In celebration of Shrove Tuesday, we’ll be serving plenty of pancakes! And because we love pancakes so much, we’ve put together three of the best pancake recipes EVER. They’re delicious, fluffy, and easy to make with the kids.
3 of the best pancake recipes
No-fail fluffy pancake recipe
A simple pancake is still one of the best pancake recipes! We love them with maple syrup and ice-cream.
Prep 5 minutes
Cooking time 20 minutes
Makes 12
Ingredients
- 2 cups plain flour
- 1/4 cup granulated sugar or sweetener
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups milk
- 1/4 cup butter
- 2 tsp pure vanilla extract
- 1 large egg
Method
- Combine flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Whisk wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth. (The batter will be thick and creamy in consistency. If you find the batter too thick and doesn’t pour off the ladle or out of the measuring cup smoothly, fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
- Set the batter aside and allow to rest while heating up your pan.
- Heat a non-stick pan over low-medium heat and wipe over with a little butter to lightly grease the pan.
- Pour 1/4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with fruit, honey, Golden or maple syrup, ice cream or frozen yoghurt. Or enjoy plain!
Nutritional Information (per serving): Calories: 156kcal; Carbs: 22g; Protein: 3g; Fat:7g; Sodium: 152mg: Fibre: 3g; Sugar: 6g; Cholesterol: 27mg
Coconut pancakes with banana and crème fraiche
This makes the list of best best pancake recipes because they are a little bit fancy, yet super easy to make. Enjoy!
Prep 15 minutes
Cooking time 20 minutes
Makes 9
Ingredients
- 4 eggs, separated
- 1 cup coconut milk
- 1 cup plain flour, sifted
- 1 tsp baking powder
- 3 ripe bananas
- Crème fraiche, to serve
- Icing sugar to serve
- Shredded coconut to serve
Method
- Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder.
- Mash 1 banana and fold in to combine. In another bowl, whisk egg whites to stiff peaks, then fold into the batter.
- Heat a non-stick frying pan over medium-low heat and brush with butter. Using a heaped tablespoon of batter for each pancake, add 3-4 spoonfuls to the pan and cook for 2-3 minutes on each side until golden and cooked. Keep warm while you continue with the remaining batter. You’ll make a total of 9 pancakes.
- Slice the remaining bananas. Arrange the pancakes in stacks on serving plates, alternating with banana slices and crème fraiche.
Nutritional Information (per serving): Calories: 1018kcal; Carbs: 112g; Protein: 19g; Fat:54g; Sodium: 735mg: Fibre: 4g; Cholesterol: 384mg
Choc chip pancakes with pears
The best pancake recipes have to include choc chips! To balance, they have fruit too. Might as well have two, then!
Prep 20 minutes
Cooking time 25 minutes
Makes 12
Ingredients
FOR THE PANCAKES
- 4 eggs
- 2 tbsps caster sugar
- 375ml buttermilk
- 100g unsalted butter, melted and cooled
- 1 1/2 cups self-raising flour
- 3/4 cup dark chocolate chips
FOR THE PEARS
- 3 beurre bosc or Williams pears
- 2 tsp lemon juice
- 30g unsalted butter
- 3/4 cup caster sugar
Method
- For the pears, peel and core fruit. Cut into 1cm-thick slices, then toss in juice. Melt the butter in a frying pan over medium-low heat. Add sugar, stir to dissolve, then add pears and stir gently for 6-8 minutes until beginning to caramelise. Increase heat to medium and stir for 3-4 minutes until almost translucent. Remove and set aside.
- Beat eggs and sugar with an electric mixer until pale and thick. Stir in the buttermilk and half the butter. Sift flour into a separate bowl, then use a hand whisk to incorporate egg mix and chips.
- Place a non-stick pan over medium-high heat and brush with some of the remaining butter. Using a tablespoonful of batter for each pancake, add 3-4 spoonfuls to the pan and cook for 1-2 minutes until bubbles appear on the surface. Turn carefully and cook for a further 1 minute or until golden. Keep warm in a low oven while cooking the remaining pancakes, brushing the pan with more butter in between batches.
- Serve warm, topping pancakes with pears and their syrup. Add cream or ice cream if you like.
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