It’s a fact – you can never have too many pancakes. Next time you make them, avoid the flops and focus on the flips with this array of brilliant recipes. Whether it’s sweet or savoury you’re looking for, we’ve got you covered.
You really can’t go wrong with a classic, especially when it’s a stack of fluffy American buttermilk pancakes. Serve them with a handful of blueberries, go savoury with crispy bacon rashers, or opt for both with a drizzle of maple syrup for a mix of sweet and salty flavours.
The classic American-style pancakes, of diner dreams, are easy to make with this very quick foolproof recipe, showing that you can get fluffy pancakes without buttermilk. Cover them in blueberries and maple syrup for a wonderful pancake breakfast, perfect if you’re in a hurry.
Fill your home with the delicious aroma of these amazing drop scones. Ready in 20 minutes, they pair well with a berry compote and a drizzle of maple syrup. For a savoury version, swap the compote for plenty of crispy bacon.
A pancake classic, nothing beats buttermilk drop pancakes served straight from the pan and topped with warm, freshly-made lemon curd and berries. It's a sure-fire way to draw everyone to the breakfast table too.
You’re guaranteed to get any late sleepers out of bed with the aroma of these Scotch pancakes. Served with warm strawberries, mascarpone and melted cinnamon butter, they’re the ultimate breakfast indulgence.
You probably have all the ingredients for these thin pancakes, otherwise known as crêpes, at home already. Nothing but a combination of flour, eggs, butter, milk, water and sugar, they’re incredibly easy to make and, once you’ve mastered your flipping technique, the (pancake) world is your oyster.
In Brittany, western France, savoury pancakes are commonly known as galettes and are usually made with buckwheat flour. Serve these as a light lunch with a savoury goats' cheese, fig and ham filling that's guaranteed to impress.
We’ll let you in on a little secret – although this crêpe cake looks impressive, it’s very simple to make. It uses shop-bought crêpes for ease, but you could also make your own. When putting the cake together, don’t worry about precision – it’s all about the rustic look and the irresistible caramel, plum and raspberry flavour within the layers.
This crêpe cake is layered with delicious lemon curd and a soft creamy filling. The burnished caramel top makes it a real showstopper. Note the crêpe recipe will make more than you need for the cake, so freeze some for another time.
Get our lemon and caramel crêpe cake recipe here
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On the hunt for a pancake recipe with a difference? Look no further than these wonderfully light crêpes. Made with nutty toasted almonds wrapped around a zesty mascarpone filling and served with warm plums in syrup, this is a stunner of a dish.
A retro classic, crêpes Suzette have never gone out of fashion in our opinion. The winning mix of delicate crêpes and boozy citrus sauce is just so delicious. You could forgo making your own crêpes and use shop-bought to cut the cooking time down to just 15 minutes.
Perfect for a quick and filling lunch, these tasty crêpes are stuffed with garlicky mushrooms and melting brie cheese for a wonderful melt-in-your-mouth bite.
Another excellent pairing is zingy strawberries with sticky caramel. Ready in just 15 minutes, this recipe requires minimal effort yet doesn’t compromise on flavour. You could also try the topping on toasted waffles.
A crispy pancake wrapped around a cheese-and-egg filling, anyone? Admittedly, this recipe does include a 60-minute batter resting time, but it will all be worth it when you’re breaking a runny egg yolk into a galette still warm from the pan.
No German kitchen is a stranger to apfelpfannkuchen, or apple pancakes, and it’s time you brought those orchard flavours into your house too. These fruity pancakes don’t need any added sugar, although you could serve with a light drizzle of honey or a generous spoonful of crème fraîche.
Banana is an excellent addition to pancake batter as it acts as a natural sweetener. This flourless recipe uses rolled oats instead of flour and is perfect for a lighter breakfast. If you do have a sweet tooth, top the pancakes with honey-glazed banana slices and walnuts.
Also known as Austrian pancakes or emperor’s pancakes, these light, fluffy and super-sweet pancakes are perfect for dessert. Traditionally served torn into small bits, top them with caramelised apples and a blueberry compote for the ultimate sugar rush.
Even though these cute little Russian blinis taste wonderful with a bit of cream cheese and smoked salmon, the sweet version of these pancakes is incredibly versatile. Drizzle with honey, dip into a berry jam or go all out and serve with double cream and a blackberry sauce.
Get the recipe for sweet blinis with crème de cassis sauce here
Feel like snacking on a spicy Korean pancake? Although this is closer to an omelette than a traditional pancake, the spicy kimchi and mushroom filling is utterly irresistible. With just 10 minutes of cooking time, you could enjoy them for a light lunch or to kick-start your day the delicious way.
Named for the sizzling sound (xeo) the pancake batter makes when it hits the pan, these savoury Vietnamese pancakes can be stuffed with beansprouts, prawns and pork or chicken. Don’t be afraid to be generous with the filling – that’s how they do it in southern Vietnam.
A different type of pancake, this recipe is of German origin but is said to have been popularised in Seattle in the early 1900s. Today, Dutch babies and their dramatic rise are much loved on both sides of the pond. A classic Dutch baby is baked in the oven in a searing hot cast-iron skillet and served with butter, lemon and icing sugar, but you could add anything your heart desires, sweet or savoury.
Yes, you read that right. The earthy beetroot in this recipe is a brilliant addition to the pancake batter, and it’s also a smart way of sneaking more veg into your meals. Serve these pancakes with a fried egg, crispy bacon and maple syrup.
Follow this recipe and take your pancake batter to the next level by adding cooked mushrooms and bacon. Stack with whole cooked bacon rashers between each pancake and drizzle parsley butter over the top. You can thank us later.
These gluten-free pancakes, made with buckwheat flour, don’t compromise on flavour and texture. Light and fluffy, they taste wonderful with decadent toppings like caramelised apples and cream, or bananas, nuts and honey.
These spinach and ricotta filled Florentine pancakes make for a fantastic dinner. They take a bit longer to make, but the end result – smothered in béchamel sauce – is oh-so worth it.
These thin and lacy vegan crêpes are absolutely delicious when coated with non-dairy yoghurt and apricot conserve. Although by all means do experiment with other toppings and fillings.
A truly decadent pancake dessert combining lacy crêpes, fruity conserve, ice cream and cookie sprinkles. A fun recipe for a dinner party, as it’s easy to put together and looks beautiful.
Fortunately, there's no need to omit pancakes if you're eating a vegan diet. This plant-based version of classic fluffy pancakes is made with soy milk and apple cider vinegar. Serve with maple syrup and fresh berries and you won't even know the difference.
The perfect mash-up of our two favourite breakfast foods, this recipe combines irresistibly fluffy pancakes with salty bacon, luscious hollandaise sauce and a perfect poached egg on top. What more could you want?
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