Frying pans at the ready as Shrove Tuesday, Pancake Day, Best Day of the Year, or whatever you want to call it, is here. So if you’re not too keen on shelling out money in London’s best pancake spots, we’ve handpicked some of the best fluffy pancake recipes to try this week.

From a power pink stack that will get some likes on the ‘gram to the boozy chocolate variety, here are some of the best flippin’ pancake recipes ever.

The best fluffy pancake recipes to try now

Rogue Crepe Suzette with Dark & Stormy Marmalade

Time To Cook: 20 Minutes

Ingredients

  • Plain Flour x 100G 
  • Large Eggs x 2 
  • Whole Milk x 300ml
  • Sunflower Oil x 1 Tablespoon (Plus Extra For Frying)
  • Pinch Of Salt
  • Blood Oranges x 2 
  • Créme Fraiche
  • Icing Sugar
  • Dark & Stormy Marmalade x 4 Tablespoons

Method:

1. Put the plain flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle.

2. Pour in about 50ml from the 300ml of milk and 1 tbsp sunflower oil then slowly whisk together.

3. Once all the flour is incorporated, beat until you have a smooth, thick paste. While still whisking, steadily pour in the remaining milk.

4. Continue pouring and whisking until you have a smooth batter. Heat a pan over a medium heat, then wipe it with oiled kitchen paper. 

5. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer.

6. The pancake should turn golden underneath after about 30 seconds and will be ready to turn.

7. Flip your pancake and cook for another 30 seconds before turning it out onto a warm plate.

8. Heat the Dark & Stormy Marmalade in a pan and add the juice of one orange and a teaspoon of butter.

9. Pour over the crepes and finish with crème fresh and a dusting of icing sugar.

10. Peel and segment 1 blood orange to garnish.

Rogue Strawberry & Tonka Bean Waffle

Time To Cook: 30 Mins

Ingredients

  • Whole Milk x 500ml
  • Lemon Juice x 1 Lemon
  • Plain Flour x 300g
  • Caster Sugar x 30g
  • Baking Powder x 3 Teaspoon
  • Salt x 1 Teaspoon 
  • Vanilla Extract x 1/2 Teaspoon 
  • Large Eggs x 2 
  • Salted Buter x 110g (Melted and Cooled)
  • Strawberries x 200g 
  • Cream x 200g 
  • Strawberry & Tonka Bean Jam

Method

1. Preheat your waffle pan. Squeeze a lemon into a bowl of milk.

2. In another large bowl add the flour, sugar, salt, and baking powder and mix together.

3. Whilst whisking gradually add the milk. Then add the melted and cooled salted butter and continue to whisk.

4. Add eggs and whisk until you have a smooth batter. Add vanilla extract and when your waffle pan is ready, add the mixture and cook until golden brown.

5. Stack the waffles and layer with strawberries, cream, and Rogue Strawberry and Tonka Bean Jam.

Fluffy Banana Lava Pancakes with Peanut Butter

Time to cook: 30 mins

Ingredients

  1. 6 heaped tsp of smooth peanut butter
  2. 1 large banana
  3. 2 eggs
  4. 120g self-raising flour
  5. 50ml milk (or 50g, if you don’t have a measuring jug)
  6. 2 tbsp icing sugar (plus extra for dusting)

Method

  1. Place 6 individual tsp mounds of peanut butter on the plate and place in the freezer for at least 15 minutes.
  2. Whilst the peanut butter firms up in the freezer, mash the banana in the mixing bowl using a fork then mix in the eggs and icing sugar, followed by the flour and milk. Ensure everything is combined – it will be a little lumpy because of the banana.
  3. Place the frying pan over a medium flame and allow it to heat up, then spoon in the first 3 pancakes (2 tbsp batter for each).
  4. Once bubbles start to appear, place one mound of the firmed-up peanut butter into the centre of each pancake and cover with another tbsp of batter.
  5. Flip the pancakes and leave to cook for about a minute before placing them on a plate.
  6. Repeat steps 3-5 again for the remaining batter, stack the pancakes on a plate, dust with icing sugar, and serve.

