How to make Prosecco pancakes

By Robin Shreeves
February 12, 2018, 3:34 p.m.
pancakes, strawberries, cream
Clotted cream or creme fraiche with fresh berries make these special pancakes even better. (Photo: MShev/Shutterstock)

About This Dish

On Fat Tuesday, it's customary to indulge your appetite before you embark on a Lenten fast. Also known as Shrove Tuesday, it's tradition in England to eat pancakes on this day, which is known as Pancake Day.

I recently came across a recipe for Prosecco pancakes and was intrigued. The recipe used metric measurements, so I converted the measurements for American home cooks and also tweaked a few things.

The end result was fantastic — these are the best pancakes I've ever made at home. They're easy to make. You need to give yourself enough time to let the batter rest for an hour before ladling it on the griddle.

The original recipe calls for clotted cream, but I used the easier-to-find creme fraiche. It's not identical, but it'll do for this recipe. Top with your favorite fresh berries and a generous drizzle of Prosecco syrup — a simple syrup that substitutes sparkling wine for water — and you have a satisfying combination of sweet and savory that's delicious. I may use Prosecco syrup on all my pancakes from now on!

Use an inexpensive bottle of Prosecco for this recipe, but make sure it's one you'll want to drink. The recipe doesn't use the whole bottle so you might as well drink it with the pancakes.

Prep Time
Total Time
8-10 pancakes
  1. mixing bowl
  2. measuring cups
  3. measuring spoons
  4. whisk
  5. griddle
  6. spatula
  1. 2 cups flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. .5 teaspoons salt
  5. 2 eggs
  6. 4 tablespoons Prosecco
  7. 9.5 ounces buttermilk
  8. .75 cups sugar
  9. 5 ounces Prosecco
Cooking Directions

To make the pancake batter

  1. Mix the flour, baking powder, baking soda and salt together in large bowl.
  2. Add the eggs and 4 tablespoons of Prosecco. Mix with whisk.
  3. Add the buttermilk and whisk until smooth and all ingredients are incorporated.
  4. Allow the mixture to sit for an hour before cooking.

To make the syrup

While the pancake mixture is sitting, make the syrup. Add the sugar and remaining 5 ounces of Prosecco to a heavy bottom pan. Bring to a low boil and cook for about 3 minutes, until the sugar dissolves and it becomes a thick, clear syrup.

To make the pancakes

  1. Preheat a griddle or pan to medium-high.
  2. Butter the griddle and then ladle about a 1/4 cup of the pancake mixture and cook on until bubbles begin to form on top. Flip and continue cooking until golden brown and batter is cooked within. Repeat with each pancake.
  3. Put two pancakes on a plate and top with creme fraiche and fresh berries. Drizzle with Prosecco syrup.