Pancake Day Recipe Ideas

Tuesday marks a very special day for everyone, it’s Pancake Day!

Whilst many households will be arguing over whether a perfect pancake should be fluffy, thin, thick, mini, fat, or crispy around the edges, we believe toppings are the epitome of what truly makes a pancake so great.

Will it be maple syrup, a dollop of Nutella spread, jam, or classic lemon and sugar that completes your crepe? We say, try them all then decide which one you like most!

Or if you fancy something completely new, check out our favourite pancake recipes.

Chocolate Pancakes with Chocolate Chip


1 cup all-purpose flour

1/4 cup cocoa

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup low-fat buttermilk

1 tablespoon vegetable oil

1 egg (beaten)

1/3 cup chocolate/white chips

9 tablespoons hot fudge topping

Whipped Cream to spray at the top

A batch of raspberries, blueberries (or your favorite fruit)


This one is both simple and flipping delicious. All you have to do is combine flour, cocoa, and the rest of the dry ingredients in a bowl and mix.  Once fully mixed, add the buttermilk, oil, and egg to the flour mixture, stirring until it is well blended before adding the chocolate chips.

Spoon 1/4 cup of batter onto a nonstick pan with a hint of cooking spray or a tad of butter to make flipping the pancake easier. Turn the pancakes when the center of the pancake is covered with bubbles and edges start lifting.

Microwave hot fudge topping according to package directions. Cut each pancake in half, and top with fudge topping, whipped topping, and your favorite fruits. Lick the whipped cream off first!

Sweet Potato Pancake Recipe



3 tablespoons of unsalted butter
2 1/2 of cups all-purpose flour
1 1/2 of teaspoons ground cinnamon
1 ½ of teaspoons ground nutmeg
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 of teaspoon salt
2 eggs
2 cups of buttermilk
1/2 cup of milk
2 tablespoons of brown sugar
1 cup of mashed sweet potato
Have Maple syrup on your table ready to make you swoon!


If you’re watching the waistline, then why not give this sweet potato recipe a go – you can eat stacks and stacks without the stacks of guilt.

Simply melt the butter first then set aside to cool. Whisk together the flour, cinnamon, baking powder, baking soda, and salt in an empty bowl.

In a different bowl, whisk together the eggs, buttermilk, milk, and sugar till it completely integrates. Stir in the mashed sweet potato and pour in the melted butter and rest of the mix.

Heat your pan and add a bit of butter to keep it slippery for the pancakes. Spoon a 1/4-cup of batter per pancake into the pan and cook until the centre bubbles and starts to look golden. Enjoy!

Cinnamon Roll Pancakes

cinnamon roll pancakeCinnamon is one of our favorite flavors, so when combined with a pancake you’re on to a winner!


Cinnamon Roll Prep:

  • 4 tablespoons unsalted butter, melted
  • ¼ cup & 2 tablespoons light brown sugar
  • ½ tablespoon ground cinnamon
  • Cream Cheese Glaze:
  • 4 tablespoons unsalted butter
  • 2-ounces cream cheese, at room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract

Pancake Prep:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 large egg (beaten)
  • 1 tablespoon vegetable oil


Firstly combine brown sugar, melted butter, and cinnamon in a bowl then pour into a bag and set aside. (This is for the delicious cinnamon filling)

For the glaze, melt the butter over low heat and mix the cream cheese, vanilla and powdered sugar and remove when you get a medium texture icing.

Now for the best bit – the pancakes. Combine flour, baking powder and salt and whisk together the milk, egg, and oil.

Preheat your skillet and spray with non-stick spray. Add ½ cup of the batter per pancake and wait till its starts bubbling in the center. Now, get your bag filled with the cinnamon mix and pour it on your pancake in swirly shape, don’t be afraid to flip the pancake over, just watch those edges!  For the finishing touch, drizzle the glaze on the top.

Red Velvet Pancake Cake Recipe with Cream Cheese Glaze

red velvet


  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 egg, beaten
  • ¾ cup buttermilk
  • 2 tablespoon butter, melted
  • 4 teaspoons red food coloring
  • Cream Cheese Glaze
  • 2 oz. cream cheese, softened
  • ¾ cup powdered sugar
  • 1 ½ tablespoons milk (may need a few drop more)
  • ½ teaspoon vanilla extract
  • powdered sugar, garnish


These decadent pancakes are not for the light hearted but will also make a great #PancakeDay Instagram!

In a large bowl, pour sift flour, baking powder, salt, sugar, & cocoa powder then add in the egg, buttermilk, butter, vanilla extract, & red food coloring. Mix till the batter gets a bit lumpy then leave it aside.

Now start on the glaze in a separate bowl by adding all the cream cheese Glaze ingredients and blend until smooth and silky.

Pour ¼ cup per pancake in your reheated pan and flip when you see the bubbles appear in the center.

Stack your pancakes up and spread on a layer of cream cheese glaze on top, then you’re good to go!


Mint Chocolate Chip Pancake Recipe

mint chocolateIngredients

  • 1 tablespoon granulated sugar
  • 1 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure mint extract
  • 3 to 4 drops green food coloring
  • 3/4 cup mini semisweet chocolate chips, plus more for topping
  • Whipped cream, Vanilla ice cream and hot fudge sauce for serving


Mix  together flour, sugar, baking powder, baking soda, and salt into a bowl, then whisk together buttermilk, egg, butter, extracts, and food coloring in a small bowl. Add to dry ingredients and stir until incorporated and add the chocolate chips at the end.

Heat a large nonstick skillet and add 1/2 tablespoon butter. Pour 1/4 cup of pancake batter into your skillet for each pancake. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then flip and cook for 1 to 2 minutes more.

Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.

What’s your favourite Pancake Day recipe? Let us know by getting in touch on Twitter @urban_eat.