Perfect Pancake Recipes

With Pancake Day just around the corner (Tuesday 28th February) what better time to bring you the tastiest pancake recipes around. Whether you like yours covered in lemon and sugar, or prefer the more savoury option, there is a pancake for everyone. The pancake has featured in cookery books that date back to as far as 1439 and were traditionally made to use up the eggs and fats before lent.

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Fool Proof Pancakes.

You can’t go wrong with this simple recipe. Perfect pancakes every time.




  • 100g plain flour
  • 2 eggs
  • 300ml semi-skimmed milk (or dairy free alternative)
  • oil for frying
  • pinch of salt


  1. Put the flour and salt in a large mixing bowl and make a well in the centre.
  2. Crack the eggs into the middle of the well and then pour in around 50ml of milk. Whisk really well until a thick, smooth paste is formed
  3. Pour in the rest of the milk, whisking slowly until you have a batter that is the consistency of single cream
  4. Heat your frying pan over a moderate heat and wipe with an oiled piece of kitchen roll
  5. Ladle some of the batter into the frying pan tilting it to ensure it covers the base of the pan. Quickly pour any excess into the batter bowl and return to the heat.
  6. Leave the pancake for around 30 seconds or until a very light brown and then turn it over to cook the other side.
  7. Serve on a plate with your favourite topping!


Chocolate-filled Pancakes with Caramelised Banana.

These soft and fluffy American style pancakes have a gooey chocolate centre that you will adore.



  • 200g self raising flour
  • 1 1/2 tsp. baking powder
  • 3 tbsp. golden caster sugar
  • 3 large eggs
  • 25g melted butter + extra for cooking
  • 200ml semi-skimmed milk
  • 200g chocolate hazelnut spread
  • 2 large bananas peeled, sliced
  • maple syrup/chopped hazelnuts to serve


  1. For the pancake batter, mix the flour, baking powder, 1 tbsp. sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre and crack in the eggs and add the melted butter and milk. Whisk until you have a smooth, thick batter
  2. Heat a frying pan with a knob of butter in it over a medium heat. When the butter starts to bubble, pour a round of batter (about 8cm wide) into the pan and put a teaspoon of chocolate spread into the middle. Cover the spread with a spoon of batter and cook the underside for 1-2 minutes until golden brown and then carefully flip the pancake to cook for a further minute.
  3. When the pancakes are all cooked, caramelise your bananas. In a frying pan, scatter the remaining 2 tbsps. Sugar. Heat the sugar gently until it melts and starts to bubble to a dark amber colour then toss the bananas in until their covered in the caramel
  4. Serve the pancakes stacked with the caramelised banana and drizzle with syrup and hazelnuts.


Smoked Ham & Cheese Pancakes.

These are the perfect savoury comfort food. They make the best lunch or light dinner.



  • 100g plain flour
  • 1 egg, beaten
  • 200ml semi-skimmed milk
  • 1/2 tbsp. oil + more for frying
  • 30g butter
  • 80g smoked ham, diced
  • 80g gruyere cheese, grated
  • small handful of chives


  1. Pour the flour and ½ tsp salt into a bowl. Combine the eggs with the milk and oil and then pour into the flour mix and whisk to form a smooth batter
  2. Swirl a little oil into a large pan over a gentle hear. Pour a quarter of the batter into a pan, tilting to cover the entire base – cook for 1 minute and then flip and cook for a further 30 seconds.
  3. On one half of the pancake, add ¼ of the butter and sprinkle over ¼ of the ham and cheese. Grind over some black pepper and fold in half to cover the filling.
  4. Repeat until you have four pancakes and serve with scattered chives!


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