Blessings, esteemed reader, for today is a holy day. It is National Pancake day, better known to some as the day where IHOP gives you free pancakes. So put on your best pancake bib and make your way down to your nearest IHOP for some free dough globs and syrup! Or, if you hate IHOP, scroll to the bottom to see the best at-home pancake recipes in the land.

Blessings, esteemed reader, for today is a holy day. It's the day that comes before Ash Wednesday. It's the day in which flour and eggs are mixed together to create flat spheres of doughy goop, which are subsequently bathed in boysenberry syrup and butter and other substances known to terrorize the arteries. Hark! It is indeed Shrove Tuesday, better known as Pancake Day.

Traditionally, one's sins are confessed on Shrove Tuesday. But if confessing our sins involves downing a stack of buttery flapjacks with shit-eating grins on our faces, then consider our sins confessed!

But our favorite Pancake Day Tradition, other than confessing to our pancake stack that we fantasized about Aunt Jemima in impure ways, is … wait for it … National Pancake Day at IHOP! Every year since 2006, the church of IHOP has doled out free pancakes to its congregation in delcious exchange for their sins.

But, in case you can't make it to IHOP for the feeding frenzy, we've got your back with a few pancake recipes you can make at home to celebrate this day of days.

Bacon Pancakes


  • 12 slices of streaky bacon
  • 500ml pancake batter – from a mix or from scratch
  • softened butter
  • maple syrup

Set your griddle/pan to a medium-high heat. Cook the bacon until it is crispy and try to retain its strip shape. Wipe down the pan and leave a little grease to cook the pancakes. Separate the bacon leaving two inches between each rasher (you'll probably need to work in batches). Pour the batter over the bacon slowly. Check the pancakes after a minute and, once browned, flip them. Serve with an indecent amount of maple syrup.

Best Ever Bluberry Pancakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt, or slightly less table salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 3 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
  • 1 cup blueberries, fresh or frozen and thawed (optional).

Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Louisiana Sweet Potato Pancakes

  • 1 1/2 cups sifted all-purpose flour
  •     3 1/2 teaspoons baking powder
  •     1 teaspoon salt
  •     1/2 teaspoon ground nutmeg
  •     1 1/4 cups mashed cooked sweet potatoes
  •     2 eggs, beaten
  •     1 1/2 cups milk
  •     1/4 cup butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.
Makes about 24 pancakes. Garnish with chopped apples and pecans.