Pancake Recipe

Pear and Honey Pancakes

Indulge in these delicious fruity pancakes the next time you want to treat the entire family to a homemade breakfast. The recipe takes just 10 minutes to prepare and 40 minutes to cook, so make sure you have the drinks and other condiments on hand before dining!

RELATED: Healthy Blueberry Pancake Recipe

Serves 4


250g plain white flour

2 tsp baking powder

2 eggs

300ml full cream milk

2 ripe pears (sliced)

4 tbsp honey


  1. Combine the flour and baking powder into a bowl, then make a well in the middle.
  2. Next, crack the eggs, add the milk, then stir with a wooden spoon.
  3. Melt the butter in the microwave for 10 seconds, then add it into the bowl.
  4. Heat up a pan, then add small drops of the mixture at a time. Cook on both sides until golden brown, then serve.
  5. Layer the pancakes with sliced pear, honey, yoghurt and a side of fresh juice for the family.

Image via Mitzy

Healthy Blueberry Pancake Recipe

Not all pancakes are bad, right? Well, our favourite pancake recipe for a lazy Sunday morning breakfast is super healthy, takes just 10 minutes to create from scratch, and tastes absolutely delicious! Serve with a warm green or chamomile tea for a super-relaxing day off.

RELATED: Blueberry and Yoghurt Breakfast Bars


6 tbsp blueberries

2 tbsp butter

250g flour

2 tsp baking powder

300ml full cream milk

2 eggs

100ml maple syrup (optional)


  1. Combine the flour and baking powder into a large bowl.
  2. Add the milk and eggs, making to sure to mix well between each ingredient.
  3. Melt the butter over a warm frying pan or in the microwave for 5 seconds, then add it into the mixture. Stir well.
  4. On another pan, add one tablespoon of the batter and flatten it out. Cook on both sides until golden brown.
  5. Serve with a side of blueberries, or add them into the batter before cooking on the stove. Add some maple syrup over the top for extra flavour.

Image via Inspiring The Everyday

Best-Ever Pancakes Recipe

Today is Shrove Tuesday, so it’s time to batter up and make a batch of these best-ever pancakes. All you need are four everyday ingredients and these fluffy, light-as-air pancakes are on the table.

Makes 20 small pancakes
Preparation time: 10 minutes. Cooking time: 15 minutes

4 eggs
1 1⁄2 cups self-raising flour
1 1⁄2 cups (375mL) skim milk
1 tbs butter or low fat spread

1. Sift flour into a bowl. Make a well in the centre. Whisk together the milk and eggs in a large bowl.

2. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms.

3. Heat a non-stick frying pan over low heat and melt a little butter or low fat spread.

4. Add 2 tablespoons of mixture, spread quickly to form a circle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.

5. Serve these delicious pancakes with your favourite topping.

Bacon and maple syrup? Bananas and macadamias? How do you serve your pancakes?

Nutella Crepe Cake Recipe

How good does this chocolate hazelnut crepe cake with chocolate sauce look? It’s actually much easier to make then you think, and is ready to serve in 30 minutes!

Serves: 4
Preparation time: 10 minutes, cooking time: 20 minutes

2 eggs
2 egg yolks
125g plain flour
300ml milk
1/2 tbsp castor sugar
oil spray
250g Nutella or other chocolate hazelnut spread
2/3 cup thickened cream, whipped

Chocolate Sauce:
1/2 cup thickened cream
1 tbsp brown sugar
100g dark chocolate, roughly chopped or broken into pieces

1. Place eggs, yolks, flour and milk in a bowl and using a whisk, mix to a smooth batter.

2. Heat a non-stick frying pan, and spray lightly with oil.

3. Pour in some batter and swirl the pan around to evenly and thinly cover the base. Cook until lightly browned before turning, then cook other side until lightly browned and cooked through. Set aside and repeat the process until all of the batter is used.

4. For the chocolate sauce, place cream and sugar into a saucepan and bring to a simmer.

5. Add chocolate, then remove from heat and stir until smooth. Place into a jug and set aside to cool

6. Place one crêpe onto a cake stand or plate, spread with hazelnut spread and whipped cream. Spread another crêpe with chocolate hazelnut spread and whipped cream, then place on top of the first crêpe and repeat this process until the last layer of crêpe.

