With pancake day on the horizon and many of us getting our flip on, what happens on pancake day if you’re not a flipper? Misshapen, folded, scrunched up half-cooked pancakes, more mixture in the food bin than you have left to cook with, and a grumpy household with no pancakes to eat.

So, for those of you that aren’t a flipper, don’t fret as AO.com has put together an easy alternative. Why not cook your pancakes in the oven with no flipping included. Just follow the simple steps in our video.


Here's what you'll need...

  • 360ml semi-skimmed milk at room temperature
  • 3 small eggs
  • 1 tbsp melted butter or vegetable oil
  • 1 tsp vanilla extract (optional)
  • 3 tbsp caster sugar
  • 120g plain flour
  • 1/2 tsp salt
  • 2-3 tbsp Clarified butter or vegetable oil to grease the frying pan

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  • 1

    Preheat the oven to 220C (200C Fan) and place a rack in the centre of the oven.

  • 2

    Put the milk, eggs, melted butter or oil, vanilla and sugar in a large bowl.

  • 3

    Use a balloon whisk to gently whisk everything to combine.

  • 4

    Add the flour and salt and mix with the balloon whisk until the batter is as smooth as possible. Leave the batter to rest while the oven comes to temperature.

  • 5

    Strain the pancake batter into a measuring jug using a fine sieve. Press against sieve with back of a spoon to dissolve any lumps of flour.

  • 6

    Use a pastry brush to lightly grease an oven-safe 20cm (8in) frying pan with a little clarified butter or oil and place in oven for five minutes so it gets really hot.

  • 7

    Carefully remove from the oven using gloves (it will be very hot!) and pour just enough pancake batter to cover the pan, swirling it around to distribute.

  • 8

    Place frying pan in the oven and cook for 4-5 minutes, or until the pancake is crispy at the edges and starting to colour in the middle. Keep an eye on it – you might need to adjust the time depending on your oven.

  • 9

    Slide pancake onto a plate and repeat until you have used all the batter, greasing the pan as needed. Keep the pancakes stacked, separated by kitchen paper, until you are ready to serve.

  • 10

    Serve with your choice of fillings and enjoy!

With vegan, gluten-free and dairy-free diets more commonplace, we’ve also got tips on easy and simple alternatives to create the same delicious pancakes with no extra fuss.

Gluten-Free Pancakes

For those that can’t include gluten in their diet, for pancakes (UK crepe style) it is the flour that needs to be changed. Opt for rice, almond, buckwheat (don’t be fooled by the name, it’s in-fact gluten-free), or oat flour. Many supermarkets now stock free-from flour and other alternatives.

If you’re opting for fluffy American style pancakes, the flour will need to be swapped for gluten-free versions. Baking powder is also added to get the fluffiness. Although many brands use potato or corn starch – double check this on your baking powder as some brands still use wheat starch.

Dairy-Free Pancakes

For UK crepe style pancakes, it is only the milk that needs replacing. Fortunately, you can replace this with any dairy-free substitute your taste buds desire! Almond, cashew, oat, coconut, soya – the choice is yours.

In American pancakes, these include milk and butter. Milk can be swapped out with any desired replacement. However, for butter, this can be substituted with vegetable oils, e.g. olive spread or coconut oil. Alternatively, there are many dairy-free butters available.

Vegan Pancakes

In vegan pancakes, milk and butter need to be replaced with substitutes. This can be done using dairy-free solutions. However, eggs are traditionally included in the mix too. Alternatives to eggs can be; ground flaxseed (1tbsp ground flax + 3tbsp of water = 1 egg equivalent). Ripe bananas are an easy alternative too, with half a mashed banana equalling one egg. Applesauce is also a popular substitute with a quarter of unsweetened applesauce offering the same consistency of one egg.

Happy flipping (or cooking)!

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By Lucy Parissi on 18.02.20

Guest Contributor

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