This pancake day, why not try something a little different?
Here are some pancake recipes we thought you might enjoy. Prefer a traditional English style pancake? You can still try sprinkling a teaspoon of cinnamon, mixed spice or nutmeg to the batter, or mix with a little icing sugar and sprinkle on top of finished pancakes for a gentle, sweet spice.
Mmmm…roll on Shrove Tuesday!
Traditional Pancake Recipe

Ingredients
- 100g Plain Flour
- 2 Eggs
- 300ml Semi-Skimmed Milk
- 1 tablespoon Sunflower or Vegetable Oil
- A pinch of Salt
Instructions
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Tip the flour and salt into a mixing bowl, create a well in the middle and crack the eggs into the well.
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Pour in 50ml of semi-skimmed milk, one tablespoon of oil and whisk.
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Beat the mixture until a smooth consistency forms adding more milk if needed.
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Continue whisking while slowly add the remaining milk until you have a smooth batter.
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Grease a frying pan with oil and spread around with kitchen towel then heat the pan over medium heat.
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Ladle some of the batter into the pan and evenly spread the mixture around by tilting the pan.
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Cook for 30 seconds or until golden brown, flip and cook the other side.
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Serve with your favourite toppings.
The Fluffiest Vegan Pancakes

Prep Time
4 minutesCook Time
6 minutesIngredients
For the batter
- 90g Flour
- 1 tbsp Arrowroot Power
- 1 tsp Baking Powder
- 3 tbsp Maple Syrup
- 1 tsp Apple Cider Vinegar
- 120ml Oat Milk
- 2 tbsp Coconut Oil
To serve
- Maple Syrup
- Fresh Fruit
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Cardamom
- 1/4 tsp Ground Nutmeg
- 1 pod Vanilla seeds
- 1 Orange zest
Instructions
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Mix the arrowroot powder, flour and baking powder together in a mixing bowl.
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Then stir in the maple syrup, apple cider vinegar and oat milk.
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Heat a frying pan on a low heat and add a small amount of coconut oil.
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Ladle some of the batter onto the pan and cook for 20-30 seconds before carefully flipping onto the other side and cooking for another 20-30 seconds.
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Repeat with the rest of the batter.
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Serve and enjoy!
Lemon Chia Seed Pancakes

Ingredients
- 140g Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Coconut Sugar
- 1 pinch Salt
- 3 tbsp Chia seeds
- 240ml Oat Milks (or one cup non-dairy milk + juice from 1 lemon or 1 tbsp apple cider vinegar)
- 2 Lemons (zest of)
- 1 pod Vanilla (seeds scrapped)
- Strawberries
- Coconut Oil or Butter
Instructions
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Heat coconut oil or butter in a frying pan, melt and cover the pan.
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Combine the milk and lemon zest in a bowl and leave to sit.
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Add the flour, baking soda, baking powder, chia seeds and coconut sugar in a bowl and combine. Tip in the buttermilk and lemon zest and mix.
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Pour the batter on to the pan and cook on a low heat for 5 minutes or until the pancakes turn a golden brown colour and begin to bubble. Using a spatula, flip the pancake and cook on the other side.
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Serve with fresh fruit and pure maple syrup.
Indulgent Chocolate Pancakes

Ingredients
- 100g Flour
- 30g Cacao Powder
- 2 Eggs
- 300ml Milk
- 50g Coconut Sugar
- 1/2 tsp Baking Powder
- A pinch of Salt
- 30g Butter or Coconut Oil melted
Toppings
- Coconut Sugar
- Splash of Hot Water
- 30g Cacao Powder
- Cacao Nibs
- Fresh Fruit
Instructions
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Sift the flour, baking powder, cacao powder, salt and sugar in to a mixing bowl.
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In a jug, whisk the eggs and milk together and tip half of the mixture on to the dry ingredients.
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Whisk until a smooth texture forms then pour the remaining mixture in to the batter and whisk.
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Pour the batter in to a large jug and cover and leave to rest for an hour.
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Heat butter or coconut oil in a frying pan and whisk the batter one last time.
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Using a ladle, transfer some of the batter on to the pan forming a circular shape. Once one side is cooked, flip and cook the other side.
Chocolate Sauce
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Whisk the sugar, water and cacao powder together and gently heat. Add extra water and cacao powder depending on the desired quantity and texture.
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Serve the pancakes stacked on a plate and drizzle with chocolate sauce, top with fresh fruit and cacao nibs.
Vanilla Pancakes With Spiced Gooseberry Compote

