Perfect pancakes

Perfect pancakes

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(105 ratings)

Cook: 30 mins


Serves 8
A foolproof batter recipe and plenty of tips on how to make pancakes with flair, whether sweet or savoury

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal107
  • fat5g
  • saturates1g
  • carbs12g
  • sugars2g
  • fibre0g
  • protein4g
  • salt0.1g
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  • 100g plain flour
  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml semi-skimmed milk
  • 1 tbsp sunflower oil or vegetable, plus extra for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • pinch salt


  1. Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

  2. Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.

  3. Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

  4. Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

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Comments (135)

veronicamp's picture

I wanted a change for my shrove pancakes...these were wonderful and light...I think the oil helped....this one is a keeper.

mrsfitzfahy's picture

Perfect - thank you! Makes closer to 6 pancakes

eirianthomas's picture

Really good consistency batter, makes excellent pancakes!

janh70's picture

This recipe is excellent. I've just made a batch ready for my daughter returning from school and not one spoilt pancake!! Will be using this recipe again next year.

meghanpullen's picture

Nearly perfect pancakes - needed slightly less milk than suggested - try 280ml for a better mix. Tasted lovely:)

missk80's picture

Had pancake day a day early. Pancakes were perfect with ice cream and maple syrup, yum yum! Didn't have to use all the milk though.

some_guy's picture

I would call this more of a "crepe" than a "pancake" but maybe that's just a cultural thing...

lilia11's picture

These pan cakes are spot on,when ever I make pan cakes I always use this recipe.

macskitchen's picture

After my comments on 22.2.12, thought I'd return to this and have another go as a "dry run" for pancake day. Don't know what I did wrong last time because these were perfect! Wont have to run out and buy rubber ones this year :)

rachel_94's picture

So often pancakes can be disappointing... and yet this recipe is so simple and so delicious! I've made it twice now, and will definitely be making it again :)

gocrazy123's picture

amazing at then with cheese yum yum

lucy_painter's picture

Excellent recipe. I always use this recipe when making pancakes and it always works. Just made them with a twist by completely replacing the semi-skimmed milk, and used the same quantity of coconut milk as I had some left over from another recipe. Really tasty!!!

monahasan's picture

this was so easy and my kids loved these pancakes!

monahasan's picture

this was so easy and my kids loved these pancakes!

annavic98's picture

tried this recipe and it is really really good! Different to those other pancakes though not as fluffy and light, a nice change. i added butter instead of oil and a little bit of sugar for a wee treat (: a really nice recipe though and would be lovely without these changes. this recipe made the pancakes a perfect thickness and color, will be using for my pancakes now on ! must try so easy too (:

mypcia's picture

Delicious and low preparation time, they're perfect :)

vivriding's picture

Excellent recipe!

tinger's picture

300ml milk was to much, used approx 200ml, turned out nice though, had pancakes with melted vanilla ice cream, toffee sauce and chopped nuts. also nice with chopped banana...

jessilou's picture

this pancake batter is quick and easy and makes very light pancakes. Can't really go wrong

mich1968's picture

Followed recipe word for word,never had sucess with pancakes...
.and finally....Thank You Again GoodFood!!


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