Easy pancakes

Easy pancakes

  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

Prep: 10 mins Cook: 20 mins Plus optional standing


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
Save to My Good Food
Please sign in or register to save recipes.


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



    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)



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

  • caster sugar, to serve (optional)


  1. Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.

  2. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

  3. Serve with lemon wedges and 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Random Vids's picture
Random Vids
4th Mar, 2018
I love this recipe and have been using it for about 2/3 years. However it only makes 6 pancakes. This isn’t the only recipe that works but it’s definitely the easiest
14th Feb, 2018
Awful recipe, as others have said it simply does not work. The batter is far too thick and when in the pan it just sticks to itself/the pan, regardless of lots of butter on the pan. Had to throw it away and rush out to the shops as it had used up all the milk - first time in many years of baking I've literally had to throw it away and start again so wouldn't pay much attention to the "failing to follow simple instructions" comments here. Stick with the Delia recipe which works everytime.
13th Feb, 2018
This recipe worked fine for me- don't know why you would want thicker batter. Important to let it stand for an hour before use though - maybe that's what makes the difference?
13th Feb, 2018
This recipe worked fine for me- don't know why you would want thicker batter. Important to let it stand for an hour before use though - maybe that's what makes the difference?
MiguelM's picture
13th Feb, 2018
Unfortunately I cannot give this 0 stars. It is rubbish! Makes horrible sloppy pancakes. After 3 failed attempts, I threw the batter down the sink, and I will find a decent recipe tomorrow
13th Feb, 2018
Very tasty. I found these were thinner crepe style pancakes and needed longer on each side than the recipe states but my family loved them.
Kay Jones's picture
Kay Jones
13th Feb, 2018
Made these this afternoon, very simple to make and everyone loved them! very pleased
auntie dibley
13th Feb, 2018
I have used this recipe for years. I can only get 6 pancakes from the mixture but they are really nice.
Annie Crossley's picture
Annie Crossley
12th Feb, 2018
Really nice. Easy recipe and tasted good. Was able to make 6 and all were really good. What’s with all the bad comments? Some people need to learn that sometimes, following a recipe takes some personal initiative
12th Feb, 2018
The problem with stating "2 large eggs" is that they vary in size. For the 100 g of flour, it seems this is slightly too much egg. When using eggs for this recipe, try cracking them into the bowl, add the stated liquid, and then gradually add flour until you get the consistency you want. Crepe / thin pancake batter should be similar in texture to thin liquid glue. It shouldn't be too egg-y or too milky. It also (important) should have melted butter added...not oil. The butter is what gives crepes the silky taste and if you use oil, it will only toughen the crepe without adding any flavour. There's no reason to alter for either savoury or sweet recipes but if you prefer to have a little sweetness for a dessert crepe, you can add caster sugar, sweetened cocoa powder, or a small amount of honey. Separate cooked crepes with parchment paper; they're fine to cook ahead and freeze. I make them savoury always so I can decide the recipe for which I want to use them instead of being restricted if they're sweet. Stack with the parchment paper separating them and place into a freezer bag. When wanted, remove & defrost; they'll be close in texture to fresh.


24th Feb, 2017
Urgent!: will this recipe still work the same if I used self raising flour instead?
goodfoodteam's picture
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
25th Feb, 2014
Please could u tell me why this recipe is 'healthy'? ta
goodfoodteam's picture
10th Mar, 2014
Hi there, the recipe is classed as healthy as it is low in fat, saturated fat, sugar and salt.
11th Nov, 2017
OK, thanks, I wondered that one too. TVM
Souffle12's picture
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 :)
11th Nov, 2017
OK ! That's really helpful thanks very much.