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   ![10 Fun Pancake Day Recipes To Try At Home](https://media.sheerluxe.com/8R4eVkA6Cn5gYqqDz_02NAWhw0k=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F03%2Fpancakes.jpg?itok=OKWP0TAO)

  

 

 



 

 

[Food](/life/food)

 /  01 March 2022  

#  10 Fun Pancake Day Recipes To Try At Home  


This year, make the most of Pancake Day with these new and easy recipes. Whether you’re after savoury crêpes for dinner, or something fun to make with the kids, here are ten to try at home…  


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 ![](https://media.sheerluxe.com/x2Pd3yDeDvAJRBWYGGXXQMHBJv4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Ftutti-frutti-dutch-baby-pancake.png?itok=vg2cQn9t)

 

 

 

 

 

 

##  Dutch Baby Pancakes 

 

Serves

 2 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

 For the pancake:  


   3 large eggs  

   1 tbsp of cater sugar  

   150ml of milk  

   100g of plain flour  

   25g of unsalted butter  

   1 tsp of vanilla extract  

   Pinch of salt  

 



  

 To serve:  


   Selection of fresh berries (like blueberries, strawberries and raspberries)  

   1 tbsp of Tutti Frutti Jam  

   50g of whipped cream  

 



  

 



Method

 Step 1 

Preheat the oven to 220°C/Gas Mark 7 and set aside a skillet pan or round cast iron dish.



 Step 2 

Beat the eggs with the caster sugar until light and frothy. Whisk in the milk, flour, vanilla, salt, and beat until you have a smooth, thin batter. Leave the batter to reach room temperature.



 Step 3 

Preheat the skillet pan in the oven and then add the butter to melt it. Quickly pour in the batter and return it to the oven. Bake until puffed and golden brown, for about 18-20 minutes. Do not be tempted to open the oven as this may deflate your pancake.



 Step 4 

Once slightly cooled, serve it with fresh berries, whipped cream, and Tutti Frutti Jam.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/smKl0tzwV5dIGJT__W3tYqSLEbQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Forange-blossom-and-cinnamon-crepes.png?itok=IlFUlec_)

 

 

 

 

 

 

##  Orange Blossom &amp; Cinnamon Fluffy Pancakes 

 

Serves

 2-4 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

 For the pancakes:  


   200g of plain flour  

   1 tsp of baking powder  

   2 eggs  

   300ml of milk  

   1 tsp of ground cinnamon  

 



  

 For the syrup:  


   125g of caster sugar  

   25g of honey  

   1 tsp of orange blossom water  

   100ml of orange juice  

   4 cardamom pods, crushed  

 



  

 



Method

 Step 1 

To make the syrup, pour all the ingredients into a pan and simmer gently on a low heat for 5 minutes. Set aside and remove the pods when you’re ready to pour it over the pancakes.



 Step 2 

Sift the flour. Mix all the dry ingredients together. Whisk the egg with the milk and stir it in with the dry ingredients to create a smooth batter.



 Step 3 

Heat a frying pan with a small knob of butter. Pour in a ladleful of the pancake mix when the pan is hot. Swirl to create a pancake. Cook for couple of minutes until it’s caramelised.



 Step 4 

Flip. Caramelise the other side. Drizzle over the syrup, dividing it equally across your batch. Serve.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/snSz6R2rf1e4SuQc7XZMebM2aJ4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fjazz-apple-pie-pancakes-la-mode-4.png?itok=Oy_Nhaxp)

 

 

 

 

 

 

##  Vegan Jazz Apple Pie Pancakes 

 

Serves

 6-8 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

 For the pancakes:  


   240ml of unsweetened soya milk  

   1 tbsp of apple cider vinegar  

   1 tbsp of vanilla extract  

   200g of plain flour  

   30g of light brown sugar  

   2 tsp of baking powder  

   ¼ tsp of salt  

   ½ tbsp of vegetable oil, for frying  

 



  

 For the apple pie filling:  


   4-5 Jazz apples, peeled, cored, and diced  

   75g of light brown sugar  

   1 tbsp of lemon juice  

   1 tbsp of vegan butter  

   1 tsp of ground cinnamon  

   ½ tsp of ground nutmeg  

   ¼ tsp of allspice  

   Pinch of cloves  

   240ml of water  

   Corn starch mixture (1/2 tbsp of cornflour plus 1/2 tbsp of water)  

 



  

 To serve:  


   Vegan vanilla ice-cream  

   Maple syrup  

 



  

 



Method

 Step 1 

To make the apple pie filling, add the apples, brown sugar, lemon juice, vegan butter, spices, and water to a large, non-stick pan. Stir together and simmer over medium heat until the apples are softened and start to caramelise (about 10-15 minutes), then mix together the cornflour and water and add the paste to the apples.



