That’s right, it’s Pancake Day people.

It’s the time that we hurriedly whip up these brilliantly simple little treats, then stuff our faces with them until we’re ready to hang up the pancake mix for another calender year.

The Activity People will be frenziedly frying up plenty of the globular goodies, because all of the awesome adrenaline and adventure sports actions makes us pretty hungry. But we don’t want you guys to miss out on all the fun, so here’s a selection of recipes for perfect pancakes. There’s something for everybody here.

Enjoy! And try not to make a mess.

Classic Pancakes

1 1/4 cups all-purpose white flour

1/4 cup granulated sugar
1 teaspoon baking powder
2/3 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1 tablespoon white vinegar
1 tablespoon maple syrup

Preheat pancake griddle to medium heat, or about 320 degrees.

Whisk together dry ingredients in medium bowl.

Whisk together liquid ingredients in another bowl.

Whisk liquid into dry, just till combined.

Pour batter by 1/3 cupfuls onto griddle. Let cook till bubbles appear, then flip and cook a minute or two longer, until golden.

Pineapple Upside-Down Pancakes

Drain can of pineapple rings, reserving some of the liquid to replace liquid in your pancake recipe. Set a pineapple ring on the heated griddle. Place a maraschino cherry in the center of the ring, then ladle about 1/4 cup of pancake batter on the fruit and cook as directed.

Almond Pancakes

Substitute 1 teaspoon almond extract for vanilla.

Banana Nutmeg Pancakes

Stir in 1/2 teaspoon nutmeg with dry ingredients. Stir in 1/2 cup chopped nuts (optional). Once the pancake batter is poured onto the griddle, drop on small sliced pieces of banana and continue cooking as usual.

Blueberry Pancakes

Gently stir about 1 cup of frozen blueberries into the batter.

Choc Chip Pancakes

Simply sprinkle mini chocolate chips on the uncooked side of each pancake; continue cooking as usual.

Corn Pancakes

Substitute 1/2 cup cornmeal for flour. Stir in a cup of frozen corn kernels into batter. Add some chili powder and drained, chopped green chilies.

Eggnog Pancakes

Substitute eggnog for the milk, and add a dash of ground nutmeg to dry ingredients.

Gingerbread Pancakes

Stir following spices into dry ingredients: 1/2 teaspoon ground cinnamon, 1 1/2 teaspoons ground ginger, 1/8 teaspoon ground cloves. Substitute 4 tablespoons of molasses for the sugar in your usual recipe, but be sure to add it to the wet ingredients.

Ginger Pancakes

Stir 1 teaspoon dry ginger into dry ingredients. Sprinkle finely chopped crystallized ginger over uncooked side of each pancake and continue cooking as usual.

Lemon Poppy Seed Pancakes

Stir 1 teaspoon finely grated lemon zest and 2 teaspoons poppy seeds into dry ingredients. Can also substitute 1/4 cup lemon juice for some of the liquid in the recipe.

Orange Cardamom Pancakes

Stir 1 teaspoon finely grated orange zest and 1/4 teaspoon ground cardamom into dry ingredients. Can also substitute 1/4 cup orange juice for some of the liquid in the recipe.

Fluffy Buttermilk Pancakes

1 cup all-purpose flour

2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons butter, melted
1 teaspoon vanilla

Heat a non-stick griddle to medium heat.

Mix dry ingredients in a medium bowl.

In a small bowl, microwave the buttermilk and milk to room temperature, about 20 seconds. Whisk in egg, butter, and vanilla. Add wet mixture to dry and whisk just until combined. (If batter becomes too thick, stir in a tablespoon or two of milk or water.)

Pour batter by about 1/3 cup-fulls onto heated griddle. Cook 2-3 minutes, until bottoms are golden and tops begin bubbling. Flip pancakes and cook about one more minute, till golden.

Blueberry Sour Cream Pancakes

2 cups flour
1/4 cup sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs
1-1/2 cups milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh OR frozen blueberries
Note: If using frozen blueberries, do not thaw before adding to the batter.

In a large bowl, combine dry ingredients. In another bowl, mix the eggs, milk, sour cream, and butter. Stir into dry ingredients just till moistened. Fold in the blueberries gently.

Pour batter by 1/3 cupful onto a prepared griddle. Turn when bubbles appear. Cook till golden brown. Serve with Blueberry Sauce (see recipe below).

Brown Sugar Oatmeal Pancakes

1 1/4 rolled oats

1 1/2 cups wheat flour
1 cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup packed brown sugar
2 eggs, beaten
4 tablespoons vegetable oil
2 cups buttermilk
1 teaspoon vanilla

In large mixing bowl, whisk together the first five ingredients. In another bowl, whisk together egg, brown sugar, oil, milk, and vanilla. Add to dry ingredients and mix just till combined.

Pour by 1/3 cupfuls onto heated griddle. Turn when bubbles form and cook about 1 minute longer.

Granola Pancakes

1 1/3 cup prepared granola

1 cup flour
1/2 cup wheat flour
1/4 cup packed brown sugar
3/4 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon honey
2 cups sour cream OR plain or fruit yogurt of choice
2 eggs
1/4 cup cooking oil

Mix the first eight ingredients in a bowl. Mix the remaining ingredients in another bowl. Combine the wet and dry and mix just till moistened. Batter will be lumpy.

