Pancake Day 2022: 5 pancake recipes, from buttermilk, wholesome to vegan



ieves and frying pans at the ready, because Shrove Tuesday is almost upon us.

If you’re planning on marking the occasion by eating copious amounts of pancakes (as you rightly should), a top-notch recipe is vital, especially if you want to forgo the bog-standard basics and try something a little more adventurous.

Here, we’ve rounded up five of our favorite recipes. Whether you want an oozingly indulgent pancake, or one that’s wholeheartedly healthy – or something that ditches the eggs and milk and goes fully vegan – we’ve got you covered.

Beet root and apple pancake

Ingredients (serves 2)

  • 150g cooked beet root
  • 2 medium eggs
  • 200ml almond milk
  • Pinch of salt
  • 250g buckwheat flour, sieved
  • 100g grated apple
  • 50ml rapeseed oil
  • Ricotta cheese, pomegranate and flaked almonds (to garnish)


  1. Mix the beetroot, eggs, milk and salt in a blender until smooth. Add the sieved flour gradually, mixing well until you get a batter consistency, and fold in the grated apple. Leave to rest for 10 minutes.
  2. Mix everything together again to aerate the batter and get a fluffy pancake.
  3. Heat a little of the oil in a frying pan on medium and then add some of the mixture to the middle of the pan (remember that it’ll expand during cooking).
  4. Fry for 2-3 minutes until one side is golden and then flip your pancake. Fry for 2-3 minutes until the other side is cooked and repeat this process for each of your pancakes.
  5. Finish with a spoonful of ricotta cheese and sprinkling of pomegranate and almonds.

This recipe is by nutritionists at Push Doctor.

Cream egg pancake calzone

Ingredients (serves 2)

For the pancake batter:

  • 100g plain flour
  • 1/4 tsp fine sea salt
  • 1 tbsp caster sugar
  • 2 large eggs
  • 300ml full fat milk
  • 3 Cadbury Creme Eggs
  • 1/4 tsp vanilla extract
  • 2 knobs of butter
  • A couple of squiggles of vegetable oil


  • 100g dark chocolate
  • 3 Cadbury Creme Eggs

Cream egg sauce:

  • 100g dark chocolate
  • 2 Cadbury Cream Eggs
  • 50g butter
  • 250ml double cream
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract

To finish:


  1. For the pancake mix, sift the plain flour, salt and caster sugar into a large bowl and begin to mix with a whisk, then make a little well right in the centre. Add your eggs and begin to mix until well combined.
  2. Once it’s all mixed together, add the milk gradually, mixing at the same time, followed by vanilla extract and the inside of three Cadbury Creme Eggs. Your pancake mix is ​​now ready.
  3. For the filling, melt your chocolate eggs and dark chocolate in a microwave or over a heatproof bowl with a saucepan underneath on a gentle simmer. Once melted, put aside.
  4. For the chocolate sauce, melt the chocolate in a heatproof bowl, over simmering water. Occasionally stir until it’s completely melted. Add the butter, double cream and caster sugar, stirring until it’s heated and melted into the chocolate.
  5. Add the Creme Eggs and begin to stir; the heat of the sauce will gradually melt them. Continue to stir until it’s nice and smooth. Remove the saucepan from the heat and leave to the side to cool.
  6. Now, it’s time to fry. Prepare a small bowl of melted butter and vegetable oil; you are going to use this to grease the pan between each pancake. Bring your pan to medium heat, then give it a good brush of your buttery oily mixture.
  7. Load some of the pancake mix into the frying pan. You just want enough to cover the base of the frying pan, then give the frying pan a good roll of the heat to ensure a super clean edge.
  8. Once the pancake mix has stopped rolling, pop it back on the heat and wait for it to cook (this should take around a minute). Brush the edges of the pancake with egg to stop any oozing of the Creme Egg. To check if your pancake is ready on one side, gently lift it to see if it’s golden brown.
  9. Now for the calzone. Give your one-side-cooked pancake a super generous splatter of the melted Creme Egg filling on the side that’s facing you. Instead of giving your pancake a flip, give it a calzone-style fold. Lift your filling-covered side and gently press into the other side, forming a semi-circle. Allow it to cook for a couple more minutes.
  10. Place on a plate, and repeat the process until all your mixture is used up. Once finished, place all the pancakes on a tray or plate, finish off with a little more melted Creme Egg, your chocolate sauce and a sprinkling of icing sugar.

