Netherlands

Pannekoek (or Pannenkoek): This is a Dutch pancake that goes big, like up to a foot in diameter big. Nevertheless, for all its bigness it is  much thinner than an American pancake. It's made with flour, milk, salt and eggs. The traditional pannekoek is made with buckwheat flour but that tradition is not as popular today. 

The interesting takeaway about this Dutch pancake is the additions that go inside the batter. Sometimes slices of bacon, apple, cheese, or raisins are used in the mixture. As for syrup used on the plain variety, it is made of sugar beets and its called treacle. The plain pancakes are also served with powdered sugar or applestrop ( an unspiced apple butter). They are then rolled up and eaten by hand. It is an especially popular winter meal which is usually served in two courses after snert (pea soup). It is also an extremely popular birthday meal for children in the Netherlands. 

Hungary

Palacsinta: Pancakes take on three main forms in Hungary. First there is the regular palascinta which uses flour, milk or soda water, eggs, and sugar. Sweet wine is added to the batter as well. The palascinta takes a dessert-like turn as it is incorporates fillings like: jam, sugared ground  walnuts or poppy seeds, sugared cocoa or cinnamon powder. 

Hortobágyi palacsinta: From the Great Hungaran Plain, also know as Great Alföld, we find the kind of pancake that eats a like a hearty meal. This pancake meal includes mushroom and meat (usually veal but chicken or Hungarian sausage is used as well). The meat and mushroom filled pancake is prepared by fixing the meat as a stew, frying minced meat with onions and spices. The pancakes are filled with the minced meat, tucking in the ends, and are baked in the oven with a paprika and tejföl (sour cream) sauce. It is then topped with parsley. 

Gundel palacsinta: Invented by famous Hungarian cook Károly Gundel (1883-1956), this little pancake is among Hungary's top desserts. It is an Hungarian pancake, stuffed with walnuts, zest, raisins and rum, served in chocolate sauce. The dish is often flambéed. 

Ethiopia

Injera: Used simultaneously as an eating utensil and food, injera is a national food of Ethiopia. Not at all like a western-style pancake, injera has a light spongy texture. It is a yeast-risen flat bread made from iron-rich teff flour. The flour is mixed with water which ferments for several days, accounting for the slightly sour taste of injera.  The batter is commonly poured onto a clay plate and baked over a fire. The result is a pancake with  a porous top layer and a smooth bottom layer. Injera  is placed under stews and salads and then torn off to pick up the food.  Somalia and Yemen use similar variants of injera.

South India

Dosa: A staple food of Southern India, dosa is a fermented crepe or pancake made from rice batter and black lentils.  Dosa contains no salt, sugar or saturated fats and it is a gluten-free meal because of its ingredients of rice and lentils.   This breakfast/street food is loaded with protein. 

The preparation of dosa includes grinding rice finely to form a batter. A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee and then spread out evenly with the base of a ladle or bowl to form a pancake. Next, the dosa is flipped then removed from the griddle when the crust becomes dry. Dosa is generally stuffed with filling of vegetables and sauces for a quick meal accompanied mostly with a vegetarian side dish.  Among the  sides dosa is served with are: Indian pickles, curd with chili powder topping, sugar, Muddha pappu (lentil rice) served with lots of ghee, sambar (vegetable stew) and wet or dry chutney. 

Masala dosa: Listed as number 49 of CNN Go's "Top 50 Foods from CNN," Masala dosa is an international pancake winner. This is how CNN reporter, Peter Nolan Smith describes the dosa: " Crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato-and-lentil-based sauces and other condiments."

Australia and New Zealand

Pikelets: In Australia and New Zealand, small pancakes (about 75 mm in diameter), known as pikelets are also eaten. They are traditionally served with jam and/or whipped cream, or solely with butter, at afternoon tea. However, they are also common at morning tea. They are made with milk, self-rising flour, eggs and a small amount of icing sugar.

Austria

Kaiserschmarrn:  This is  a light, caramelized pancake made from a sweet batter. Consisting of flour, eggs, sugar, salt, and milk, and baked in butter, this Austiran pancake can be prepared in different ways. When making Kaiserschmarrn the eggwhites usually are separated from the yolk and beaten until stiff, then the flour, the yolks mixed with sugar and the other ingredients are added, including: nuts, cherries, plums, apple jam, or small pieces of apple, or caramelized raisins and chopped almonds.

Although, Kaiser, literally translates to mean "emper or," perhaps the schmarm part comes from the story of this Austrian pancake which includes Austrian Emperor Frances Joseph I and his weight-watching wife Elisabeth of Bavaria. After Elisabeth rejected the chef's dessert concoction for its richness, the Emperor is said to have been annoyed commanding, "Now let me see what "Schmarrn" our chef has cooked up." The pancake is split into pieces while frying, shredded after preparation and usually sprinkled with powdered sugar, served hot with apple or plum sauce or various fruit compotes, including plum, lingonberry, strawberry, or apple. It is said that the emperor ate both his portion and his wife's too. And the rest is culinary history.

Thanks Wikipedia and CNN Go!