Scallion pancakes are a pan-fried flatbread with minced scallions. They’re a bit chewy because the recipe calls for dough instead of batter, but they also have a crispiness, thanks to the hot oil they're fried in.

Finland’s official pancake, the pannukakku, takes the best of pancakes, French toast and crepes, and combines them in a deliciously, puffy delight.

Hungarian palacsinta are very similar to crepes in the sense that they're flat and smooth. But instead of being folded like crepes, the palacsinta is rolled up with either a sweet or savory filling.

Dosas, which are a South Indian staple, look similar to crepes, but they're made from a fermented rice batter. When cooked, they become light and slightly crispy.

A pancake made of a batter and cabbage is topped with a wide variety of meats, seafood, vegetables and sometimes even cheese.

This Dutch pancake is way bigger and thinner than its American counterpart. One pannenkoek can take up an entire pan, and can be cooked with sweet or savory fillings.

Like many South American dishes that predate colonization, the arepa is made from corn. The corn is ground to make a dough that is then cooked to make a flat, round cornmeal cake.

Ebelskivers are small, spherical dough balls that are sometimes filled with jam, almost like a donut.

The placki kartoflane or placki ziemniaczane from Poland is a potato pancake often served with goulash, sour cream, apple sauce, mushroom sauce, cheese or fruit syrup.

Thanks to the yeast that’s added to the batter, the baghrir has tons of little bubbles in it, making it spongy and light. Baghrir are often served with honey or syrup.