Press "Enter" to skip to content

Pancake Toppings And Fillings

Everyone loves a pancake, but maybe this year it’s time to experiment a little. There’s no reason why something different, tasty and exciting has to involve extra work. Here are a few suggestions to make your Pancake Day one to remember.

Give your pancakes a makeover this year. Here are some must-try suggestions.

Breakfast pancake.

Layer your mini pancakes with crispy bacon (has to be streaky!), mushrooms and drizzle with some maple syrup. You could even make this a bistro dish for lunch by sautéing wild mushrooms with some garlic and maybe a bit of finely chopped chilli. Herbs are essential here, especially parsley, and some pepper sauce on the side.

Roasted pear and Gorgonzola filling

This combines sweet and savoury flavours, just as any good pancake filling should. Combine cream cheese, crumbled Gorgonzola, honey and salt until smooth and spoon over roasted pears (chopped into bite-size pieces if you prefer). Finish with a drizzle of balsamic syrup.

Swedish pancake

This is a sophisticated canapé or starter using classic Swedish flavours. Make a small, bite-size scotch pancake (add finely chopped chives to the batter mix). Top this with some Sås Pepparrot horseradish sauce (let down with some cream if you prefer mild horseradish) and some capers. A squeeze of lemon and a turn of the pepper mill will finish it off nicely.

Fisherman’s pancake

Think of a luxurious fish pie filling with your favourite seafood and a rich béchamel sauce inside a rolled pancake. For this, make your béchamel (don’t forget the tarragon and nutmeg) and gently spoon in whatever seafood you fancy. Be careful not to overcook the fish. Then wrap some savoury pancakes around spoonfuls of the mixture and bake in the oven. You can sprinkle over breadcrumbs and/or parmesan for an extra bit of texture.

Vietnamese pancakes

This is a simple Vietnamese delicacy, called Banh Xeo, which is easy to make.

  • Mix 100g of rice flour with 175ml of coconut milk, 2 eggs, ¼ tsp of turmeric, a finely sliced spring onion, a dash of fish sauce and 1tsp of sugar. Leave it to rest overnight.
  • Then simply fry your filling, which would usually include pork belly and shrimp and then pour over the batter, cooking until the edges turn brown and curl upwards.
  • Tip in some bean sprouts towards the end of cooking, fold it in half and serve with a sweet and spicy Vietnamese dipping sauce and a cold beer.


Combine some ricotta and mascarpone with sugar, almonds, egg yolks, amaretto and corn flour. Then fold in a couple of egg whites whisked to peak stage. Layer this up with pancakes and bake in an oven. What you end up with doesn’t really fit into a category, but it’s delicious. Use our Pannkakor frozen pancakes to cut down on labour.

Cookies and cream pancake

You will need to judge the proportions for yourself, but adding a drop of Baileys liqueur into your batter mix, followed by a handful of broken up cookies (better still some good cookie dough) will create a luxurious pancake with a wonderful texture. You may find the recipe requires some acidity.

Calzone pancake

For any savoury pancake batter, trying adding beer to the flour, milk, egg and yeast. Then simply think of that batter as a pizza base. Fry it in a pan, add your favourite pizza toppings and then fold the pancake over to cook for a few more minutes. As an example, try filling it with some chopped tomatoes, mozzarella cheese, asparagus tips and prawns.

Cinnamon pancake

Based on a cinnamon roll, this works best with a really fluffy, American-style batter. Mix brown sugar, cinnamon and melted butter to the consistency of toothpaste. Then, as the pancake is cooking, drizzle the cinnamon mix onto it in a spiral motion. Flip it and finish cooking. Then spoon over a glaze made from cream cheese, melted butter, sugar and vanilla heated until smooth.

Goats cheese pancakes

To a standard batter, add some crumbled goats cheese and mix well, but don’t worry too much about lumps. Also add lemon juice to taste. Pan fry and serve with your favourite summer berries and a dollop of creme fraiche.