Fact: very few bad mornings start with pancakes. Another fact: while they might feel like a special-occasion dish, pancakes don’t have to be reserved for birthdays and Shrove Tuesday. One of the joys of being an adult is that there’s nothing stopping you from having pancakes for breakfast every weekend, like a character in an American sitcom. Give yourself enough time and you could even make yourself a batch before work – transforming a routine Thursday morning into a joyful treat.

Whether your go-to topping is sweet, fruity or savoury, you’ll find plenty of inspiration in Sue Quinn’s cookbook Seriously Good Pancakes, published in a shiny reissued edition by Hardie Grant this week. 

There are more than 60 classic and inventive recipes, covering everything from main courses (pickled radishes with crispy Vietnamese prawn pancakes) to desserts (pears and walnuts with salted caramel crêpes). And if you want to freestyle with the toppings, Quinn also shares instructions for how to make 10 pancake varieties, including Indian dosas and a failsafe vegan recipe, so you can choose your own adventure. 

Happily, the basic ingredients for pancakes are supremely affordable, which makes them extra appreciated during a cost of living crisis. In the introduction to Seriously Good Pancakes, Quinn observes that pancakes’ affordability has probably contributed to their longevity, noting that researchers believe humans were making pancake-esque dishes as far back as 30,000 years ago.

Below, you’ll find three breakfast recipes from Seriously Good Pancakes. The first two rely on Quinn’s classic recipe for buttermilk pancakes: try the honeycomb butter variety if you have a real sweet tooth, or the granola and blueberry combination for some bright, fruity crunch. Prefer savoury breakfasts? Spring onion pancakes with eggs and bacon are a delicious twist on a classic fry-up.

Most importantly, don’t worry if your first pancake in a batch is a flop.

“This is just the will of the pancake gods and is not, in fact, a problem,” says Quinn. “The scrappy mess that is your first pancake is the tester, the chance to get the heat just right. It’s also a sublime cook’s treat, to be eaten very hot and sprinkled with sugar straight from the pan.” We can get on board with that. 

These fluffy beauties are tender within, golden without and slightly crisp at the edges: joy. Not only heroes of the breakfast table, they can also do a tasty savoury turn at lunch and dinner. For many, they’re the brightest stars in the pancake firmament.

Makes 10-12 pancakes

Takes 30 minutes

Ingredients

• 150g plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt
• 1 heaped tbsp caster sugar
• 250ml buttermilk
• 1 large egg, lightly beaten
• 1 tbsp melted butter
• Melted butter or vegetable oil, for frying

Method

In a mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and sugar, and make a well in the centre.

In a jug, whisk together the buttermilk, egg and melted butter.

Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the pancakes will be tough, though some small lumps are fine.

Heat a non-stick frying pan over a medium heat and brush with melted butter or oil.

Pour 60ml batter into the pan to make pancakes roughly 10cm in diameter. Fry for 1-2 minutes, or until bubbling on top and golden underneath. You might need to adjust the heat to ensure the pancakes don’t overcook on the outside before they are cooked through.

Flip and cook for 30 seconds-1 minute more. Repeat with the remaining batter.

Serve straight from the pan or keep warm in a 150°C/gas 2 oven.

Let’s face it – honeycomb butter ain’t no health food. This might be an indulgent way to start the day, but a glorious one for a special occasion.

Makes 16 pancakes

Takes 2 hours, including 1 hour setting

Ingredients

For the honeycomb butter:

• 100g caster sugar
• 2 tbsp golden syrup
• 2 tbsp runny honey
• 1 tsp bicarbonate of soda
• 250g salted butter, softened

1 quantity buttermilk pancake batter (see above)

Maple syrup, to serve

Method

Line a rimmed baking sheet with baking paper.

To make the honeycomb butter, combine the sugar, golden syrup and 1 tablespoon of the honey in a pan and stir over a low heat, until the sugar dissolves. Simmer gently until the temperature reaches 150°C on a confectionery thermometer, or until a little dropped into a glass of cold water cracks and turns hard.

