10 Perfect Pancake day Recipes with Tesco
Whether you’re looking for an easy pancake recipe to nail with the kids, a creative twist on a classic or something piled high with toppings, Tesco’s perfect sweet and savoury pancake recipes are all you need. So get your whisks ready to blitz up a batter for this year’s Pancake Day feast.
Eggs, flour, milk: check! Master this basic batter for a super-successful Pancake Day and enjoy with a variety of sweet and savoury toppings and fillings. Perfect this pancake recipe in no time at all – you’ll be sure to use it again and again.
- Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk, drawing in the flour from the sides of the bowl. Gradually add the milk and continue whisking, until you have a smooth batter. Leave to stand for 30 mins.
- Meanwhile, line a baking tray with nonstick baking paper. Preheat the oven to gas 1/4, 110°C, 90°C fan.
- Brush a 20cm frying pan with a little oil and warm on the hob, over medium heat. Add a tbsp of the batter to the pan, tipping gently until it coats the base in a thin layer. Cook for 1-2 mins, or until golden, then carefully flip the pancake over and cook the underside for 1 min more.
- Transfer to the prepared baking tray and keep warm in the oven. Repeat to make 12 pancakes, adding a little more oil to the pan before each addition.
- 150g plain flour
- 300ml semi skimmed milk
- 2 medium eggs
- 1½ tbsp olive oil
For a scrumptious Pancake Day treat try this traditional French dessert of luxurious vanilla crêpes cooked in a caramelised orange and Grand Marnier sauce and flambéed for extra showstopping flavour.
- Put the flour, salt and sugar in a large bowl. Make a well in the centre, add the eggs and 2 tablespoons of the milk, and whisk together until smooth. Slowly pour the remaining milk into the bowl, whisking continuously until you have a smooth batter that resembles single cream. Pour in the melted butter and vanilla extract (if using) and whisk until thoroughly combined.
- Heat a 15cm crêpe pan over a medium/high heat. Add a teaspoon of vegetable oil to the pan and swill around to coat. Use a folded piece of kitchen paper to carefully remove any excess oil. Put the kitchen paper to one side.
- Use a ladle to pour approximately 2½ tablespoons of batter into the pan, moving it around so the mixture coats the bottom in a thin, even layer. Cook for approximately 20-30 seconds, or until the edges of the crêpe start to turn golden (reduce the temperature if the crepe cooks too quickly).
- When the crêpe is golden underneath, turn it over and cook for a further 20-30 seconds, or until golden. Slide it onto a plate, then wipe the pan with the oiled kitchen paper and repeat the process until all the batter is used. It should make approximately 8-10 crêpes.
- For the sauce, melt the butter in the pan over a medium heat and add the remaining ingredients. Bring to the boil, stirring to ensure the sugar dissolves, then simmer for 2-3 mins. Fold the crêpes into quarters and lay in the pan to create a circle, ensuring the sauce completely soaks them.
- At this stage, they can be served immediately, or you can flambé them (the recipe is delicious with or without alcohol).
- To flambé, heat a ladle by holding it over a gas flame or resting it on the edge of a hotplate. Remove from the heat before adding another 2-3 tablespoons of Grand Marnier or Cointreau. Return to the heat to warm and carefully set light to it. Pour the flaming liquor over the crêpes and, when the flames die down, serve immediately.
- For the crêpes
- 100g plain flour
- pinch of salt
- 1 tbsp caster sugar
- 2 large free-range eggs
- 200ml milk
- 30g butter, melted
- 1 tsp vanilla extract (optional)
- vegetable oil, for greasing
- For the sauce
- 75g butter
- 2-3 tbsp caster sugar
- 1 medium orange, zest only
- 150ml fresh orange juice (or the juice of 2-3 medium oranges)
- 2-3 tbsp Grand Marnier or Cointreau, plus extra for flambéing (optional)
Mini Pea Pancakes
These mini pea pancakes are light, fluffy – and healthy! Served with a sweet chilli yogurt dip, they make the perfect hearty snack or light lunch.
