Pancakes vary widely in batter, toppings, and preparation methods across cultures. Fluffy American stacks differ markedly from thin, crisp-edged French crepes. With Pancake Day underway, a taste test compared five supermarket varieties—Scotch, sweet British, Dutch-style, buttermilk American, and chocolate-hazelnut crepes—focusing on flavor, texture, and satisfaction. Pre-made options ensured consistent results, paired with uniform sweet toppings: maple syrup, whipped cream, strawberries, blueberries, and blackberries.
Test Panel and Poll Insights
The evaluation involved a 14-year-old niece and seven-year-old nephew. An Instagram poll of 170 followers revealed preferences: 38% favored crepes, 31% American pancakes, 23% British pancakes, 8% Dutch pancakes, and none for Scotch pancakes.
Rankings from Least to Most Favorite
5. Dutch-Style Pancakes (Abra-Ca-Deborah Original) – 4/10
Dutch pannenkoeken offer a pan-sized option thicker than crepes. Fleur The Foodie notes: “The classic Dutch pancake, pannenkoek, is a whole pan-sized pancake that is thicker than a crepe. Pannenkoeken is a Dutch delicacy, made of flour, eggs, milk, and sugar. You can eat them for breakfast, lunch or dinner.” A Netherlands native explains locals enjoy them hot with cherries, whipped cream, or cheese. Here, berries and cream highlighted a richer, buttery, eggy taste with bready notes and chewy texture. The slight bitterness and texture drew low marks from all tasters.
4. British Sweet Pancakes (Sainsbury’s) – 5/10
British pancakes resemble smaller, thicker crepes without raising agents, unlike fluffier American versions, per Caroline’s Cooking. Traditional toppings include lemon juice and sugar, but maple syrup alone proved neutral—light, sweet, eggy, and buttery yet unremarkable. The texture fell short compared to crepes or fluffier styles.
3. Scotch Pancakes (Sainsbury’s) – 7/10
These mildly sweet, buttery bites mimic smaller, softer American pancakes, ideal hot with syrup and fruit or savory pairings like sausage. Adults appreciated them, but the younger tasters found the flavor bland next to sweeter, fluffier options.
2. Chocolate-Hazelnut Crepes (Lidl’s) – 8/10
French crepes, dating to the 13th century, use simple ingredients: eggs, milk, flour, and butter, per Del’s Cooking. “No sugar in a classic crepe recipe, so you can use sweet or savory fillings. For dessert crepes, add one tablespoon of sugar.” Plain versions are rare; the chocolate-filled ones shone but overwhelmed some with richness. Light and airy, they pair well with toppings yet let flavors blend into the mix. Crepes led the poll.
1. Buttermilk American Pancakes (Sainsbury’s) – 10/10
Fluffy, sweet, light, and moist, these stand out with any topping while dominating the dish. All Recipes traces their roots to the 1700s, popularized as ‘flapjacks’ by the 1870s for quick stovetop cooking. Nigella’s recipe calls for 2.5 tsp baking powder, pinch of salt, 1 tsp sugar, 2 eggs, 30g butter, 300ml milk, 225g flour, and frying butter. Pair with maple syrup, whipped cream, fruit, bacon, or sausage for perfection.