 Step 2 

Stir well until the liquid starts to thicken, adding a little extra water if it gets too thick, then remove from the heat and set aside.



 Step 3 

To make the batter, mix the soya milk and vinegar together in a bowl and set aside for 10 minutes to curdle into vegan buttermilk. Once curdled, stir in the vanilla extract.



 Step 4 

In a large mixing bowl combine the flour, sugar, baking powder and salt, and stir together.



 Step 5 

Slowly pour the wet mixture into the bowl of dry ingredients, whisking until it becomes a smooth batter.



 Step 6 

Heat a non-stick pan on a medium heat and add a drop of vegetable oil. Add a large spoonful of batter, then a small spoonful of apple pie filling to the centre of the batter. Flatten it with the spoon so it will be easier to cover with the rest of the batter, then add another spoonful of batter on top of the apples, gently spreading it to cover the apples as much as possible. Cook for a couple of minutes on each side until bubbles start forming and the bottom is golden brown.



 Step 7 

Serve the pancakes topped with more apple pie filling, a scoop of vegan vanilla ice-cream, and a drizzle of maple syrup.



 



 

Visit[EnjoyRogue.com](https://www.enjoyrogue.com)

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/yeApowbBwA6YO9_Ev0sDD61h7hE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fpexels-oks-malkova-classic-blueberry-pancakes10280005.png?itok=wl6PXQmQ)

 

 

 OKS MALKOVA/ PEXELS 

 



 

 

 

 

##  Classic Blueberry Pancakes 

 

Serves

 8-10 

 



Difficulty

 Easy 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    300g of plain flour  

   350 ml of milk  

   2 eggs  

   2 tbsp of baking powder  

   1 tsp of salt  

   3 tbsp of light brown sugar  

   1 tsp of vanilla extract  

   5 tbsp of butter, melted  

   400g of fresh blueberries  

   Butter for frying  

 



  

 



Method

 Step 1 

In a large bowl whisk the flour, baking powder, salt and brown sugar together.



 Step 2 

In separate bowl whisk the eggs, vanilla and milk together.



 Step 3 

Add the wet ingredients into the dry and mix until just combined. Lastly, mix in the melted butter and stir until combined – the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat.



 Step 4 

Melt a small pat of butter on the griddle and then scoop out one spoon of pancake batter onto the hot griddle and top evenly with blueberries, as many as you like.



 Step 5 

Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned. Serve warm.



 



 

Visit[CookiesAndCups.com](https://cookiesandcups.com)

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/qXBu_t15nXaqz4_gY4FvVLb_ofk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fnexba-savoury-matcha-pancakes2.png?itok=EFwPj4g7)

 

 

 

 

 

 

##  Savoury Matcha Pancakes 

 

Serves

 2-3 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    250g of self-raising flour  

   2 eggs, whisked  

   150ml of oat milk  

   150ml of Nexba Kombucha  

   1 tsp of vanilla essence  

   30g of spinach  

   1 tsp of lime juice  

   2 tsp of matcha powder  

   1-2 tbsp of oil, to cook  

 



  

 



Method

 Step 1 

Place flour in a large mixing bowl. Create a well in the centre and add the whisked eggs. Gently mix, then add the oat milk, Nexba Kombucha and vanilla essence. Mix well.



 Step 2 

Blitz the spinach leaves, matcha powder and lime juice in a blender until pureed. Set aside.



 Step 3 

Combine both mixtures. Place a small amount of coconut oil in a non-stick pan and allow to melt over a medium heat. Spoon some of the pancake mixture in the pan and cook on each side for 1-2 minutes. Repeat this process for the remaining pancake batter.



 



 

Visit[UK.Nexba.com](https://uk.nexba.com/)

 

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/no2cO2YjENLOgPvysWs6Ywzssyw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fcoffee-and-amaretto-mini-pancake-stackjpg.png?itok=z4jnS6f3)

 

 

 

 

 

 

##  Coffee &amp; Amaretto Mini Pancake Stack 

 

Serves

 4 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

 For the pancakes:  


   140g of plain flour  

   1 tbsp of cocoa powder  

   1 tsp of baking powder  

   2 tbsp of icing sugar  

   2 medium eggs  

   125ml of milk  

   1 tbsp of sunflower oil  

 



  

 For the filling:  


   3 tbsp of amaretto  

   2 tsp of instant coffee, plus extra to serve  

   3 tbsp of icing sugar  

   250g of mascarpone  

   300g of raspberries  

 



  

 



Method

 Step 1 

In a large jug, gently whisk together all pancake ingredients until smooth. Leave to stand for 10 minutes.



 Step 2 

Heat a large frying pan over a medium heat and brush with oil. Pour in heaped tablespoons of pancake batter spacing a few centimetres apart. Repeat to fit 3-4 in the pan. Cook for about a minute until bubbles appear on the surface, flip or turn and cook for a further 30 seconds. Repeat with remaining mixture to make about 20 pancakes in total.



