You should never need an excuse to savour a stack of pancakes, but if you do, Pancake Day definitely cuts it. From our classic basic pancake mix staple, to all of the sweet treats and savoury stacks you could dream of, we've got you covered this Pancake Day. So whether you're satisyfing a sweet tooth, or steering more towards savoury, our wide range of delicious pancake recipes should give you plenty of food for thought.

Basic Pancake Mix

Our trusty Basic Pancake Mix is one staple recipe to kick off your Pancake Day. These delicious pancakes can be whipped up using ingredients from your kitchen cupboard – just add your loved one's favourite topping or browse our pancake recipes below.

See full recipe and shop ingredients>>

Our Picks

Fondue Pancake Poppers

Chocolate pancakes, coming right up… like you’ve never seen them before. Try our Fondue Pancake Poppers this Pancake Day to satisfy your sweet tooth and save time on the best day of the year.

Time: 30 mins

Serves: 18 poppers

Ingredients

For the batter:

  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150ml milk
  • Butter for pan

For the filling:

  • 150g duo chocolate spread
  • Chocolate caramel bar (18 squares)

For the fondue:

  • 100g dark chocolate
  • 150g Carnation caramel

Method

  1. Add your dry ingredients to a bowl, mix and create a well in the centre. Crack in the eggs, add the vanilla extract and pour in the milk. Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms.
  2. Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add 3 separate tablespoons of batter to the pan to create 3 mini pancakes (ensuring there is plenty of space between them). Once the top of the pancakes begin to bubble add 1/2 a tsp of duo choc spread to the centre of each followed by a chocolate caramel square. Use a tsp to spoon a little more batter over each to enclose the choc filling before flipping and cooking for a minute or two on the second side. Pop to one side on a plate and repeat with your remaining batter and filings.
  3. For the dipping fondue, simply add your chocolate and caramel to a microwaveable dish and microwave in 20 second bursts ensuring not to burn until melted. Add a pinch of salt and mix to combine.
  4. If your poppers need a little reheat before serving, simply pop in the oven for 15-30 seconds and serve piled high alongside your fondue for a little extra decadence.

Sticky Toffee Pancakes

Nothing stacks up to pancake day. Not convinced? Let us know after you’ve tried our deliciously sticky combo: Sticky Toffee Pancakes. Packed with dates, black treacle and drizzles in a sticky toffee sauce, finished with a scoop of vanilla ice cream for good measure. Try it for yourself...

Time: 35 mins

Serves: 4

Ingredients

For the pancakes:

  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150ml milk
  • 2 heaped tbsp black treacle
  • 100g chopped medjool dates
  • Butter for the pan

For the sticky toffee sauce:

  • 175g light muscovado sugar
  • 50g butter cut into cubes
  • 225ml double cream
  • 1 tbsp black treacle

To finish:

  • Vanilla ice cream
  • Fudge/caramel sprinkles

Method

  1. Pop your medjool dates in a bowl and cover with 75ml of boiling water. Preheat your oven to gas 3, 160°C, fan 140°C.
  2. Onto the pancakes! Add your dry ingredients to a bowl, mix and create a well in the centre. Crack in the eggs, add the vanilla extract and pour in the milk. Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms.
  3. Fold through the treacle and soaked medjool dates then set aside. Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add a ladle of batter to the centre of the pan. Once the top of the pancake begins to bubble it is ready to flip. Cook for a minute or two on the second side, remove onto a lined baking tray and pop in the oven to keep warm. Repeat with the remaining batter.
  4. Onto the sauce! Pop your sugar and butter pieces in a medium saucepan with half the double cream and bring to the boil over a medium heat, stirring, until the sugar has completely dissolved. Stir in your black treacle, turn up the heat slightly and let the mixture bubble away for a couple of mins until it turns a toffee colour. Remove from the heat and stir through the double cream.
  5. Serve a couple of pancakes per person, drizzle with sauce and finish with a scoop of vanilla ice cream before scattering of fudge pieces/caramel sprinkles for pure indulgence on a plate.

Espresso Martini Pancakes

Tag an espresso martini lover to inspire their pancake day menu 🍸 Try fluffy American-style pancakes sandwiched together with a vodka mascarpone yogurt and finished with a sticky coffee syrup and dark choc shaving - pancakes will never be the same again!

