Mardi Gras pancake recipes

The celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday (the literal translation of Mardi Gras), Shrove Tuesday and Pancake Tuesday. Tradition has it that revelers gorge on pancakes before the 40-day deprivation period of Lent begins on Wednesday. While these five pancake recipes make a fitting Mardi Gras finale on Feb. 28, they would also be welcome any time of year—especially as the demand for all-day breakfast continues to soar.

Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following. The pancakes are accompanied by a housemade mango citrus syrup that is easy to execute, yet adds a special twist.

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Hotels are experts at breakfast service, and the Sofitel in Philadelphia delivers with one of its most popular pancake recipes. Chef Coleman combines whole-wheat flour, walnuts and applesauce for the batter, and blends pumpkin and yogurt for the topping. The result is a unique and healthy take on traditional pancakes.

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At this multiunit breakfast spot in San Diego, pancakes are in high demand. To keep up with orders, the kitchen prepares a basic recipe that adapts easily to variations. Here, the pancakes are drizzled with cinnamon sauce and white frosting so they resemble cinnamon rolls in flavor and looks.

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Adding ricotta cheese to the batter makes these pancakes extra fluffy and light. For color and flavor contrast, chef Segal created a tart blueberry sauce enriched with lemon curd. If fresh blueberries are not available, frozen berries work just as well.

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At Melba’s Restaurant in the Harlem section of New York City, sweet potato pancakes are a breakfast signature. Instead of cooking sweet potatoes expressly for this recipe, the restaurant will bake a batch ahead and use them as needed. Customers can opt to top their pancakes with runny eggs and bacon and douse them with maple syrup.

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