Read the latest magazine... Download

4 Pancake Day recipes you're going to love

Pancake Day, also known as Shrove Tuesday, is a traditional Christian holiday celebrated the day before Ash Wednesday, which marks the beginning of 'Lent'.

The holiday originates in the Medieval times when people used to eat pancakes as a way to use up ingredients like sugar, butter, and eggs that were traditionally avoided during the Lenten fast. 

1. Kiddies American-style Pancakes with chopped fruit

Makes 6 | Total cooking time 30 mins


olive or sunflower oil and butter, for cooking

chopped berries and banana to serve (optional)

300g self-raising flour

1 tbsp caster sugar

1 tbsp maple syrup or honey, plus extra to serve

1 tsp baking powder

300ml milk (nut milk optional)

2 medium eggs


1. Get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup or honey and milk while whisking.

2. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, cooking until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in an oven on a low heat while you cook another batch. Serve the pancakes with chopped fruit of your choice, drizzled with extra maple syrup.

Top tip: You can easily make these ahead, storing in the fridge and reheating as needed, or served cold.

Pancake Day recipes

2. Classic Nutella pancakes with fresh strawberries

Makes 6 | Total cooking time 30 mins


280g plain flour

2 bananas

1 punnet of strawberries

2 medium eggs

480 ml buttermilk

50g caster sugar

1 tspn baking powder

1 tspn baking soda

1/2 tspn salt

15g Nutella ® per serving 


1. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. 

2.Add the buttermilk and eggs, and mix until well combined.

3. Heat a large frying pan on a medium-high heat, and add a little olive oil or butter to make sure the mixture doesn't stick.

4. Pour a small ladel of batter mix 35g batter into hot skillet and cook for around 1 minute, or until small bubbles appear on the surface.

5. Turn over and cook for a further 30 seconds, or until golden and thoroughly cooked.

6. Spread the pancakes with around 1 tbsp. Nutella® and top with strawberries and banana.

Pancake Day recipes

3. Savoury smoked salmon and horseradish cream pancakes

Makes 6 | Total cooking time 30 mins


150g plain flour
½ tsp baking powder
½ tsp cream of tartar
1 tbsp caster sugar
2 large free-range eggs, separated
284ml carton buttermilk
Knob of butter for frying
1 tbsp horseradish sauce
200g quality smoked salmon
Fresh dill sprigs and lemon wedges to serve

For the dill sauce:

1 large free-range egg yolk
1 tbsp white wine vinegar
1 tbsp dijon mustard
3 tspns caster sugar
150ml sunflower or olive oil
Small bunch fresh dill, quite finely chopped
Juice ½ lemon (optional)


1. Mix the flour, baking powder, cream of tartar, sugar and a large pinch of salt in a large bowl. Then, make a well in the centre, adding the egg yolks and horseradish before stirring. Slowly pour in the buttermilk, stirring constantly, to form a thick, smooth batter.
2. To make the dill sauce, add the egg yolk, vinegar, mustard, sugar and a large pinch of salt into a mixing bowl and whisk using an electric mixer until a foam is beginning to form. Slowly pour in the oil in a thin stream, whisking to thicken (it should have the consistency of hollandaise). Once you’ve added all the oil, stir in the chopped dill, then taste and season with lemon juice if desired. Set aside.
3. In a separate large and very clean bowl, whisk the egg whites using an electric mixer until they form soft, floppy peaks. Using a metal spoon or balloon whisk, gently fold the whites into the pancake batter, starting with a tablespoon, then adding the rest in 2 additions, for a very fluffy batter.
4. Heat a large frying pan and lightly grease with butter. Drop small ladlefuls of batter into the hot pan, spaced out, then smooth them down so they’re around 10cm wide and 1cm thick. Cook over a low-medium heat for 2-3 minutes until golden underneath, then flip and repeat until fluffy and cooked through. 
5. Stack a few pancakes on top of each other once cooked, topping with ruffles of smoked salmon and drizzling with some dill sauce. Garnish with more fresh dill, lemon wedges and a good grind of black pepper.

Pancake Day recipes

4. American-style fluffy blueberry pancakes

Makes 6 | Total cooking time 30 mins


200g self-raising flour
1tspn baking powder
1 egg
300ml milk or nut milk
A knob of butter
150g pack blueberries
Butter or sunflower oil for frying
Honey or maple syrup

A pinch of salt


1. Mix the self-raising flour, baking powder and salt in a large bowl.

2. Beat the egg together with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick, smooth batter.

3. Mix in the butter, and gently stir in half of the blueberries.

4. Heat a teaspoon of oil or butter in a large non-stick frying pan.

5. Drop a large tablespoonful of the batter into the pan to make one pancake, and make three or four pancakes at a time.

6. Cook for approx 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, turn, then cook for another 2-3 minutes until golden.