Serves 4

Cooking time: 30 mins

Ingredients:

For the syrup -

  • 150ml espresso strength coffee
  • 150g brown sugar
  • 1 tsp vanilla extract

For the vodka mascarpone -

  • 250g mascarpone
  • 2 tbsp vodka
  • 6 tbsp icing sugar

For the pancakes -

  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150ml milk
  • 50ml coffee liqueur (optional)
  • Large handful dark choc chips (optional)
  • Butter for pan

To finish -

  • Dark chocolate shavings (optional)

Method:

  1. Preheat your oven to gas 3, 160°C, fan 140°C. Add all syrup ingredients to a pan, bring to a simmer for 5-10 mins until thick and sticky and set aside.
  2. Whilst waiting for your syrup to thicken make your vodka mascarpone. Simply whisk all ingredients together until thickened and pop in the fridge until ready.
  3. Onto the pancakes… add your dry ingredients to a bowl, mix and create a well in the centre. Crack in the eggs, add the vanilla extract and pour in the milk and liqueur (if using). Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms.
  4. Fold through the choc chips (if using) and set aside. Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add a ladle of batter to the centre of the pan. Once the top of the pancake begins to bubble it is ready to flip. Cook for a minute or two on the second side, remove onto a lined baking tray and pop in the oven to keep warm. Repeat with the remaining batter.
  5. Serve 1-2 pancakes per person with a big dollop of vodka mascarpone, lashings of coffee syrup and choc shavings. Or, pile high, layering with cream and pouring over syrup and chocolate sprinkles for the perfect sharer to dig into this Pancake Day!

Ultimate Pancake Traybake

Prepping for the pancake day orders to pile up? Our ultimate Pancake Day traybake will let you serve up all at once… gone are the days of being the last one to eat your pancake!

Serves 8

Time 30

Ingredients

For the pancake batter:

  • 4 tbsp coconut oil (1 for greasing & 1 for batter) 
  • 2 large bananas mashed until smooth
  • 550ml oat milk (or any dairy-free)
  • 2 tsp vanilla extract
  • 400g gluten free plain flour
  • 4 tbsp caster sugar
  • 1 tbsp bicarbonate of soda
  • 1 tbsp baking powder

For the toppings (optional- build your own)

Pecan & banana with maple: 

  • Small handful pecans roughly chopped
  • 1/2 banana sliced
  • 3 tbsp maple syrup

Very berry with choc chips topped with dairy-free yogurt:

  • Handful fresh or frozen mixed berries
  • Handful vegan choc roughly chopped
  • Heaped tbsp dairy-free coconut yogurt

Cinnamon roll:

  • 1 tsp ground cinnamon
  • 2 tbsp dairy-free butter
  • 2 tbsp maple syrup

Lemon drizzle:

  • 2 tbsp lemon curd
  • Zest and juice of 1 lemon
  • 100g icing sugar

Method

  1. Grease a shallow baking dish with 1 tbsp coconut oil and pop to one side. Preheat your oven to gas 6, 200°C, fan 180°C. Add all pancake batter ingredients to a large bowl and stir until combined to make a thick batter.
  2. Add all pancake batter ingredients to a large bowl plus a pinch of salt and stir until combined to make a thick batter and pour into your baking dish.
  3. Now on to the toppings. In the first quarter push in pecans and top with bananas. In the second, push in berries and choc chunks. Leave the final two quarters bare.
  4. Bake in the oven for 25 mins until golden and cooked through. While in the oven, mix all cinnamon roll topping ingredients and mix your lemon juice and icing sugar to create your lemon drizzle. Remove from the oven and drizzle your maple on quarter 1, dollop yogurt on quarter 2, spread cinnamon butter on quarter 3 and drizzle lemon curd, icing and a sprinkling of lemon zest on to quarter 4.
  5. Slice into squares and serve up your crowd-pleasing pancake day showstopper!

Brekkie Panwich

Start the day as you mean to go on this Pancake Day with our big brekkie panwich! Is it a pancake? Is it a sandwich? 

