• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Desserts

Atayef (Middle Eastern Stuffed Pancakes)

Published: Feb 13, 2021 · Modified: Jun 27, 2022· By: Janelle Hama

Jump to Recipe

Atayef (qatayef) are an Arabic dessert of stuffed pancakes filled with walnuts, then oven-baked and then coated in a fragrant simple syrup. These are vegan-friendly.

atayef held in a hand over a serving plate
Freshly baked atayef (qatayef) filled with walnuts

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • 🥞What Are Atayef?
  • 😋Why You’ll Love This Recipe
  • ✔️What you’ll need
  • 🥘Ingredient Notes
  • 🔪Step by Step Guide
  • ⭐Pro Tips
  • 🥞Variations
  • 🍴Related Recipes
  • 📖 Recipe
  • 💬 Community

I first learned of atayef from my son’s grandmother. I remember her stuffing pancakes and then frying them crisp and coating them in a simple syrup.

They were delightful.

Atayef, can be pronounced differently depending on where in the Middle East. For example, it can be said as Gatayef or Qatayef (Palestinian), Katayef (Gulf), Atayef (Lebanon) and so forth. 

To say atayef in English is simple - "Ah-tah-yeff'

🥞What Are Atayef?

Atayef are light and fluffy pancakes (scattered with holes from air bubbles, not as dense as hotcakes) that have been stuffed with varying fillings.

Whilst homemade atayef are mostly reserved for special occasions, such as a Ramadan dessert after iftar, these Middle Eastern pancakes can be found any time in bakeries across the Middle East.

These can be purchased pre-made or pancakes only.

Filling Variations

With the pancake only, you have the choice of stuffing them with either nuts, white cheese, or ashta (an Arabic custard).

Generally, the ashta version uses a soft pancake (not baked or fried) that has been left half-open. These are known as Atayef Asafiri.

Atayef can be either fried (pan-fried or deep-fried) or baked.

This recipe showcases how to make baked vegan atayef from scratch filled with walnuts. And then lightly coated in simple syrup.

A slightly healthier version, yet equally irresistible.

😋Why You’ll Love This Recipe

  • Baked and not fried
  • A different way of enjoying pancakes which are a dessert!
  • Seriously delicious
  • These are vegan atayef

✔️What you’ll need

qatayef pancake ingredients laid out
walnut filling ingredients laid out
simple syrup ingredients laid out

🥘Ingredient Notes

Fine semolina - is readily available in most supermarkets now or can be purchased online.

If you can’t get your hands on fine semolina, just replace it with the same amount of plain flour.

Walnuts - use raw walnuts that have not been salted. These will be crushed into small pieces.

Rose water (affiliate link)- can be found at your middle-eastern grocer or online.

This can be replaced with orange blossom water or can be a 50:50 ratio (rose water and orange blossom water)

Yeast - ensure your yeast is not expired.

Yeast is vital to the success of this katayef recipe, as it creates bubble holes within the face of the pancake.

Water - must be warm to activate the yeast.

Neutral Oil - choose a light oil like grapeseed oil or vegetable or canola oil.

I highly recommend watching the attached video of how to make atayef from scratch. It's a great visual guide.

🔪Step by Step Guide

Approach making atayef in a three-step process (filling, syrup, pancake). 

Prepare filling

Step 1 Crush walnuts into small pieces.

Combine crushed walnuts with cinnamon, coconut, and coconut sugar. Set aside.

Prepare simple syrup (attar)

Step 2 Place sugar and water in a saucepot and stir for approx. 30 seconds to help dissolve sugar.

Bring to the boil, add rose water and add lemon. Stir for 1 minute to bind it together.

Set aside to cool.

atayef pancake in a tea towel

Prepare atayef pancakes

Step 3 In a mixing bowl, combine all dry ingredients.

Add wet ingredients to form a batter.

Step 4 Heat up a nonstick pan over low-medium heat.

Pour batter into the pan. Allow the pancake to cook until bubble holes have formed and there is no more wet batter on the face. Approx. 2 minutes.

