Thin or fluffy, rolled or risen, pancakes come in all shapes and sizes and everybody has their way come Shrove Tuesday. For many, it’s hard to look beyond the gentle simplicity of a traditional crepe, a buttery batter stretched to become flat, with frilly edges, a softer centre, every inch doused heavily in lemon and sugar.
That’s not to say it’s not worth experimenting. Pancakes have been around since the Ancient Greeks after all, so who’s to say that retro dish is where the batter starts and ends. Here, for Pancake Day 2026, we’ve asked eight of the country’s best known chefs to tell us how they like theirs. Find eight expert recipes below.
