Easy pancakes
- Published: 25 Jan 21
- Updated: 8 Jun 25
Looking to learn how to make pancakes? Anyone can give our easy pancakes a go and get flippin’ fantastic results. Whether it’s Pancake day, Valentine’s Day or you simply fancy pancakes for dessert, follow our step-by-step recipe guide for basic (and easy!) crêpe-style pancakes.
- Ideal pancake batter ratio: This proportion of liquid to flour will give you the right consistency to achieve thin, even pancakes.
- Classic, timeless recipe: Enjoy the taste of traditional British pancakes, with their lightly bronzed, lacy edges and tender texture.
- Quick and easy: Only four ingredients and 10 minutes are needed to whisk together this easy pancake batter.
We also have simple tips and tricks that will have you cooking up wafer-thin pancakes every time. Small details can really mean the difference between a lacklustre pancake and one that has everyone lining up for more. Now find your perfect pancake topping from our top 10…
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Serves 8 -
Takes about 20 minutes to make, plus resting the batter
Nutrition
For 1 large pancake
- Calories
- 209kcals
- Fat
- 8.7g (1.9g saturated)
- Protein
- 7.2g
- Carbohydrates
- 27.5g (3.7g sugars)
- Salt
- 0.1g
delicious. tips
Add the milk to the flour gradually, whisking continuously as you go, until you have a smooth batter. Don’t panic if it’s lumpy – simply sieve into another bowl.
Invest in a good crêpe pan made of cast iron – it conducts heat well, meaning the pancakes will cook evenly. A handle that stays cool is vital, too.
If your crêpe pan is new, season it (if necessary), to make it virtually non-stick. Heat the pan until hot, rub with salt then wipe clean. Heat again, rub with mild oil and again wipe clean. Cool. Your pan is now ready to use. Never wash the pan after use – wipe clean with kitchen paper.
Cooking the pancakes in a mild oil is better than using butter, which burns easily.
Less is more when making pancakes – the less batter you add to the pan, the more likely you are to end up with beautifully thin pancakes. Fill in any gaps with more batter if you need to.
The first pancake is often a write-off, as it takes practice to get the pan heat right and swirl the batter around – batter recipes tend to allow for the odd mishap!
Using a palette knife to flip pancakes over is much easier and less messy than tossing them. The non-stick quality of your pan is vital here, too.
Layer pancakes up between baking paper to stop them sticking.
You can freeze pancakes layered between baking paper and wrapped in food wrap for 1 month. Thaw at room temperature and warm through in a low oven.