Transfer from the pan into a covered tray.

pinching the end of a pancake
Pinching the end of a pancake
sealing the pancake with walnut filling
Sealing once filled

Assembling

Step 5 Place a pancake in your hand with the face-up, pinch one end to help create the start of a pouch.

Place 2-3 teaspoons of filling in the center of the pancake.

Begin pinching the perimeter of the pancake together until it is completely sealed.

Place stuffed pancake onto parchment paper-lined baking tray.

Repeat until all is done.

Step 6 Brush each stuffed atayef with oil and place tray into a pre-heated oven of 180C (356F) and bake until golden brown and crispy. Approx 20-25min.

Step 7 Allow to cool for about 10 minutes and brush (drizzle) with simple syrup and garnish with pistachio.

Serve immediately.

stuffed atayef ready for baking
Pre - baking

⭐Pro Tips

Atayef batter is thinner than normal pancake batter and will contain more bubbles.

Start using your batter after 15 minutes of letting it sit. The longer the batter sits, the more bubbles, which can make it hard to pour the batter into a round shape.

Do not use a cast-iron skillet or pan. As it will be too hot to create the desired pancakes.

Heat should be on low-med depending on your stovetop. Gas is hotter than electric.

Conduct a test with the first poured pancake. If the underside burns, turn down your heat.

A good size for a single serving of atayef is approximately 10-12cm in diameter. Of course, you can make this bigger or smaller to suit your needs. 

An atayef pancake is ready to take off the heat when there is no more wet batter. Bubble holes should be littered all over the pancake face. 

Never flip the pancake, they are not like regular American pancakes.

It is imperative the face maintains the bubble holes and moisture, this helps with the baking and sealing of the stuffed pancake.

Baked pancakes in a plate with an arabian tea in the background

These vegan atayef pancakes are very soft and tender to handle. Be careful when using a spatula to remove them from the pan.

Place each cooked pancake on a tray covered with a tea towel. This will help retain the moisture and slight tackiness which is needed to help with pinching the pancake together once stuffed.

If the qatayef remain uncovered, they will dry out, break apart, and can no longer be stuffed.

Pancakes (not stuffed) can be stored in the fridge for a couple of days and then stuffed. 

Don’t overfill with walnut stuffing. About 2-3 teaspoons will suffice. Leave at least a 1.5-2cm rim to pinch the atayef shut.

Leftover simple syrup can be stored in an airtight jar in the fridge for a couple of months.

half a stuffed pancake in a blue plate

🥞Variations

Frying - whether you are deep frying or pan-frying, heat neutral oil and cook each atayef until golden crispy. 

Nuts - swap out the walnuts for raw pistachio or almonds. Or combine a mixture of the three. 

Yeast can be replaced with baking powder

Simple syrup -whilst this will change the dessert altogether and is not traditionally used in Arabic sweets, opt for Maple syrup instead.

🍴Related Recipes

If you're looking for a range of Ramadan desserts, check out Baklawa (Lebanese Baklava)

A delicious Arabic dessert is Namoura, which is a sweet semolina cake.

Something a bit lighter yet still sweet is Lebanese rice pudding riz bi haleeb

Perfect for a summer's day this Hayaliyeh Lebanese milk pudding is refreshingly good.

  • Fudgy Dairy-Free Brownies (Oil-Free and Gluten-Free)
  • Baobab Muffins Vegan (Dairy Free & Egg Free)
  • Baklawa (Lebanese Baklava)
  • ANZAC Biscuits - Vegan & Gluten Free

Did you enjoy baking vegan atayef? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo of your Middle Eastern pancakes? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group. If you’re into fast cooking vids, join me on Tiktok.

