Perfect pancakes

Perfect pancakes

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(100 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

    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, questions and tips

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Comments (128)

lizleicester's picture

Mine had to be dairy free so I used soya milk (sweetened) instead of milk and they were (as the recipe suggests) perfect!

Emma_Milo's picture

Perfect recipe :)
****if you want large American pancakes then add a rounded teaspoon of baking powder and just cook them like you would for a pancake, not a crepe. We have an aga and just pour a full ladle onto the plate and get large sized fluffy pancakes, but it works amazingly as crepe batter too. Overall a very flexible tasty recipe!****

manicworkingmum's picture

Finally after 25 years I cooked edible pancakes, thank you.
My children will be eternally grateful !!

liensirch's picture

Simple and easy great for 3 hungry grandchildren. Can't understand anyone not being able to make great pancakes with this recipe. As said before this is not an American pancake mix this is a real pancake mix best eaten rolled up with lemon juice and sugar. Can't beat it!

Alwaysgoodfood007's picture

Perfect recipe but only makes 4 large pancakes, otherwise best pancakes ever!!

Marianaisnotabaker's picture

Anyone who says the recipe doesn't work hasn't looked at the picture. It's not American pancakes. It's "real" pancakes. I am terrible at any baking and American pancakes are especially a fail for me. But these pancakes (or to keep the Americans happy) - crêpes, are foolproof! delicious and easy if you just follow the instructions. Definitely saving this to my list

dannybroadbent's picture

Me and my fiancee followed these ingredients using a scale and measuring jug to ensure we got the correct amounts, we used a medium sized pan and used some kitchen roll to rub on the veg oil to the pan (so you don't have thick oil in areas of the pan). This recipe gave us the best partially thick pancake (pretty much perfect), not to thin and not to thick, we didn't follow the 30 seconds as everyones hob/aga is different (nor can you easily define the temperature to cook at), ours did take a little long than 30 seconds each side, but if your wanting the pancake to be the best you need to be a bit wiser when cooking and actually judge this yourself from what you can see, if your burning it you clearly got the heat up too high or left if too long. All in all this recipe worked perfectly for us and will continue to use it.

NinaC4's picture

This recipe is very good but I'd like to point out that these are not pancakes, they're crépes. Pancakes are thick, small and fluffy and crépes are large, thin and delicate

truewidow27's picture

Amazing pancakes, probablob the best damn pancakes in all the town.

noni's picture

When I made up the batter I thought I'd done it wrong as it looked far too runny but no it was perfect for traditional uk pancakes (like the photo depicts). If you are wanting a thick American pancake then this recipe is not for you.
My 80 year old mum said it was the best pancake she's ever had and she's made plenty over the years being a mother of four! Enjoy!

roisindubh211's picture

Fantastic recipe, easy to follow and get perfect pancakes.

melia's picture

Pancake Day ... what a disaster!
Recipe measurements are wrong. Very unhappy children!

blightyme's picture

Far too runny! Didn't have the consistency of a slightly thick cream, more like just plain ol' milk. Had to add quite a lot more flour to get the consistency right - well, as I remember from pancake days past anyway. Will also leave for a couple of hours to thicken up as I think if I'd followed this recipe to the letter and used immediately like it states, pancake day would've been ruined!!

amy3971's picture

The proportions for this recipe are perfect, though if you like slightly thicker pancakes I would suggest reducing the milk to 280ml as others have suggested. I like mine as thin as possible, so this works very well for me. If you are having issues with proportions, I would suggest you either can't read or can't cook. In case it wasn't blatantly obvious from the photo, this recipe is designed to make European style pancakes (crepes), not American style (thick) ones.

li_lei_xu's picture

quick, easy recipe. works every time for me

hollyarr's picture

Proportions aren't off! These were literally the perfect pancakes. I don't have scale so I used just under one cup of flour (using the spoon and level method of measuring as flour can be tricky to get the right amount without scale) and 1c plus just under 1/4 c milk. I used whole milk. Don't use olive oil - the oil will burn before you can get the pan to the right temp. I used vegetable oil as suggested but I'd also like to try coconut oil. I started on medium low and found medium high was more accurate for the 30 second per side cook time. These made a perfect, thin yet fluffy pancake which made an ideal base for endless toppings. SO GOOD!

AGWF's picture

The proportions of this recipe are completely off. I only used 2/3rds of the milk and already had to add more flour to get the right consistency.

catherine sue bakerchef's picture

I feel your pain doll. As you can see from my comment below I too was unhappy with this recipe. We need to spread the word so less people will have to endure the heartbreak of not making the 'perfect pancake'.

catherine sue bakerchef's picture

Dear one and all,
I was totally appalled by this recipe. At first, the mixture looked horrible but I proceeded to mix the batter with utmost GOOD FAITH. The mixture began to look like danish pancakes which I felt was distracting. I applied some olive oil to the pan as a lubricant and placed some batter of pancake on the pan of freedom and whipped up the 'perfect' pancake. To my utmost horror and shock the pancake was burnt!! I dismissed of this pancake and hoped for the perfect pancake on my second try which I assure you I did not receive. When I went to make a third pancake there was no pancake mix left. This is no way to treat anybody, black or white. My dream is that everybody will receive the perfect pancakes not by the colour of their skin but the content of their mixture. I fully intend to sue as I followed the exact steps from head to toe and did not whip up the perfect pancake!
Yours sincerly,
Catherine Sue Bakerchef


Questions (2)

alexthebestchef666's picture

You never specified weither to use a raw egg or a fried egg. Which do I use?

goodfoodteam's picture

Thanks for your question. We use raw eggs in pancakes.

Tips (4)

Maryannethejourney's picture

I am in love with this recipe: absolutely delicious. Best part is you can make double/triple batter and store in fridge (in airtight container with lid) to use whole week - (use long-life milk).

annacat's picture

Excellent recipe but I omitted the vegetable oil and it worked perfectly without, then cooked with lashings of melted butter!

natouchka's picture

Very nice. I knew I wanted sweet crêpes so I added a tbsp of Demerara sugar. I also like adding a tbsp of Whiskey, Rum or Cointreau to add a bit of taste. Yummy.

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