This recipe is by Great British Bake Off’s Liam Charles.

Bramble mojito pancakes

Ingredients (serves 2)

For the pancake mix:

  • 135g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg
  • 2 tbsp melted butter

For the bramble cream:

  • 250ml whipping cream
  • 12 blackberries
  • 20g caster sugar
  • 10g mint

For the rum and lime syrup:

  • The juice of 5 limes and the zest of 1 lime
  • 150g icing sugar
  • 50ml rum

To garnish:


  1. To create the rum and lime syrup, heat the lime juice and sugar in a pan until the sugar dissolvers. Add the rum, stir and allow to cool.
  2. For the bramble cream, whip together the cream and sugar, and fold in the blackberries and mint, then set aside.
  3. To make the pancakes, sift together the flour, baking powder, salt and caster sugar into a bowl.
  4. Whisk together the milk, egg and melted butter in a separate jug. Pour the wet mixture into the dry and whisk until a smooth batter forms. Let the mix stand for a few minutes.
  5. Next, heat a large non-stick frying pan and add butter to melt. Spoon the batter onto the frying pan. Wait until the top of the pancake bubbles, turn over and cook until both sides are golden. Repeat until all the batter is used.
  6. Serve by sandwiching two pancakes together with the cream inside. To finish, pour over the rum syrup, dollop extra cream on top and garnish with blackberries and mint.

This recipes is by Bill’s.

Vegan pancakes with grilled mango

How to make vegan pancakes

Ingredients (serves 1-2)

For the pancake mix:

  • 1/2 cup/60g buckwheat
  • 1/2 tsp baking powder
  • Small pinch of sea salt
  • 1/2 cup/120ml dairy free milk
  • 1 1/2 tbsp agave nectar
  • Vegetable oil, for frying

For the grilled mango:

  • 1/2 fresh mango, peeled and cut into wedges
  • 1 tbsp coconut oil
  • 2 tbsp coconut sugar

For the garish:

  • Toasted flaked almonds
  • Almond yoghurt
  • Fresh passion fruit
  • mint
  1. Sift the flour, baking powder & salt together into a mixing bowl. To the bowl add the milk and agave nectar. Whisk until it forms a smooth pancake batter. Set the batter aside for a few minutes whilst you prepare your mango.
  2. Place a non-stick frying pan over a low heat and rub carefully in a touch of oil using a piece of kitchen paper. Ladle the batter into your pan, then using the back of the ladle quickly smooth it out into a circular shape.
  3. Allow the pancake to cook for around 3-4 minutes on each side or until golden, before removing from the pan. Then make the rest of your pancakes.
  4. Meanwhile, preheat a griddle pan over a high heat. Add the coconut oil, and then once hot add the mango wedges. Grill the mango until lightly charred and dust with the coconut sugar
  5. Serve the pancakes with the mango on top, along with toasted almonds, fresh passion fruit, mint & a spoonful of almond yoghurt.

This recipe is by Gaz Oakley

Buttermilk pancake

Ingredients (serves 2)

  • 135g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 50ml buttermilk
  • 130ml milk
  • 1 large egg, beaten lightly
  • 2 tbsp melted butter
  • 50g blueberries
  • 50g raspberries
  • 40g sliced ​​bananas


  1. First, sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk, butter milk and egg, then the melted butter.
  2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Leave to stand for a few minutes.
  3. Heat a non-stick frying pan over a medium heat and some butter. When melted, add one or two ladles of batter (it must be thick).
  4. Once it has bubbled and started to cook, flip it over, so both sides are golden brown.
  5. Serve with maple syrup, butter or clotted cream and top with the blueberries, raspberries & bananas, if desired.

This recipe is by Aubaine