Flippin' Fantastic Pancake Recipes

We've done the hard work for you and picked our top 5 flippin' fantastic pancake recipes from some of our favourite chefs. Whether you prefer that sweet crêpe or a savoury pancake there are some delicious recipes to choose from.

Anna Jone's Quick Chickpea & Carrot Crepes
Serves 8
250 g chickpea flour
250 g carrots, grated
350m ml whole milk (oat milk can be used as an alternative)
1 tsp caraway seeds
black pepper
olive oil, for frying
Recommended Toppings:
vinegar-dressed beetroot, cottage cheese, horseradish and dill
crispy fried egg, roasted cherry tomatoes, flash-fried greens, lemon zest and basil
leeks, avocado, feta, soft herbs, lemon and parsley
grated carrots, coriander leaves, yoghurt, lime and mango chutney
Put all the crepe ingredients except the caraway seeds into a blender and season with salt and pepper. Blend on high until you get a thin, smooth pancake batter. Dry roast the caraway seeds in a frying pan, then fold into the batter.
Heat one teaspoon of the oil in a medium-sized, non-stick frying pan over a medium heat. Add a small ladle of the batter to the pan. Work quickly to swirl it around so the batter covers the base of the pan. Cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
Repeat with the rest of the batter, adding a little more oil each time. Stack on a plate with greaseproof paper in between each pancake and keep warm in a low oven.
Top with veg, leaves, cheese and eggs as you please, as per Anna's suggestions.
Amelia Freer's Buckwheat Breakfast Pancakes
Serves 4
250 g buckwheat flour
1 tbsp gluten free baking powder
400 ml nut milk
1 egg
2 punnets of blackberries
2 tsp honey
butter or coconut oil for frying
coconut yoghurt (or of choice) for topping - optional
In a bowl, whisk the buckwheat flour and baking powder together to combine then add the milk and egg whisking to a smooth paste. Leave to stand and thicken while you make the compote.
In a small pan, cook the berries on a low heat for 8-10 minutes, stirring occasionally. 
Heat a heavy non-stick frying pan to medium hot, add a little coconut oil. 

Using a serving spoon, dollop the pancake mix and spread out to make roughly 10cm pancakes. Cook in batches for 3-4 minutes until bubbles begin to appear over the surface then flip and cook for another minute or two. Keep warm until you have cooked them all then serve 4 or 5 stacked and topped with blackberries and a dollop of coconut yoghurt.

Ottolenghi's Cheese, Chorizo & Spring Onion Pancakes
Serves 4
For the filling:
50 g cooking chorizo
80 g comté, finely grated 
1 garlic clove, peeled and finely crushed
15 g dill, finely chopped
40 g spring onions, thinly sliced on an angle
For the batter:
140 g self-raising flour
2 tsp baking powder
1 lemon, zest finely grated to get 1 tsp, then cut into 4 wedges
2 large eggs, separated
150 ml whole milk
40 g unsalted butter, melted and cooled
Dry-fry the chorizo in a saute pan on a high heat for two minutes, stirring, until just cooked, then tip into a bowl, add all the other filling ingredients and stir to combine.
For the batter, put the flour, baking powder, lemon zest and a quarter-teaspoon of salt in a second bowl. In a jug, mix the egg yolks, milk and butter, then whisk into the dry ingredients to make a thick batter. In a third bowl, whisk the egg whites to soft peaks, then fold into the batter.
Heat the oil in a large saute pan on a medium-high flame, then spoon four or five tablespoons of batter into the pan. Flatten out the pancake a little with the back of the spoon, then top with three to four tablespoons of the filling, patting it gently into the batter with your hand. Flatten again with the spoon, leave to cook for two to three minutes, then flip and cook on the other side for a minute or two, until golden. 

Transfer to a board, and repeat with the remaining batter and filling, to make three more pancakes. Cut each pancake into quarters and serve with lemon wedges.

Sabrina Ghayour's Caramelised Banana Crêpe With Pistachios & Honey
Serves 6
For the batter:
100 g plain flour, sifted
pinch of salt
2 eggs
200 ml milk
50 ml water
50 g salted butter, melted, plus an extra 6 tbsp
1 heaped tbsp golden caster sugar
For the topping:
3-4 tbsp golden caster sugar 
3 large or 4 small bananas, diagonally sliced 2.5cm thick
50 g salted butter 
75 g pistachio nuts, roughly chopped
clear honey
To make the crêpe batter, put the flour, salt and eggs into a large bowl. Combine the milk and water in a jug, then blend the liquid into the flour mixture a little at a time, whisking well with either a fork or an electric hand whisk to beat out any lumps. Mix in the two tablespoons of melted butter and the sugar, then transfer the mixture to a measuring jug. Set aside.
Set a heatproof plate over a pan of simmering water – you can keep the cooked crêpes warm by stacking them on this plate as you cook them.
Heat an 18cm-diameter frying pan over a medium high heat. Drizzle in one teaspoon of the melted butter and tilt the pan to spread it around the base.
Quickly pour in just enough crêpe batter to barely coat the base (you want a nice, thin crêpe, not a pancake) and tilt the pan to spread it evenly.
Cook for about one minute, then use a knife to tease the edge of the crêpe over to check if the underside is golden and, if so, flip it and cook for a further 30 seconds or so, until the underside is golden brown.
Transfer the crêpe to the warm plate and cover with greaseproof paper.
Repeat with the remaining batter, adding one teaspoon melted butter to the pan each time. Keep the crêpes warm while you cook the topping.
Put the caster sugar into a shallow dish. Dip the two cut sides of each banana slice into the sugar to coat.
Put 25g of the butter into a large frying pan set over a high heat. Add half the banana slices and fry for no more than 1 minute on each side, or until slightly caramelised. Remove from the pan and repeat with the remaining butter and banana slices.
To serve, place a few banana slices across half of each crêpe. Scatter over the pistachios and drizzle a little honey over each. Fold into quarters and serve immediately.
Nigella's American Breakfast Pancakes
Serves 4-6
½ tsp baking powder
1 pinch of salt 
1 teaspoon white sugar 
2 large eggs, beaten 
30 g butter, melted and cooled
300 ml milk
225 g plain flour
butter for frying
The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it.
Heat a smooth griddle or pan on the stove.
When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.
Nigella gets about 16 silver-dollar-sized pancakes out of this.