Add the bicarbonate of soda, then remove the pan from the heat and whisk: the mixture will froth up dramatically. Quickly pour onto the prepared baking sheet and leave to harden for about 1 hour.

Break half the honeycomb into pieces and place in a plastic food bag. Bash the bag with a rolling pin until the honeycomb is finely crushed but still coarse enough to give the butter some crunch.

Whip the butter and the remaining honey until light and fluffy, then fold in the crushed honeycomb.

Spoon the butter onto a piece of clingfilm, roll tightly into a sausage shape and chill.

While this is happening, make the pancakes following the method above, transferring them to an oven to keep warm.

Serve the pancakes warm with slices of the honeycomb butter on top and a generous drizzle of maple syrup.

These have a gorgeous flavour and some crunchy texture from the granola: it’s basically a selection of breakfast dishes tumbled into one batch of tasty pancakes.

Makes 10-12 pancakes

Takes 30 minutes

Ingredients

• 1 quantity buttermilk pancake batter (see above)
• 200g Greek-style yoghurt
• 60g strawberry jam, stirred to loosen
• 100g good-quality granola
• 100g blueberries, cut in half if very large
• Melted butter or vegetable oil, for brushing

Method

Swirl the yoghurt and jam together in a bowl until almost combined – it’s nice to have some visible trails of pink. Chill until needed.

Tip the granola into a zip-lock bag and lightly bash with a rolling pin to break up any big clusters. Fold into the pancake batter, along with the blueberries.

Heat a non-stick frying pan over a medium heat and brush with butter or oil. Pour 60ml batter into the pan to make pancakes roughly 10cm in diameter. Fry for 1-2 minutes, or until bubbling on top and golden underneath.

Flip and cook for a further minute, pressing down gently with a spatula. Repeat until all the batter is used up. Serve straight from the pan or keep warm in a 150°C/gas 2 oven.

Serve warm, topped with the strawberry jam yoghurt.

Possibly the ideal breakfast for the morning after the night before, these require just a little effort for rolling – but are well worth it.

Makes 4 pancakes

Takes 1 hour, including 30 minutes resting

Ingredients

For the pancakes:

• 300g plain flour, plus extra for dusting
• ½ tsp sea salt flakes
• About 300ml freshly boiled water
• Toasted sesame oil, for brushing
• 60g finely sliced spring onions, white and green parts
• 4 tbsp vegetable oil, for frying, plus extra if needed

4 slices smoked back bacon

4 eggs

Olive oil, for frying

Method

Place the flour and salt in a mixing bowl and gradually pour in the boiling water, stirring as you go, to form a ball of sticky dough.

Tip out onto a lightly floured work surface and briefly knead until smooth. Place in a bowl, cover with clingfilm and set aside to rest for 30 minutes.

Divide the dough into four equal pieces and roll into balls. Lightly dust a work surface with flour and roll out one of the balls into a 25cm circle. Keep the unused balls under a damp tea towel to prevent them drying out.

Brush generously with sesame oil and scatter over one-quarter of the spring onions.

Roll into a sausage and then curl around into a tight spiral. Roll out the snail into a 20cm circle. Repeat with the remaining dough balls.

Preheat the oven to 150°C/gas 2. Heat 1 tablespoon of the oil in a non-stick frying pan, add one of the pancakes and cook for 2 minutes, pressing down with a spatula to flatten a little. The pancake should be sizzling in oil, so if the pan looks a bit dry, add a splash more.

When the pancake is golden underneath, flip and cook for a further minute. Transfer to the oven while you cook the remaining pancakes.

Heat a chargrill pan over a high heat, add the bacon and cook without moving until the fat turns golden. Turn over and cook until done to your liking. Keep warm in the oven with the pancakes.

Using kitchen paper, wipe the pan used to cook the pancakes and fry the eggs in a little olive oil to your liking.

To serve, top a pancake with an egg and a bacon rasher and fold over.

Seriously Good Pancakes: 70 Recipes For The Best Ever Pancakes by Sue Quinn (£14, Hardie Grant) is out now 

Photography: © Faith Mason