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From gingerbread pancakes to doughnut pancakes, it’s the tastiest ever recipes for Pancake Day

Want to try something a little different this Pancake Day? These outrageously delicious and unusual pancake recipes are an absolute must...

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by Kayleigh Dray |
Published on

It's Shrove Tuesday, which means that many of us will be whisking up a batch of delicious pancakes and tucking into them today. But, if you fancy trying something a little different, why not try your hand at some of these seriously yummy and unusual pancake recipes?

Magnolia Cafe's Gingerbread Pancakes

Ingredients

  • 3 eggs

  • 1/4 cup brown sugar

  • 1 cup buttermilk

  • 1/2 cup water

  • 1/4 cup brewed coffee

  • 2 1/2 cups white unbleached flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cloves

  • 1 tablespoon ground cinnamon

  • 1 tablespoon ground ginger

  • 1 tablespoon ground nutmeg

  • 4 tablespoons butter or margarine, melted

Directions

  1. In a large bowl, mix eggs and brown sugar until well combined.

  2. Add buttermilk, water and brewed coffee, and stir to combine.

  3. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg.

  4. Add the liquid ingredients to the flour mixture and stir just until combined.

  5. Stir in the melted butter.

  6. Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladle-fulls.

  7. Cook until little bubbles appear around the edges of the pancake, and then flip.

  8. Cook on the second side until golden brown and cooked through in the middle.

  9. Serve immediately.

Lemon Blueberry Pancakes
Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Ingredients

  • 3 tablespoons sugar

  • 1 heaping tablespoon baking powder

  • 1/4 teaspoon salt

  • 1 1/2 cups evaporated milk (more if needed)

  • 1 lemon, zested and juiced (more juice if lemon isn't very juicy)

  • 2 tablespoons butter, melted, plus more softened for serving

  • 1 1/2 teaspoons vanilla extract

  • 1 large egg

  • 1 cup blueberries

  • Maple or pancake syrup, warmed, for serving

  • 1 1/2 cups plus 1 tablespoon cake flour

Directions

  1. Heat a heavy skillet or grill over medium-low heat.

  2. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

  3. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

  4. Pour the wet mixture into the dry ingredients. Stir gently to combine.

  5. Stir in the melted butter.

  6. Splash in more evaporated milk if the mixture is overly thick.

  7. Stir in the blueberries.

  8. Melt a little of the softened butter in the heated skillet.

  9. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

  10. Serve with more softened butter and warm syrup.

Doughnut Pancakes With Strawberry-Coffee Sauce

Doughnut Pancakes with Strawberry-Coffee Sauce

Ingredients

  • 1 cup strawberry jam or preserves

  • 1/2 cup hot strong brewed coffee3

  • 3 (4-inch by 1-inch) glazed yeast doughnuts, torn into 1-inch pieces

  • 3 tablespoons confectioners' sugar

  • 1 teaspoon baking powder

  • 3/4 teaspoon salt

  • 2 large eggs

  • 1/3 cup whole milk

  • 2 tablespoons heavy cream

  • 3 to 4 tablespoons unsalted butter

Directions

  1. For the sauce: Blend the strawberry jam and coffee in a blender until smooth, then transfer to a bowl.

  2. For the pancakes: Put the oven rack in the middle position and preheat the oven to 200 degrees F.

  3. In a clean blender, puree the doughnuts, confectioners' sugar, baking powder, salt, eggs, milk, and cream until smooth.

  4. Heat 1 tablespoon butter in a 12-inch heavy nonstick skillet over moderately-high heat until the foam subsides.

  5. Working in batches of 12, drop rounded teaspoons of batter into the skillet and cook until the pancakes are set around the edges and undersides are golden, approximately 1 minute.

  6. Carefully flip and cook until puffed and undersides are golden brown, about 1 more minute.

  7. Transfer the pancakes to a baking sheet and keep warm in the oven.

  8. Make more pancakes as you wish, adjusting the heat when necessary and using 1 tablespoon butter for each batch.

  9. Serve the pancakes with strawberry-coffee sauce.

Mini Pancakes With Raspberry Sorbet & Chocolate Sauce

Mini Pancakes with Raspberry Sorbet and Chocolate Sauce

Ingredients

  • 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)

  • 3/4 cup water

  • 1 1/2 tablespoons unsalted butter, at room temperature

  • 1 cup semisweet chocolate chips

  • 1/2 cup heavy cream

  • 1 cup raspberry sorbet or gelato, softened

  • 1/2 cup raspberries

Directions

  1. Preheat a griddle or large skillet over medium heat.

  2. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle.

  3. For each pancake, add 1 tablespoon of batter to the griddle.

  4. Cook until golden brown, about 1 to 1 1/2 minutes on each side.

  5. Remove to a plate and allow the pancakes to cool completely.

  6. Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water.

  7. Stir until the chocolate melts and the mixture is smooth.

  8. To serve, put a pancake on a small serving plate.

  9. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries.

  10. Repeat with the remaining ingredients.

For more delicious pancake recipes, visit the Food Network now.

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