- Put the flours and baking powder in a large bowl and stir to combine. In a separate bowl, whisk the eggs with the buttermilk and 80ml water. Pour the wet mixture into the dry, stir to combine, then stir in the peas.
- Heat a large nonstick frying pan over a medium heat and add a spray of oil. Fry small spoonfuls of the mixture for 1-2 mins or until bubbles appear on the surface, then flip and cook for a further 1-2 mins until golden. Repeat until all the mixture is used, adding a spray of oil to the pan between batches.
- Put the yogurt in a bowl and swirl through the sweet chilli sauce. Serve the pancakes hot or cold, with the yogurt for dipping.
- 80g wholewheat flour
- 80g plain flour
- 1½ tsp baking powder
- 3 eggs
- 284ml pot buttermilk
- 150g frozen peas, defrosted
- sunflower oil spray, for frying
- 150ml low-fat natural yogurt
- 2 tbsp sweet chilli sauce
Mediterranean socca pancakes
Give savoury pancakes a go this Pancake Day – these Mediterranean socca pancakes make a deliciously a simple vegan dinner as they’re just made with gram flour and water, then topped with lots of tasty veg for an easy meal any time of day.
- Sieve the flour and 1 tsp salt into a large bowl. Slowly whisk in 700ml water, until smooth.
- Put 1½ tbsp olive oil into a 22cm nonstick frying pan and set over a high heat. When hot, pour in a quarter of the batter, swirling to cover the base. Fry for 2-3 mins, until the base is slightly crisp and golden, then carefully flip over and fry for another 1-2 mins, until firm and cooked through. Keep warm in the oven and repeat 3 times with the remaining batter.
- To serve, drizzle a little olive oil over the pancakes and season. Scatter the rocket, olives, red peppers and parsley over the 4 pancakes.
- 440g gram flour
- 6 tbsp extra virgin olive oil, plus extra to drizzle
- 4 handfuls rocket
- 80g pitted olives, roughly sliced
- 200g roasted red peppers, from a jar, sliced
- small handful flat leaf parsley, finely chopped
Al’s ‘ace’ gluten-free pancakes
Al doesn’t mind getting up early to help the kids make Mum breakfast in bed as a special treat. Only problem is, they are so thrilled with how these fluffy, yet gluten-free pancakes turned out, that they now want to make them for her every weekend. Better stock up on ingredients!
- Combine the flour, bicarbonate of soda, sugar and a pinch of salt in a bowl. Add the banana and egg, then whisk in the milk to make a smooth batter.
- Melt ½ tsp coconut oil in a nonstick frying pan over a medium-high heat. Add individual tablespoons of batter; they should spread to about 7cm wide so you’ll need to work in batches. Cook until small bubbles start to appear on the top, then flip and cook until both sides are golden.
- Transfer to a warm serving plate and repeat with the remaining oil and batter.
- Slice off the top and bottom of the oranges. On a chopping board, slice the skin and pith away from the flesh of each orange and remove each segment by cutting between it and the membrane, leaving the membrane behind. Reserve any juice.
- Top the pancakes with the yogurt, orange zest and segments, then drizzle with maple syrup and any reserved orange juice.
- 150g gluten-free self-raising flour
- 1 level tsp bicarbonate of soda
- 1 tbsp caster sugar
- 1 small ripe banana, mashed
- 1 egg
- 175ml almond milk
- 1-2 tsp coconut oil
- For the topping
- 2 oranges, zested
- 200g Greek yogurt
- 60ml maple syrup
Vegan coconut pancakes with caramelised bananas
Thick fluffy pancakes make a great weekend breakfast, and this vegan coconut pancakes recipe is no exception. Served with sticky, sweet caramelised bananas and cool coconut yogurt, these should be the star of your next brunch for family and friends.
- Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.
- Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.
