Frying pans at the ready as Shrove Tuesday, Pancake Day, Best Day of the Year, whatever you want to call it, is almost here and we’ve handpicked some of the scrummiest 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 10 of the best flippin’ pancake recipes ever.

Oat Milk Pancakes

Time: 10 minutes


  • 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


  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.

Perfectly Pink Pancakes

Time: 10 minutes


  • 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


  1. Chop up the beetroot and put 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 4tbsp into a pan and cook for one minute on each side.

Gizzi Erskine’s Salted Caramel Pancakes

Time: 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


  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 a medium heat. (Make sure the pan it 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 round 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 a 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 and 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.

Chocolate Berry Pancakes with Mint Yogurt

Preparation time: 20 minutes
Standing time: 15 minutes
Cooking time: 15 minutes

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


  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 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.

Boozy Brunch Espresso Pancakes

Time: 10 minutes


  • 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


  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 4tbsp into a pan and cook for a minute on each side.

Buttermilk Pancakes with blueberries, streaky bacon and maple syrup


  • 50 g of Unsalted Butter
  • 275g Plain Flour
  • 12g of Baking Powder
  • 6g of Bicarbonate Soda
  • 40g of Caster Sugar
  • 8g of Salt
  • 2 Eggs
  • 4 ml of Vanilla Extract
  • 360ml of Buttermilk

For the batter:

  1. First, melt the butter and set aside to cool.
  2. Mix together the flour, baking powder, soda, sugar and salt in a large bowl.
  3. In a jug, whisk together the buttermilk, eggs, and vanilla extract.
  4. Add the liquid to the dry mix and start lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to count until 10, and then stop.
  5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more.

Cooking the pancakes:

  1. Using a non stick frying pan. Add a very small drizzle of sunflower or any plain flavoured oil. (do not use olive oil). Gently rub the oil with a kitchen towel to ensure the whole surface of the pan has been covered.
  2. Using a large tablespoon. Spoon in the mix making rough circles of about 4-5 cm in diameter. If you can, do around 3 circles per pan. With plenty of space between the circles.
  3. Cook on a medium heat, until the pancakes start to set and air bubbles start to appear within the batter. This should take around 2 minutes.
  4. Gently flip each pancake over without pressing against the pan. Those should be airy and light, with a gentle golden colour. Serve warm with some crispy bacon and maple syrup or fruits and crème fraiche.

Recipe from Romulo Silva, Head Chef at members’ space Kindred,

Vegan Sweet Cacao Caramel Pancakes

Time: 10 minutes


  • 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


  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 4tbsp into a pan and cook for a minute on each side.

Brunch Style Pancakes

Pancake ingredients: 

  • 200g self raising flour
  • 1tsp baking powder
  • 200ml milk
  • 3 eggs
  • 25g melted butter, plus extra for frying
  • 2tbsp chopped chives, plus more to serve

Topping ingredients:

  • 4 eggs
  • 4 slices of thick cut ham, halved
  • 4 small handfuls of spinach leaves
  • 20g harissa paste


  1. Whisk all of the pancake ingredients together, minus the chives. Add some seasoning to taste and whisk until the batter is smooth.
  2. Stir in the chives.
  3. Melt a small knob of butter in a large non-stick frying pan over a medium to low heat.
  4. Pour 2 tbsp of the pancake mix into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes cooking at the same time. Cook the first side for 1-2 minutes then flip and cook for 1 more minute. Continue until all the mixture is used up.
  5. Heat an oven to its lowest setting, stack the cooked pancakes onto a baking trying and place in the oven. This will keep the pancakes warm while you cook the rest.
  6. Add a little oil to a frying pan and crack in your eggs, cooking until they are done to your liking. 2-3 minutes will produce a set, firm white and a partially runny yolk. Cook a little longer for a soft yolk or for eggs ‘over easy’ flip the egg after 3 minutes to cook the yolk a little more.
  7. To serve, stack the pancakes adding harissa paste, ham and spinach leaves between layers. Top with the fried egg, chives, black pepper and enjoy!

Chocolate slathered American style pancakes



  • 330g self raising flour⁣⁣
  • 75g caster sugar⁣⁣
  • 3 free-range eggs⁣⁣
  • 440ml whole milk⁣⁣
  • 2 tbsp rapeseed oil⁣⁣

⁣⁣Chocolate Sauce⁣⁣:

  • 50g dark chocolate⁣⁣
  • 150ml double cream⁣⁣
  • 25g unsalted butter⁣⁣



  1. Sift the flour, salt and sugar into a bowl. Then in a separate bowl, whisk the eggs, milk and oil together. Mix both bowls together until you have a nice smooth batter.⁣⁣
  2. Grease a non-stick frying pan with a little bit of oil on a medium heat. Then place 1 ladle of the mix in the centre of the pan. Once little bubbles rise to the top of your pancake it is ready to be turned over with a spatula. Continue with the rest of the mix until completed. ⁣⁣
  3. To make the chocolate sauce, whisk together the dark chocolate, cream and butter. Once combined, place all the ingredients in a pan and slowly bring to a light simmer. Then roast the hazelnuts for around 5 minutes until golden brown on 180 degrees before crushing.⁣⁣
  4. Finally, place the pancakes on top of each other and place on a tray in the oven for a few minutes so they are nice and warm, drizzle with the chocolate sauce and chopped roasted hazelnuts.

Dorayaki (Japanese Filled Pancakes), Regis Cursan, Executive Pastry Chef, Nobu London


  • 3 eggs
  • 200g granulated sugar
  • 250g plain flour
  • 1 tbsp honey


  • 1 tsp mirin (Japanese Rice Wine)
  • 1 tsp baking soda
  • 40ml room temperature water
  • 200g sweet azuki bean paste, or fillings of your choice


  1. Crack the eggs into a bowl, add the sugar, honey and mirin and whisk together. In a separate bowl combine the flour and baking soda, then sieve into the wet mixture. Stir everything together, adding a little water if needed to loosen the batter.
  2. Chill the mixture in the fridge for 30 minutes.
  3. Heat a non-stick pan on a low heat. Pour some of the dorayaki batter into the pan, forming a pancake around 3 inches wide. Wait until bubbles appear, flip the pancake and cook on the other side until golden brown all over. Set aside to cool.
  4. To serve, top one pancake with a filling of your choice and sandwich with another pancake on top. Traditional Japanese dorayaki are filled with sweet red azuki bean paste, which you can find in speciality food stores or online. Other delicious filling options include sliced strawberries and fresh cream, chocolate spread, custard or whatever you fancy!

Le Deli Robuchon‘s Crêpe Recipe – by Head Chef Dario Avenca


  • 1 litre whole milk
  • 500g flour T55
  • 10g salt
  • 9 eggs
  • 250g caster sugar
  • 1 vanilla pod
  • 125g hazelnut butter
  • 60g vegetable oil
  • 300g water/milk


  1. To start, grate the vanilla pod into the milk. Gently cook the butter until it gets a light brown colour and begin to strain it.
  2. Heat the milk until lukewarm and incorporate hazelnut butter. In a mixing bowl, whisk the flour, eggs, sugar, salt and oil. Once mixed, slowly pour in the heated milk and hazelnut butter, and keep stirring until you get a smooth mixture. Rest your mixture for a minimum of one hour before use. Add water to create your perfect consistency. Once rested, cook in a frying pan.

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