Pancake Tuesday!

Pancake Tuesday comes around every year, but do you ever wonder why exactly we all have a day devoted solely to this delicious batter-y food? Pancake Tuesday, also known as Shrove Tuesday is the last day before lent. In older times fat, eggs and butter were all forbidden during the forty days of lent.. and what better food to use up these ingredients than beautiful, buttery pancakes?!

Here are a few unique recipes you can try on Pancake Tuesday this year!

Boston Cream Pie Pancakes


1 cup Yellow Cake Mix
1 cup Dry Pancake Mix
1 cup Milk
1 tsp Vanilla
2 whole Eggs

Pastry Cream:
1/3 cup Sugar
5 Egg Yolks
1 1/2 Tbsp Cornstarch
1 cup Milk
1 cup Half-n-Half
1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
1 Tbsp Butter

Chocolate Ganache:
8 oz. Chocolate
1 cup Heavy Cream



Pastry Cream:

  • Make up to 24 hours in advance and refrigerate until 1 hour prior to use.
  • In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat.
  • Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
  • In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
  • Add the cornstarch and whisk vigorously until no lumps remain.
  • Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.
  • Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly.
  • Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin.
  • Chill at least 2 hours or until ready to serve

Chocolate Ganache:

  • In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.


  • In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray.
  • Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes.
  • Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool.
  • To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour.

Recipe found here 

Blueberry Buttermilk Pancakes with Blueberry Compote and Maple Butter


2 eggs, separated
220 ml (1 scant* cup) buttermilk
5 tablespoons unsalted butter, melted and slightly cooled
190g (scant 1 1/3 cups) all purpose flour 
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda 
1 cup blueberries (preferably wild)

*scant means “just slightly less than”

Blueberry Compot:
1 cup blueberries (preferably wild)
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 strip lemon peel
1/4 cup water

Maple Butter:
1/2 cup unsalted butter
1/3 cup maple syrup



(If you want to keep the pancakes warm, turn the oven on very low before you start cooking.)


  • Separate the eggs, putting the yolks in a large bowl and the whites in another bowl that’s large enough to accommodate an electric mixer.
  • Add the buttermilk and melted butter to the large bowl with the yolks and stir to combine. In a third bowl, mix together the flour, sugar, salt, baking powder and baking soda. (You can combine the dry ingredients the night before.)
  • With a stand mixer or electric mixer, whip the egg whites until they hold soft peaks.
  • Combine the egg yolk mixture and the dry ingredients and stir lightly until just combined. Some lumps are OK. Then add the whipped egg whites to the batter, and fold together gently until just combined. It’s OK if some of the whites aren’t fully incorporated.
  • Melt a tablespoon of butter in a heavy large skillet over medium heat. Add batter to pan to make whatever size pancake you want. Pancakes are ready to flip once a few bubbles appear on the surface and and the tops are starting to look dull instead of shiny. Just before you flip the pancakes, sprinkle a few blueberries on top of each one. Flip and cook another minute or two.

Blueberry Compot:

  • Combine all ingredients in a small saucepan and bring to the boil. Turn down heat and simmer very gently until mixture is thickened, about 10-12 minutes. Stir occasionally during cooking time. Spoon compote over pancakes while still warm

Maple Butter

  • In a small saucepan, melt together butter and maple syrup over low heat until melted. Taste and adjust to your liking and serve immediately over pancakes. 

Recipe found here


Lemon Poppy Seed Pancakes


2 tablespoons granulated sugar

2 tablespoons fresh lemon zest

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

2 large eggs

2 teaspoons pure vanilla extract

2 tablespoons fresh lemon juice

4 tablespoons unsalted butter, melted

2 tablespoons poppy seeds

butter, shortening, or vegetable oil for frying

maple syrup for serving



  • In a small bowl combine granulated sugar and lemon zest.  Rub together with your fingers until sugar is fragrant.  Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the lemon sugar.  Set aside.
  • In a separate bowl (or you can use a large liquid measuring cup), whisk together buttermilk, eggs, vanilla extract, lemon juice, and melted butter.  Pour the wet ingredients all at once into the dry ingredients.  Add the poppy seeds and stir to combine.  If a few lumps remain, that’s no problem.  Let the batter rest for 10 minutes while the griddle heats.
  • Place a griddle, or a nonstick saute pan over medium heat.  Add a bit of butter, shortening, or vegetable oil to the pan.  A teaspoon of fat will do for a n0nstick saute pan, a bit more fat may be necessary for a griddle.  Dollop batter onto hot pan.  For small pancakes, I use about 2 tablespoons for each pancake.  For larger pancakes, I use about 1/4 cup of batter.  Cook until golden brown on the bottom and and bubbling on top.  Flip once and cook until golden brown on each side.
  • Place cooked pancakes on an oven-proof plate and place in a warm (about 150 degrees F) oven until all pancakes are cooked and ready to serve.  Serve with butter and warm maple syrup.  

Recipe found here

Red Velvet Pancakes with Coconut Syrup and Blueberries


2 cups all-purpose flour

1 cup powdered sugar

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 large eggs

1/2 cup granulated sugar

2 tablespoons red liquid food coloring

For the syrup:
1 cup powdered sugar
1 tablespoon coconut cream
2 -3 tablespoons regular or coconut milk

2 cups fresh blueberries


  • Sift together first 6 ingredients into a large bowl. Whisk together buttermilk and next 3 ingredients in another bowl.
  • Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
  • Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large non-stick skillet.
  • Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
  • While the pancakes are cooking, take some coconut cream and powdered sugar along with a little coconut milk (or regular milk) to make the frosting.
  • Cover pancakes with syrup and blueberries and serve!


Recipe found here


And if you're looking for something a little different, check out our pancake in a jar here! Comment and let us know what you think of these amazing recipes! 

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