With Shrove Tuesday (Pancake Day) falling on 4th March 2025, it’s no surprise that searches for pancake recipes are soaring.
Over the past month, terms like “Easy Pancake Recipe”, “Easy Banana Pancakes”, and “Fluffy Pancakes” have seen a surge in interest, according to Google Trends. Whether it’s classic batter, fruity variations, or extra-light and airy pancakes, home cooks are getting ready to flip, stack, and serve up their favourite creations.
Classic American Pancakes
Recipe and Image: Miele
Ingredients
130g plain flour, sieved
1 tsp baking powder
½ tsp salt
2 tbsp golden caster sugar
130ml whole milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly), plus extra for cooking
Maple syrup
Handful of berries
Method
1. Place the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Allow the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When the butter has melted, add a ladle of batter.
4. Once the top of the pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen. Repeat until all the batter is used up.
5. Serve with a drizzle of maple syrup and berries, or your favourite toppings of choice.
Fluffy Japanese Soufflé Pancakes
Recipe: Miele
Image: Getty
Ingredients
150g self-raising flour
½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp sea salt
1tbsp. vegetable oil
180ml whole milk
2 eggs, divided
2tbsp. caster sugar
¼ tsp. white wine vinegar
Oil spray
Method
1. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl. Add the milk, egg yolks, oil, whisk well and set aside until needed.
2. Using an electric whisk, start whisking the whites and the vinegar and when frothy, add the sugar a little at a time until fully incorporated.
3. Gently fold in the whites into the batter and set aside.
4. Using a large non stick frying pan over a low heat, grease two non stick crumpet rings and place them in the pan. Fill the rings about two thirds full with the pancake batter, put a lid on and cook for about 10 minutes on a very low heat.
5. Flip the rings very carefully and cook for an extra two minutes.
6. When ready, keep warm and serve with cream and maple syrup, or whipped coconut cream, ground cardamom, passion fruit and coconut chips.
Gluten-free and Vegan Banana and Berry Pancakes
Recipe credit: STAUB and Naturally.B
Image credit: Naturally.B
Ingredients – Makes 8 Pancakes
145g Jumbo Oats
300ml Oat Milk
1 Ripe Banana
2 Tbsp Maple Syrup
1 Tsp Baking Powder
Coconut Oil (to cook)
Toppings:
Coconut Yoghurt
Blueberries
Raspberries
Strawberries
Pecans
Desiccated Coconut
Method
1. Mash the banana and mix with the oat milk and maple syrup.
2. Place the oats into a food processor along with the baking powder and blitz until the oats are a flour consistency.
3. Slowly add the banana mixture to the oats and blitz until combined.
4. Heat a little coconut oil in a cast iron pan over a low heat.
5. Use a ladle to spoon out one scoop of the pancake batter.
6. Allow to cook for 1-2 minutes then use the wooden spatula to flip the pancake and cook for a further 1-2 minutes on the other side
7. Repeat until all the batter is used. To serve, top with coconut yoghurt, blueberries, raspberries, strawberries, pecans and desiccated coconut and enjoy!
Salmon and Avocado Crêpes
Recipe credit: STAUB and Naturally.B
Image credit: Naturally.B
Ingredients
150g Plain White Flour or Gluten Free Flour
3 Eggs
320ml Oat Milk
50ml Water
15g Butter (melted & cooled)
Pinch of Salt
Toppings:
Spinach
Smoked Salmon
1 Avocado
Plain Yoghurt
Chilli Flakes
Fresh Coriander
Juice of half a Fresh Lemon
Method
1. Add the flour and salt to a bowl and mix until combined.
2. In a separate bowl, add the eggs and beat well.
3. Add the oat milk, water and butter to the eggs and whisk together.
4. Pour the egg mixture into the flour mixture a little at a time and whisk until a smooth batter is formed.
5. Cover the batter with cling film and place in the fridge to chill for 1 hour.
6. Remove the batter from the fridge and stir slightly.
7. Heat a little butter to grease a cast iron pan over a low heat.
8. Use a ladle to spoon out one scoop of the batter and use the wooden spreader to create a circular crepe shape.
9. Cook for 1 to 2 minutes until the edges turn golden and use the wooden spatula to help flip.
10. Cook for a further 30 seconds.
11. Repeat until all the batter is used.
12. To serve, top with the spinach, smoked salmon, slices of avocado, plain yoghurt, a sprinkle of chilli flakes, some fresh coriander and a squeeze of fresh lemon juice and enjoy!
Fresh Lemon Pancakes and Breakfast Blinis
Recipe and Image Credit: Dualit
Ingredients
100g Self Raising Flour
1 tsp Baking Powder
1 tbsp Castor Sugar
300ml Almond Milk
50g Plant Based Butter (melted)
Rind of One Whole Lemon
1 Medium Ripe Banana
1 tbsp Self Raising Flour
50ml Sunflower Oil
Method – Lemon Pancakes:
1. Sift the flour and baking powder into a bowl and add the sugar. Stir.
2. In a separate bowl, add 300ml Almond Milk with the zest of one lemon.
3. Using a Hand Mixer to combine, spoon the flour into the milk and continue to mix until the batter is smooth.
4. Melt the plant butter in a small dish and stir into the batter.
5. Place the batter in the fridge and allow to rest for an hour. This ‘resting’ period allows the gluten in the flour to absorb the liquid and gives the batter a thicker consistency, producing a lighter pancake.
6. For best results, use a flat pancake pan over a medium heat. Ensure the pan is hot, then add a teaspoon of sunflower oil, circling the pan to evenly coat the bottom of the pan with oil. 7. Pour away any excess oil into a separate side dish to use for the next pancake.
8. Spoon a ladle of the batter onto the hot, oiled pan and again, circle the pan to ensure the batter reaches the sides. Place back onto the hob.
9. Once the sides of the pancake start to brown, gently lift around the edges and underneath with a flat spatula and gently turn over to brown the other side.
Method – Breakfast Banana Blinis:
1. Mash a banana in a bowl.
2. Take half of the Lemon Pancakes batter made in the above and add to the banana with 1 tablespoon of flour and mix well.
3. Follow steps 6-8 in the above, but use a tablespoon in place of a ladle to make blini sized pancakes.
4. Serve alongside the Lemon Pancakes and enjoy!