Jasmine Birtles
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Pancake Day Recipes
Lydia
20th Feb 2023
With pancake day sneaking upon us, we thought it was time to share some of our favourite pancake recipes. We’ve also included some easy pancake toppings and fillings to spice things up even though nothing beats lemon and sugar.
From gluten-free pancake day recipes to vegan pancake day recipes, there are some great ideas to choose from so keep reading for some sweet treats!
- Basic Pancake Recipe
- Fluffy American Pancake Recipe
- Gluten-Free Pancake Recipe
- Gluten-Free American Pancake Recipe
- Vegan Pancake Recipe
- Vegan American Pancake Recipe
- Sweet Toppings
- Savoury Toppings
Basic Pancake Recipe
- 200g plain flour
- 4 large eggs
- 600ml milk
- Place all ingredients in a bowl and whisk until smooth.
- Leave to rest for 20 minutes (optional)
- Place a little oil in a large frying pan and heat.
- Pour in batter and cook on each side until golden brown
Fluffy American Pancake – makes 20 pancakes
- 400g self-rising flour
- 2 tsp baking powder
- 2 eggs
- 600ml milk
- Mix the flour and baking powder in a large bowl
- Beat the egg and milk together and pour into dry ingredients whisking until smooth. At this point, you can add chocolate chips, raisins or blueberries.
- Heat a knob of butter in a large frying pan.
- Dollop a large tablespoon of batter into the pan and cook for about 3 minutes.
- When small bubbles appear on the surface flip the pancakes and cook for a further 2 minutes.
Gluten-Free Pancake Recipe
- 200g gluten-free plain flour
- 4 eggs
- 420ml milk
- Vegetable oil
- Put your flour in a large mixing bowl and crack in your egg whisking until smooth.
- Slowly add in your milk until you have a thin, smooth batter.
- Leave to stand for 10 minutes.
- Heat a large frying pan and add in a small amount of oil. Add in a ladle of batter and swirl the pan to distribute the batter.
- Cook until the underside of the pancake is browning then flip.
- Cook for a further minute to brown the other side then serve with toppings of your choice.
Gluten-Free American Pancake Recipe
- 200g Gluten-free self-rising flour
- 1.5 teaspoons gluten-free baking powder
- 300ml milk
- 1 large egg
- Vegetable oil
- Combine flour and baking powder in a large mixing bowl and whisk well to distribute the baking powder.
- Whisk together the milk and egg in a separate jug.
- Create a dip in the flour and add in the milk/egg mix and whisk until smooth.
- Leave the batter to rest for 15 minutes.
- Heat oil in a large pan and add a ladle full of batter into the pan – don’t spread it out.
- Cook until the surface is bubbling then flip and cook until golden.
Vegan Pancake Recipe
- 250g plain flour
- 550ml plant milk of your choice
- 30ml flourless oil i.e., vegetable
- 2 tbsp sugar
- Place flour and sugar in a large mixing bowl and mix.
- Whisk in oil and milk.
- Warm a large pan and heat a small amount of oil.
- Pour in batter and swirl to pan to spread mixture.
- Cook for 2 – 3 minutes until brown in colour then flip and cook for a further minute.
Vegan American Pancake Recipe
- 150g self-rising flour
- ½ tsp baking powder
- 1 teaspoon vanilla extract
- ½ tbsp sugar
- 200ml plant milk
- Oil for cooking
- Whisk together flour, sugar, vanilla extract, and baking powder.
- Pour in the milk to make a smooth thick batter
- Heat oil in a large pan and spoon in the mixture.
- Cook for 3-4 minutes or until little bubbles appears on the surface.
- Flip the pancakes and cook for a further 2 minutes.
Sweet Toppings
Peach Melba:
- 1 Tin Peach Slices – Drained
- Teaspoon butter
- Punnet of Raspberries or 125g frozen raspberries
- Sugar – Optional
- Vanilla Ice-cream
- Add your raspberries to a small saucepan with a tablespoon of water and place over medium heat until they start to soften.
- Mash with the back of a spoon and taste – if they’re too sour add a little sugar to taste.
- In a frying pan melt the butter and add in the peach slices and cook until they are caramelised.
- Add peach slices and raspberry sauce to the pancakes and serve with a scoop of ice cream.
Savoury Toppings
Creamy cheesy chicken and mushroom
- 2 Chicken Breasts – or vegan/vegetarian alternative chopped
- 1 tub mascarpone – or dairy-free alternative
- 150ml cream – or dairy-free alternative
- 1 punnet button mushrooms thinly sliced
- 2 cloves of garlic – diced
- Salt
- Pepper
- Mixed Italian herbs
- Fry off your chopped chicken breast in a pan with a little oil.
- Add in your mushrooms and garlic and fry for a minute
- Add in your mascarpone, cream and seasoning to taste and cook until the sauce is bubbling.
- Serve wrapped in your pancake.
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