Whether you’re celebrating Pancake Day at breakfast, lunch or dinner, we’ve got what you are looking for with ten awesome pancake recipes…


Pancake Day, Shrove Tuesday, the best day of the year – whatever you call it, it’s coming up! Shrove Tuesday is the day before Lent, and traditionally a day to use up those extra bits and bobs in your cupboard before a period of abstinence leading to Easter. Pancakes were perfect for using up those kitchen staples like flour, eggs and sugar. But we’ve come a long way since Shrove Tuesday first hit the calendar. Chocolatey, savoury, syrupy, healthy – there’s now a pancake for every mood and we’re rounded up a few to get you going.

So whip out the frying pan, hone the perfect flip and enjoy pancakes for breakfast, lunch and dinner (and pudding)! Well, why not?


Kick the morning off to the best start possible with these breakfast pancakes. Valentine’s Day was only a couple of days ago, and if you’re still feeling the love why not whip up some of these for your loved one (or drop a few hints for breakfast in bed).

Rise & shine pancakes with syrup and crispy bacon

M-crispy bacon lyle

2 eggs
5-7 tbsp milk
150g/5oz self-raising flour
2 tbsp Tate & Lyle® Caster Sugar
1/2 tsp salt
Vegetable oil, for shallow frying
150g pack sliced pancetta
4 tbsp Lyle’s Golden Syrup®
Coarsely ground black pepper

1.Whisk together the eggs and milk. Place the flour, sugar and salt in large bowl, make a well in the centre, pour in the liquid and mix beat with wooden spoon to make a smooth, thick batter. Set aside for five minutes.
2. Meanwhile, cook the bacon in a non-stick frying pan until crisp and golden. Drain on kitchen paper.
3. Heat a little oil in a separate frying pan. Carefully drop large spoonfuls of the pancake mixture into the hot frying pan and cook for two minutes until crisp and golden.
4. Slide the pancakes onto serving plates and top with the bacon. Drizzle over the golden syrup, sprinkle with pepper and serve.

This recipe was made using Tate & Lyle Golden Syrup. Click here for more recipes. 

Maple & cinnamon buttermilk pancakes 

M-clarks pancakes

Ingredients (makes 12)
150g plain flour
2tsp cinnamon
1 ½ tsp baking powder
½ tbsp bicarbonate of soda
Pinch of salt
250ml buttermilk
150ml whole milk
3 medium free range eggs, separated
75ml Clarks Original Maple Carob syrup (plus more for drizzling)
75g melted butter (melt this in the frying pan to leave a little for frying)
Blueberries to serve (optional)

1. Combine the dry ingredients in a bowl and set aside.
2. Mix the egg yolks, buttermilk, milk and syrup together until smooth and combined. Then in another bowl whisk the egg whites with a clean whisk, until stiff. Slowly add the buttermilk mixture to the flour, whisking to avoid lumps. Fold the egg whites through the batter and then you’re ready to griddle the pancakes.
3. Cook for a couple of minutes on each side. Serve straight away with more syrup and berries.

Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup.


Pancake Day is one of those days when it is legitimate to consume more than one course of pancakes! You can make some of these savoury pancakes in no time at all and finish with a pudding pancake (see below) for dessert, or whip some up for work. No one says you can’t do desk dining pancake-style.

Wholemeal pancakes with Parma ham, ricotta, rocket and pesto


Butter, to grease
180g ricotta
50g rocket
30g pine nuts, toasted
3 tbsp pesto
6 slices Parma Ham
1 egg
300ml milk
1 tsp vegetable oil
100g wholemeal plain flour
Salt and cracked black pepper

1.Blend together the batter ingredients then leave to rest for 30 minutes.
2.Heat a large frying pan and add a little butter to grease the base. Pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter. Cook for two or three minutes until the pancake can easily be turned over. Flip the pancake and continue to cook for a further two or three minutes until browned.
3.Repeat to use the remaining mixture.
4.Spread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a slice of Parma ham.

