On the hunt for the best sweet pancake recipes for Shrove Tuesday on 13 February 2024? Whether it’s healthy vegan pancakes or decadent maple syrup and bacon, here are six easy sweet recipes that are sure to hit the spot.
6 Sweet Pancake Recipes
Cyril Lignac’s Chocolate And Banana Pancakes
For the pancakes
- 250g of flour
- 30g caster sugar
- 17g baking powder
- 1 pinch of fine salt
- 2 organic eggs
- 65g butter
- 30cl whole milk
- Grape seed oil
For the accompaniments
- 1 banana
- 12.5 cl of full liquid cream with 35% fat very cold
- 15g vanilla sugar
- A few spoonfuls of chocolate spread
- Place a bowl in the freezer to cool it, it will be used to mount the Chantilly cream. Melt the butter in the microwave.
- In a bowl, mix the flour, sugar, baking powder and fine salt. Add the eggs, mix gently, then pour in the previously melted butter, slowly pour in the milk, stirring gently without whisking too much, if there are any lumps left, it does not matter. Leave to stand for 15 minutes at room temperature. The device must not be smooth and especially not fall.
- Peel and cut the banana into slices 0.5 cm thick and place them on a plate. In a chilled bowl, pour the very cold cream, start whipping it, then add the vanilla sugar. When the whipped cream is firm, keep it cool.
- In the pan, spread a little oil with a paper towel to avoid excess fat. Pour the batter little by little into discs 10 cm in diameter, place a tablespoon of chocolate spread in the center, pour over a second layer of pancake batter to cover the spread, then leave to cool over medium heat and when bubbles begin to appear on the surface, flip the pancakes using a spatula. Let them brown on the otherside for about 1 minute.
- When the pancakes are golden on both sides, put the pancakes on the plates. Cover them with banana.
Recipe from Cyril Lignac of Bar Des Prés
Beetroot Pancakes With Eggs, Smoked Bacon And Maple Syrup
For the pancakes
- 250g plain cooked (vacuum packed) beetroot, drained
- 225g plain flour
- 2 large eggs, lightly beaten
- 30g butter, melted & cooled
- 1tbsp baking powder
- Pinch of salt
- 1 tsp sugar
- 300ml milk
- Sunflower oil for shallow frying
- 12 rashers smoked streaky bacon, cooked crisply
- Maple syrup, to taste
- 4 eggs, fried
- Place all the ingredients for the pancakes in a food processor and blitz until smooth.
- Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface – this will take a minute or two.
- Using a fish slice flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.
- Serve hot with the eggs, bacon and plenty of maple syrup.
Recipe from Love Beetroot
Coco-Nutty Banana Pancakes
- 2 ripe bananas, cut into chunks
- 1 egg
- 100ml/scant ½ cup almond milk
- 2 Tbsp almond butter
- 1 Tbsp coconut nectar
- 1 tsp vanilla extract
- 110g/¾ cup plus 1½ Tbsp plain (all-purpose) flour
- 50g/6 Tbsp coconut flour
- Pinch of ground cinnamon
- 1 tsp baking powder
- Pinch of bicarbonate of soda (baking soda)
- Pinch of salt
- Coconut oil, for frying
For the topping
- Almond butter
- Fresh berries, such as strawberries, blueberries, blackberries
- Coconut yoghurt
- In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well-combined.
- Sift together the dry ingredients in a large bowl then slowly add the wet ingredients to the dry ingredients, whisking together until you have a thick, smooth batter.
- Working in batches, add 1 tablespoon coconut oil to a large, non-stick frying pan and heat until melting. Once the pan is nice and hot, drop large tbsps of the batter into the pan and cook for 2 minutes on each side until lightly browned and the pancakes are fluffy. If you’re making a big batch to serve all at once, then keep the cooked pancakes on a heatproof dish, separated with baking parchment, in a low oven, while you cook the rest.
