I’m excited to share this delightful Cretan‑Style Honey Pancakes Stuffed with Cheese recipe—a sweet and savory treat from Crete that brings together fluffy pancakes, mild melting cheese, and a finishing drizzle of honey and cinnamon. It’s a wonderful way to start the day or end a meal.

Cretan‑Style Honey Pancakes Stuffed with Cheese

Why You’ll Love This Recipe

I love how these pancakes combine simplicity and elegance. The contrast between the warm, melting cheese and the sweet honey is heavenly. Whether I serve them for breakfast, brunch, or dessert, they always bring a sense of rustic charm and indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all‑purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 large egg
¾ cup milk
1 tablespoon olive oil (plus more for frying)
4 oz mild cheese (like Graviera, kasseri, or mild halloumi), cut into 12 small cubes
Honey, for drizzling
Ground cinnamon, for dusting

Directions

I whisk together the flour, baking powder, salt, and sugar in a mixing bowl.
In another bowl, I beat the egg with milk and olive oil until well blended.
I combine the wet and dry mixtures, stirring just until the batter comes together—it’s okay if there are a few small lumps.
I heat a nonstick skillet with a small amount of olive oil over medium heat.
I spoon about 2 tablespoons of batter into the skillet and flatten slightly. Then I place a cube of cheese in the center and cover it with another 2 tablespoons of batter to seal.
I cook each pancake for about 2–3 minutes per side, until golden brown and the cheese inside begins to melt.
I transfer them to a plate and continue cooking the remaining batter and cheese in the same way.
Once they’re all cooked, I arrange them on a serving plate and drizzle with honey.
I finish with a light dusting of ground cinnamon before serving them warm.

Servings and Timing

Servings: About 12 pancakes
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Calories: Approximately 180 kcal per pancake

Variations

I sometimes use sweet myzithra or ricotta if Graviera isn’t available.
For an extra savory note, I mix herbs like oregano or thyme into the batter.
If I want to serve them as dessert, I top them with crushed nuts along with honey.
A squeeze of lemon over the honey balances the sweetness nicely.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 2 days. To reheat, I warm them in a skillet over low heat until the cheese is melty again. Microwaving is also an option, though the texture is best when reheated on the stove.

FAQs

Can I use different cheeses?

Yes, I often switch between Graviera, kasseri, halloumi, or even mozzarella. The key is a mild cheese that melts well without overpowering the honey.

What kind of honey works best?

I prefer floral or thyme honey for a traditional Mediterranean flavor, but any good-quality honey will work.

Can these be made ahead?

They’re best fresh, but I make the batter and prep the cheese ahead. I cook them just before serving for the best texture.

Are these sweet or savory?

They’re wonderfully balanced—savory from the cheese, sweet from the honey and cinnamon.

Can I make these gluten-free?

Yes, I substitute a gluten-free all-purpose flour blend and keep the rest of the recipe the same.

Conclusion

These Cretan‑Style Honey Pancakes Stuffed with Cheese are a delightful way to bring a taste of Greek tradition into the kitchen. I love how they blend creamy, savory cheese with the sweetness of honey in each golden bite. They’re simple to make, rich in flavor, and always a crowd-pleaser.