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Shrove Tuesday Pancakes

Celebrate Pancake Day with these traditional Shrove Tuesday Pancakes. They're easy to make and they taste delicious.
Course Dessert
Cuisine Irish/English
Prep Time 5 minutes
Cook Time 10 minutes
resting time 30 minutes
Total Time 45 minutes
Calories 140kcal


  • 110 g plain flour/ all-purpose flour (1 cup)
  • 1 large egg
  • 280 ml semi-skimmed milk (1 ¼ cups)
  • 30 g butter (2 ¼ tbsp) melted, plus more for frying
  • ¼ teaspoon of salt
  • 1 teaspoon vanilla extract


  • Sift the flour into a large mixing bowl, add the salt.
    Make a well in the centre of the flour, add the egg and some of the milk and whisk into a batter.
  • Add the rest of the milk gradually, whisking into a thin batter, whisk in the melted butter and the vanilla extract.
  • Heat a teaspoon of butter in a medium frying pan, add ¼ cup of batter to the pan, swirl it around the pan to fill the pan.
  • Cook until the bottom of the pancake starts to brown and then flip, repeat for the other side of the pancake.
  • Serve immediately with chosen toppings.


  • Flour - I always sift the flour to aerate it. 
  • Batter - If you have time, I recommend leaving the batter to rest for about 30 minutes, I also pop mine in the fridge to chill.
  • Butter - I use full-fat salted butter to make the batter and for cooking the pancakes. Butter will give your pancakes more flavour when you cook them.
  • Pan - For best results use a good non-stick pan. My pan measured in at 20cm/8". The size of your pan will determine how many pancakes the batter will yield. The smaller the pan the more pancakes you will get!
  • Storing/reheating/freezing - These pancakes really are best served hot straight from the pan, however, if you want to keep them warm pop them in a preheated oven at 120°C/ 250°F. Place the pancakes on a baking tray with a little baking paper between each pancake. Bear in mind that the pancakes may get a little crispy around the edges. I don't recommend reheating these from cold or freezing these pancakes.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving and does not include fillings.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 140kcal | Carbohydrates: 16.5g | Protein: 4.4g | Fat: 5.5g | Saturated Fat: 2.9g | Cholesterol: 42mg | Sodium: 138mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 0.2g | Calcium: 9mg | Iron: 1mg