- To make the caramelised bananas, heat the sugar and coconut milk together in another frying pan until the sugar has melted and the mixture is bubbling. Once reduced slightly, add the sliced bananas and allow to bubble for 2 mins, then flip over the slices and cook for another 1 min.
- Serve 3 warm pancakes per person with some of the bananas, drizzling over any remaining caramel from the pan. Finish with a dollop of coconut yogurt.
- For the pancakes
- 225g self-raising flour
- 2 tbsp golden caster sugar
- 1 tsp baking powder
- ½ tsp salt
- 30ml coconut oil, melted, plus extra for frying
- ½ tsp vanilla extract
- 400ml free from coconut milk drink
- For the caramelised bananas
- 50g soft brown sugar
- 100ml free from coconut milk drink
- 2 bananas, peeled and sliced into thick rounds
- 4 tbsp dairy-free coconut yogurt, to serve
Lemon Drizzle Pancake Cake
This stunning lemon drizzle pancake cake is just as at home as a dinner party dessert, as it is as a Pancake Day treat. The cake is made with layers of wafer-thin crêpes and tangy lemon curd yogurt, before a final decoration of fresh lemons and sweet lemon sauce. It easily feeds a crowd and a slice makes a low calorie dessert choice, too.
- Put the flour, 1½ tbsp sugar and a pinch of salt in a mixing bowl and stir to combine. Make a well in the centre and add the eggs. Pour in 100ml milk and whisk until you have a thick, smooth batter. Whisk the butter, vanilla extract and remaining milk into the batter until combined.
- Set a 27cm nonstick frying pan over a medium heat and lightly brush with sunflower oil. Spoon a small ladle of batter into the pan, swirling it so the mixture covers the surface in a thin, even layer. Cook for about 1 min until the edges start to curl and the underside turns golden. Flip and cook for 1 min more until golden, then transfer to a plate. Repeat to make all the pancakes (you should have 20-25 in total), brushing the pan with more oil if necessary. Leave to cool completely.
- Put the remaining sugar in a small bowl with the juice of 1 lemon, stir until dissolved, then set aside. Put 5 tbsp of the lemon curd in a small saucepan and heat gently. Meanwhile, mix the cornflour in a small bowl with a splash of the lemon juice and stir until smooth, then add in the remaining lemon juice and stir into the lemon curd. Simmer gently for 2 mins, stirring constantly, then set aside to cool to room temperature.
- Stir the remaining lemon curd into the yogurt along with half the lemon zest. Put one of the pancakes on a serving plate, drizzle with about ¼ tsp of the lemon-sugar syrup and spread with 1½ tbsp of the yogurt. Repeat with the remaining pancakes, syrup and yogurt, layering them until you have completed stacking the cake. Chill for 30 mins to firm up slightly.
- Remove the pancake cake from the fridge 15 mins before serving, then drizzle with the lemon curd sauce and top with slices of lemon and the remaining zest (you may not need it all). Serve in slices, with any leftover lemon curd sauce and yogurt.
- 250g plain flour
- 2½ tbsp caster sugar
- 3 eggs
- 450ml semi-skimmed milk
- 1 tbsp melted butter
- 1½ tsp vanilla extract
- sunflower oil, for frying
- 6½ tbsp lemon curd
- ¼ tsp cornflour
- 2½ lemons, 2 zested and juiced, ½ sliced to decorate
- 750g low-fat Greek yogurt
Light and fluffy Scotch pancakes (also known as drop scones) are the perfect teatime treat or an easy weekend breakfast – ready in just 20 minutes. Serve warm or cold, plain or topped with butter and jam.
- Sift the flour and sugar into a bowl and make a well in the centre. Add the melted butter, the egg and half the milk. Mix together, then slowly stir in the remaining milk to make a smooth, thick batter.