📖 Recipe

atayef cut in half to show walnut stuffing

Atayef (Middle Eastern Stuffed Pancakes)

Atayef (qatayef) are an Arabic dessert of stuffed pancakes filled with walnuts, then oven-baked and then coated in a fragrant simple syrup. Vegan friendly.
Print Pin Rate Save Recipe Saved Recipe
Course: Dessert
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10 pieces
Author: Janelle Hama

Ingredients

Filling

  • 125 g Walnuts crushed
  • 1 tablespoon Dessicated coconut heaped
  • 1 tablespoon Cinnamon
  • 1 tbs Coconut Sugar normal sugar can be used

Simple Syrup

  • 1 cup White sugar
  • ½ cup Water
  • 1 tbs Lemon juice fresh
  • 1 tbs Rose Water

Atayef Pancake Batter

  • 1 cup Plain flour
  • ¼ cup Fine Semolina
  • 1 tablespoon Yeast dry
  • 1 teaspoon Coconut Sugar normal white sugar
  • 1½ cup Warm water
  • 1 pinch Salt

Other

  • 1 tablespoon Neutral Oil use as needed
  • 1 tablespoon Crushed pistachio for garnishing
Metric - US Customary
Prevent your screen from going dark

Instructions

Prepare Filling

  • Crush walnuts into small pieces. Combine crushed walnuts with cinnamon, coconut and coconut sugar. Set aside.
    125 g Walnuts, 1 tablespoon Dessicated coconut, 1 tablespoon Cinnamon, 1 tbs Coconut Sugar

Prepare simple syrup (attar)

  • Place sugar and water in a sauce pot and stir for approx. 30 seconds to help dissolve sugar. Bring to the boil, add rose water and add lemon. Stir for 1 minute to bind it together. Set aside to cool.
    1 cup White sugar, ½ cup Water, 1 tbs Lemon juice, 1 tbs Rose Water

Prepare atayef pancakes

  • In a mixing bowl, combine all dry ingredient. Add wet ingredients to form a batter.
    1 cup Plain flour, ¼ cup Fine Semolina, 1 tablespoon Yeast, 1 teaspoon Coconut Sugar, 1 pinch Salt, 1½ cup Warm water
  • Heat up non stick pan over low-medium heat. Pour batter into the pan. Allow pancake to cook until bubble holes have formed and there is no more wet batter on the face. Approx. 2 minutes. Transfer from the pan into a covered tray.

Assembling atayef

  • Place a pancake in your hand with the face up, pinch one end to help create the start of a pouch. Place 2-3 teaspoons of filling in the centre of the pancake. Begin pinching the perimeter of the pancake together until it is completely sealed. Place stuffed pancake onto parchment paper lined baking tray. Repeat until all done.
  • Brush each stuffed atayef with oil and place tray into a pre-heated oven of 180C (356F) and bake until golden brown and crispy. Approx 20-25min.
    1 tablespoon Neutral Oil
  • Allow to cool for about 10 minutes and brush with simple syrup and garnish with pistachio. Serve immediately.
    1 tablespoon Crushed pistachio

Video

Notes

 
  • Atayef batter is thinner than normal pancake batter and will contain bubbles.
  • Start using your batter after 15 minutes of letting it sit. The longer the batter sits, the more bubbles, which can make it hard to pour the batter into a round shape.
  • Do not use a cast-iron skillet or pan. As it will be too hot to create the desired pancakes.
  • Heat should be on low-med depending on your stovetop. Gas is hotter than electric. Conduct a test with the first poured pancake. If the underside burns, turn down your heat.
  • A good size for a single serving of atayef is approximately 10-12cm in diameter. Of course, you can make this bigger or smaller to suit your needs.
  • An atayef pancake is ready to take off the heat when there is no more wet batter. Bubble holes should be littered all over the pancake face.
  • Never flip the pancake, these pancakes are not like regular American pancakes. It is imperative the face maintains the bubble holes and moisture, this helps with the baking and sealing of the stuffed pancake.
  • These vegan atayef pancakes are very soft and tender to handle. Be careful when using a spatular to remove them from the pan.
  • Place each cooked pancake on a tray covered with a tea towel. This will help retain the moisture and slight tackiness which is needed to help with pinching the pancake together once stuffed. If these remain uncovered, they will dry out, break apart, and can no longer be stuffed.
  • Pancakes (not stuffed) can be stored in the fridge for a couple of days and then stuffed.
  • Don’t overfill with walnut stuffing. About 2-3 teaspoons will suffice. Leave at least a 1.5-2cm rim to pinch the atayef shut.
  • Leftover simple syrup can be stored in an airtight jar in the fridge for a couple of months.
Walnut US unit conversion is after walnuts have been crushed. Cup is not level.
 