Serves 4

Cooking Time: 30 mins

Ingredients

For the pancakes -

  • 200g plain flour
  • 4 tsp baking powder
  • 1 tsp caster sugar
  • 2 eggs
  • 250ml whole milk
  • Large handful of chives roughly chopped
  • Butter for pan

For the fillings -

  • 2 pork sausages removed from skins
  • 2 tbsp caramelised onion chutney
  • 2 tbsp vegetable oil (1 for pattie and 1 for eggs)
  • 4 eggs

To serve (optional) -

  • 1 red onion thinly sliced
  • Rocket
  • Extra caramelised onion chutney

Method

  1. Preheat your oven to gas 3, 160°C, fan 140°C. Add all of your dry pancake ingredients plus a tsp salt to a large bowl and stir. Create a well in the centre, crack in your eggs and pour in the milk. Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms. Stir through your chives and a big pinch of cracked black pepper.
  2. Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add a couple of small ladles of batter to the centre of the pan to create two mini pancakes (use a small ring cutter to stop the batter spreading if you have one). Once the top of the pancakes begin to bubble and puff up they are ready to flip. Cook for a minute or two on the second side and set aside. Repeat with the remaining batter, you should be able to make 8.
  3. Pop all pancakes onto a baking tray lined with baking paper, cover with foil and pop in the oven to keep warm until you are ready to assemble. Time to get your hands dirty! Mix your sausage meat, caramelised onion chutney and large pinch of salt and pepper in a medium bowl and then shape into 4 patties using your hands.
  4. Heat 1 tbsp of veg oil to a large, non-stick pan over a medium-high heat, add 4 patties and cook on one side for 4-5 mins, ensuring to give a shake to stop sticking. Once caramelised on one side, flip, add red onions if using and cook for a further 4-5 mins until cooked through and your onions are softened. Whilst waiting for your patties to cook, heat a tbsp of veg oil in another large, non-stick pan over a medium heat and crack in 4 eggs. Fry to your liking.
  5. Now to assemble. Remove your pancakes from the oven. Spread a bottom half with your fave sauce, followed by rocket, a sausage patty, caramelised onions (if using) and fried egg. Crown with your top pancake and repeat for each.

Whiskey Maple Syrup Pancakes

We’re creating brilliantly boozy pancakes this week with @JaneyFoodLover. Not just for Shrove Tuesday, this sweet treat uses store cupboard essentials and is simple enough to whip up any time. The Whiskey Maple sauce made with Jamesons Irish Whiskey is just the icing on the cake, if you excuse our pun. They taste flipping good, too! Save some for us…

Serves 2

Ingredients

For the pancakes:

  • 150g all-purpose flour
  • 150g granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 300ml buttermilk
  • 1 tbsp melted butter


For the maple whiskey sauce:

  • 125ml maple syrup
  • 60ml Jameson's Whiskey
  • 1 tbsp butter
  • +chopped peanuts

Method

For the pancakes

  1. In a bowl combine all the dry ingredients for the pancake batter.
  2. In a separate bowl combine all the wet ingredients.
  3. Stir wet ingredients into the dry ingredients and let rest for 5 minutes.

For the syrup

  1. In a small pot over low heat combine maple syrup, whiskey and butter.
  2. Stir until butter is melted and let simmer for 5 minutes.
  3. Remove from heat and pour into a jug. 

To assemble

  1. Fry the pancakes in a pan with a bit of oil or melted butter until golden brown on both sides.
  2. Assemble your pancake stack, top with chopped peanuts and drizzle with the Whiskey maple syrup.

Protein Pancakes

Stacked with flavour, packed with protein. We’ve found the tastiest way to sprinkle a little more protein into your Pancake Day this year 🍴🥞


Ingredients:

  • 2 scoops chocolate protein powder
  • 2 eggs
  • 1 banana, mashed
  • 1 tsp baking powder
  • 20g oats
  • 1 tsp coconut oil
  • Handful of blueberries
  • 1 passion fruit
  • Greek yogurt

Method:

  1. Blend the powders, eggs, banana and oats until smooth.
  2. Add in half of the blueberries.
  3. Heat the coconut oil in a pan, when melted add a small amount of pancake mixture.
  4. Cook for approx 25 seconds, then flip over and cook for another 25 seconds, until it is golden brown on both sides.
  5. Serve with a dollop of Greek yogurt, blueberries and passionfruit.

