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Pancakes and wine? Yes please! Our handy guide has the perfect wine pairing for every pancake preference. Read on to find your ideal match this Pancake Day …
I consider myself a bit of a pancake day superfan. No, I haven’t perfected the American stack and my crêpes often look a little, well ... rustic. But I approach Shrove Tuesday with the same enthusiasm that others reserve for the “big holidays”.
In fact, one year some friends and I went so far as to make different pancakes for every meal. Crêpes, galletes, crispy duck, American ... it’s a day that’s gone down as legend.
This year, Pancake Day is Tuesday 4th March and I want to take things to the next level with pancake wine pairings. Because a special day deserves the perfect bottle.
So what is the best wine for pancakes? Given the range of flavours and styles available, it’s impossible to pick just one. Instead, we’ve explored which wines we would choose to accompany the most popular pancake options.
(Disclaimer: I’m not recommending you crack open a dessert wine with your breakfast crêpes before the school run. This guide is for making an evening of it.)
Best wine for sweet pancakes
Sweet Crêpes
The Pancake Day original, these inimitable French pancakes are thin, delicate and endlessly versatile. They’re just as at home with Nutella and strawberries as they are cheese and ham. Or perhaps, like me, your Shrove Tuesday isn’t complete without at least one classic lemon and sugar.
Wine pairing: You simply can’t go wrong with Champagne here. The bubbles, subtle sweetness and crisp acidity pair wonderfully with both sweet and savoury crêpes. It particularly shines with those topped with lemon and sugar.
Chocolate topping lovers should be pouring a glass of light but juicy red wine. Low tannins will stop the chocolate from highlighting any bitterness in the wine, while sweet red fruit flavours will help provide balance. Spain’s Garnacha is a great choice.
American Pancakes
American pancakes are thick, fluffy and just the right amount of sweet. Thanks to baking powder, they rise beautifully, making them perfect for stacking high. Slather them with butter, drown them in syrup, toss on some fruit or crispy bacon – whatever makes you happy.
Wine pairing: This year, I’ll be skipping the syrup and instead pouring luscious Pedro Ximénez “PX” Sherry straight over a stack of freshly cooked American pancakes. Treacle, toffee, dates and toasted walnuts – it's all in PX. Think sticky toffee pud in a glass. So it's a natural partner for dessert.
Sherry not for you? A glass of late-harvest Riesling will complement the sweetness of syrup-drenched pancakes without overpowering them.
Poffertjes (Netherlands)
These little Dutch delights have a gorgeously soft, fluffy texture. Cooked in special cast-iron pans with tiny wells, they come out perfectly round and golden. They’re usually dusted with powdered sugar and topped with a generous slab of butter – pure pancake bliss in a bite-sized form.
Wine pairing: A dessert wine is a top pick for the indulgent, buttery, sugary goodness of poffertjes. Sauternes is a French classic, but I’d reach for Royal Tokaji 5 Puttonyos – the dazzling intensity of honeyed fruit is expertly balanced with remarkable freshness making it the perfect end to an indulgent Pancake Day feast.
Best wine for savoury pancakes
Savoury Crêpes/Galettes
French galettes are the savoury counterpart to crêpes, made with buckwheat flour for a nutty, earthy flavour. Traditionally from Brittany, they’re most often filled with ham, cheese and eggs but can hold anything from mushrooms to smoked salmon.
Wine pairing: Chablis would be an excellent white wine pairing for your galette. The crisp acidity and mineral notes match the nutty buckwheat and rich, savoury fillings.
For those looking for a red wine to accompany their savoury pancake, a light red that’s low in tannin is the way to go. My choice would be a super mellow Merlot with plenty of sweet fruit flavour. An ideal partner to the savoury flavours of a salty blue cheese and mushroom galette.
Chinese Duck Pancakes
These thin, soft pancakes are made from just flour and water, rolled out and lightly pan-fried until warm and pliable. But, most commonly, you’d buy them or receive them as part of your takeaway order. They’re the essential partner to Peking duck – used to wrap slices of crispy duck, spring onions, cucumber and a generous drizzle of hoisin sauce.
Wine pairing: Duck demands a smooth red wine, with plenty of bright fruit to cut through the richness. Enter Pinot Noir. A smooth and slightly spicy Pinot Noir pairs beautifully with the richness of duck and the sweetness of hoisin sauce.
Dosa (India)
Crispy, golden and packed with flavour, dosa is a South Indian staple pancake. Made from a fermented rice and lentil batter, it’s light yet satisfying. Often served with spiced potatoes (masala dosa) and accompanied by coconut chutney and sambar.
Wine pairing: A dry, aromatic Riesling will work well with the spiced potatoes and tangy chutneys, balancing the dish’s complexity.
If you love chocolate on your pancakes, you’ll find more inspiration on our How to Pair Wine and Chocolate blog or dive deeper into wine pairings with our blog on Food and Wine Pairing – a beginner’s guide. Now, all that’s left to do is decide whether you’re going sweet or savoury – and buy the perfect wine to match.
About the author
Jen Deacon
A WSET Wine Level 3 Wine & WSET Spirits Level 2 qualified copywriter, Jen has been part of the team since 2019 and a copywriter for over a decade. At Laithwaites HQ, you’ll find her managing our team of expert wine writers as well as running the wine trade press office. Jen is passionate about all things wine and spirits, but has a particular fondness for Crémant, Tokaji dessert wine and a very cold Martini with a twist.
