Pancake Day is a holiday loved by adults and children alike. Everyone here at Seasonal Home Online also loves this tradition, which is why we have prepared three easy pancake recipes for you to try in your own kitchen.
When is Pancake Day?
This year Pancake Day falls on Tuesday, March 1.
Also known as Shrove Tuesday, Pancake Day is a traditional feast day that marks the beginning of Lent, which starts on Ash Wednesday. This is exactly 47 days before Easter.
Pancakes have a long history compared to other common meals we eat today, with pancake recipes dating back as far as 1439.
Shrove Tuesday was the last opportunity for people to use up any eggs and fats before embarking on the Lenten Fast until Easter. Because they’re made mostly with eggs, milk and fats, pancakes are the perfect thing to cook.
What Do You Need to Make Pancakes?
Pancakes are fairly easy to make even if you don’t have much experience in the kitchen. There are many different variations between countries but all pancake recipes follow a similar ingredients list.
The basic ingredients you’ll need to make pancakes are milk, eggs, flour and oil or butter. You might find that some recipes require you to add a raising agent such as baking powder or additional ingredients, for example sugar or buttermilk.
Apart from ingredients you’ll also need a few pieces of kitchen equipment, the most important of them being the pan. You can use a regular medium-sized pan, however, for best results we recommend using a pancake pan. This type of pan is shallower, allowing you to flip the pancakes easier.
You’ll also need a whisk to mix your batter, as well as a spatula to flip the pancakes with. You can check out our Pancake Day Gifts section to shop all the equipment you’ll need to make pancakes at home.
Three Easy Pancake Recipes
There are many different styles of pancakes. Most people usually stick to the traditional pancake recipe or their own variation of it, but if you’re feeling adventurous and want to try something new, we’ve selected our favourite recipes for you to try.
This is the easiest pancake recipe that everyone should know how to make. One batch of batter makes 12 thin crêpe style pancakes.
- 100g plain flour
- 300ml milk
- 2 large eggs
- 1 tbsp sunflower or vegetable oil, plus extra for frying
- toppings of your choice, we recommend lemon juice and sugar
- Put the flour, milk, eggs and oil together with a pinch of salt into a large mixing bowl or jug. Whisk until you get a smooth batter.
- Set a regular frying pan or a pancake pan over medium heat and brush on some oil or butter.
- Once the pan has heated up, pour some of the batter and spread it around to form a thin even layer on the bottom of the pan.
- Cook the pancakes on each side for about one minute, flipping them carefully with a spatula.
- Serve with lemon juice and sugar or other toppings of your choice such as jam, chocolate spread, or honey.
American Style Pancakes
American style pancakes are fluffier and sweeter than the regular pancakes, which sometimes can be a nice change from the usual. With one batch of our easy pancake recipe you can make eight fluffy American pancakes.
- 120g plain flour
- 240ml milk
- 1 large egg
- 2 tsp baking powder
- 2 tbsp sugar
- 2 tbsp melted butter or vegetable oil
- toppings of your choice, we recommend maple syrup and bacon
- Whisk together the flour, baking powder, sugar and a pinch of salt in a small bowl and set aside.
- In a bigger bowl, mix together the milk, egg and butter (or vegetable oil).
- Mix together the dry and wet ingredients and gently stir.
- Heat a medium pan or a pancake pan over medium heat and coat it with some butter or oil.
- Spoon two to three tablespoons of the batter onto the pan. Cook for about one minute then carefully flip with a spatula and cook for another minute.
- Serve with crispy bacon and maple syrup or other topping of your choice.
Japanese Soufflé Pancakes
Soufflé pancakes are the fluffiest, lightest pancakes you’ll ever taste. They’re a particularly popular treat in Japan. A bit more complicated than your regular pancakes, one batch of batter will be enough to make three to four fluffy Japanese soufflé pancakes.
- 1 egg yolk
- 2 egg whites
- 2 ½ tbsp sugar
- 2 tbsp milk
- 3 tbsp flour
- ¼ tsp baking powder
- toppings of your choice, we recommend syrup and butter
- Whisk the egg yolk with one tablespoon of sugar until foamy and pale. Mix in the milk. Sieve the flour and baking powder and mix until incorporated.
- Whip the egg whites with the rest of the sugar until it forms a stiff glossy meringue mixture. Be careful not to over whip.
- Mix 1/3 of the egg whites into the yolk mixture until incorporated. Add half of the remaining meringue and carefully whisk. Fold in the remaining egg whites with a spatula, being careful not to deflate the batter.
- Heat a pan over low heat and lightly brush it with oil.
- Once the pan is warm enough, scoop the batter onto it. Cover with a lid and cook for four to five minutes. You can use a crumpet ring to give your pancakes a perfect round shape.
- Remove the lid and add some more batter on top of your pancakes. Cover and cook for another four to five minutes. Lift the lid and using a spatula, carefully flip the pancakes. Cover and cook until golden.
- Serve with some syrup, butter, whipped cream, powdered sugar, or fresh fruits.
Below you will find recipe cards for each pancake recipe that you can download and print to put in your recipe scrapbook.