Pancake Inspiration

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


  • 100g Plain Flour
  • 2 Eggs
  • 300ml Semi-Skimmed Milk
  • 1 tablespoon Sunflower or Vegetable Oil
  • A pinch of Salt


  • Tip the flour and salt into a mixing bowl, create a well in the middle and crack the eggs into the well.

  • Pour in 50ml of semi-skimmed milk, one tablespoon of oil and whisk.

  • Beat the mixture until a smooth consistency forms adding more milk if needed.

  • Continue whisking while slowly add the remaining milk until you have a smooth batter.

  • Grease a frying pan with oil and spread around with kitchen towel then heat the pan over medium heat.

  • Ladle some of the batter into the pan and evenly spread the mixture around by tilting the pan.

  • Cook for 30 seconds or until golden brown, flip and cook the other side.

  • Serve with your favourite toppings.

The Fluffiest Vegan Pancakes


For the batter

To serve


  • Mix the arrowroot powder, flour and baking powder together in a mixing bowl.

  • Then stir in the maple syrup, apple cider vinegar and oat milk.

  • Heat a frying pan on a low heat and add a small amount of coconut oil.

  • 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.

  • Repeat with the rest of the batter.

  • Serve and enjoy!

Lemon Chia Seed Pancakes



  • Heat coconut oil or butter in a frying pan, melt and cover the pan.

  • Combine the milk and lemon zest in a bowl and leave to sit.

  • 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.

  • 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.

  • Serve with fresh fruit and pure maple syrup.

Indulgent Chocolate Pancakes




  • Sift the flour, baking powder, cacao powder, salt and sugar in to a mixing bowl.

  • In a jug, whisk the eggs and milk together and tip half of the mixture on to the dry ingredients.

  • Whisk until a smooth texture forms then pour the remaining mixture in to the batter and whisk.

  • Pour the batter in to a large jug and cover and leave to rest for an hour.

  • Heat butter or coconut oil in a frying pan and whisk the batter one last time.

  • 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

  • Whisk the sugar, water and cacao powder together and gently heat. Add extra water and cacao powder depending on the desired quantity and texture.

  • 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



  • 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.

  • 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.

  • 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.

  • Serve with the gooseberry compote and your favourite fruit on top.

Pear & Toasted Pecan Pancakes



  • 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.

  • 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.

  • 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.

  • When ready to serve, drizzle with syrup, chopped pecans and pear slices.

Vegan Blueberry Pancakes




  • 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.

  • On a low heat, using a frying pan, melt a small amount of coconut oil.

  • 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.

  • 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


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

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