Delicious Pancake Day Recipes You'll Love

Keen to improve your pancake game this Pancake Tuesday? Check out these inspiring and oh-so delicious recipes in preparation for the big day.

homemade pancakes on a white plate

Traditional American Pancakes 

Prep Time: 10 minutes
Cook Time: 30 minutes 
Servings: 4 people 

Ingredients

350ml milk
2 eggs
200g Tesco Everyday Value Plain Flour
2 tsp baking powder
1 tsp sugar
Vegetable oil, for frying
Maple syrup

American pancakes

Preparation

Whisk the milk and eggs in a jug, then set aside.

Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine.

Make a well in the centre and gradually pour in the milk and egg mixture.

Beat well.

Brush a nonstick frying pan with a little vegetable oil and place over a medium heat.

When the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm in diameter.

Cook until bubbles start to form, then flip the pancake over and cook the other side until golden.

Serve with a drizzle of maple syrup, if you like.

Simply Perfect Pancakes 

Prep time: 10 minutes
Cook time: 30 times
Servings: 12 people 

Ingredients 

150g plain flour
2 medium eggs
300ml semi skimmed milk
1 1/2 tbsp olive oil

pancake simple recipe

Preparation

Sift the flour into a large bowl and make a well in the centre.

Crack the eggs into the well and whisk, drawing in the flour from the sides of the bowl.

Gradually add the milk and continue whisking, until you have a smooth batter.

Leave to stand for 30 minutes.

Meanwhile, line a baking tray with nonstick baking paper.

Preheat the oven to gas 1/4, 110°C, 90°C fan.

Brush a 20cm frying pan with a little oil and warm on the hob over medium heat.

Add a tbsp of the batter to the pan, tipping gently until it coats the base in a thin layer.

Cook for 1-2 minutes, or until golden, then carefully flip the pancake over and cook the underside for 1 minute more.

Transfer to the prepared baking tray and keep warm in the oven.

Repeat to make 12 pancakes, adding a little more oil to the pan before each addition.

Serve with your favourite topping.

Chocolate Berry Pancakes with Yogurt 

Prep time: 20 miknutes 
Cook time: 30 minutes 
Servings: 4 people 

Ingredients 

100g plain flour
225g strawberries, sliced
175g raspberries
4tbsp fresh chopped mint
Small carton of ready to serve custard
170g carton fat free Greek yogurt
250ml semi skimmed milk
1tbsp vegetable oil plus extra for frying
1 egg yolk
1 egg
15g cocoa
50g dark chocolate

choc pancakes

Preparation 

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.

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.

To cook the pancakes, heat a little oil in the base of an 18 cm pan.

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 and 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.

Fold the pancakes into quarters and spoon in the yogurt mix and berries.

Drizzle with melted chocolate, if using.

Dairy and Egg-Free Banana Pancakes 

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4 people 

Ingredients

1 banana
1 tbsp sunflower oil, plus extra to oil the pan
1 tsp lemon juice
1/2 tsp ground cinnamon
100g plain flour
1/2 tsp baking powder
400ml soya milk
Maple syrup, to serve 

dairy and egg free banana pancakes

Preparation

In a mixing bowl, mash the banana with a fork and whisk in the oil, lemon juice and cinnamon.

Add the flour and baking powder. Stir while gradually adding the soya milk.

The batter will take on the consistency of yogurt.

Place a frying pan on a medium heat.

Oil it using a little sunflower oil on a scrunched piece of kitchen towel.

Drop tablespoonfuls of batter onto the pan and swirl so it spreads across the surface.

When bubbles pop and the glossiness of the pancake becomes matte (about two minutes), flip over.

Cook for a further couple of minutes.

Place the finished pancakes on a plate.

Repeat the process until the batter is used up.

Serve hot with maple syrup.

Note: Cook time is 2 minutes each side, per pancake.