Here are five easy and delicious pancake recipes suitable for anyone to enjoy this pancake day
Pancake Day is upon us again, with people opting for a variety of recipes, from savory or sweet to American or vegan.
Historically, it was an opportunity for people to get rid of any leftover ingredients they had in their cupboards before Lent began.
There are thousands of recipes online for different tastes and dietary needs.
But here we have five easy pancake recipes that you can follow – and make all year long!
How do I make a perfect pancake?
Tip 1: Follow a simple recipe (like the one we’ve listed here) to ensure you make the best pancakes possible.
Tip 2: Make sure you’re using the right pan – preferably a good, solid pan with a rounded joint between the rim and the bottom.
Tip 3: Don’t use too much butter when greasing the pan. Try to quickly apply a thin layer with kitchen paper.
5 easy pancake recipes
1. Recipe for fluffy American pancakes
- 135 g plain flour
- 1 teaspoon Baking powder
- ½ tsp salt
- 2 tbsp powdered sugar
- 130ml milk
- 1 large egg, lightly beaten
- 2 tablespoons melted butter (allow to cool slightly) or olive oil, plus extra for cooking
Step 1: Sift the flour, baking powder, salt and powdered sugar into a large bowl. In a separate bowl or pitcher, lightly whisk the milk and egg, then stir in the melted butter.
Step 2: Pour the milk mixture into the flour mixture and beat with a fork until smooth. Any lumps will soon disappear with a little mixing. Let the dough stand for a few minutes.
Step 3: Heat a nonstick skillet over medium-high heat and add a knob of butter. When melted, add a ladleful of batter (or two if your pan is big enough to cook two pancakes at a time). Wait for the top of the pancake to start bubbling, then flip and cook until both sides are golden brown and the pancake has thickened, about 1/2 inch.
Step 4: Repeat until all batter is used and serve with plenty of maple syrup and extra butter.
2. Savory Pancake Recipe
- 200 grams of regular flour
- 2 large eggs, beaten
- 500ml milk
- oil for frying
- 130 g ham cut into small pieces
- 150 g cheddar cheese, grated
Step 1: In a large bowl, combine the flour, eggs, and milk with a large pinch of salt using an electric beater or wire whisk.
Step 2: Heat a 20cm diameter crepe pan until very hot, then pour some oil into the pan. Swirl the pan so the oil forms an even layer. Scoop a spoonful of the pancake mix into the pan.
Step 3: Cook for 30 seconds, then turn and sprinkle with some cheese and ham and cook until cheese melts. Add a crack of black pepper and fold. Store on a foil-covered plate in a warm oven while you prepare the remaining pancakes.
- 300 g self-raising flour
- 1 teaspoon Baking powder
- 1 tbsp sugar (any kind)
- 1 tbsp vanilla extract
- 400 ml plant-based milk (like oat, almond or soy)
- 1 tbsp vegetable oil for cooking
- Banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt
Step 1: In a bowl, whisk together the flour, baking powder, sugar, vanilla extract and a pinch of salt with a whisk until combined. Slowly pour in the milk until you get a smooth, thick batter.
Step 2: Heat some oil in a non-stick frying pan over medium-high heat and add 2 tablespoons of batter at a time to make small, round pancakes. You need to do this in groups of two to three at a time. Bake for 3-4 minutes until edges are set and bubbles appear on top. Flip the pancakes and bake for a further 2-3 minutes until golden and cooked through on both sides. Keep warm in a low oven while you bake the remaining pancakes. Serve stacked with many toppings of your choice.
- 4 eggs
- 75 ml almond milk
- 1 tsp stevia
- 1 teaspoon Baking powder
- Pinch of ground cinnamon
- 175 g almond flour
- ½ tsp vanilla extract
Step 1: Whisk together the eggs and almond milk in a bowl. Add the stevia, baking soda, cinnamon, almond flour, and vanilla and stir to combine.
Step 2: Heat a nonstick skillet over medium-low heat. Pour in a few tablespoons of the batter and cook until the edges are set, about 2-3 minutes. Flip and bake for a further 2 minutes until golden brown. Repeat with the remaining batter, then serve in stacks with your favorite toppings.
- 140 g plain flour
- 200ml whole milk
- 2 eggs
- 25g unsalted butter, melted, plus extra for greasing
Step 1: Sift the flour with a pinch of salt into a medium bowl and make a well in the centre. Mix milk and 100 ml water. Crack the eggs into the well and start beating slowly. Add the milk and water in a steady stream, stirring constantly, gradually incorporating the flour.
Step 2: Whisk until batter is smooth and all flour is incorporated. Let the dough rest for 30 minutes and then stir the melted butter into the dough.
Step 3: Heat the pan over medium-high heat. Lightly grease the pan with melted butter. Using a ladle, pour about 2 Tbsp of the batter into the pan, swirling it around to evenly coat the bottom of the pan. Cook the pancake on one side until golden brown, about 45 seconds, then use a pallet knife or fish slice to flip the pancake and cook the other side until freckled, about 30 seconds.
Step 4: Slide the pancakes out of the pan and either serve immediately or stack them on a plate with parchment paper in between. Continue until all the batter is used up.
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