 Step 3 

In a large bowl mix coffee, amaretto and icing sugar. Add the mascarpone and whisk until thick.



 Step 4 

Spread a heaped teaspoonful of the coffee mixture onto each pancake, and layer to create a small stack, adding a handful of raspberries to two layers in each stack.



 Step 5 

Dust with a little coffee and serve.



 



 

Visit[EggRecipes.co.uk](https://www.egginfo.co.uk/recipes)

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/gHbdTUoV9bbyXJiEzMARx0W7BjI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fgreen-rocket-food-fullres-56-9533.png?itok=UfFI1HTt)

 

 

 

 

 

 

##  Vegan Fluffy Pancakes With Berry Compote 

 

Serves

 4 

 



Difficulty

 Easy 

 



Total Time

 35 Minutes 

 



 

 

Ingredients

 For the pancakes:  


   425ml of soya milk  

   10ml of apple cider vinegar  

   190g of rice flour  

   180g of self-raising flour  

   1 tsp of bicarbonate of soda  

   2 tbsp of caster sugar  

   2 tsp of vanilla extract  

   Pinch of salt  

   50g of coconut oil  

 



  

 For the compote:  


   2 punnets of fresh or frozen mixed berries (approximately 400g)  

   1 tbsp of caster sugar  

   ¼ tsp of vanilla extract  

 



  

 



Method

 Step 1 

Mix the soya milk and apple cider vinegar together, then leave to stand for 10 minutes. In a separate bowl, combine all the dry ingredients.



 Step 2 

Add the coconut oil and vanilla paste to the soya milk mixture, then pour this into the bowl of dry ingredients and whisk vigorously to ensure there are no lumps. Leave to rest for 5 minutes.



 Step 3 

While the pancake batter is resting, place all the compote ingredients into a small saucepan and cook on a low heat for 10 minutes until the berries start to burst and release their juices. If you want a slightly thicker compote, add a little more sugar.



 Step 4 

Gently heat a small amount of oil in a non-stick pan. Pour in enough batter to make your preferred size of pancake, and fry until the underside is a light golden colour before flipping. Repeat until all the batter is used up and serve the pancakes warm with the compote.



 



 

Recipe courtesy of[The Green Rocket Cookbook](https://blackwells.co.uk/bookshop/product/The-Green-Rocket-Cookbook-by-Philip-Pearce/9781910863862)

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/GWO6E75ibv5WEPqOGUBBgs4GJ80=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fwelsh-crempogs-pancakes.png?itok=oEF2OvtV)

 

 

 

 

 

 

##  Savoury Welsh Crempog With Cheese &amp; Leeks 

 

Serves

 2 

 



Difficulty

 Easy 

 



Total Time

 13 Minutes 

 



 

 

Ingredients

    1 small leek, finely sliced  

   190g of plain flour  

   1 tsp of baking powder  

   230ml of oat milk  

   2 tsp of lemon juice  

   70g of cheese, grated  

   2 tsp of butter  

   Fresh chives or parsley to top  

   Pinch of salt  

 



  

 



Method

 Step 1 

Add half the butter to a non-stick pan, place on a medium heat then add the sliced leeks and fry for a few minutes. Set aside when cooked.



 Step 2 

In a large bowl mix the flour, salt and baking powder together. In a separate bowl add the lemon juice and oat milk together and leave to curdle for around 2 minutes before adding to the large bowl of flour. Whisk until smooth.



 Step 3 

Once mixed together, check the texture – you want it to be a thick batter but runny enough to fall off the spoon.



 Step 4 

Pop the same pan back on a medium heat with another knob of butter then spoon in 3-4 ladles of pancake batter. Add in a spoonful of the fried leeks in the middle of each pancake, followed by a sprinkle of grated cheese, then top with another spoonful of pancake batter.



 Step 5 

Once the pancakes start to bubble, flip and fry on the other side for a further 3-4 minutes.



 Step 6 

Serve hot with more cheese and leeks on top with a sprinkle of fresh chives or parsley.



 



 

Visit[BritishLeeks.co.uk](https://www.britishleeks.co.uk)

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/9Bx2dphg19UxRwC3MAA7LFp3hIw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fblood-orange-and-vanilla-crepes.png?itok=FLJTtLZQ)

 

 

 

 

 

 

##  Blood Orange &amp; Vanilla Crepe Cake 

 

Serves

 8-10 

 



Difficulty

 Easy 

 



Total Time

 2 Hours 

 



 

 

Ingredients

    4 large eggs  

   1l of whole milk  

   300g of plain flour  

   125g of caster sugar  

   600g of double cream, lightly whipped  

   75g of salted butter  

   1 tsp of vanilla extract  

   Pinch of salt  

   ½ jar of Rogue Blood Orange &amp; Vanilla Marmalade  

 



  

 For the ganache:  


   250g of milk chocolate  

   250g of double cream  

   Handful of blackberries, to serve  

 



  

 



Method

 Step 1 

To make the crepes, take a large mixing bowl and create a well with the flour then add the eggs, slowly whisking them together. Add the sugar and salt and stir until combined.