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml

Equipment

Fry pan
sauce pot
baking sheet pan
whisk
oil brush
Mixing Bowl

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 85mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
« Bamia (Okra Stew)
Easy Air Fryer Corn (Corn Ribs) »
397 shares

Reader Interactions

Comments

  1. Giangi

    August 05, 2022 at 12:55 am

    5 stars
    I always enjoy this atayef pancake when I visit Dubai and love them. Your recipe is the inspiration I needed to try to make them. Thank you for such in detail explanations

    Reply
  2. Gloria

    August 03, 2022 at 10:52 pm

    5 stars
    I love trying recipes from around the world. These pancakes are so delicious. Never thought to do this, learning something new all the time. I did a practice run and now will be making them again for guests, thanks

    Reply
  3. Kerri

    March 02, 2022 at 9:55 pm

    5 stars
    I loved these, so crispy and the filling was delicously decadent. Thanks for the clear intstructions and video. It was easier to make than I thought!

    Reply
  4. Toni

    February 24, 2022 at 11:20 pm

    5 stars
    These are really tasty and delicious pancakes!! Thanks for sharing the recipe!

    Reply
  5. Debra

    February 24, 2022 at 1:46 pm

    5 stars
    First time trying these stuffed pancakes. Wow...what an interesting treat...that filling was delicious.

    Reply
  6. Nora

    February 24, 2022 at 3:08 am

    5 stars
    The walnut filling is so delicious! Thank you!

    Reply
  7. Natalie

    February 04, 2022 at 1:59 am

    5 stars
    Yum, this is fantastic. Love that filling!

    Reply
  8. Gloria

    January 24, 2022 at 1:27 am

    5 stars
    Great for brunch, or dessert. These tasty little treats are yum.

    Reply
  9. Sarah

    July 14, 2021 at 4:01 pm

    4 stars
    Very tasty and clear step by step recipe! They did not really get very crispy in the oven but were still very good 🙂

    Reply
    • Janelle

      July 14, 2021 at 4:41 pm

      So glad you liked them Sarah 🙂 Your Instagram story of making these vegan atayef looked fabulous!
      As for the crisping up part - there could be a host of reasons for this 🙂

      Reply
  10. Hiba

    March 02, 2021 at 10:42 am

    5 stars
    I have always bought my atayef pancakes and stuffed them myself. I successfully made my own using your recipe. I will now be able to make them fresh for Ramadan nights. Can you please share a recipe for vegan knafeh.

    Reply
    • plantbasedfolk

      March 02, 2021 at 11:20 am

      Hey Hiba,

      That's exactly what my friend said, she used to buy them too.

      Challenge accepted, stay tuned for vegan knafeh.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

Recipes Not to Miss

  • How To Make Zaatar (Lebanese)
  • Fattoush Salad (My Family's Recipe - الفتوش)
  • How To Cook Lupini Beans (Lebanese Termos)
  • Pearl Couscous - Lebanese Mograbieh
a yellow cup of coffee with text reading buy me a coffee

From The Blog

  • Medical Medium Advanced 3:6:9 Liver Rescue Cleanse - Review
  • 12 Vegan Egg Wash Substitutes
  • How to Wash Fruit & Vegetables.
  • How to Core Zucchini
  • Flodesk vs Mailchimp (For Food Bloggers)
  • 43 Vegan Roast Recipes (Lunch & Dinner Ideas)

PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk

397 shares