• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes Made Easy
  • About
  • Recipes
  • Subscribe
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    How to make perfect pancakes

    Published: Feb 25, 2022 · Modified: Feb 26, 2022 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    two pancakes on a plate

    These traditional English pancakes are easy to make when following this simple step by step recipe. They can be used to make both sweet and savoury pancake dishes and are delicious served on their own with lemon and sugar or syrup.

    two English pancakes on a plate with squeeze lemon wedges behind.

    When it comes to pancake day, I for one can not resist the excuse to have pancakes for dessert. Being a bit of a traditionalist I always make traditional British pancakes on Shrove Tuesday.

    English pancakes are very similar to the French crêpes,they are traditionally thin and are often served rolled or folded up and served on their own with lemon and sugar or syrup or with a sweet or savoury filling.

    French Crêpes tend to be much larger than English pancakes, and sometimes even thinner, as they are often cooked on a large round hot plate and are spread into a thin even layer using a T-shaped piece of wood (rateau en bois).

    American, Scotch and drop pancakes whilst made from similar ingredients differ again because they have a raising agent added which makes them thick and fluffy. And it doesn't stop for a more in-depth look at the different types of pancakes around the world check out this article, " Why are there so many names for Pancakes?" from the BBC.

    To make these traditional pancakes

    all you need is just 3 ingredients

    • Flour
    • Eggs
    • Milk
    • plus a little oil or butter for frying

    You do not need any special equipment just

    • a mixing bowl
    • balloon whisk – If you dont have a balloon whisk a wooden spoon will do but you will need to add the milk more slowly to prevent lumps forming.
    • frying pan

    If you are feeling adventurous you can toss the pancake into the air to flip the pancake over but you might find it easier to use a palette knife or even a fish slice to flip the pancake over.

    Whether you like sweet or savoury British pancakes, all you need to do to make the pancakes is follow my easy step by step method.

    Step by step to perfect English pancakes

    1. Place the flour in a mixing bowl and make a well in the centre. Drop the eggs and add a splash of milk into the well in the centre of the flour.

    flour eggs and a little milk in bowl.

    2. Using a balloon whisk or wooden spoon beat the egg and milk together, gradually incorporating the flour.

    whisk in bowl starting to mix in the flour.

    3. Once all the flour has been incorporated, beat well to remove any lumps.

    Thick smooth batter in bowl.

    4. Gradually whisk in the remaining milk to produce a thin smooth pancake batter.

    milk added to batter in bowl.

    Cook's Tip

    Many cooks suggest that you let the pancake batter rest for 30 minutes before using. Personally, I don't notice the difference between leaving it to rest or using it straight away, so I shall leave it up to you to decide.

    Don't start adding the remaining milk until you have a smooth batter.

    5. Heat a little oil in a frying pan over a medium heat and pour about 3 tablespoons of the batter into the pan.

    small amount of batter in frying pan.

    6. Quickly tilt the pan from side to side so that the batter spreads and coats the base of the pan in a thin layer.

    layer of batter in the pan.

    7. Cook for about 1 minute until the underside is golden, then toss the pancake or flip over with a palette knife and cook the other side.

    using a plaette knife to flip the pancake over

    8. Slide the pancake out of the pan onto a plate and cover to keep warm. I use a large saucepan lid or you could use foil.

    tipping pancake onto a plate.

    How long do pancakes keep?

    If you keep them well covered they will keep them in the refrigerator for several days. Which means you can happily make pancakes ahead of time.

    Can you freeze pancakes?

    Yes, pancakes freeze well for up to 6 months.

    To freeze pancakes: Cool quickly then seal well in stacks in polythene bags or wrapped in foil. If you want to be able to remove just one or two at a time then place a sheet of greaseproof paper or baking pancakes between each pancake.

    To defrost: Leave in packaging at room temperature for 2-3 hours or overnight in the refrigerator. For rapid thawing, unwrap and spread out singly and leave at room temperature for 15-20 minutes.

    How do you reheat Pancakes?

    I find the easiest way to reheat pancakes is one or two at a time in the microwave for 15 -20 seconds on high.

    If you don't have a microwave, stack the pancakes on a heatproof plate covered with foil and pop into the oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5-10 minutes from room temperature. 

    Alternatively, you can reheat individual pancakes gently in a frying pan for a few about 10-20 seconds each side.

    You can reheat a stack of 4-5 frozen pancakes wrapped in foil in a hot oven 200℃ (180℃ fan)/400°F/gas mark 6 for 20-30 minutes and individually in a frying pan for about 30-40 seconds each side.

    How to serve your pancakes

    This pancake recipe works very well for both sweet and saviour pancakes. If you are making savoury pancakes you can add a pinch of salt to the flour. Likewise, when making sweet pancakes you can also add a teaspoon of caster sugar to the flour, but personally, I never bother.

