Pancakes on a plate with lemon wedges

Easy pancakes

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(103 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
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  • 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 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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Saskia Chester-Browne's picture
Saskia Chester-...
17th Feb, 2019
Clearly anyone who says this recipe is good is being paid 100%. Clearly the employers at BBC don't look for any experience or anyone that actually knows how to cook because if they did they would agree that this recipe is a health hazard. #wasteoftime #bbcbadfood
ijeoma achomanu's picture
ijeoma achomanu
26th Jan, 2019
it was brilliant! so light and fluffy perfect
23rd Jan, 2019
Perfectly easy to do and works a treat. If you get lumps then just whisk it more.
LaBelle2's picture
19th Jan, 2019
Having grown up in Brittany I know crêpes. Both savoury with buckwheat flour and sweet with regular flour. I've been living living in England forany years and tried many a pancake! Made by friends, tea houses even supermarkets... And they were all a million times better than this. I followed the exact instructions. The batter was too thin and lumpy. The pancakes were also too thin, way too oily and it took forever to turn even a little bit brown even after heating up the pan. In the end they tasted and looked like popadums! We ended up bining them. Not a good recipe.
27th Oct, 2018
Super easy and tasty recipe that made some perfect crepes. I read the comments beforehand and was worried by some of the people who said this doesn't work. I have no idea what they were doing wrong because this is so straightforward and works a treat.
21st Sep, 2018
We looked this up for my 8 year old daughter and she followed all the instructions successfully with minimal help from me. We had semi-skimmed milk and medium sized eggs and got 10 tasty pancakes out of it. You could probably get 12 if you were skilled at pouring out just the right amount of batter for a perfect skinny crepe. Key tips from us are let the pan heat up fully and don't pour too much batter in. Happy flipping!
Graeme Lynch's picture
Graeme Lynch
16th Sep, 2018
If this mix doesn't work for you - Let your oil heat up properly. Your mix should sizzle when it hits the pan. Take pan OFF the heat, put your mix in and spread it QUICK! Mine came out fine and i'm not using a frying pan (more of a deep pan). a pancake should be thin. If it's 'muddy' or stogy, you're using too much mix. Keep trying!
Maj cAstle's picture
Maj cAstle
26th Aug, 2018
This is the easiest recipe that I have ever try and it never fails me. This website is very useful as they offer a variety of recipes. I love this website!
Amy Potter's picture
Amy Potter
18th Aug, 2018
Firstly, that 1 star was a mistake. If I could take it back, I would. Secondly, this website should be called BBC Bad Food. That is the worst 4 pancakes I have ever had in my long life. The mixture was far too thin, it stuck to the pan and yes Hester I did use oil in the pan. The first pancake went straight in the bin. If I wasn’t starving, the next 3 pancakes would have gone the same way! Thirdly, I do not appreciate being called a fool by the rude author of this recipe. It is not foolproof as many people have had problems. Are we all fools? No. Fourthly, the fire alarm went off and the fire brigade had to come and check that everything was fine as part of their standard procedure. I offered them part of my pancake and they were worried I had inhaled too much smoke. #BBCBADFOOD #DontRateThePancake #OilWasUsed #SmokeKills
Amelia Beech's picture
Amelia Beech
9th Jul, 2018
very helpful tips


Inaaya Mughal Vlogs's picture
Inaaya Mughal Vlogs
10th Nov, 2018
What shall I do my pancakes mixture is too runny???
goodfoodteam's picture
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.
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:
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
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
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.
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