Six Great Pancake Recipes to Make Your Mouth Water

 

Pancake Day is a time for getting friends and family together, catching up and enjoying food. Traditionally, the day was one of feasting and eating as much as possible. In some countries it's called Mardi Gras - or Fat Tuesday.

Now, we don't need any encouragement to eat a stack of Shrove Tuesday pancakes, but we decided to pull together six of our favourite recipes to enjoy this Pancake Day.

These pancake recipe ideas go from sweet puddings to wholesome goodness. Find your favourite and get flipping!

1. Decadent pancakes

Holy moly! Put on your stretchy pants and get ready for these chocolatey, gorgeous treats.

Image and recipe courtesy of Bakerella.com

Double Chocolate Pancakes

1? cup all-purpose flour

3 tbsp. unsweetened cocoa powder

2 tsp. baking powder

¼ cup sugar

¼ tsp. salt

3 tbsp. unsalted butter, melted

1 tsp. vanilla

1¼ cup milk

1 egg

½ cup chocolate chips

Powdered sugar, for dusting

For chocolate sauce:

¾ cup heavy whipping cream

1 tsp. butter

1 cup chocolate chips

• In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in miniature chocolate morsels.
• Heat griddle over medium heat and lightly grease surface with butter.
• Use a ¼-cup measuring cup to scoop batter onto griddle to ensure similar size pancakes. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.
• Serve warm with powdered sugar.
• To make the chocolate sauce, heat heavy cream and butter in a small saucepan until just on the cusp of boiling, stirring frequently. Remove from heat and pour over miniature morsels in a small bowl. Let rest for a minute, then stir until completely combined. Drizzle over pancakes. (*Note: You can make the chocolate sauce first so it will thicken a bit while you prepare the pancakes.)

 

2. Diet pancakes

Don't sit Pancake Day out just because you're watching your weight. Follow this Slimming World recipe - and enjoy guilt-free pancakes that are healthy and delicious.

Image and recipe courtesy of PinchofNom.com

Syn-free Oat Pancakes

80 g Oats

100 ml Milk or 1 small pot of syn free yogurt if not on SP

3 Eggs

2 tsp Vanilla Extract

2 tbsp Sukrin 1 or other granulated sweetener

Frylight

• Mix all ingredients together
• Spray your frying pan with fry light and heat gently
• Drop in small dollops to make patty-size pancakes
• Allow to cook through before gently turning
• Delicious with sweetened quark, fruit, Sweet Freedom Choc Shot, or Nutella for a few syns

 

3. American pancakes

Turn your kitchen into an American diner with these fluffy, classic pancakes that go well with just about anything.

Image and recipe courtesy of Jamie Oliver

Pancakes USA stylie

6 large eggs

2 heaped tsp baking powder

230g of plain flour

280ml of milk

• First separate the eggs, putting the whites into one bowl and the yolks into another.
• Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
• Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
• Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
• At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
• You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. Stick whatever you want on top – bacon, blueberries, banana – you decide!

 

4. Vegan and gluten-free pancakes

Who said vegan and gluten-free food was boring? These are real showstoppers – the pancake version of a Black Forest Gateau – yum!

Image and recipe courtesy of Lazy Cat Kitchen

Chocolate Pancakes with Cherries

Stewed cherries (optional as fresh cherries will work too!)

2-3 tbsp maple syrup

about 2 cups of cherries, pitted

Buckwheat pancakes

1 cup / 125 g buckwheat flour*

2 tbsp raw cacao powder

½ tsp gluten-free baking powder

½ tsp gluten-free baking soda

3 tbsp aquafaba

2-3 tbsp maple syrup

2 tsp lemon or lime juice

¾-1 cup of any plant milk (if using full fat coconut milk, dilute with 50% water)

neutral tasting oil, for frying

For the cherries:

• Put cherries in a small pot with a splash of water and some maple syrup. Stew the cherries on a very low heat, stirring them from time to time until they soften and release their beautiful juice.
• Once the cherries soften, remove them from the pot and set aside. Return the leftover cherry juice to the stove and reduce it on a very low heat so that it becomes a bit more like a syrup.

For the buckwheat pancakes:

• In a mixing bowl, combine buckwheat flour, baking soda, baking powder and cacao powder.
• In another bowl, combine all wet ingredients: ¾ cup plant milk, maple syrup and lemon juice. Whisk everything together until combined.
• Pour wet ingredients into dry ingredients, stirring until you get a homogeneous mixture.
• In another bowl whisk aquafaba with a hand whisk until it’s all frothy and has lots of small air bubbles.
• Fold whipped aquafaba into the pancake mixture. Check the consistency of the batter, if it’s too thick, add another splash of plant milk.
• Heat up a frying pan on medium heat. Brush the pan with a bit of oil using a brush or an oil spray.
• Ladle 2 tablespoons of the pancake mix per pancake. Keep cooking each pancake until lots of little bubbles form on its surface. Let the bubbles burst before flipping the pancake to the other side (if you flip them before the bubbles burst the pancakes will be raw in the middle).
• Once the bubbles burst, flip each pancake gently. Fry them for a minute or two on the other side. Arrange cooked pancakes in a stack to keep warm. You can cover the stack with a piece of aluminium foil or keep it in a warm oven while making the rest.
• Serve with stewed cherries and cherry syrup on top.

 

5. Paleo pancakes

Filling, healthy, satisfying - these pancakes are gluten-free, vegan, dairy-free and come with a sugar-free option.

Image and recipe courtesy of thebigmansworld.com

Flourless Banana Smoothie Pancakes

1 heaping cup rolled oats (gluten free, if needed)

1/4 cup milk of choice (non-dairy, if needed)

1 ripe banana

1 tbsp baking powder

1 tbsp apple cider vinegar

1 tbsp maple syrup*

Optional: 1 tsp vanilla extract or ½ tsp cinnamon

• Combine all the ingredients in a blender. Blend until smooth.
• Allow the batter to rest for 5-10 minutes, giving the oats time to absorb liquid and thicken.
• Preheat a nonstick pan over medium high heat. Once hot, pour in about ¼ cup of batter.
• Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
• Repeat until all the batter is used up.
• Add your toppings of choice and enjoy.

 

6. Savoury pancakes

Moving away from sweet pancakes, the world of the savoury pancake is just as good. Pancakes are great with cheese, potatoes, spice, spinach, eggs - you name it, there's probably a pancake recipe for it. 

Image and recipe courtesy of justataste.com

Cheesy leftover mashed potato pancakes

These are so good and the perfect breakfast, lunch, dinner or supper – enjoy!

3 cups chilled leftover mashed potato

2/3 cup shredded cheddar cheese

2 tablespoons chopped spring onions

1 egg, lightly beaten

3 tablespoons all-purpose flour

1/2 cup all-purpose flour

Vegetable oil, for pan-frying

Sour cream, for serving

• In a large bowl, stir together the mashed potatoes, cheese, spring onions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
• Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
• Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped spring onions.

Do you have a favourite recipe, or any pancake presentation ideas that we should know about? Share your pancake pictures with the B&M Community on Facebook, Twitter and Instagram!