Rainbow Pancakes

Enjoy a magical Pancake Day this year and make these Unicorn Rainbow Pancakes with the kids - you’ll have fun making and eating them 🦄🌈 Just add 4-5 drops of food colouring to your usual pancake mix and stack them high for a dazzling rainbow plate.

Sweet Treats

Strawberry and Chocolate Pancakes

Who doesn't love a classic chocolate filled pancake topped with strawberries?! Indulge in this dreamy dish for the ultimate chocolatey goodness this Pancake Day.

See full recipe and shop ingredients>>

Buttermilk Pancakes with Apple, Cinnamon and Golden Syrup

These delicious, fluffy buttermilk pancakes taste even better topped with caramelised apples and drizzled with golden syrup.

See full recipe and shop ingredients>>

Buttermilk Pancakes with Red Fruits

Keep things fresh this Pancake Day with this super simple pancake recipe. Melt in your mouth buttermilk pancakes paired with zesty forest fruits, ready in just 30 minutes... It's a yes from us.

See full recipe and shop ingredients>>

 

Banana and Chia Seed Breakfast Pancakes

Start your Pancake Day right with these scrummy and healthy banana pancakes. This quick and easy banana pancake recipe can be rustled up in just over 20 minutes. Meaning you've got more time to get set for the day. Teamed with gooey blueberries and nutritious chia seeds, this is one guilt-free treat you need to try.

See full recipe and shop ingredients>>

Chocolate, Coconut and Banana Pancakes

Taste the tropics this Pancake Day with our fresh and fluffy chocolate, coconut and banana pancake recipe. This easy pancake recipe takes just 15 minutes to prepare, and seconds to demolish.

See full recipe and shop ingredients>>

Blueberry, Pistachio and Maple Pancakes

As easy as lemon and sugar but twice as interesting; mix it up this Pancake Day and top your pancakes with this delicious sweet and fruity recipe. To prepare the pancakes themselves, simply follow our Basic Pancake Mix Recipe.

See full recipe and shop ingredients>>

Banana and Cinnamon Pancakes

We've got you cinnamon fans covered this Pancake Day. Give these Banana and Cinnamon Pancakes a whirl. For a really sweet treat, swap the yogurt for a dollop of ice cream. Follow our Basic Pancake Mix instructions (with the adjustments in step 1 of this recipe) to make the batter.

See full recipe and shop ingredients>>

Savoury Stacks

Red Pepper, Feta and Basil Pancakes

Taste the Mediterranean with this fresh and flavour filled savoury pancake recipe. Crunchy red peppers, crumbly feta and ripe juicy olives make the perfect topping team for savoury fans this Pancake Day. This delicious dish will be ready in a quick 25 minutes.

See full recipe and shop ingredients>>

Fluffy Oat Pancakes With Hot Smoked Salmon

Fancy a healthy and protein-packed option this Pancake Day? Look no further. Our fluffy oat and egg white pancakes are the perfect base for smoked fish (try mackerel too). Team with hot smoked salmon for the perfect protein-packed combo... and leaving out the yolks means fewer calories too!

See full recipe and shop ingredients>>

Sweet Potato Pancakes with Spiced Honey and Pineapple

Give your Pancake Day a tropical twist with this tangy and flavoursome pancake recipe. Whip these up in just 35 minutes for an exotic savoury spin on the classic pancake and TA-DAH another easy pancake recipe to add to your repertoire.

See full recipe and shop ingredients>>

Courgette, Mushroom and Bacon Pancakes

A delicious savoury twist on the classic crêpe. Start with our Basic Pancake Recipe then top with a creamy mix of mushroom, courgette and streaky bacon. Mmmm dreamy...

See full recipe and shop ingredients>>

Dosa Pancake

Try your hand at our Indian Dosa recipe this Pancake Day. A melt in your mouth pancake alternative perfect as a light lunch, snack or starter.

See full recipe and shop ingredients>>

Savoury Spinach Pancakes

These delicious pancakes make the perfect brunch all year round - not just on Pancake Day. For the batter, use our Basic Pancake Batter recipe. 

See full recipe and shop ingredients>>

Stock up on all of your Pancake Day essentials

Shop now>>