Perfect Pancake Recipes For Shrove Tuesday

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!

Spinach Pancakes With Chia Jam

Ingredients

Pancakes

Chia Jam

  • 280g Frozen Raspberries
  • 280g Frozen Blueberries
  • 33g Chia Seeds
  • 2 tablespoon Orange Juice
  • 2 tablespoon Agave Nectar

Toppings

  • 1 Passionfruit
  • A handful of Fresh Blueberries
  • 1 teaspoon Bee Pollen (optional)

Instructions

Jam

  • Add the frozen fruit, chia seeds and orange juice to a mixing bowl, cover and leave overnight in the fridge.

  • Once the fruit is soft, mash the mixture together, taste and if needed add agave nectar for more sweetness.

  • Place in the fridge for half an hour to set.

Pancakes

  • Measure the water in a jug, tip in the linseeds, stir and set aside until a gel consistency forms.

  • Tip the spinach, spinach powder and linseed gel into the blender until blended. Add the flour and baking powder and blend.

  • Heat a nonstick pan over a low heat, add some of the mixture to the pan and heat until ready to flip. Cook the other side of the pancake and repeat with the rest of the mixture.

To Serve

  • Spoon the chia jam on top of the pancakes, pop a couple of blueberries on top, add a passion fruit on the side and sprinkle with bee pollen if desired.

Caramelised Banana Pancakes

Ingredients

Pancakes

Toppings

Sauce

Instructions

Pancakes

  • In a mixing bowl, combine the flour, sugar, salt, banana powder and baking powder. Pour in the almond milk and vanilla extract and whisk until the mixture is smooth.

  • Heat two teaspoons of coconut oil in a pan, carefully wipe the oil around the pan using kitchen paper. Add some of the pancake mixture to the pan using a ladle, gently smooth with the back of a spoon and cook for a minute or two then cook the other side of the pancake. Repeat this process until all the pancake mixture has been used.

  • Stack the pancakes, place in an oven on a low temperature to keep warm.

Topping

  • Heat the sugar in a frying pan until it begins to caramelise, stir and be careful not to burn. Take the sugar off the heat, add the butter, two tablespoons of water and the seeds from the vanilla pod. Place slices of banana in to the pan, heat for 2 minutes then flip over and cook for a further 2 minutes.

Sauce

  • Heat the water and sugar in a pan over a medium heat, bring to a boil while stirring until the sugar dissolves.

  • Reduce the heat, allow the mixture to turn to an amber colour by swirling the pan instead of mixing. This may take some time. Remove from the heat, puree two bananas, add to the mixture by stirring until the bubbling has stopped.

  • Return the pan to the heat, stir the mixture until the colour turns slightly darker, remove from the heat and slowly pour in the double cream and cinnamon while mixing until thoroughly combined. Finally, stir in the vanilla.

  • Stack the pancakes on a plate, top with caramelised bananas and sauce. Sprinkle with toasted coconut and pistachio nuts to serve.

Easy Vegan Pancakes

Ingredients

Pancakes

Toppings

Instructions

  • Blend the oats in a blender, blend until a flour consistency forms. Tip in the remaining pancake ingredients until a pancake batter forms.

  • Heat a non-stick frying pan over a low - medium heat, add some of the batter, cook one side until bubbles appear then flip and cook until golden brown.

  • Top with banana slices, dust with a little cinnamon and add a drizzle of agave nectar.

Heart Shape Pancakes

Ingredients

Pancakes

  • 120g Flour
  • 2 tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 Egg
  • 250ml Milk
  • 2 tablespoons Butter

Toppings

Instructions

  • In a mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the egg, milk and two tablespoons of melted butter and whisk.

  • Fill a piping bag with the mixture, heat a pan over a medium to high heat and brush with butter. Pipe heart shapes on to the pan, cook each side for 2 minutes, flip and cook the other side until golden brown.

  • Get creative with your toppings!

Salted Caramel Pancakes

Ingredients

Pancakes

  • 300g Self Raising Flour
  • 1 teaspoon Baking Powder
  • 1 tablespoon Sugar
  • 1 tablespoon Vanilla Extract
  • A pinch of Salt
  • 400ml Oat Milk
  • 1 tablespoon Vegetable Oil

Salted Caramel Sauce

  • 200g Sugar
  • 90g Salted Butter
  • 120ml Double Cream
  • 1 teaspoon Salt

Instructions

Pancakes

  • Add the flour, baking powder, sugar, vanilla extract and salt to a mixing bowl, whisk until combined then gradually add the milk while whisking until smooth.