7. Serve with maple syrup or honey and add the rest of the blueberries.

Pancake Day recipes



More from Food and Drink

  • 'Ever So Easy' Beef Bourguignon Recipe

    This simple recipe by Adele Trathan virtually cooks itself, but it is deliciously succulent and flavoursome. It’s ideal for a wholesome meal when you don’t want to be slaving over a hot stove.

  • Coffee & Chocolate Banana Bread

    This recipe by Mary Goodsell takes banana bread to a new level with the added flavours of chocolate and coffee. Soft and moist, it's a delicious mid-morning snack with a cup of coffee.

  • Recipe: Crispy Tofu with Sweet and Sour Peppers and Pineapple

    Packed with veggies, this delicious vegan option offers the best of both flavours with its sweetness from the pineapple and tang from the vinegar.

  • Recipe: Black Forest Yoghurt Bark

    This recipe by Mary Goodsell is delicious eaten straight from the freezer. It is an easy, protein filled snack that will also hit that sweet spot!

  • Lunchbox Ideas Everyone Will Love

    As another academic year begins, we’ve been giving our lunchbox ideas a refresh.

  • Recipe: Spicy Barbecue Sizzlers

    Some like it hot, so sizzle your ribs and chicken with these BBQ sauces. I hope you find these recipes melt-in-your-mouth incredible!

  • Kids Zone: Ice Cream Recipe

    Turn an average summer’s day into a fun ice cream parlour adventure with this fun and easy homemade ice cream in a jar recipe, says Sara Whatley.

  • Coconut, Blueberry & Lemon No Bake Cheesecake

    This cheesecake uses coconut yoghurt and plenty of zesty lemon for a healthier, lighter version of what tastes like a very decadent dessert

  • Recipe: Asian Chicken Salad

    Mary Goodsell’s salad makes a scrumptious summery lunchtime meal and is also a great option if catering for lots of people. It’s perfect with leftover roasted chicken, making it very quick to assemble.

  • Recipe: Courgette and Bean Summer Salad

    Griddled courgettes pair beautifully with tinned beans and any kind of lemon dressing and look so impressive on a summer’s barbeque table. This salad by Mary Goodsell is full of flavour and very purse friendly with seasonal ingredients

  • Recipe: Lemon, Banana and Blueberry Loaf

    The beauty of this loaf cake is that all the ingredients go into one bowl, so there’s minimal washing up. The zesty lemon flavours with the seasonal sweetness of blueberries elevates the tastiness of this recipe by Mary Goodsell

  • Lemon and Raspberry Drizzle Loaf Cake

    If you're looking to give the classic lemon drizzle cake a little twist, this loaf bake is the perfect adaptation thanks to the addition of ground almonds, make it ever so light and palatable.

  • Recipe: Chicken Cacciatore

    This one-pot supper by Mary Goodsell is a real crowd-pleaser. The tender chicken has all the comforting flavours and aromas of Italy. Serve it up with some rice or roasted garlic new potatoes

  • Recipe: Crustless Asparagus Quiche

    A quiche works for every occasion; quick fridge-raid lunch, easy summer entertaining or a protein-filled breakfast alternative. This crustless asparagus quiche by Mary Goodsell is the perfect naturally gluten-free dish.

  • Recipe: Home Baked Sausage Rolls

    Sausage rolls are often enjoyed as a quick snack, fresh from the oven – or make the perfect addition to any summer picnic, when chilled.

  • Strawberry, Yoghurt & Poppy Seed Cake

    If you are hosting friends in the garden this summer, this strawberry, yoghurt and poppy seed cake by Mary Goodsell is a delicious twist on a classic sponge cake.

  • Recipe: Home Battered Fish and Chips

    Nothing says you’re in Britain better than freshly cooked battered fish and chips, eaten from paper at the seaside.

  • How to make wild garlic and cheddar scones

    This savoury scone recipe from Mary Goodsell works perfectly alongside a bowl of hearty soup, or simply with salty butter and a smear of marmite.

  • Recipe: Traybake carrot cake

    When Mary Goodsell was a young girl she was astonished that a vegetable could be made into tasty cake! Her traybake version couldn’t be simpler and can be made nearly all year round using British carrots

  • Recipe: Coronation Quiche

    In celebration of Coronation Big Lunches taking place this month, The King and Queen Consort have shared a recipe for a Coronation Quiche – made with spinach and broad beans.

Get Social