Our Favourite Pancake Recipes | A Littlelondoner

Our Favourite Pancake Recipes



Pancake Tuesday, finally the day where you can eat pancakes for breakfast, lunch and dinner, and not have to make excuses! Remember going into school after Pancake Tuesday and the competition as to who had eaten the most pancakes 😂. Not sure about you, but pancakes were much more simple then, and to be honest they are still my favourite ones, a bit of sugar and lemon and I'm happy! I also always remember my mum making the batter the night before, why was that?

Anyway, here are some of our favourite pancakes to make in this house, it doesn't need to be Pancake Tuesday to whip out the pan and rustle up some pancakes, we probably have them once a week, and use lots of different fillings, I always go for the sweet/fruit filling option, but you can always have a savoury pankcake too!

The birthday ones the bottom are requested already for the morning of Amelia's birthday, which is soon. Happy Pancake making!

P.S. I made these spiced apple ones this morning, I ate every single one….they were meant to be put away for this evening!!


Just Your Regular Pancake Mixture~





•125g/4oz Plain Flour Pinch of Salt

•1 Egg

•300ml/½pt Milk

•Oil for frying


1.Sieve flour and salt into a bowl.

2.Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing in the flour to make a smooth batter.

3.Pour batter into a jug and allow to stand for about 30 minutes.

4.Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan. 5.Fry until golden brown. Turn and fry the other side until brown also.

6.Stack pancakes on a large plate, as they are cooked.

7.Fill with fresh fruit and drizzle with maple syrup, or choose one of our other delicious sweet or savoury fillings below. Or just keep it simple with my favourite, Sugar and Lemon

Tasty Filling Suggestions

•Drizzle with Honey and top with Pecan Nuts or Chopped Almonds

•Fresh fruit served with natural yoghurt and whipped cream

•Stewed apples, flavoured with cinnamon and a dollop of fresh cream

•Top with chocolate spread or Chocolate Chips and a scoop of icecream

•Diced chicken with salsa sauce

•Cottage cheese and sliced pineapple •Poached egg and Hollandaise sauce


Spice Apple Pancakes ~


Recently I discovered that grated apples make a wonderful addition to pancakes, and blend perfectly with a cinnamon and ground ginger-spiked batter. If you have a nut-free household, just leave out the pecans. I promise that these American style pancakes will win over every member of the family.


 Using the same recipe above, but adding

•1/2 teaspoon baking powder

•1/2 teaspoon cinnamon

•1 tablespoon Maple Syrup

•1/2 teaspoon ginger

•1 grated red apples

•crushed peacans


1.In a large bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. 

2.Whisk Eggs 

3.Add the maple syrup and milk, and give the whole thing a good whisk

4.Pour the milk mixture into the flour mixture, and stir everything together. 

5.Core a couple of apples and grate them on the big holes of a box grater. Stir the grated apples and some chopped pecans into the batter. 

6. Pour batter into heated buttered pan to desired size.

 7.Serve the pancakes with maple syrup and fresh fruits or nuts.


Butter Milk Pancakes ~


These,thick,fluffy pancakes served the American way with glazed bacon and maple syrup are perfect for weekend brunch, but the leftover batter is great to have on hand for quick and easy weekday breakfasts 


•350g/12oz self-raising flour

•1 tsp bicarbonate of soda

•½ tsp salt

•2 tbsp caster sugar

•200ml/7fl oz buttermilk

•400ml/14fl oz semi-skimmed milk

•2 free-range eggs

•85g/3oz unsalted butter, melted, plus extra for frying

•12 rashers smoked streaky bacon

•50ml/1¾oz maple syrup


1.In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.

2.In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter.

3.Pour the wet mixture into the dry and stir to combine. Do not overbeat – stir just to combine.

4.Melt a small knob of butter in a large frying pan.

5.Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of your pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time. 5.Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling.

6. Then turn them over using a palette knife or fish slice and cook for another minute. 

7.Keep the pancakes warm in a very low oven while you cook the remaining batter.

8. Meanwhile, preheat the grill to medium/hot. Lay the bacon on a grill tray lined with foil and brush with maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp.

9. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.


Dairy Free Pancakes ~



•125g plain flour

•1 egg

•300ml hemp or coconut milk sunflower for frying


1.Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture.

2.Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk.

3.Leave to rest for 20 mins. Stir again before using.

4.Heat a small, non-stick frying pan with a splash of oil. When hot, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side.

5. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary.

6.Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.


Blueberry Pancakes ~



•200g self-raising flour

•1 tsp baking powder

•1 egg

•300ml milk •knob butte

r •150g pack blueberry

•sunflower oil or a little butter for cooking

•golden or maple syrup


1.Mix together the flour, baking powder and a pinch of salt in a large bowl.

2.Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

3.Beat in the melted butter, and gently stir in half the blueberries.

4.Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan.

5.Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.

6.Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.

7.Serve with golden syrup and the rest of the blueberries.


Funfetti Buttermilk Pancakes ~



•1 1/3 cup all-purpose flour

•2 teaspoons baking powder

•2 tablespoons granulated sugar

•1/2 teaspoon salt

•1 box of any cake mix

•1/3 cup oil

•3 large eggs

•2 1/3 cups milk

•1/3 cup sprinkles



•1 cup powdered sugar

•2 tablespoons butter softened

•2 tablespoons half & half cream

•1/2 teaspoon vanilla


1.In a large bowl, combine the flour, baking powder, sugar, salt and cake mix. Set aside.

2.In another small bowl, mix together the oil, eggs and milk.

3.Add the wet ingredients into the dry ingredients and mix just until combined. Fold in the sprinkles. Batter will be thick. (If you'd like thinner pancakes, you can add a bit more milk.)

4.Heat a pan to about 250-275 degrees (low heat so the pancakes do not burn). Spray the griddle with cooking spray.

5.Ladle the pancake batter onto the hot pan and cook the pancakes for about 1-2 minutes or until bubbles start forming in the batter. Flip the pancake and cook for an additional minute or until cooked through.

For the Frosting

1.In a small bowl, stir together the powdered sugar, softened butter, cream and vanilla. This frosting will be at a spreadable consistency.

2.If you'd like to drizzle the frosting, microwave the frosting for about 10 seconds and stir, then drizzle over the pancakes.

3.Double the frosting recipe, if desired.

Enjoy every single mouthful!! Happy cooking xxx

Come and join us on our social media sites to see what we are up to: Facebook|Instagram|Twitter|Bloglovin



T, A & H xxxxxx  

This entry was posted in Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *