Best sweet pancake toppings – Easy ideas from peanut butter and jam to chocolate and blueberry yoghurt
The best thing about Pancake Day is that you pretty much have free reign when it comes to how you make them – and more importantly, what you add on top to give them flavour.
And if you’ve got a sweet tooth, then we’ve got the perfect topping ideas for you.
Of course, you’ve got your go-tos – lemon, jam and chocolate spread – but if you fancy something a bit more indulgent, we’ve got you covered.
Why not mix things up with a plum and spiced apple topping (check out our recipe below)?
Or for the health conscious among you, try yoghurt, honey and blueberries to avoid blowing your entire day’s worth of calories in one sitting.
To start with, you’ll need to get the pancake itself right.
Add your toppings
Can’t decide what to have this year but you know you want something sweet? We’ve rounded up a few options as inspiration. Take your pick from the below or mix and match.
1. Lemon and sugar
You can’t go wrong with this classic combination – sweet sugar and tart lemon makes your tastebuds happy.
2. Chocolate spread and strawberries
Another winning combination. Add a dollop of Nutella – or any brand of chocolate spread you like – which will begin to melt deliciously. Finish with chopped strawberries and you’re done!
3. Ice cream and peaches
For a baked alaska style dessert, add a scoop of vanilla ice cream to the middle of your pancake and top with tinned peaches (in juice or syrup, drained).
4. Honey, yogurt and blueberries
For the more health-conscious among you, this delicious mix is a lovely treat. Add some chopped nuts to finish.
Keeping it simple – spread some jam on your pancake and roll it up to make a ‘jam roly poly’. The best thing about this is you can pick your favourite flavour.
6. Peanut butter and banana
A pancake that would make Elvis proud. Spread a bit of peanut butter and top with chopped banana. Add a drizzle of chocolate sauce for an extra treat.
7. Plum & Spiced Apple Pancakes
70g plain flour
1 tbsp sugar
2tsp vanilla extract
4 plums, stone removed
2 apples, peeled and core removed
50g caster sugar
1 mulled wine spice bag
Oil for cooking
1. Cut the plums in half, then each half into four, do the same with the apple.
2. Put all of the cut-up fruit into a lidded saucepan along with the sugar, water, mulled wine spice bag and a teaspoon of vanilla extract. Place on to a medium heat, bring to the boil, reduce the heat and simmer for 10 – 15 minutes or until the apples are softened, stirring a few times.
3. Remove from the heat but leave the lid on and let the fruit sit in the juices.
4. In a bowl, mix the flour and eggs together until thoroughly combined, add the milk and remaining teaspoon of vanilla extract, whisk thoroughly.
5. Using a small frying pan, we used the 20cm frying pan (the one from the Cooks Essential four-piece cookware set is idea). Heat a small amount of oil and pour a small ladle of the pancake batter in the frying pan, moving the pan to make sure the mixture covers the base. When the pancake looks to be drying out slightly, flip it using a spatula, place in between two layers of parchment paper and repeat with the remaining batter mix.
6. When you are ready to serve, place two pancakes on a plate and top with a spoonful of spiced plum and apple compote.
Created by Chefs at qvcuk.com
8. Banana Caramel Pancakes
Light, fluffy and wonderfully moist – top golden pancakes with a delicious toffee apple sauce, made with Bonne Maman Caramel Spread and a dash of apple juice, for a truly sensational stack.
Makes 6-8 large pancakes
45g Bonne Maman Caramel
75ml clear apple juice
75g plain flour
Pinch ground cinnamon, optional
Large pinch salt
2 tsp baking powder
1 tbsp light soft brown sugar
4 medium bananas, (2 very ripe)
25g unsalted butter, melted, plus extra for cooking
1 tsp vanilla bean paste or extract, optional
1. First make the Toffee Apple Sauce. Put the caramel in a small saucepan with the apple juice and stir together over a low heat for 2-3 mins, until smooth. Set aside.
2. In a large bowl, stir together the next 5 dry ingredients.
3. In a small bowl, mash the 2 very ripe bananas with the butter, buttermilk and vanilla until well blended. Fold into the flour mixture.
4. Heat a large, non-stick frying pan over a high heat and wipe out the pan with a little extra butter or oil.
5. Drop a large spoonful of pancake batter into the pan and reduce the heat to medium. Wait until the bottom of the pancake is golden brown and bubbles begin to appear on the top then flip the pancake over with a fish slice or spatula. Cook for a further 2-3 minutes. Keep warm in a low oven while you cook the remaining batter.
6. Serve the pancakes with the remaining sliced bananas and the warm Toffee Apple Sauce.
TIP: To get even-sized pancakes, grease a large round metal biscuit cutter and spoon the batter into the ring. Pull the ring off when the pancake begins to cook. Alternatively, use a spring release ice-cream scoop to drop even amounts of mixture into the pan.
Recipe development by Moyra Fraser. Image copyright, Bonne Maman UK
Bonne Maman Caramel can be found in the ‘spreads’ section, next to jams and marmalades at most good retailers. www.bonnemaman.co.uk