Ingredients
- 700g Gooseberries topped and tailed
- 160g Coconut Sugar
- 1 tsp Orange Peel Powder
- 10g Fresh Ginger finely sliced
- 1 short Cinnamon stick
- 4 Eggs large
- 500g Ricotta Cheese
- 90g Plain Flour
- Seeds from 1 Vanilla Pod or ½ tsp vanilla extract
- 1/4 tsp Salt
- Butter or Coconut Oil for cooking
Instructions
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Place the gooseberries, ginger, cinnamon, orange peel powder and 100g of coconut sugar in to a saucepan and heat for 30 minutes or until the mixture is thick. Allow the compote to cool.
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Whisk the eggs and ricotta in a mixing bowl and add the remaining sugar, flour, vanilla pod seeds and salt and stir. Cover with clingfilm and place in the fridge for two hours.
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Heat butter or coconut oil in a frying pan, making sure the pan is coated and ladle the mixture in to the pan. Cook on a low heat for 5 minutes or until golden brown and flip.
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Serve with the gooseberry compote and your favourite fruit on top.
Pear & Toasted Pecan Pancakes

Ingredients
- 125g Flour sifted
- 1 tsp Baking powder
- 1 Pinch Salt
- 1 Egg
- 200ml Buttermilk
- 1 tsp Ground cinnamon
- 2 Pears cored & finely chopped
- 2 tbsp Currants
- 60g Pecans toasted & finely chopped
- Butter or coconut oil for cooking
- Maple syrup and fresh raspberries to serve
- 1 teaspoon Ground Star Anise
Instructions
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Tip the flour, baking powder and salt in to a mixing bowl, form a well in the middle, add the egg in to the well and whisk. Slowly add the buttermilk while whisking then stir in the cinnamon and star anise.
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Add the pears, the majority of the pecans and currants to the batter and stir. Heat a frying pan and melt the butter or coconut oil making sure the frying pan is coated.
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Using a ladle, place a decent amount of the mixture on to the pan to form a circular shape. When bubbles appear and the pancake turns a golden brown flip over with a spatula and cook.
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When ready to serve, drizzle with syrup, chopped pecans and pear slices.
Vegan Blueberry Pancakes

Ingredients
- 90g Plain White Flour
- 1 teaspoon Baking Powder
- 3 tablepoons Maple Syrup
- 1 teaspoon Apple Cider Vinegar
- 100ml Almond Milk
- 2 tablespoons Organic Coconut Oil melted
- 1 teaspoon Organic Ground Cinnamon
- a pinch of Organic Ground Cardamom
- 2 teaspoons Organic Blueberry Powder
- 150g Fresh Blueberries
- 1 tablespoon Arrowroot Powder
Toppings
- Organic Blueberries
- Maple Syrup
- Organic Toasted Coconut Chips
Instructions
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Add all of the dry pancake ingredients in to a mixing bowl and combine. Pour in the wet ingredients and mix thoroughly until a thick yet runny mixture forms.
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On a low heat, using a frying pan, melt a small amount of coconut oil.
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Ladle around 60ml of the pancake batter in to the pan and cook for 30 seconds then cook the other side of the pancake for a further 30 or until the pancake begins to turn brown.
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Repeat with the remaining pancake batter and serve on a plate with fresh or dried blueberries, toasted coconut chips and a drizzle of maple syrup.
About the Author

Georgia
As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.