7 Ways to Make Pancakes

Pancakes are incredibly versatile and they are well-loved around the world. Here, we take a look at 7 simple and traditional recipes to prepare you for Shrove Tuesday (known as Pancake Day)

Last updated: 7th Feb 2020 at 2:21pm

These sweet or savoury treats, often called crepes, are traditionally eaten before Lent on the run-up to Easter, pancakes are a great way to use up milk and eggs. Why not try one of these recipes:


Traditional |  Easy Mix | American | Buttermilk | Wholemeal | Low-Carb | Rainbow Vegetable Pancakes

Traditional British Pancakes (4 - 8)


  • 100g plain flour
  • Salt
  • 1 egg
  • 235ml milk
  • Oil or melted butter
  • Caster sugar
  • Lemon juice

The traditional British Pancake is easy to make. Simply sift the flour into a large bowl and add a pinch of salt. Make a well in the centre of the flour and add a beaten egg. Next, add half of the milk and beat with a whisk or fork, adding the rest of the milk gradually to form a smooth batter. Let this rest for 15 minutes.

Heat a non-stick frying pan over medium heat, with a little oil or butter and pour in a small amount of batter. You should cook the pancake for about a minute and then flip it over and cook for another 30 seconds and serve.

The traditional British toppings include a sprinkle of caster sugar and a squirt of lemon juice.

Easy Pancake Mix

If baking doesn’t fit in with your vision of convenience, or you have very little time; then a pancake mix is a marvellous alternative. You can find this mix in your supermarket (usually in the cake aisle) and typically you will only need to add water to make the batter.

American Pancakes (makes 12)


  • 150g flour
  • Pinch of Salt
  • 225ml milk
  • 1 egg
  • 1tbsp baking powder
  • 1tsp caster sugar
  • knob of melted butter
  • Oil or butter

American Pancakes are quick to make and they are fluffy and thick instead of thin (like the British substitute). To begin, sift the flour, baking powder, salt and sugar into a bowl. Secondly, add the egg, melted butter, and milk. Beat the mixture to make a batter.

Heat the oil or butter in a pan and then ladle the batter into the pan. Cook the pancake until bubbles appear, then flip over and cook for another minute until golden brown. Traditional toppings include fresh berries and maple syrup, although people also try different combinations of chocolate sauce, banana, peanut butter, bacon, honey and apple.

American Pancakes

Buttermilk Pancake


  • 500g flour
  • 30g sugar
  • 60g buttermilk powder
  • 1tsp salt
  • 2tsp baking soda
  • 4tsp baking powder

This buttermilk pancake recipe is great for those who want to be prepared ahead of time. You can mix all of these dry ingredients and store them in a sealable container.

To make the batter for your frying pan, mix 190g of the dry mix with one egg and 85g water. You can add more water or a little oil if the batter is too thick.

Wholemeal Pancakes


  • 320g wholemeal flour
  • 65g buttermilk powder
  • 3tbsp sugar
  • 2tsp baking soda
  • 1tbsp baking powder
  • 3 eggs
  • 2tbsp melted butter
  • 400-500ml water

Wholemeal pancakes are a healthier option to those that use plain flour. First, mix the dry ingredients and then add the eggs and water and mix and cook the same as the recipes above. 

Low-Carb Pancakes


  • 320g wholemeal flour
  • 320g oat bran or wheat bran
  • 65g buttermilk powder
  • 3tbsp SPLENDA
  • 2tsp baking soda
  • 1tbsp baking powder
  • 2 eggs
  • 2tbsp canola oil
  • 400-500ml water

This pancake recipe is a variant of the recipes above as the method is the same but the ingredients used are much healthier. This recipe uses oat bran or wheat bran instead of white flour, reduces the number of eggs, and replaces the butter and sugar with lower calorie alternatives such as canola oil and SPLENDA.

Topping Idea’s

You can go wild and experiment with different toppings. Some popular pancake toppings include blueberries, strawberries, cooked apples, toasted walnuts, peach Melba, Golden Syrup, lemon curd, passion fruit, and chopped mango.

Rainbow Vegetable Pancakes 


  • 150g-plus flour, preferably wholegrain wheat, spelt or emmer wheat
  • 2-4 tbsp mashed brown banana (or 1 egg)
  • 1 tsp baking powder
  • 1 tsp cider vinegar
  • 150ml-plus your choice of milk
  • 2-4 tbsp each of 3 different coloured pureed vegetables
  • Virgin or light olive oil, for frying

We thought we’d offer an alternative option for those who may not fancy a dessert. Rainbow pancakes are a great healthy option that are packed with nutrients.

They are quick and simple to make and super tasty! Start by pouring the wholegrain flour into a bowl with the mashed banana, baking powder, cider vinegar and milk. Mix well until there are no lumps, then split the mixture between three different bowls and mix into a different coloured pureed vegetable. Add a touch more flour if necessary, to create that fluffy consistency.

Heat up your pan with a touch of oil and then add a large spoonful of batter to the pan, allowing enough space between each pancake to cook. Once they have started to brown, flip them over and cook on the other side for a few minutes until it puffs up and is cooked through.

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