It’s always a good time for pancakes. Whether you like them fat or thick, fluffy or flavoured, drizzled in sweet syrup or loaded with savoury toppings, it’s hard to go wrong with this comfort food staple. And the cherry on top is that they couldn’t be easier to make, requiring only a frying pan and some pantry essentials. Just in case you don’t already have a go-to recipe, we’re sharing our all-time favourite renditions to help you get started.
These are perfect for creating that coveted stack look. Pile ’em high and add lashings of maple syrup. Don’t forget you can also add ingredients into the batter itself for some extra flavour (think blueberries or raspberries, chocolate chips etc.)
Recipe courtesy of Louisa Carter via BBC Food
Ingredients (serves 4)
135g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons caster sugar
1 large egg (lightly beaten)
2 tablespoons melted butter (allowed to cool slightly) or olive oil
- Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
- Repeat until all the batter is used up. You can keep the pancakes for later, but they taste best fresh out of the pan.
Who doesn’t love a crepe smothered in lemon juice and sugar? Plus, as they are thinner, we like to tell ourselves they’re healthier than other pancakes (shhhh, don’t spoil the illusion for us!). It’s also the perfect way to show off your flipping skills, or lack of, in our case (crepe fresh from the floor, anyone?).
Recipe courtesy of Martha Stewart
Ingredients (makes 9)
1 level cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter (melted)
- In a blender (or simply whisk together) the flour, sugar, salt, milk, eggs and butter.
- Keep beating until the mixture is smooth and bubbles form on top (about 30 seconds). Let the batter sit for at least 15 minutes at room temperature (or refrigerate in an airtight container for up to one day and whisk before using).
- Heat a non-stick frying pan over medium heat and lightly coat the pan with butter. Add 1/3 cup of batter and swirl to completely cover the bottom of the pan. Cook until the underside of crepe is golden brown (two to three minutes).
- Loosen the edge of the crepe with a rubber spatula and then quickly flip. Cook for 1 minute more. Slide the crepe out of the pan and repeat the process with the remaining batter (coating the pan with butter as needed).
Drop scones (or Scotch pancakes) are thicker and smaller than regular pancakes, but just as tasty! The addition of the orange zest in this recipe adds some extra flavour, but can be left out if you prefer. These pancakes make a perfect breakfast, served with berries and greek yoghurt, or just enjoy buttered as a snack.
Recipe courtesy of Mary Berry via BBC Food
Ingredients (makes 24)
175g self-raising flour
1 teaspoon baking powder
40g caster sugar
1 small orange (zest only)
1 free-range egg
- Add the flour, baking powder, sugar and orange zest to a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make your batter the consistency of thick pouring cream (you may not need all the milk).
- Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessert-spoonfuls onto the hot frying pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to one minute (until they are lightly golden-brown).
- Continue cooking the rest of the batter in the same way.
Russian blinis are really tiny little pancakes made with wheat or buckwheat flour. They are traditionally served as canapés with smoked salmon and sour cream, or caviar (for those with expensive taste). If you want to impress the next time you’re entertaining, why not give these a go and experiment with various toppings!
Recipe courtesy of Jamie Oliver
Ingredients (makes 32)
100g buckwheat flour
70g plain flour
1 teaspoon quick yeast
1 egg (beaten)
250ml tepid milk
Pinch of salt
- Take a large bowl and whisk all of the blini ingredients together until you have a smooth batter. Cover with clingfilm (or a beeswax wrap) and leave the batter to stand for around an hour. After this time, stir the mixture again – it should have thickened slightly.
- Heat a large pan with a small amount of vegetable oil. Using a teaspoon, drop a small amount of batter into the pan to make round pancakes (they should be bite-sized and the batter should be thick enough to drop easily from the spoon but not spread out too much once in the pan). You’ll need to cook them in batches – around eight should fit into a large flat pan.
- Cook them for up to two minutes on each side, then flip over until both sides are golden in colour. The first side will bubble a little.
- Carefully transfer the cooked blini onto a plate and repeat with the remaining batter.
There are also plenty of gluten-free options out there. We love this recipe because it’s simple, and the blueberries mean you get a good dose of antioxidants too! If blueberries aren’t your thing, you can always leave them out and replace with raspberries or bananas.
Recipe courtesy of the spruce Eats
Ingredients (makes 6 to 8)
1 1/4 cups gluten-free flour
2 tablespoons organic cane sugar
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
2 tablespoons olive oil (light, or your favourite neutral vegetable oil)
1 1/4 cups buttermilk (or your favourite dairy-free substitute)
1 cup blueberries (fresh, if using frozen blueberries, thaw first)
- Mix dry ingredients together in a bowl and whisk to combine.
- In a separate bowl, beat the egg until thick and foamy. Add the oil and buttermilk to the egg and whisk to blend.
- Add the dry ingredients and whisk until the pancake batter is smooth. Gently stir in the blueberries.
- Heat 1 teaspoon of vegetable oil in a frying pan. Spoon about 1/3 cup of pancake batter into the pan. Dot the top of the pancake with 1/4 cup fresh blueberries. Cook until golden brown on the bottom and carefully flip. Cook second side until golden brown.
Here’s another gluten-free (and dairy-free) recipe for something a bit different, with the addition of spices providing some extra flavour. Note that this batter is pretty thick, so it will take a little longer to cook than regular pancakes. You can serve with syrup and/or extra sliced banana.
Recipe courtesy of Cookie + Kate
Ingredients (makes 8)
3 small bananas (mashed)
2 tablespoons coconut oil or butter (melted)
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1 cup oat flour (you can make your own oat flour by pouring 1 cup of oats into a food processor and blitzing until it is ground well)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
- Beat in the eggs. (If your coconut oil goes back to its solid state at this point, just warm the mixture for short bursts in the microwave or place the bowl over a pan of hot water on your stove, stirring until it is melted again.)
- In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
- Form a well in the centre of the dry ingredients and pour in the wet ingredients. With a big spoon, stir until the dry ingredients are thoroughly moistened. Do not overmix!
- Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water at this stage.
- Heat a non-stick pan over medium-low heat and lightly oil the surface with coconut oil, butter or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about three minutes, until bubbles begin to form around the edges.
- Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides.
Featured image courtesy of Sincerely Media via Unsplash, image 1 courtesy of BBC Food, image 2 courtesy of Pexels, image 3 courtesy of BBC Food, image 4 courtesy of Ren Behan via Jamie Oliver, image 5 courtesy of Peter Lewicki via Unsplash, image 6 courtesy of Cookie + Kate