Written by Hugh Metcalf

5 alternative pancake recipes for Shrove Tuesday

From vegan and gluten-free to Instagram-worthy pink and soufflé pancakes, try out these unusual recipes for Pancake Day. 

pink pancake recipe - kitchen - goodhomesmagazine.com

Image: Aldi 

If you’re looking for something a little out of the ordinary this Shrove Tuesday, why not try one of these unusual and interesting recipes to elevate your pancake game?

Insta pink pancakes 

These bright pink pancakes from Aldi are coloured naturally with beetroot. 


  • 160g cooked beetroot
  • 200g self-raising flour
  • 100ml milk
  • 1 tsp baking powder
  • 50ml squeezy honey
  • 25ml vegetable oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 50ml of Aldi’s Greyson’s Pink Gin


  1. Simply chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi’s Greyson’s Pink Gin. Blitz until smooth.
  2. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients.
  3. For each pancake, add 4tbsp into a pan and cook for one minute on each side.

Tom Daley’s souffle pancakes 

Tom Daleys Japanese Souffle Pancakes - goodhomesmagazine.com

Image: British Lion Eggs 

This recipe by Olympian and British Lion Eggs ambassador Tom Daley uses whisked egg whites for a fluffy, thick finish. 

Serves 2
Cooking time 25 minutes 


  • 2 large British Lion eggs, separated
  • 65g plain flour, sifted
  • 1 tsp baking powder
  • 2 1/2 tbsp semi-skimmed milk
  • 1 tsp vanilla
  • 50g golden caster sugar
  • oil, for greasing
  • maple syrup, to serve


  1. In a medium bowl, whisk together the egg yolks, plain flour, baking powder, milk and vanilla extract until smooth.
  2. In a medium bowl, whisk the egg whites until stiff using an electric hand whisk, then gradually add the sugar, whisking continuously, until the egg whites are stiff again.
  3. Take a large spoonful of the egg whites and add to the yolk mixture. Fold gently to combine. Repeat with the remaining egg white mixture, in batches, folding it in gently and trying to knock out as little air as possible.
  4. Heat a large, non-stick frying pan over low heat until hot. Place four crumpet rings (around 8cm in diameter, 3cm high) into the pan and oil the inside of the rings and base of the pan with a little oil. Fill the rings 3/4 full with batter, and cover the pan with a lid. Leave to cook for 6 minutes on one side, before carefully flipping over, using a spatula. Cook for a further 4 minutes on the other side.
  5. Remove the pancakes from the rings and divide between 2 plates. Drizzle with maple syrup before serving.

Chickpea turmeric pancakes

Chickpea Turmeric Pancakes with Crushed Peas Roast Butternut Squash and Tahini Dressing - goodhomesmagazine.com

Image: Yes Peas!

Prefer savoury pancakes? Why not try out this tasty chickpea flour recipe?

Serves 4
Cooking time 35 minutes 


For the pancakes

  • 100g chickpea (gram) flour
  • 100g frozen peas, defrosted and crushed
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • ½ tsp sea salt flakes & freshly ground black pepper
  • vegetable oil, for frying

For the dressing

  • 300g Greek yoghurt
  • 1 tbsp tahini
  • 4 heaped tbsp chopped fresh mint and coriander
  • 1 garlic clove, crushed
  • zest and juice of 1 lime

For the squash and pea filling

  • ½ butternut squash, peeled and chopped into 2cm cubes
  • 1 large red onion, peeled and cut into wedges
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp chilli flakes 250g frozen peas, cooked


  1. To make the pancakes, put the flour, peas, oil, turmeric, salt and pepper into a bowl and whisk
    together. Add 150ml of cold water and whisk to make a smooth batter. Set aside for one hour.
  2. Combine all the dressing ingredients together in a bowl, adding a little water to thin down and cover
    with cling film and put in the fridge to chill.
  3. Spread the chopped squash and onion in a single layer in a baking tray. Drizzle over the oil, then
    sprinkle the cumin seeds, garam masala and chilli flakes over the squash and onion, seasoning with
    salt and a little pepper. Roast for 25‐30 minutes, turning the vegetables half way through until golden
    and tender. Take out of the oven and mix in the peas. Keep warm.
  4. To cook the pancakes, heat a non‐stick frying pan over a high heat and add a little of the vegetable oil.
    Turn the heat down to a medium heat and pour a quarter of the batter into the pan, swirling the pan
    so that the batter covers the base. Cook until the pancake sets, this should take around a minute, toss
    the pancake and cook for about 10 seconds longer. Transfer to a plate and keep warm by covering
    loosely with foil. Repeat with the remaining batter until you have 4 pancakes
  5. To serve, divide the roasted squash and red onion mixture between the pancakes and spoon oversome dressing. Lightly fold the pancakes over and serve immediately.

Gluten-free buckwheat and blueberry pancakes 

Free From Blueberry And Buckwheat Pancakes - kitchen - goodhomesmagazine.com

Image: Doves Farm 

If you follow a gluten-free diet, no need to miss out on the Pancake Day fun. Try these pancakes made with gluten-free buckwheat flour. 

Makes 6
Cooking time 5 minutes


  • 75g FREEE Buckwheat Flour
  • 1 tsp FREEE Baking Powder
  • 1 egg (or 3/4 tbsp FREEE Chickpea Flour + 1 1/2 tbsp water)
  • 75ml milk (or vegan milk)
  • 75g blueberries
  • Oil
  • Agave, maple or golden syrup


  1. Put the flour and baking powder into a large bowl or jug and stir to combine.
  2. Beat in the egg (or chickpea flour + water) and milk to make a smooth batter.
  3. Stir in the blueberries.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Pour the batter into the pan to make three circles and cook on medium heat.
  6. When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side. Repeat until all the batter is used.
  7. Serve warm with syrup of your choice.

Vegan pancakes 

Billingtons Vegan Pancakes by Juliet Sear - kitchen - goodhomesmagazine.com

Image: Billingtons

These vegan pancakes from Billington’s don’t require anything too complicated to make, ensuring they’re a true Shrove Tuesday, store-cupboard make. 

Makes 8
Cooking time 5 minutes


  • 140g self raising flour
  • 2 tbsp Billington’s Unrefined Golden Caster Sugar
  • 10g baking powder
  • 1 tsp salt
  • 240ml soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract


  1. Place all dry ingredients in a large bowl, whisk through to combine and aerate. 
  2. Add wet ingreidents to the dry mixture and whisk together, taking care not to over mix. 
  3. Let batter sit for couple of minutes while your pan/griddle heat to medium-low.
  4. When your cooking surface is heated, lightly grease it. 
  5. Pour about 1/8 of batter into the pan.
  6. 6. When the top begins to bubble, flip the pancake and cook until golden and puffy. 
  7. Serve warm 


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