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Pancake Recipes for Pancake Day

Pancake Day is TODAY. but don't worry! We've dug out our post from last year to give you the best pancake recipes we could. Vegan and gluten free recipes included.

Hello All!

A lot of you reading this might not have a clue what pancake day is. So, before we get to the good stuff, let me quickly explain. Essentially, modern day, it is Tuesday in February where those across the UK who like pancakes, eat a lot of pancakes.

The traditional background of it all, is more religious. It was a chance for Christians to have one last day of indulgence, before fasting for 40 days, known as lent. There were many items that couldn’t be eaten during lent such as: eggs, fat and milk. These items were all used to make pancakes to get rid of them from the household the day before lent began. It always falls 47 days before Easter Sunday, so the date can change each year.

Luckily for those of us with no baking talents, pancakes are very easy to make. For our first recipe, we are going to a faithful British baker, Mary Berry. There are a lot of pancake recipes out there if you don’t like the look of Mary Berry’s below.  This recipe makes 12 thin pancakes.


  • 125 Plain Flour
  • 1 Egg
  • 300ml Milk
  • lemon juice / jam/ sugar / maple syrup – what you would like to put on top
  • Two bowls
  • Frying pan – be careful!
  1. Firstly, you want to sift the plain flour into a bowl and make a hole in the middle. Sifting the flour is important because otherwise it will be lumpy, and harder to mix!
  2. Into the second bowl, whisk together your egg and a little bit of your milk, then pour it into the hole you made in your flour.
  3. Begin whisking with a little of the flour at first.
  4. Gradually, and not all at once, add half of the remaining milk, adding more flour into the whisk every time.
  5. Stir in the remaining milk, cover the bowl and leave to stand for 30 minutes.
  6. Heat up your frying pan, and add some oil so your batter doesn’t stick.
  7. Depending on how big you want your pancakes to be, depends on how many full ladles you use. Mary Berry recommends using two ladles or three tablespoons of patter into your pan.
  8. Tilt the pan a little so the batter can spread evenly over your frying pan.
  9. Cook the pancake over a medium-high heat for 45-60 seconds. Small holes will appear on the surface, the underside turning brown and the edges beginning to curl.
  10. Loosen the pancake around the edges and FLIP. Mary Berry recommends using a knife, staff members will tell you to go for it.
  11. Cook the other side for 30 seconds, then slide that pancake onto a plate.
  12. Heat and lightly grease the pan again before making your next pancake.

For our vegan pancake, we’re going to turn to recipe maker and BBC good food editor, Anna Glover. This recipe makes 16 pancakes.


  • 300g self-raising flour
  • 1tsp (teaspoon) baking powder
  • 1 tbsp (tablespoon) sugar
  • 1tbsp vanilla extract
  • 400ml plant based milk
  1. Whisk the flour, baking powder, sugar and vanilla extract into a bowl until fully mixed.
  2. Slowly pour in the milk and whisk until you get a smooth, thick batter. You may need to add the milk gradually to get this.
  3. Heat a little oil in a frying pan (preferably non stick) over a medium-low heat and add 2tbsp batter into the pan at a time for small, round pancakes. If you do not want small, round pancakes, then chat the amount of batter you want put in the pan.
  4. Cook for 3-4 minutes until the edges are set and bubbles are appearing on the surface.
  5. FLIP the pancakes over and cook for another 2-3 minutes.

Next up, we have a gluten free pancake recipe. Once again, we are using BBC good food, but we are going to be using Caroline Hire’s recipe. Caroline not only makes recipes that are easy to follow at home with food you already have, but she’s also served up some grub for F1 McLaren Grand Prix drivers are various locations. It sounds like we can trust her. This recipe makes 6 pancakes.



  • 125 gluten-free plain flour
  • 1 egg
  • 250ml milk
  • butter, for frying
  1. Sift the flower into a bowl and make a small hole in the centre.
  2. Crack the egg into the hole, and add about a quarter (62.5ml) of the milk.
  3. Begin whisking and combining the mixture together.
  4. Once you have a paste, add in another quarter of the milk and continue whisking.
  5. Once the mixture is limp free, mix in the remaining milk.
  6. Leave to rest for 20 minutes. Remember to stir it again before using.
  7. Throw in a small amount of the butter, and when that begins to foam, pour a small amount of the mixture into the pan and tilt the pan to coat the base.
  8. Cook for a few minutes until golden brown on the bottom, FLIP, then cook until the other side is golden brown as well.


Alternatively, you can buy pancakes from the shop and heat them up in the oven. However you want your pancakes, we just hope you enjoy them.


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