Pancake (English: Pancake, Hotcake) is also called Picklete； in Commonwealth countries such as New Zealand. Taiwan Province calls muffin, and Hong Kong translates it as Banji, which is a thin flat cake made by cooking batter on a baking tray or pan. Muffins are mostly instant bread, while others use batter cultivated or fermented by yeast. Most muffins are fried on one side of a baking tray, and then turned over to heat the other side moderately. A crepe is an extremely thin muffin with a large area, which is fried on one side, rolled up and stuffed. Different countries and regions have different customs and habits, and muffins are served at any time, and their tastes are varied. They are often coated and stuffed with ingredients and fillings such as cream, jam, fruit, syrup or meat.

Most of the batter for baking pancakes will contain some flour, the most common of which is wheat flour or buckwheat flour, plus some liquid raw materials, such as water, milk or light beer. In the United States, pancakes made of corn flour are sometimes made, and pancakes made of potato flour are also popular in many European countries, such as Germany and Poland. In countries such as Egypt, Canada and the United States, pancakes contain fermentation catalysts such as baking soda or yeast. Injera, a cake made of Ethiopian batter, is naturally fermented to achieve a similar effect.