My Top 10 Pancake Fillings

11 February 2013

Hands up who's having pancakes tomorrow. Yes me too! Pancakes are the perfect base for so many fillings. But are you a traditionalist who must have them with lemon juice and sugar? Or do you like to experiment with wild and wacky fillings? I'm in the middle but I admit to swaying more to the sweet fillings over savoury. If I remember correctly, last year we had them with strawberries, cream and chocolate sauce.

Whichever you like, I've put together a list of my top 10 pancake fillings... five sweet and five savoury. Oh and here's my pancake recipe if you need one!

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Sweet Pancakes

1. Strawberries and cream
Chop up some strawberries, lightly whip some cream , fill your pancake, eat. Simple but delicious.

2. Nutella and banana
Another quick and easy filling. Put your pancake on a plate. Spread with Nutella, slice the banana and place on half the pancake. Fold the pancake over.

3. Banoffee
Top the pancake with sliced bananas. Drizzle over toffee sauce and roll or fold up the pancake. Serve as they are or with custard or vanilla ice cream .

4. Maple Syrup
Instead of the traditional thin English pancakes or crepes, why not try American pancakes.  Drizzle them with maple syrup for the truly American experience.

5. Apple strudel and ice cream
Peel  and core a couple of granny smith apples. Cut them into quarters and slice thinly then place in a pan with a few teaspoons of sugar to taste, and about half a teaspoon of cinnamon. Then simmer them until the apples become soft.  Use the apple mixture to fill your pancakes and serve with vanilla ice cream.

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Savoury Pancakes

1. Butternut squash and stilton
Peel and dice 400g of butternut squash and sauté in the olive oil until golden. Add 100ml of vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat, drain off the liquid. Stir in 50g of roughly chopped watercress and 25g Stilton. Season to taste. Divide the mixture between four pancakes, rol them up and place on an oiled baking sheet. Scatter over the rest of the crumbled Stilton and bake at 200C {gas mark 6} for 15 minutes or until crisp and golden.

2. Salmon and mushroom
Mix sautéed mushrooms with chunks of cooked salmon and hollandaise sauce. Spoon the mixture down the centre of the four pancakes and roll up. Place in a gratin dish and spread more hollandaise sauce over the top. Bake at 180C {gas mark 4} for 10-15 minutes.

3. Bacon and brie
Layer up rashers of crispy back bacon, thin slices of tomato and thick slices of brie between 3-4 pancakes. Place on a lightly oiled baking tray and bake for 15 minutes at 200C {gas mark 6}.

4. Ham, cheese and mushroom
After you have flipped your pancake in the pan, sprinkle over grated cheddar cheese, smoked ham and sauteed mushrooms. When the cheese has melted fold the pancake over and serve. 

5. Spinach and ricotta
Mix cooked spinach, ricotta and a pinch of grated nutmeg in a bowl. Spoon the mixture down the centre of the pancake and roll up. Serve immediately.

What's you're favourite pancake filling?


  1. These sound yummy. I'm going to try some of these tomorrow, especially the brie and bacon one, that sounds lush x

    1. Thanks Gina, I think we might try some savoury pancakes this year... followed by some with strawberries & cream! X ps thanks for following x

  2. I'm definitely a traditionalist, can't beat good old lemon and sugar ;) Although these do look and sound delicious! xx


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