Creamy leek and mushroom pancakes

M-waitrose-leek mushroom

50g plain flour
50g Waitrose Dark Rye Flour
Pinch of salt
1 essential Waitrose British Blacktail Free Range Egg, beaten
300ml milk
50g butter
2 leeks, washed and shredded
2 cloves garlic, crushed
250g pack chestnut mushrooms, sliced
200g button mushrooms, sliced
Oil, for frying
150g pack Boursin with Black Pepper

1. Place the flours and salt in a bowl, make a well in the centre and add the egg. Then gradually beat in the milk to form a smooth batter. Set aside.
2. Melt the butter in a frying pan and gently cook the leeks for 4–5 minutes until they have softened. Add the garlic and mushrooms and cook until softened.
3. Meanwhile, heat a little oil in a frying pan. Once hot, pour a little of the prepared batter into the pan, and rotate it around so that there is an even layer. Cook for one to two minutes until the surface is firm to touch and slightly darker in colour, then flip the pancake over and cook for one to two minutes, or until golden. Set aside and keep warm. Repeat to make 4 pancakes.
4. Divide the leek mixture between the pancakes, top with a generous cube of the Boursin, and serve with the sides folded in towards the centre.

Cheesy pancakes with cauliflower and broccoli pancakes


1 head broccoli, cut into small florets
1 small cauliflower, cut into small florets
50g unsalted butter
50g plain flour
450ml Semi-Skimmed Milk
142ml pot Waitrose Single Cream
200g Waitrose West Country Farmhouse Mature Cheddar, grated
1 bunch salad onions, washed and finely chopped
Pinch nutmeg
200g pack frozen 6 Suzettes Hand Cooked Pancakes, defrosted
2 tbsp Waitrose Cooks’ Ingredients Sundried Tomato Paste

1. Preheat the oven to 200°C, gas mark 6. Place the broccoli and cauliflower florets in a pan of boiling water and cook for 3-4 minutes until just tender. Drain thoroughly.
2. Meanwhile, place the butter, flour and milk in a medium pan. Allow the butter to melt then gradually bring to the boil, whisking continuously for about 4-5 minutes to make a thick, smooth sauce. Whisk in the cream, then remove from the heat and add 150g of the cheese, the salad onions and nutmeg. Season to taste.
3. Place the broccoli and cauliflower in a bowl with half the cheese sauce. Spread each pancake with 1 teaspoon of tomato paste, then divide the filling equally between the pancakes and roll up.
4. Arrange the pancakes in a large shallow ovenproof dish. Pour the remaining sauce over the top. Sprinkle with the remaining cheese and bake for 20-25 minutes until golden and bubbling. Serve with a Waitrose Mixed Salad Bowl and some warm Waitrose Italian Style Ready to Bake Pane Rustico.


These are the ones we love; the king of all pancakes. The more extravagant your pudding pancakes the better, which is why we love this chocolate cheesecake pancake recipe – just genius. All of these recipes would work remarkably well with a glass of Champers.

Scandinavian saffron pancake 

M-scandinavian saffron

125g (4 ½ oz) short-grain rice
150ml (5fl oz) water
500ml (18 fl oz) semi-skimmed milk
½ tsp salt
2 sachets (1g) saffron strands
6 free-range eggs
2 tbsp plain flour
200g (7 oz) almond paste, grated
25g (1 oz) flaked almonds
Butter for the dish
Jam and slightly whipped cream, to serve

1. Boil the rice and water in a pot with the lid on until the water has been absorbed. Add the milk and the salt.
2. Boil the rice for about 30 minutes. Stir occasionally and add saffron towards the end of the cooking time. Let the rice cool.
3. Preheat the oven to 180° (350°F/gas 4)
4. Whisk the eggs in a bowl and add the flour, grated almond paste and the saffron infused rice mixture.
5. Pour the batter into a buttered, oven-safe dish and sprinkle with flaked almonds.
6. Bake the pancake in the middle of the oven for about 30 minutes, until it is golden and the batter is completely firm.
7. Serve the pancake with lightly whipped cream and jam.

This recipe is courtesy of TV chef and cookery author, Leila Lindholm. 

Orange and mango marmalade pancakes

M-mango marmalade

2tbsp granulated sugar
1tsp baking powder
½tsp salt
½tsp baking soda
3tbsp melted butter
1 egg
240ml milk
100g Cottage Delight Orange & Mango Marmalade
Half a fresh mango, cubed
50g white chocolate chips

1.Whisk together the flour, sugar, baking powder, salt, baking soda and chocolate chips, then whisk in the remaining wet ingredients.
2. Heat a small frying pan to a moderate heat and grease with butter.
3. Pour one eighth of the mixture into the pan, cook for 30 seconds, turn and cook for a further 30 seconds until golden brown.
4. Serve with fresh mango and natural yoghurt.