 Step 2 

Gradually add the milk whilst whisking to combine. Let the batter stand at room temperature for 15 minutes.



 Step 3 

Place a non-stick frying pan over medium heat, allow it to heat up and brush it with some melted butter. Using a ladle, pour the batter onto the frying pan and make a large circle. Cook until lightly golden, then flip over to the other side and cook the reverse side, repeating with the remaining batter until you have none left.



 Step 4 

To make a ganache, place the chocolate and cream in a glass bowl over a pan of simmering water and allow it to melt, then stir it until smooth and glossy. Add 3 tablespoons of butter and combine.



 Step 5 

To assemble the cake, lay down your first crepe and top it up with a thin layer of double cream followed by a thin layer of Blood Orange &amp; Vanilla Marmalade, then press a second crepe on top. Repeat with the rest of the crepes (approx. 20-25), leaving the last crepe on top without any cream or marmalade.



 Step 6 

Place in the fridge for an hour, allowing the cake to set. Remove cake from the fridge and place onto a wire rack. Pour the ganache over the top and allow to cover the sides of the cake. Allow the ganache to set for at least an hour before serving with extra Blood Orange &amp; Vanilla Marmalade. Add blackberries to serve.



 



 

Visit[EnjoyRogue.com](https://www.enjoyrogue.com)

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/-NfFD2-rGD9GhkG7-RzQNCGYrLc=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fjapanese-souffle-pancakes.png?itok=Ay6Ubf8N)

 

 

 

 

 

 

##  Japanese Atsuyaki Thick &amp; Fluffy Pancakes 

 

Serves

 2 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

 For the pancakes:  


   450g of Japanese pancake mix  

   3 eggs  

   150ml of milk  

   150g of plain yoghurt  

   30g of melted unsalted butter  

 



  

 To serve:  


   2 tbsp of melted butter  

   Maple syrup  

   Fresh fruit  

   Whipped cream  

 



  

 



Method

 Step 1 

In a large bowl, combine the eggs, milk, yogurt, and melted butter. Mix with a hand mixer until frothy and completely combined.



 Step 2 

Add the pancake mix to the mixture and stir until combined. Be careful not to over mix or the pancakes may become tough.



 Step 3 

Using a mould or round metal cookie cutter (about 10cm in diameter), cut out 6 circles of parchment paper. Lightly butter one side of each circle.



 Step 4 

Preheat a frying pan on medium heat. Place one of the parchment circles in the centre, and then place the mould/cutter on top. Add the pancake mix until the mould is about two thirds full.



 Step 5 

Place a lid on the frying pan and reduce the heat to medium low heat. Allow the pancake to cook for about 10 minutes, until small bubbles start to form across the entire surface of the pancake. Remove the lid and lift the mould and parchment to check for colour and cook more if needed until golden brown.



 Step 6 

When the first side is cooked, place a circle of parchment on top of the mould. Then using the lid or a small plate, flip the pancake onto it and place the uncooked side onto the frying pan. Remove the parchment on top from the cooked side. Cook for a further 5 minutes until done. You can insert a knife to check if it’s cooked.



 Step 7 

Remove from the frying pan and repeat the cooking process twice to make a total of 3 pancakes. Top with your desired toppings and enjoy.



 



 

Visit[JapanCentre.com](https://www.japancentre.com/en)

 

 

 

 

 

 

 

  

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 ](/life/food/amy-corbin) 

 

 

 

  ![My Life In Food: Tessa Faulkner, Layla Bakery](https://media.sheerluxe.com/4tN6W734kTNtAKjT1AInmDvLTl8=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F10%2Fsl-site-assets-101025-thumbhero-new-my-life-in-food-tessa-faulkner.jpg?itok=CvyQ0KB0)

  

 

 



 

[Food](/life/food)

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  10 October 2025  

 [##  My Life In Food: Tessa Faulkner, Layla Bakery  


 

 ](/life/food/tessa-faulkner) 

 

 

 

  ![5 Easy & Delicious Ways With Beans](https://media.sheerluxe.com/EpljnX_lzPSZon0gdW0HP5w2i-Q=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F10%2Fsl-site-assets-091025-thumb-hero-bold-bean-co.jpg?itok=9j8LJh6n)

  

 

 



 

[Food](/life/food)

/

  09 October 2025  

 [##  5 Easy &amp; Delicious Ways With Beans  


 

 ](/life/food/bold-bean-co-recipes) 

 

 

 

 

           

 

 

 

 

 



  

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