Nutella or other sweet spreads

Equipment

  • Large mixing bowl
  • Whisk or blender
  • Measuring cups and spoons
  • Non-stick pan or griddle
  • Ladle or small cup for pouring batter
  • Deep frying pan or baking tray
  • Parchment paper (for baking option)
  • Saucepan (for syrup)
  • Kitchen towel

Method
 

  1. Step 1: Prepare the Batter

    In a large bowl, whisk together flour, semolina, baking powder, yeast, and sugar.
    Gradually add warm water while whisking until smooth.
    Adjust consistency with extra water if needed—the batter should be thinner than pancake batter.
    Cover and let rest for 40–45 minutes.
    Stir gently after resting to deflate slightly.

  2. Step 2: Cook the Pancakes

    Heat a non-stick pan over medium heat (do not grease).
    Pour small rounds of batter (about 2–3 inches wide).
    Cook only on one side until bubbles form and the top dries.
    Remove and cover with a kitchen towel to keep soft.

  3. Step 3: Prepare the Syrup

    Combine water, sugar, and lemon juice in a saucepan.
    Simmer for 10–12 minutes until slightly thickened.
    Let cool, then stir in orange blossom and rose water.

  4. Step 4: Fill and Seal

    Place 1 tablespoon of filling in the center of each pancake.
    Fold and pinch edges firmly to seal into a half-moon shape.

  5. Step 5: Choose Cooking Method

    Frying Method:
    Heat oil to 350°F (175°C).
    Fry stuffed pancakes for 2–3 minutes until golden.
    Remove and dip immediately into cooled syrup.
    Baking Method:
    Preheat oven to 470°F (245°C).
    Brush pancakes with melted butter.
    Bake for 5 minutes until lightly golden.

Video

Notes

Cooking Tips

  • Let the batter fully rest—this ensures airy pancakes.
  • Do not cook both sides of the pancakes; one side must remain soft for sealing.
  • Keep cooked pancakes covered to prevent drying out.
  • Avoid overfilling to prevent tearing.
  • For extra crunch, fry and then lightly bake for 1–2 minutes.