- To serve, top the pancakes with almond butter, berries, yoghurt and honey
Recipe from Pip & Nut: The Nut Butter Cookbook by Pippa Murray
Ricotta Pancakes With Sticky Maple Apples
- 150g self-raising flour
- 1 tsp bicarbonate of soda
- 75g soft brown sugar
- 1 lemon, zest and juice
- 250g ricotta
- 200ml milk
- 1 medium Waitrose British Blacktail Free Range Egg
- 75g butter
- 3 crisp best of British eating apples, peeled, cored and each cut into 8 wedges
- 200ml maple syrup
- To make the pancakes place the flour, bicarbonate of soda, sugar and lemon zest into a large mixing bowl and stir to combine.
- Whisk the ricotta, milk and egg until smooth. Melt 25g of the butter and add that to the ricotta mixture and whisk again. Pour into the flour and whisk well to form a smooth, thick batter.
- Heat a large frying pan, non-stick if you have one, over a medium heat. Add a little of the remaining butter, and once it has melted and is sizzling start to cook the pancakes. Spoon in 1 to 2 tbsps of the batter and cook for 3-4 minutes until the surface starts to pock with burst bubbles. Turn the pancakes over carefully and cook for another 2-3 minutes.
- Place the cooked pancakes on to a plate, cover and keep warm while you cook the rest.
- Once the pancakes are cooked, heat any leftover butter in the same pan, using a little more if required and add the apple wedges. Sauté for 4-5 minutes until golden. Squeeze in the lemon juice and pour in the maple syrup. Bubble for 2-3 minutes.
- Serve 2 or 3 pancakes with a large spoonful of apples and drizzle with plenty of the warm maple syrup.
Recipe from Waitrose
Red Velvet Pancake Recipe
Makes 20 pancakes
- 300ml buttermilk
- 100g cream cheese at room temperature
- 125g granulated or caster sugar
- 70ml cup sour cream
- 120g unsalted butter
- 250g plain flour
- 2 tbsp unsweetened cocoa powder
- 2 large eggs
- 3 tbsp milk
- 2 tbsp icing sugar
- 2 tsp red food colouring
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Maple syrup, for serving
- Melt your butter in a pan over a low heat and leave to cool
- Whisk together the cream cheese, sour cream and icing sugar until smooth, then drizzle in milk as needed until you have a liquid consistency for drizzling – this is your sauce
- Whisk together the flour, cocoa powder, baking soda, baking powder and salt in another mixing bowl
- Beat the eggs and granulated sugar in another mixing bowl until pale yellow, then beat in the buttermilk, melted butter, food colouring, vanilla and vinegar
- Add the egg mixture to the flour mixture and gently fold until just mixed. Tip: avoid over-mixing which would lead to a less fluffy texture in your finished pancakes!
- Heat a large, non-stick skillet over medium-low heat and pour on ladels of batter, spaced evenly apart
- Cook for 3 min or until bubbles on the surface pop slowly and edges begin to firm
- Flip and cook for another 1 to 2 min or until the bottoms are set and the pancakes are cooked through
- Repeat with the remaining batter
- Drizzle with sauce and syrup and enjoy!
Recipe from Gousto
Nutella Pancake Stack Recipe
Makes 18 pancakes
- 450 ml of milk
- 6 tbps of melted butter
- Six eggs
- 420 g of flour
- 4 tablespoons of baking powder
- Then add 6 tbsp of melted butter
- Tablespoons of sugar pinch of salt is optional
- 3 jars Nutella for sandwiching together
- 4 tablespoon icing sugar
- 2 tablespoons praline
- 180 ml chocolate sauce
- Beat the milk, butter and eggs together until combined, then add the flour, baking powder, more butter and salt until you get a smooth batter.
- Lightly grease a griddle or non-stick pan with clarified butter and heat until droplets of water dance on the surface.
- Pour the batter onto a griddle in uniform amounts, and cook until the surface of pancakes is covered with bubbles. Flip over with a wide spatula and cook until golden brown on the second side.
- Remove to a serving plate and keep warm. Repeat with remaining batter, regreasing the griddle as necessary – will make 16 to 18 pancakes. You only need 8 for the stack.
- Place 1 tablespoon of Nutella onto 30 cm plate the place a pancake on top. Spread another tablespoon or two of Nutella then place another pancake on top.
- Continue this process until you have used up 8 to 10 pancakes, the last pancake can be spread with Nutella then sprinkled with praline and dusted with icing sugar. Serve with red fruit compote and warm chocolate sauce.
Recipe from Christopher’s Covent Garden