- Heat a large frying pan until hot. Brush lightly with ½ tsp oil. Spoon 2 tbsp batter on top of each other in the pan to form each pancake (about 8cm wide). Cook in batches of 3 over a medium heat for 1-1½ mins on one side, until small bubbles appear on the surface. Flip and cook for 1 min on the other side until golden, puffed up and crisp on the outside.
- Transfer to a wire rack and cover to keep warm while you make the remaining pancakes. Repeat step 2, oiling the pan each time, until you have made 12 pancakes. Serve warm or cold, with butter and jam if you like.
Tip: For a fruity twist, add 100g fresh blueberries and the grated zest of 1 lemon to the batter.
To store leftover pancakes, or to make in advance, stack the cooled pancakes between layers of baking paper or and leave to cool completely. Wrap and store in the fridge for up to 3 days. You can reheat them by popping them in a toaster or under the grill for a few seconds to warm them through.
- 225g self-raising flour
- 25g caster sugar
- 40g butter, melted
- 1 medium egg
- 250ml milk
- 2 tsp vegetable oil
Leek and Chilli Pancakes
These easy, savoury pancakes pair the mellow sweetness of leeks with some punchy chilli heat – served with an Asian dipping sauce, they’re delicious as a quick snack or light lunch.
- Whisk the flour, ground rice, ¼ tsp salt, eggs and 200ml water into a smooth batter.
- Heat 1 tbsp oil in a large nonstick frying pan. Cook the leeks over a low heat for 10-15 mins, until softened. Add the garlic and chilli for the last minute of cooking, then stir into the batter along with the coriander.
- Brush the pan with a little oil and put 4 separate tablespoons of the batter into the pan. Sprinkle the top of each with some sesame seeds. Cook the 4 pancakes over a medium to high heat for 2 mins, then flip and cook for a further minute. Repeat with the remaining batter. There should be enough to make 16-20 pancakes.
- To make the sauce, combine the chilli, soy sauce, sesame oil, vinegar and sugar in a bowl. Drizzle half over the pancakes and serve the remainder in a small bowl for dipping. Scatter with the remaining coriander to serve.
- 100g plain flour
- 75g ground rice
- 2 eggs, beaten
- 1 tbsp olive oil, plus extra to brush
- 2 leeks (about 300g), finely sliced
- 1 garlic clove, finely chopped
- 1 red chilli, thinly sliced
- 2 tbsp chopped coriander, plus extra to garnish
- 2 tsp sesame seeds
- For the dipping sauce
- 1 red chilli, finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp sugar
Banana, spelt and blueberry pancakes
Made with nutty spelt flour, this stunning stack of healthy pancakes makes a heavenly weekend breakfast or brunch. A simple blueberry compote, made from frozen berries and a drizzle of maple syrup, adds a luscious slick of sweetness to this easy pancake recipe.
- Put 200g blueberries in a pan with 2 tbsp maple syrup. Put over a medium heat and bring to the boil. Simmer gently, stirring often, until the berries begin to burst. Remove from the heat and set aside.
- In a mixing bowl, combine the spelt flour with the baking powder and bicarbonate of soda. Make a well in the centre.
- In a second bowl, beat the egg, milk, vanilla and mashed banana together. Pour into the well in the first bowl and mix lightly to form a batter. Stir in the remaining 100g blueberries.
- Put a large frying pan over a medium heat. Brush the surface lightly with oil and add small ladlefuls of batter to form up to 6 pancakes in total, spacing them out well. Cook for a couple of minutes, or until bubbles appear on the surface and the undersides are lightly browned. Flip over and cook for a further minute or so.
- Repeat to make 12 pancakes in total. Serve the hot pancakes in stacks of 3 with the blueberry compote and extra banana slices, if you like.
- 300g fresh or frozen blueberries
- 2 tbsp maple syrup
- 150g spelt flour
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda
- 1 large egg, beaten
- 150ml milk
- 1 tsp vanilla extract
- 2 ripe bananas, mashed, plus extra sliced banana to serve (optional)