Pancake Day recipes for your dog

Get your dog involved in the Pancake Day fun with these healthy and dog-friendly pancake recipes.

Even if your dog flips head over tail for these mouth-watering pancakes, don’t forget to give them as an occasional treat as part of a well-balanced diet. Some of these recipes may not be suitable for dogs with nut allergies or other special dietary needs.

Find out more about portion control and other things to think about when treating your dog to one of our Pancake Day treats.

Our recipes

• Peanut butter pancakes
• Carrot pancakes
• Banana pancakes
• Two-ingredient pancakes
• Oat pancakes

Peanut butter pancakes

• 2 eggs
• 100 grams of flour
• 250ml water
• 1 tbsp olive oil
• 3 tbsp peanut butter (xylitol-free)
• 50g of blueberries or chopped strawberries

• 1 tbsp peanut butter (xylitol-free)
• 50g of blueberries or chopped strawberries

1. Beat the eggs in a large mixing bowl
2. Add water, peanut butter and flour to the beaten eggs
3. If the pancake mixture is very thick you can add more water
4. Place a frying plan on a medium heat and add a small amount of olive oil
5. Add a ladle of batter to the pan and cook each pancake for two minutes on one side
6. Once the mixture has begun to solidify, and the bottom side starts to change to a golden colour, flip the pancake and cook for an additional minute
7. Repeat with the remaining batter
8. For the toppings, spread the peanut butter on top of your warm pancake and decorate with your chopped fruits. Alternatively, you can warm some peanut butter up in the microwave for a few seconds and drizzle it over your pancakes before topping them with your diced fruit

Carrot pancakes

• 360g milk
• 2 eggs
• 2 carrots peeled and chopped
• 250g of plain flour
• 1 tsp honey
• 1 tsp cinnamon
• 1 tbsp baking powder
• 30g butter

• 1 tbsp peanut butter (xylitol-free)
• 50g of blueberries or chopped strawberries

1. Add the milk, eggs, butter and carrots to a blender and pulse until the carrots have been chopped and blended
2. Add the rest of the dry ingredients to the mix and blend until everything has combined
3. Heat a frying pan on a medium heat and use a small amount of olive oil to stop the pancake from sticking
4. Add a ladle of your batter to the frying pan at your desired pancake size
5. Cook each side for 2 minutes, or until the sides become golden
6. Repeat with the remaining batter
7. For the toppings, spread the peanut butter on top of your warm pancake and decorate with your chopped fruits. Alternatively, you can warm some peanut butter up in the microwave for a few seconds and drizzle it over your pancakes before topping them with your diced fruit

Banana pancake

• 1 banana
• 1 apple
• 2 eggs
• 50g plain flour
• 1 tsp baking powder

• 1 tbsp peanut butter (xylitol-free)
• 50g of blueberries or chopped strawberries

1. Mash up the banana with a fork and dice your apple into small pieces
2. Add the banana, apple and eggs to a large mixing bowl and mix until combined
3. Add the flour and baking powder to the bowl and mix
4. Heat a frying pan on a medium heat and add some olive oil to prevent the pancake from sticking
5. Pour a ladle of the batter into the pan to create your desired size and cook for around two minutes on each side
6. Repeat with the remaining batter
7. For the toppings, spread the peanut butter on top of your warm pancake and decorate with your chopped fruits. Alternatively, you can warm some peanut butter up in the microwave for a few seconds and drizzle it over your pancakes before topping them with your diced fruit

Two-ingredient pancakes

• Roughly 100g of sweet potato
• 2 eggs

• 1 tbsp peanut butter (xylitol-free)
• 50g of blueberries or chopped strawberries

1. Preheat your oven to 220°C / 200°C Fan / gas 6
2. Prick the sweet potatoes and then cook them in the oven for 45 to 50 minutes
3. Leave to cool completely
4. Slice each potato and scoop out the centre and mash
5. Combine the sweet potato with the eggs and make rough pancake shapes with the mixture
6. Heat a frying pan on a medium heat and place the pancake mixture once the pan has had enough time to heat up. Don’t flip the pancake too early as this may cause it to break
7. Repeat with the remaining mixture
8. For the toppings, spread the peanut butter on top of your warm pancake and decorate with your chopped fruits. Alternatively, you can warm some peanut butter up in the microwave for a few seconds and drizzle it over your pancakes before topping them with your diced fruit

Oat pancakes

• 300g of blended oats
• 1 tsp baking powder
• 1 tbsp honey
• 2 eggs
• 240g of milk
• 1 tbsp olive oil

• 1 tbsp peanut butter (xylitol-free)
• 50g of blueberries or chopped strawberries

1. In a large mixing bowl, add all the ingredients (apart from the olive oil) and mix
2. Heat a frying pan over a medium heat and use some olive oil to stop the pancake from sticking
3. Pour a ladle of the pancake mixture into the frying pan and allow to cook for two minutes before flipping
4. Repeat with the remaining batter
5. For the toppings, spread the peanut butter on top of your warm pancake and decorate with your chopped fruits. Alternatively, you can warm some peanut butter up in the microwave for a few seconds and drizzle it over your pancakes before topping them with your diced fruit

Things to consider when making homemade treats for your dog