  • Heat some of the oil in a frying pan over a medium heat, add some of the batter to the pan forming two to three pancakes at a time. Heat for 3 to 4 minutes or until golden brown, flip using a spatula and heat the other side for 2 to 3 minutes or until golden brown.

Salted Caramel Sauce

  • Add the sugar to a saucepan, heat over a medium heat while stirring so it doesn't burn. Once the sugar has melted, add the butter, stir until melted then slowly drizzle in the cream while stirring and then remove from the heat.

  • Add the salt, mix and leave to cool and thicken. Drizzle over stacked pancakes to serve.

Lemon Chia Seed Pancakes

Ingredients

Instructions

  • 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.

Vegan Blueberry Pancakes

Ingredients

Toppings

Instructions

  • 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.

Gingerbread Pancakes

Ingredients

Pancakes

Topping

  • 25g Butter
  • 1/2 an Orange
  • 75ml Maple Syrup

Instructions

Pancakes

  • In a mixing bowl, combine the flour, baking powder, ginger, cinnamon, nutmeg and sugar.

  • In a jug, combine the maple syrup, milk and egg and beat. Pour into the flour mixture and whisk until smooth.

  • Grease the frying pan with the coconut oil, heat and add some of the batter to the pan, cook for 4 minutes or until bubbly then flip and cook the other side until golden brown. Repeat with the remaining batter.

Topping

  • Heat the butter, orange juice and maple syrup in a saucepan, stir and leave to simmer for a couple of minutes to thicken. Tip in the orange zest, stir and leave to cool for a minute or two. Serve on top of the pancakes.

The Fluffiest Vegan Pancakes

Ingredients

For the batter

To serve

Instructions

  • 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!

Poffertjes Pancakes

Ingredients

  • 240g Self Raising Flour
  • 2 tablespoons Sugar
  • A pinch of Salt
  • 230ml Milk
  • 115ml Water
  • 3 Eggs
  • A splash of Maple Syrup
  • Icing Sugar

Instructions

  • In a mixing bowl, combine the flour, sugar and salt. Pour in the milk and water and whip until smooth. Add the eggs and mix until combined.

  • Heat a poffertje pan, grease the small holes with oil, add the mixture until the holes are full. Cook, turn over and cook until golden brown and puffy. Carefully remove from the pan, drizzle with maple syrup and dust with icing sugar. (When served with vanilla ice cream these mini pancakes are even more delish!)

Miniature Pancakes

Ingredients

Toppings (optional)

Instructions

  • Sieve the flour in to a mixing bowl, create a well in the middle, add the egg and slowly pour in half of the milk.

  • Mix the ingredients together to form a thick batter, add extra milk if too thick.

  • Melt coconut oil in a frying pan and spoon one tablespoon of the pancake mixture in to the pan and cook for 30 seconds or until set. Flip the pancakes and cook for a further 30 seconds.

  • Serve with your favourite ingredients!

Vanilla Pancakes With Spiced Gooseberry Compote

Ingredients

Instructions

  • 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.

Traditional Pancake Recipe

Ingredients

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

Instructions

  • 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.

Pear & Toasted Pecan Pancakes

Ingredients

Instructions

  • 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.

Indulgent Chocolate Pancakes

Ingredients

Toppings

Instructions

  • 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.

Spinach & Avocado Pancakes

Ingredients

  • 1 Avocado halved, destoned, peeled and sliced
  • 350g Cherry Tomatoes quartered
  • 100g Spinach
  • 1 teaspoon Spinach Powder
  • 3 Spring Onions finely slices
  • Chilli Flakes
  • 15g Coriander
  • 1 Lime
  • Olive Oil
  • 1 Egg
  • 200g Self-raising Flour
  • 200ml Milk
  • 300g Cottage Cheese
  • Salt to taste
  • Pepper to taste

Instructions

  • Place the avocado slices, tomatoes, 15g of spinach, the spinach powder, spring onions, chilli and coriander into a bowl, drizzle with lime juice and one tablespoons of olive oil. Season with salt and pepper and toss.

  • Crack the egg into a blender, add the flour, milk and the rest of the spinach with some salt and pepper and blend until smooth. Heat a large stick pan, rub with olive oil, add some of the batter to the pan, swirl to coat the edges and cook on one side for 2 minutes or until it begins to brown slightly.

  • To serve, spread cottage cheese on to the pancake, add the avocado salad and fold into a wrap.

About the Author

Georgia

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

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