ManiLife Fluffy Giant Banana Rum Crepe Pudding

Time to cook: 30 mins

For the crepes 

  • 150g plain flour 
  • 3 eggs 
  • 450ml milk 
  • 1tbsp vanilla bean paste 
  • 20g unsalted butter, melted 

For the bananas 

  • 6 bananas 
  • 50ml water 
  • 150g caster sugar 
  • 30g unsalted butter, soft 
  • 50ml rum (I used Discarded Banana Peel Rum) 

To assemble 

  • 1 egg 
  • 120ml whole milk 
  • 1tbsp vanilla bean paste 
  • 200g Rich Cocoa ManiLife Peanut Butter 
  • Lightly whipped cream or yogurt 

Method 

  1. To start, make the crepe batter by whisking together all the ingredients in a bowl until smooth. Leave to rest for 20 mins. 
  2. Heat a skillet or oven-safe frying pan over a medium heat, brush with a little oil, and ladle enough batter to thinly coat the base of the pan. Cook for 1 min and flip, cooking for another 30-60 seconds. Repeat until all the batter is used. You can get ahead and do this the night before. 
  3. Peel and slice the bananas in half lengthwise and set aside. In a pan, add the water and sugar and cook over medium heat to make a caramel. Tilt the pan to cook evenly for 6-7 mins, or until you’ve obtained a golden amber colour. Add in the butter and whisk, followed by the rum. Add in the bananas and cook in the caramel sauce for 3-5 mins until slightly softened. Gently lift out onto a plate and store the caramel sauce. 
  4. To assemble the crepe pudding, preheat the oven to 180C/Gas 4. Whisk the egg, milk, and vanilla together in a bowl. Dip a crepe in the mix and place in the base of a buttered skillet. Repeat with another they add 2 halves of the rum caramel bananas, a drizzle of caramel, and a generous amount of the peanut butter. Repeat this process until you’ve used up all of the ingredients (save a little caramel and peanut butter for garnish), then pop into the and bake in the oven for 20 mins. Serve with whipped cream or yogurt for a little tang, and drizzle with caramel and peanut butter.

Fluffy Oat Milk Pancakes

Time to cook: 10 minutes

Ingredients:

  • 60g plain flour
  • 45g oats, quick cooking
  • 1 tbsp caster sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 180ml Alpro Oat Drink
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 1 egg
  • A little extra oil for cooking
  • Topping: Warm fruit compote or whatever you fancy

Method:

  1. Pop all the ingredients into a blender or food processor and whizz until you have a nice, smooth, batter.
  2. Heat a lightly oiled griddle or frying pan over a medium-high heat.
  3. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  4. Brown on both sides and serve hot with a warm fruit compote and maybe a dollop of plant-based creaminess.

www.alpro.com

Perfectly Fluffy Pink Pancakes

Time to cook: 10 minutes

Ingredients:

  • 160g cooked beetroot
  • 200g self-raising flour
  • 100ml milk
  • 1tsp baking powder
  • 50ml squeezy honey
  • 25ml vegetable oil
  • 1tsp vanilla extract
  • 2 large eggs
  • 50ml of Aldi’s Greyson’s Pink Gin

Method:

  1. Chop up the beetroot and put it into a food processor along with the milk, oil, honey, vanilla essence, eggs, and Aldi’s Greyson’s Pink Gin. Blitz until smooth.
  2. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients.
  3. For each pancake, add 4 tbsp into a pan and cook for one minute on each side.

www.aldi.co.uk

Gizzi Erskine’s Salted Caramel Pancakes

Time to cook: 20 minutes

Pancake ingredients:

  • 110g Plain flour
  • A pinch of salt
  • A pinch of sugar
  • 1 Free-range egg
  • 1 Free-range egg yolk
  • ½ Pint milk
  • 2 Tbsp The Groovy Food Company Organic Virgin Coconut Oil

Ingredients for the Coconut Salted Caramel Topping:

  • 320g The Groovy Food Company Organic Coconut Sugar
  • 30ml Water
  • 250ml Coconut cream
  • 120g The Groovy Food Company Organic Virgin Coconut Oil
  • The seeds from 1 vanilla pod
  • ½ tsp Sea salt

Method:

