Today, February 17, 2026, marks Pancake Day—a beloved annual celebration that sees kitchens across the UK (and far beyond) flipping, stacking, and devouring pancakes in every imaginable style. But this year, there’s a new twist that’s capturing the attention of both seasoned chefs and home cooks: the art of pairing pancakes with Champagne for an elevated, celebratory experience. According to the Champagne Bureau UK, the right bubbly can do wonders for your Pancake Day feast, lifting flavors, balancing sweetness, and refreshing the palate between bites.
For many, Pancake Day is more than just a nod to tradition—it’s a culinary free-for-all. Whether you’ve got a sweet tooth or a penchant for savory, the options are endless. But what exactly makes the perfect pancake? Ryan MacFarlane, executive chef at The Caledonian in Scotland, insists it’s all about the cooking method and a surprising ingredient: sparkling water. "For a pancake with a crispy exterior and fluffy interior, I suggest incorporating sparkling water into the batter. The carbonation in the water contributes to a lighter texture, while the batter still maintains its structure for a good crunch," MacFarlane told The Independent. He also recommends letting the batter rest overnight, or at least for 30 minutes, allowing the flour to fully absorb the liquid for a smoother, more consistent result.
Tom Cenci, head chef at Nessa in London, agrees with the sparkling water trick. He adds that if you’re resorting to a pre-made mix, don’t be afraid to jazz it up. "Try pimping it up with things like vanilla essence, cinnamon or lemon zest," he suggests. This simple tweak can transform even the most basic batter into something special.
For those seeking inspiration from further afield, Saiphin Moore, co-founder of Rosa’s Thai, reminisces about the roti-style pancakes of her homeland. "It’s a roti topped with condensed milk, sugar and bananas, a favorite among backpackers! The roti is folded and fried in lots of butter until it’s crispy around the edges, typically topped with sugar, bananas and drizzled with condensed milk, but you can get lots of different toppings such as egg, or even chocolate," she shared with The Independent.
But what about those looking to elevate their Pancake Day even further? Enter the Champagne Bureau UK, which has curated a list of top Champagne pairings for classic and creative pancake toppings. Their recommendations are as thoughtful as they are tempting:
Lemon and Sugar Pancakes: The classic combination of lemon and sugar finds its perfect match in a well-chilled Brut Blanc de Blancs Champagne. The citrus notes of the Champagne echo the lemon, while its clean acidity keeps each bite fresh. The Bureau suggests opting for a Brut rather than an extra brut or zero dosage, which might be too dry for this sweet treat.
Strawberries and Cream: For those who love their pancakes with strawberries and cream, a Rosé Champagne is the way to go. Its touch of sweetness complements the fruit and cream, while red berry notes enhance the strawberries’ aroma. The gentle bubbles bring lightness, cutting through the richness without overpowering the dish.
Maple Syrup: Maple syrup pancakes, a favorite for many, are best enjoyed with a balanced Demi-Sec Champagne. The soft sweetness of the Demi-Sec amplifies the syrup’s warmth, while the bright fizz keeps each bite lively and moreish.
Summer Fruits: Pancakes topped with summer berries or peaches get a sophisticated upgrade with a Brut non-vintage Champagne. Its fruity character and aromas—think brioche or toasted bread—add an indulgent dimension to this sunny pairing.
Banana and Walnut: For those leaning toward the nutty and hearty, a Vintage Champagne is recommended alongside banana and walnut pancakes. The evolving notes of the wine mirror the nuttiness, and its long finish lets the flavors linger pleasantly on the palate.
Of course, Pancake Day wouldn’t be complete without a diverse array of recipes. Sandia Chang of Kitchen Table shares her tradition of making American-style “silver dollar” pancakes for her kids in the morning, stacking up the small, fluffy rounds and drizzling them with maple syrup. In the evening, her husband, Chef James Knappett, prepares traditional English pancakes for dessert, served simply with sugar and lemon juice.
Other chefs and food experts have weighed in with their own takes. Emily Cuddeford of Twelve Triangles recommends adding an extra egg yolk and letting the crepe batter rest for the best texture. Natasha Sideris of tashas brings a bit of drama with her Crepes Suzette, flambéed with orange liqueur and served with vanilla ice cream—a dish that, according to culinary legend, was created by accident when a dessert caught fire in front of the Prince of Wales at the Café de Paris.
For those seeking healthier or alternative options, there’s no shortage of inspiration. Kimchi potato pancakes offer a vegetarian twist, served with spinach and a fried egg. Four-ingredient vegan crepes—free from eggs and dairy—can be made sweet or savory, perfect for anyone with dietary restrictions. Maca and oat pancakes, coconut and goji berry sweet potato pancakes, and green pea buckwheat pancakes all make an appearance, offering nutritious spins on the classic.
Even the toppings get creative. Biscoff and banana pancakes bring a sweet, nutty flavor, while berry pancakes help sneak in an extra serving of fruit (and fun, if you decorate them with chocolate faces). Chocolate protein pancakes and beetroot pancakes round out the list, proving that there’s a pancake for every palate and preference.
Buttermilk pancakes, beloved for their extra light and fluffy texture, are another highlight. The secret? Buttermilk, of course. Serve them warm with butter and fresh strawberries, or stick to the tried-and-true lemon and sugar or maple syrup.
For the more adventurous, traditional French buckwheat galettes de sarrasin offer a savory option, filled with spinach, cheese, and egg, then folded and finished in the oven. These galettes are a staple in northern France and bring a taste of Breton tradition to the table.
Whether you’re a purist or a pancake pioneer, today’s celebrations are about more than just batter and toppings. With so many chefs, home cooks, and even the Champagne Bureau UK weighing in, Pancake Day 2026 is shaping up to be one of the most delicious—and sophisticated—yet. So why not raise a glass (of Champagne, naturally) and get flipping? After all, with the right recipe and a splash of bubbly, even the humblest pancake can become something worth celebrating.
As the sun sets on this year’s Pancake Day, kitchens everywhere are left with the sweet scent of success—and perhaps a few empty Champagne bottles. Here’s to tradition, creativity, and the joy of sharing good food and good company.