Chocolate cheesecake pancakes

M-lyle choc cheese cake

115g plain flour
1 tbsp cocoa powder
300ml full fat milk
2 large eggs
25g butter, melted
Extra melted butter or vegetable oil for frying
250g carton ricotta cheese
3 tbsp Tate & Lyle Fairtrade Caster Sugar
100g chocolate chips, white, milk or dark chocolate
3 tbsp double cream
Lyle’s Squeezy Syrup Chocolate

1.Sift the flour and cocoa into a large bowl, and make a hallow in the centre. Whisk the milk and eggs together then gradually into the centre, whisking as you pour, continue whisking until you have a smooth batter, then whisk in the melted butter. Alternatively put all the ingredients into a food processor or blender and whizz until smooth.
2. To cook the pancakes, use a non-stick 18cm (7in) pan for best results. Heat the pan on medium heat until there is a slight haze coming from it. Brush the pan with butter or oil then pour in abut 70ml of batter. Tilt the pan so the batter evenly covers the bottom of the pan.
3.Cook for about one minute or until the liquid batter has set and the pancake is golden. Loosen the edges of the pancake with a spatula and give a little shake – it should come loose and move in the pan. Either flip the pancake or turn it over using a fish slice, then cook for a further minute. Continue to cook the rest of the batter in the same way.
4.Heat the oven to 190C/170Cfan/gas 5.
5.To make the filling, mix together the ricotta, Tate & Lyle caster sugar, chocolate drops and cream.
6.Spread the filling over half of each pancake then fold into quarters, arrange in a greased ovenproof dish.
7.Cook in oven for 8-10 minutes. Serve the pancakes with plenty of Lyle’s Squeezy Syrup Chocolate.

Mx3-tasty toppings-title

Sugar and lemon, honey, icing sugar, peanut butter and chocolate; there are endless tasty toppings to jazz up your plain pancake. This salted-pecan and ice cream combo really caught our attention.

Pancakes with sea-salted pecans and ice cream

M-sea salted pecan lurpak

Pancake ingredients
125g plain flour
Pinch of salt
2 medium eggs
250ml milk
Lurpak® Cook’s Range Cooking Mist 

Sea-salted caramelised pecans ingredients
100g pecan halves
Lurpak® Cook’s Range Cooking Mist 
1 tsp caster sugar
Generous pinch sea salt flakes
Vanilla ice cream, to serve

1.Sift the flour and salt into a large bowl. Add the eggs and milk and beat with a wire whisk to make a smooth batter.
2. Heat a small pancake pan or heavy-based frying pan and spray with Lurpak® Cook’s Range Cooking Mist.
3. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip to cook the other side. Cook 8 small pancakes and keep them in a warm place as you cook them, such as in a low oven.
4.To make the caramelised pecans, heat a frying pan and add the nuts, dry-frying them over a medium-high heat for about 1 minute to roast them, turning them with a wooden spoon. Spray generously with Lurpak® Cook’s Range Cooking Mist, then add the sugar and cook for 20-30 seconds, so that the sugar just begins to caramelise. Remove from the heat and sprinkle with the sea salt.
5. Serve the pancakes, topped with the pecans and scoops of ice cream.



Tired after a long day at work? Lost your frying pan? There’s no shame in cheating, and these Abra-ca-Debora Diddy Dutch Pancakes are just too cute. You can pick them up in Tescos, Morrisons, Waitrose and Sainsburys.

 Easy peasy pancake pops 


1 pack of lollipop sticks
1 pack of Abra-ca-Debora Diddy Dutch Pancakes 
2 large bars of chocolate
Sprinkles and chopped nuts

1.Stick the lollipop sticks in the Diddys.
2. Melt the chocolate in the microwave, taking care not to burn it.
3. Dip the Diddys in the chocolate and then dunk them in the nuts or sprinkles.
3. Put the Diddys in the fridge to set.

Easy-peasy, lemon squeezy!


Emma Cullen

Emma is an ex-Fed Up & Drunker that has been released into the wild

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