Drop batter by 1/3 cupfuls onto a preheated griddle. Let cook about a minute or two, till bubbles start to pop on the pancake surface. Flip and cook about one more minute.

Lemon Ricotta Pancakes

1 cup flour

1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Combine the first four ingredients in a small bowl. In another bowl, mix together the remaining four ingredients. Blend into dry ingredients just till combined.

Drop batter by 2 tablespoonfuls onto a prepared griddle. Cook for about 1-2 minutes on each side till golden brown.

Rolled Lemon Swedish Pancakes

1/2 cup plus 1 tablespoon sugar, divided

2 tablespoons finely grated lemon peel
1-1/2 cups flour
1/2 teaspoons salt
8 eggs
3 cups milk
3 tablespoons butter or margarine, melted
whipped cream, for serving with

In a small bowl, mix the 1/2 cup sugar with the lemon peel; set aside.

In a bowl, combine flour, salt and remaining sugar. Beat eggs, milk and butter; mix well with dry ingredients. Pour batter by 1/2 cupfuls onto a prepared, hot griddle. Cook until set and golden brown. Turn and cook 1 minute more.

Immediately sprinkle each pancake with lemon sugar, then roll the pancakes up and keep them warm. Serve topped with whipped cream.

Bran Pancakes, or “BranCakes”

1 cup flour

1/2 cup wheat flour
3 teaspoons baking powder
3/4 teaspoons salt
2 tablespoons sugar
1 egg
2 cups milk
(1 teaspoon finely grated orange peel, opt.)
1 cup bran cereal (such as All-Bran)

Stir together the first five ingredients in a bowl. Set aside. In a large bowl, beat egg till foamy. Stir in orange peel and bran cereal. Let stand 2 minutes, to soften.

Add dry ingredients to cereal mixture and stir just till moistened.

Cook pancakes on a prepared skillet, turning once to brown both sides. Serve warm.

Cheesy Baked Puff Pancakes

6 eggs

1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 cup butter or margarine, melted
3/4 cup shredded cheddar or cheese of choice

Beat the eggs in a medium bowl. Add milk, flour, and salt. Stir till smooth. Pour melted butter into a 13x9x2-inch baking pan. Pour the batter into the pan.

Bake at 400 degrees for 30-35 minutes or till a knife inserted near the center comes out clean. Sprinkle with cheese and serve!

Spinach Potato Pancakes

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 cups shredded zucchini
1 medium potato, peeled and shredded
1/4 cup finely chopped onion
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon nutmeg
1 egg, beaten

In a bowl, combine the first eight ingredients. Stir in egg and mix well.

Drop batter by 1/4 cupfuls onto a hot, greased griddle. Flatten with the back of a spatula, to form patties. Fry until golden brown. Flip and cook till second side is browned. Drain on paper towels.

Gluten-Free Pancakes

1/2 cup oat flour

1/2 cup rice flour
1/4 cup cornmeal
1/4 cup granulated sugar
1 teaspoon baking powder
2/3 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cup milk
1/4 cup vegetable oil
1 teaspoon pure vanilla
1 tablespoon white vinegar
1 tablespoon maple syrup

Preheat pancake griddle to medium heat, or about 320 degrees.

Whisk together the dry ingredients in a medium bowl.

Whisk together the liquid ingredients in another bowl.

Whisk liquid into dry, just till combined.

Pour batter by 1/3 cupfuls onto griddle. Let cook till bubbles appear, then flip and cook a minute or two longer, until golden.

Vegan Oatmeal Pancakes

1 1/2 cups flour

1 1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup sour soy or rice milk
(simply add 1 teaspoon of vinegar to the “milk” and let it sit a few minutes)
3 teaspoons of dry egg replacer beaten with 4 tablespoons warm water
1 tablespoon brown sugar
1 teaspoon vanilla

Mix the first five ingredients in a bowl. Mix the remaining ingredients in another bowl. Combine the wet and dry and mix just till moistened. Some lumps in the batter are okay.

Drop batter by 1/3 cupfuls onto a preheated griddle. Let cook about two minutes, till bubbles start to pop on the pancake surface. Flip and cook about one more minute.

Allergen-Free Vegan Pancakes

1/2 cup oat flour

1/2 cup rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
(3/4 teaspoon nutmeg, opt.)
1 tablespoon brown sugar
1 tablespoon maple syrup
1 cup rice milk
2 teaspoons egg-replacer, beaten with 4 tablespoons warm water
1/2 teaspoon vanilla
1 tablespoon vinegar

Mix the first five ingredients in a bowl. Mix the remaining ingredients in another bowl. Combine the wet and dry and mix just till moistened. Some lumps in the batter are okay.

Drop batter by 1/3 cupfuls onto a preheated griddle. Let cook about two minutes, till bubbles start to pop on the pancake surface. Flip and cook about one more minute.

For even more pancake ideas, pancake tricks, pancake facts and even pancake merch, head over to pancakelovers.com

For a selection of adventure sports, perfect for post-pancake health and fitness, visit theactivitypeople.co.uk