  1. Put the flour, salt, and sugar into a mixing bowl
  2. Gradually whisk in the egg, egg yolk, and milk until smooth and combined
  3. Cover with cling film and leave to rest in the fridge for 30 minutes
  4. Heat a pancake/crepe pan to medium heat. (Make sure the pan is fairly hot before spooning in the batter otherwise, you will get thick rubbery pancakes)
  5. Dip a piece of kitchen paper into the oil and wipe around the pan
  6. Ladle in one ladleful of the batter into the pan and swirl it around making sure it coats the bottom
  7. Pour any excess batter back into the bowl and fry the pancake for 30 seconds to 1 minute. (The pancake should be nicely golden on its base)
  8. Carefully flip it over and finish cooking the pancake for a further 30 seconds. (This side will have small brown blisters on it)
  9. Slide the pancake onto a plate and repeat with the rest of the batter

Coconut Salted Caramel Topping:

  1. Put the sugar and water in a large saucepan and melt over a low heat, stirring gently.
  2. Bring up the temperature and bring the sugar syrup to the boil. (Do not stir now as this will cause crystals to appear)
  3. The sugar syrup will slowly turn into caramel. (It is a medium mahogany colour with normal sugar but coconut sugar is already dark so you need to wait for it to thicken slightly and until the room smells of caramel)
  4. Quickly, but carefully pour in the coconut cream and beat it back to a smooth texture as the cold cream will make the caramel seize
  5. Beat in the organic virgin coconut oil, vanilla, and salt when smooth and combined.
  6. Transfer to a jam jar or two to cool.
  7. Spread the inside of your crepe with a good 2 tablespoons of the salted caramel to serve.

www.groovyfood.co.uk

Chocolate Berry Pancakes with Mint Yogurt

Time to cook: 40 mins

Pancake ingredients:

  • 100g plain flour
  • 15g cocoa
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vegetable oil plus extra for frying
  • 250ml semi-skimmed milk

Filling ingredients:

  • 170g carton fat-free Greek yogurt
  • 142g small carton ready-made long-life  custard
  • 4 teaspoons fresh chopped mint
  • 175g raspberries
  • 225g strawberries, sliced
  • 50g dark chocolate, optional

Method: 

  1. To make the pancakes, sift the flour and cocoa into a bowl, add the egg and egg yolk, 1 tablespoon of the oil then gradually whisk in the milk until smooth. Leave to stand for 15 minutes.
  2. For the filling, mix the yogurt, custard, and chopped mint together. Mix the berries together in a separate bowl. Melt the chocolate if using to decorate, in a bowl set over a small saucepan of gently simmering water.
  3. To cook the pancakes, heat a little oil in the base of an 18 cm (7 inch), pour the excess out of the pan into a bowl then add 2-3 tablespoons of the pancake batter to the pan, tilt the pan to swirl the batter over the base in a thin layer then cook until browned on the underside. Turn the pancake over and cook the second side then slide out of pan and keep hot on a plate while you cook the remaining mixture until you have 8 pancakes.
  4. Fold the pancakes into quarters, spoon in the yogurt mix and berries, arrange in pairs on serving plates, and drizzle with melted chocolate, if using. Serve immediately.

www.lovefreshberries.co.uk

Boozy Brunch Espresso Pancakes

Time to cook: 10 minutes

Ingredients:

  • 150g plain flour
  • 120g Greek yoghurt
  • 2tsp Americano instant coffee
  • 2 large eggs, 1tsp baking powder
  • pinch of salt
  • 50ml milk
  • 25ml vegetable oil
  • 50g caster sugar
  • 50ml of Aldi’s Bellucci Amaretto

Method:

  1. Put the flour, baking powder, coffee, and salt into a bowl and mix well. In another bowl, put the yoghurt, milk, oil, eggs, and Aldi’s Bellucci Amaretto and mix.
  2. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients.
  3. For each pancake, add 4 tbsp into a pan and cook for a minute on each side.

www.aldi.co.uk

Vegan Sweet Cacao Caramel Pancakes

Time to cook: 10 minutes

Ingredients:

  • 130g plain flour
  • 25g cacao
  • 2tsp baking powder
  • 250ml almond drink
  • 35ml melted coconut oil
  • 35ml maple syrup
  • 1tsp vanilla essence
  • pinch of salt
  • 50ml of Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur

Method:

  1. Put the flour, cacao, baking powder, and salt into a bowl and mix. In a separate bowl, add the almond drink, coconut oil, vanilla essence, maple syrup, and Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur and whisk.
  2. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients.
  3. For each pancake, add 4 tbsp into a pan and cook for a minute on each side.

www.aldi.co.uk

Not too keen on making your own fluffy pancakes? Check out these recipes instead
 


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