Pancakes on a plate with lemon wedges

Easy pancakes

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(150 ratings)

Prep: 10 mins Cook: 20 mins Plus optional standing

Easy

Makes 12

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per pancake

  • kcal61
  • fat2g
  • saturates1g
  • carbs7g
  • sugars1g
  • fibre0g
  • protein3g
  • salt0.1g
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Ingredients

  • 100g plain flour
  • 2 large eggs
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • lemon wedges, to serve (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • caster sugar, to serve (optional)

Method

  1. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

  2. Set aside for 30 mins to rest if you have time, or start cooking straight away.

  3. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

  4. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

  5. Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

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Comments, questions and tips

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Cofton
5th May, 2019
Easy. Made the batter in a Nutribullet and cooked in an omelette maker. Quick and no mess.
lizleicester
25th Mar, 2019
5.05
SO easy. Halved the quantities and served with just lemon and sugar. Can't get more simple!
pusheenthecat
7th Mar, 2019
1.05
Terrible recipe. Way too runny so after 2 failed attempts I added more flour which made the mix taste awful. I'll try the Be-Ro recipe next time which looks a lot better.
Esmyr Koomen
6th Mar, 2019
5.05
This recipe worked well for me although I used self-raising flour and only a dollop of olive oil instead of plain flour and sunflower oil (as I didn't have these ingredients). It made 7 delicious pancakes using a crepe pan. We ate them sprinkled with lemon juice and maple syrup.
Taddygirl
5th Mar, 2019
5.05
Simple but tastey pancakes. Easy to cook, worked really well, loved by all the family.
illbethejudgeofthat
5th Mar, 2019
2.05
Pancakes are nice, but the quantities given don't make 12. If you are feeding more than 2 people (or 3 small ones), increase the amount of batter to 1 pint or more.
lauramoodie90
5th Mar, 2019
5.05
Best pancake recipe ever! Crepe style - thin easy to make and really tasty! Made 6 large pan size thin pancakes perfect for me and my boyfriend - would double up the recipe if there’s more of you
Justine Conway's picture
Justine Conway
5th Mar, 2019
This is one of the best pancake recipes I’ve used and easy to ro remember! 1,2,3 - FEM = Flour 100g, Eggs 2, Milk 300ml. I actually messed up and measured 300g of flour and had to up quantity to 3 batches! Anyways, made extra thick pancakes but not as many, theybwere delicious! saved half for tomorrow! :P
Grant2475
5th Mar, 2019
5.05
Made a double batch tonight, really nice pancakes. Anyone who has trouble with this recipe should give up now.
illbethejudgeofthat
5th Mar, 2019
2.05
The pancakes are fine - the batter is perfectly good. But 12 pancakes?? No chance. Using the smallest frying pan in the house and making properly thin ones, I got 9 and a scrag end. You have got to be talking a pint of batter to get 12 proper sized (still very thin) pancakes out the other end, especially given you always need a bit extra for the one or two you muck up. Make a pint of this batter, and you'll be fine. Follow the quantities given and you'd best be planning for 7 or 8, depending on the size of your pan.

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Natasha Bailie's picture
Natasha Bailie
18th Apr, 2019
I have tried to make pancakes a few times before and I've just tried with this recipe, and every time I try to make them they don't cook properly. They start to burn before they become a solid disk and can be flipped. I've had this with two different hobs, different pans to cook them in and different recipes and I can't work out why they won't cook. Anyone have any ideas why?? Thanks
goodfoodteam's picture
goodfoodteam
19th Apr, 2019
We're sorry to hear that. Make sure the pan is well heated over a medium heat before adding your batter. You also need to use less batter for each pancake than is often thought. Add a small amount to the pan and swirl it around to cover the base. If the mixture is too thick, you won't get the light texture. Often the first pancake doesn't turn out as well as the ones that follow - a strange law of pancakes! We hope this helps.
lucinda0607
5th Mar, 2019
Do we think the batter will keep a couple of days in the fridge?
goodfoodteam's picture
goodfoodteam
7th Mar, 2019
Thanks for your question - yes, it will.
Inaaya Mughal Vlogs's picture
Inaaya Mughal Vlogs
10th Nov, 2018
What shall I do my pancakes mixture is too runny???
goodfoodteam's picture
goodfoodteam
14th Nov, 2018
If all the ingredients are weighed out as above, the consistency will be just right. However, if you do need to thicken your pancake batter, simply add more flour.
asharmin0023
24th Feb, 2017
Urgent!: will this recipe still work the same if I used self raising flour instead?
CHING YIU YEUNG's picture
CHING YIU YEUNG
5th Mar, 2019
5.05
Some difficulty
goodfoodteam's picture
goodfoodteam
3rd Mar, 2017
Thanks for your question. For this traditional type of pancake you need to use plain flour. Self-raising flour is used in American-style pancakes which have more volume, baking powder is also added in this instance: https://www.bbcgoodfood.com/recipes/4915/american-blueberry-pancakes
Whitney.
25th Feb, 2014
Please could u tell me why this recipe is 'healthy'? ta

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bardez
5th Mar, 2019
5.05
I'd recommend having 2 frying pans on the go to 'double up' cooking and halve the time it takes to cook.
Tom Pullar-Strecker's picture
Tom Pullar-Strecker
16th Jun, 2018
Not surprised people are having difficulties. This recipe would make genuinely thin crepes if you used a half/half mix of water and milk instead of all milk. Also you only need 1 egg for this volume of batter to get the pancakes to hang together. 1 egg would still be OK if you doubled the volume (which I would do). The batter needs to be really pretty thin. Also, you can forget the salt. I use about 55% water with normal milk (if you use skim milk might differ) and reckon that gives perfect consistency. Don't bother putting in a blender; just mix it well by hand and then sieve it - saves time & washing up. You will need teaspoon of butter to stop pancakes sticking even in non-stick pan + replace every couple of pancakes. They will seem to stick at first but as they cook they will loosen when you shake the pan and that's the signal to turn over/flip. Best to use a pretty high heat. My measures: 2 cups flour, 2.5 cups milk/water mix, 1 egg + if you reckon it's still a fraction thick you can add a small splash of water any time.
Souffle12's picture
Souffle12
18th Feb, 2015
Unless you are cooking in large portions or for many people, I suggest halving the recipe, as you get a lot of pancakes if you like them a bit smaller :)
KiaraLeanne
11th Nov, 2017
1.05
OK ! That's really helpful thanks very much.
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