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Pancake Day is well and truly crêping up on us and shoppers batter believe Aldi has the ultimate boozy pancake recipes to tickle grown-ups taste buds.

Whether adding a caffeine kick or a vegan twist to an Instagram worthy stack, with just a splash of some quality tipples, Aldi has shoppers covered for a flipping delicious Pancake Day.

What’s more, recipe creator and photographer, Scott Caneat, has worked with Aldi UK to whip up two delicious pancake recipes. They include his version of Dark ‘n Stormy pancakes using Aldi’s Sea Dog Black Spiced Rum (£14.99), and a Boozy Pancake Cereal using Specially Selected Irish Cream Liqueur (£6.99) –  both set to be a hit on the ‘gram as well as the kitchen.

Scott Caneat’s Dark ‘n Stormy Pancakes

Inspired by the well-known rum cocktail, spice up your go-to pancake recipe with 1tsp of ground ginger and 50ml of Aldi’s Sea Dog Black Spiced Rum (£14.99). A delicious fluffy pancake with a bit of a kick is sure to please by recreating the taste of that classic cocktail.

Scott Caneat’s Boozy Pancake Cereal

It’s time to take that Tik Tok trend to a new level and chef up a scrumptious bowl of Irish Cream pancake cereal. After whipping up a batch of plain pancake batter, add 50ml of Aldi’s Specially Selected Irish Cream Liqueur (£6.99) and mix. Then, use a teaspoon to dollop the mix into a pan for the right size. Before you know it, you’ll have a bowl of mini boozy pancakes – yum!

Espresso Martini Pancakes

Ingredients: 200g self-raising flour, 1 tbsp instant coffee mixed with 1 tbsp boiling water, 1 tsp baking powder, 1 tbsp caster sugar, ½ tsp vanilla extract, 200ml milk, 3 eggs, 25g butter , melted, plus extra for frying

For the toppings: 100ml espresso-strength coffee, 4 tbsp caster sugar, 25ml Bellucci Amaretto, 130g mascarpone, 70g 0% fat Greek yogurt, 1 tbsp Aldi French vodka,     4 tbsp icing sugar, 40g chocolate shavings

Method: Simmer the espresso coffee, caster sugar and coffee liqueur in a small pan for 5-10 mins, until thick. Set aside to cool. Whisk the pancake ingredients together in a large bowl until smooth.  Put a small knob of butter in a large non-stick frying pan and cook over a low heat until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm disc. Cook for 2-3 minutes, then flip over and cook for another minute. Heat the oven to its lowest setting. Stack the cooked pancakes on a baking tray and keep warm in the oven while you make the rest. Beat the mascarpone, yogurt, vodka and icing sugar together until smooth. Layer the pancakes with the mascarpone mixture, then finish with a final dollop on top. Drizzle over the coffee syrup, and sprinkle on the chocolate shavings.

Insta-Perfect Pink Pancakes

Ingredients: 160g cooked beetroot, 200g The Pantry self-raising flour, 100ml milk, 1tsp The Pantry baking powder, 50ml squeezy honey, 25ml vegetable oil, 1tsp The Pantry vanilla extract, 2 large eggs and 50ml of Aldi’s Greyson’s Pink Gin (£12.99).

Method: Simply chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi’s Greyson’s Pink Gin. Blitz until smooth. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for one minute on each side.

Sweet Treat Vegan Cacao Caramel Pancakes

Sweet Treat Vegan Cacao Caramel Pancakes
Sweet Treat Vegan Cacao Caramel Pancakes

Ingredients: 130g The Pantry plain flour, 25g cacao, 2tsp The Pantry baking powder, 250ml almond drink, 35ml melted coconut oil, 35ml Specially Selected maple syrup, 1tsp vanilla essence, pinch of salt and 50ml of Aldi’s Old Hopking Spiced Rum (£10.79).

Method: Put the flour, cacao, baking powder and salt into a bowl and mix. In a separate bowl, add the almond drink, coconut oil, vanilla essence, maple syrup and Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur and whisk. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.

Prefer booze-free? Try these banana & pancake ones instead! They’re lip-smackingly tasty and vegan too…

Banana & Peanut Butter Vegan Pancakes

Banana & Peanut Butter Vegan Pancakes
Banana & Peanut Butter Vegan Pancakes

Ingredients: 1 ripe Banana (plus extra to serve), 50g The Foodie Market Whole Nut Crunchy Peanut Butter (plus extra to serve), 100g The Pantry Plain Flour, ½ tsp The Pantry Baking Powder, 2tbsp Specially Selected Maple Syrup, 150ml Actl Leaf Soya Milk and 1tbsp Sunflower Oil.

Method: Mash 1 banana in a bowl using a fork and then beat in 50g of peanut butter and maple syrup. Add flour and baking powder and then gradually add in the milk until smooth. Heat a frying pan, grease with a little sunflower oil and spoon 2 tbsp of the mixture into the pan. Cook for 2-3 minutes until bubbles appear and then flip. Serve with remaining peanut butter and fresh sliced banana.

Alternatively, if you’re looking for the perfect tipple this Shrove Tuesday, Aldi’s Organic Prosecco (£7.99) or its new Vegan Prosecco (£6.99) make for a vibrant pairing with a traditional lemon and sugar pancake. Aldi’s full range of wine, spirits and ingredients are available nationwide and online now:

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or