    Sweet pancake recipes made easy

    three sweet pancake recipes.
    • Pancakes with roasted strawberries
    • Coconut and banana pancakes
    • Crepes Suzette

    Savoury pancakes recipes made easy

    Three savour pancake recipes
    • Pancakes with creamy garlic chicken and mushrooms
    • Spinach and ricotta pancakes
    • Savoury pancakes with salmon and broccoli
    • Beef and mushroom pancakes

    How do you like your pancakes?

    When it comes to pancake day, I am a lemon and sugar girl, my boys like maple syrup. Slices of banana and a few blueberries never go amiss. How do you serve yours? Perhaps you prefer savoury fillings. I would love to hear in the comments.

    two British pancakes on a plate
    two plates of pancakes with lemon and sugar.

    Traditional English Pancakes

    Print Recipe Pin Recipe Save Recipe Saved!
    You can serve these pancakes with a sweet or savoury filling or simply with a squeeze of lemon juice and a sprinkling of sugar.
    Course Dessert, How to, savoury
    Cuisine British
    Keyword Pancake day, Shrove Tuesday
    Skill Level Moderate
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Servings 4
    Calories 168
    Author Jacqueline Bellefontaine

    Equipment

    • mixing bowl
    • balloon whisk or wooden spoon
    • frying pan
    • Palette knife or fish slice (optional)
    • silicone pastry brush (optional)

    Ingredients

    • 125 g plain flour (all purpose)
    • 2 eggs
    • 300 ml milk
    • oil for frying
    metric - US cups

    Instructions

    • Place 125g (4oz) flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little milk from a total of 300ml (½pt). Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
    • Beat until smooth then gradually beat in the remaining milk.
    • Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan.
    • Cook for about 1 minute until the underside is golden.
    • Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.
    • Use as required.

    Video

    Notes

    Freeze: Pancakes freeze for up to 6 months. Wrap well. If you want to be able to defrost one or two at a time, separate the pancakes with baking parchment so the pancakes can be separated easily once frozen. 
     
    Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. 

    Nutrition

    Serving: 2pancakes | Calories: 168kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 63mg | Potassium: 156mg | Sugar: 3g | Vitamin A: 240IU | Calcium: 101mg | Iron: 1.5mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

    Do you like Recipes Made Easy?

    Why not subscribe to  Recipes Made Easy for my weekly newsletter. Or follow me on Instagram, Twitter and Facebook to never miss a recipe.

    This Post was republished in 2020 with updated information to make this post even more informative and helpful.

    « Easy sausage and red lentil casserole
    Steak and red wine pie »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Duncan Craft

      March 28, 2021 at 9:47 am

      5 stars
      Brilliant recipe to use for an older man who’s children wanted pancakes, I’m not a cooking person in any shape or form but your recipe easy to follow with great results. Thanks

      Reply
      • Jacqueline Bellefontaine

        March 29, 2021 at 12:16 pm

        Duncan Its so nice to hear that you had success cooking pancakes for your children. Cooking is a lot about confidence and have good easy to follow recipes which is where I come in with Recipes Made Easy.

        Reply
    2. jean ewing

      February 16, 2021 at 12:32 pm

      please also put pounds and ounces as well as grams, for the older person

      Reply
      • Jacqueline Bellefontaine

        February 17, 2021 at 4:36 pm

        Jean you will find that I do indeed now put the imperial measurements in many of my recipes as well as in the method so that there is less scrolling. How ever some of my older recipes have yet to b updated. I have added this on to the list.

        Reply
    3. Lesley Garden

      February 25, 2020 at 12:10 pm

      5 stars
      Great recipe, I'll be using this later on today, pancakes for my girls tonight. I'll be having mine with lemon juice, but suspect my daughters will go for the Nutella.

      Reply
      • Jacqueline Bellefontaine

        February 25, 2020 at 2:01 pm

        i have lemon and sugar in for tonight too.

        Reply
    4. Edith

      March 01, 2016 at 2:05 pm

      5 stars
      Dear Jacqui,

      I am not a natural cook (to say the least 🙂 ) but your recipes are so inspiring, easy to follow and beautifully presented - I love them!

      Edith

      Reply
      • Jacqui

        March 01, 2016 at 4:47 pm

        Thank you Edith - that's so lovely to hear

        Reply
    5. Julie Nelson Rhodes

      February 09, 2016 at 10:18 am

      5 stars
      We are an icing sugar with a generous squeeze of fresh orange family!

      Reply
      • Jacqui

        February 09, 2016 at 10:20 am

        Good choice.

        Reply

    Rate and leave a comment - I love to get your feed back and will reply as soon as I can. Comments may be held for moderation before publishing. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

    blank

    Popular

    • blank
      Savoury Mince Cobbler
    • blank
      Oven Baked Pork Schnitzel
    • blank
      Traditional Chelsea Buns Made Easy
    • blank
      Chicken and Mushroom Pie

    Visit my other blog

    only crumbs remain logo

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Recipes Made Easy