7. Before serving, pour the chocolate sauce over the crêpes. Serve with fresh strawberries, raspberries or blueberries.

Tip: Add one tablespoon of hazelnut or coffee liquor to the chocolate sauce for that special indulgence.

What’s your all-time favourite dessert?

Fluffy Pancake Recipe

Whip up a batch of these fluffy buttermilk pancakes this weekend – don’t forget to serve with butter and maple syrup (and a side of crispy bacon!).

Makes about 12 pancakes


2 eggs

2 1/2 cups but­ter­milk

1/4 cup but­ter, melted (plus more for cook­ing and serving)

2 cups plain flour, sifted

1 Table­spoon caster sugar

2 tea­spoons bak­ing pow­der

1 tea­spoon bak­ing soda

1 tea­spoon salt


1. Whisk the eggs, then add the but­ter­milk and melted but­ter and keep whisking until just com­bined. Add the flour, sugar, bak­ing pow­der, bak­ing soda, and salt and whisk gen­tly until the flour is incorporated, being careful not to overmix.

2. Heat a large fry­ing pan over medium heat (if it starts smoking, take it off the heat and allow to cool down to medium). Add a small knob of but­ter to the pan. When melted, pour 1/4 cup of the batter into the pan. If there is enough room in the pan, pour another 1/4 cup to make another pancake, leaving 5cm between each pancake.

3. Cook until the surface of the batter is dotted with bubbles, about 2 minuets, then flip with a spatula. Cook on the other side until the batter is no longer runny, about 1 minute. Remove and keep warm.

4. Con­tinue cooking the remain­ing pan­cakes in the same way.

5. Serve warm with butter and maple syrup.

What’s your favourite pancake recipe?

Mother’s Day Recipes: Breakfast Pancakes

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Makes about 10 pancakes


125g wholewheat flour

25g milk powder (optional)

1 tablespoon granulated sugar

1 teaspoon baking powder

3/4 teaspoon bicarbonate of soda

2 eggs, beaten

1 tablespoon vegetable oil or melted butter, plus extra for frying

1 tablespoon apple sauce

150ml milk

Pancake flavourings: (optional)

½ banana, mashed

Some blueberries

pinch of ground cinnamon


1. In a large bowl, mix together the flour and the milk powder, sugar, baking and bicarbonate of soda. Make a well in the centre. Pour in the beaten eggs and 1 tablespoon oil or melted butter, add the apple sauce and start mixing together, then gradually stir in the milk until the batter is a dropping consistency. Stir in the flavourings of your choice, if you are adding them.

2. Heat a little oil or melted butter in a large non-stick frying pan. Drop a large tablespoon of the batter per pancake into the pan. Cooking in batches of 2–3, fry for 3 minutes over a medium heat until small bubbles appear on the surface. Turn and cook the other side for 2–3 minutes or until golden. Remove from the pan and keep warm, covered, while you continue cooking with the remaining batter. Serve drizzled with maple syrup or honey, or with yogurt and fruit or another topping of your choice.

What’s your ultimate breakfast in bed?

German Apple Pancakes

Apple pancakes are delicious and just right for dessert at a German Oktoberfest.

Serves 4


4 eggs

60g wheat flour

2g baking powder

110g sugar

1g salt

235ml milk

5ml vanilla extract

85g unsalted butter, melted

4g ground nutmeg

1g ground cinnamon

1 large, tart apple – peeled, cored and sliced


In a large bowl, blend eggs, flour, baking powder, 10g of sugar and salt. Gradually stir in milk. Add vanilla, 30g of melted butter and half of the nutmeg. Let batter stand for 30 minutes or overnight.

Put 55g of melted butter in a 25cm oven-proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 50 g of sugar, cinnamon and the rest of the nutmeg. Sprinkle the mixture over the butter. Line the pan with apple slices and sprinkle the remaining sugar over the apples.

Place the pan over medium heat until the mixture bubbles, then gently pour the batter mixture over the apples.

Cooking with Inspiro

Set the oven for automatic mode, Oven dishes, Sweet dishes and bake.

Cooking with regular oven

Preheat the oven to 220°C. Bake for 15 minutes. Reduce heat to 190°C and bake for another 10 minutes.

Final preparations

Slide pancake onto serving platter and cut into wedges.

What’s your favourite German dish?

Create the ultimate Oktoberfest party, complete with menu suggestions, music and entertainment ideas, with Electrolux’s Dinner Explorer.