3 of the best fluffy pancake recipes just in time for 'Shrove Tuesday'

In celebration of Shrove Tuesday we’ll be serving plenty of pancakes! Your breakfast favourite will be anything but boring with these ideas.

No fail fluffy pancakes

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

  1. 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.
  2. 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 — 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).
  3. Set the batter aside and allow to rest while heating up your pan.
  4. Heat a non-stick pan over low-medium heat and wipe over with a little butter to lightly grease pan.
  5. 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.
  6. 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

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

  1. 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.
  2. Mash 1 banana and fold in to combine. In another bowl, whisk egg whites to stiff peaks, then fold into the batter.
  3. 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 pan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter. You’ll make a total of 9 pancakes.
  4. Slice 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

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

  1. 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.
  2. 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.
  3. 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 surface. Turn carefully and cook for a further 1 minute or until golden. Keep warm in a low oven while cooking remaining pancakes, brushing pan with more butter in between batches.
  4. Serve warm, topping pancakes with pears and their syrup. Add cream or ice cream if you like.

Written by Calista Bruschi

When she’s not moulding Play-Doh or dancing in the living room with her children, Calista Bruschi is an editor and writer. She has oodles of experience working on newspapers, magazines and websites. Calista likes to organise and be organised. She loves being a mum, Italian food, wine, sport and stationery. She hasn't sleep a full night in more than five years and is powered by coffee.

Get in touch