Pancake Day Recipes

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    BBC Good Food

Try these great Pancake recipes

Eggs Benedict Pancakes


Kcal 605 Fat 36g Saturates 19g Carbs 46g Sugars 5g Fibre 2g Protein 23g Salt 2.14g


  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp chopped chives, plus more to serve
  • 200ml milk
  • 3 eggs
  • 25g butter, melted, plus extra for frying

For the toppings 

• 4 eggs

• 1 jar or pack (about 250g) ready-made hollandaise sauce

• 4 slices Uncle Henry’s ham

• small handful spinach leaves

  1. Whisk all of the pancake ingredients together with some seasoning until smooth.
  2. Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.
  3. Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions.
  4. To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.


Scotch Pancakes

Healthy Makes:12 Skill:EasyPrep:5 MinCooking:30 Min

This simple Scotch pancakes recipe is a real winner for a weekend brunch or a favourite option on Pancake Day.

These pancakes are a type of Scotch pancake and are so easy to make. They make an ideal breakfast dish and can be made at the weekend when you have a little more time. You could so easily make a larger batch to last for a few days – they keep very well and can also be frozen. These griddled pancakes are delicious served with raspberries and maple syrup and you don’t need a special griddle pan to make them – an ordinary heavy based frying pan will do just as well. This recipe makes 12 delicious Scotch pancakes and will take only 35 mins to prepare and cook. Leftover batter can be stored in the fridge to use the next day.


  • 225g self raising flour
  • Pinch salt
  • 50g caster sugar
  • 2 medium eggs
  • Milk - to make up to 300ml with the eggs
  • 200g blueberries
  • Maple syrup
  • Butter to serve


  1. Prepare for your pancake recipe by first lightly grease a heavy based frying pan or flat griddle pan and heat on a medium setting.
  2. Sift the flour, salt and sugar together in a bowl.
  3. Beat the eggs and milk together making sure you have made up the amount to 300ml.
  4. Slowly pour the eggs and milk into the flour and beat together until you have a smooth, creamy batter.
  5. Test the heat of the pan put a teaspoonful of batter onto the pan. If it sizzles and cooks in less than a minute it is ready.
  6. Drop tablespoons of the batter onto the pan and smooth with the back of a spoon.
  7. Cook until bubbles start to appear on the surface of each pancake, this will take about 3 to 4 minutes.
  8. Flip the pancakes over and cook until firm and golden.
  9. Keep the pancakes warm and repeat with the remaining batter.
  10. Serve the pancakes hot with blueberries and maple syrup poured over and top with a knob of butter.

Top tip for making Scotch pancakes

Use golden syrup if you haven't any maple syrup. Alternatively simply serve the pancakes hot, spread with butter



Pancakes with sugar and lemon


  • 110g of plain flour
  • 2 eggs
  • 200ml of milk
  • 75ml of water
  • 50g of butter
  • 1 pinch of salt


  • caster sugar
  • lemon juice



1- Mix the flour and salt in a large mixing bowl, make a well in the middle of the flour and crack in the eggs. Mix to combine, then gradually whisk in the milk and water until you have a smooth batter

2 - Place a frying pan over a medium heat and add a knob of butter. Add a thin layer of batter to coat the base of the pan, cook until the bottom of the pancake is golden then flip over and cook the other side

3 - Once the pancake is cooked, remove from the pan and drain off any excess butter. Repeat the process until all of the batter is used up

4 - Serve the pancakes immediately, finished with a sprinkling of caster sugar and a good squeeze of lemon juice