A just cooked pancake still in the pan, being held by the chef who is about to flip it.

Perfect pancakes recipe

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(119 ratings)

Cook: 30 mins


Serves 8

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

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 eggs



    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. Put the flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. 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. 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.

  3. 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. Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the 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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29th Oct, 2017
Surely some mistake. It's way too runny even with 200g flour and 4 eggs to 300mL milk.
18th Oct, 2017
wow! I have always bought pre made pancake mix because I didn't know how to make pancakes, long story short I fancied pancakes, I love bbc good food recipes, so searched it. honestly these are the best pancakes I have ever had! I cannot wait to surprise my two boys in morning with this delicious recipe I am going to be a top mum with this!
Lincoln Phipps's picture
Lincoln Phipps
3rd Oct, 2017
The recipe says "serves 8" but I managed to make 9 pancakes for breakfast and hungry people (wife and 2 of our teen kids) eat 3 each. Will be trying it for the next week as breakfast for our early risers.
18th Jun, 2017
I did this recipe for my dad on fathers day and he LOVED IT! It turned out a beautiful golden colour and it is great with sweet or savoury fillings. Definitely try this recipe because it great for birthday mornings or just a sleepy weekend morning. I love this recipe and use it ALL the time! They turn out thin and crispy and even my nanna loves them! Defo 5/5.
2nd Jun, 2017
28th Feb, 2017
Lovely pancakes every time.
28th Feb, 2017
I have been using this recipe for a number of years now, its perfect every time and my 3 boys love it
21st Dec, 2016
When I was cooking mine, I poured the mix in to the hot pan, then poured off any excess liquid back in to my jug. This gives lovely thin pancakes. I judged when to flip the pancakes by the edges cooking and lifting away from the sides of the pan. Happy children having a treat for Christmas holiday breakfast!!
10th Dec, 2016
Never had such a disgusting thing made from this website!!!! First the batter was way too thin even though I used the right amount (300ml) when I was cooking it, the mixture started to burn on the bottom and was stuck even though I followed the recipe . It turned a horrible yellow colour and was slimy and gungy. I tasted a bit and it tasted like milk and flour mixed together. I have no idea how people made it so nice. I 100% followed the recipe . It was a waste in the end I just poured the watery substance down the plug hole. If u are looking for a nice pancake recipe then just leave this one . I wish there was a choice to give it no stars. AWFUL!!!
Nancypants 1
28th Feb, 2017
Mine were slimy and gungy too when I first started coming them but I soon realized the pan wasn t hot enough and as soon as I turned the heat up I got the most wonderful pancakes ever. My daughter, who loves pancakes but who is very picky about them, said these were the best she ever had! I ll definitely be saving this recipe!


29th Sep, 2016
How big should the pan be?
goodfoodteam's picture
13th Oct, 2016
Hi there, thanks for your question. We'd suggest using whatever size of non-stick frying pan you have. It's easier to manage flipping the pancakes if you don't make them too big, even if the pan is large.
13th Feb, 2016
You never specified weither to use a raw egg or a fried egg. Which do I use?
goodfoodteam's picture
28th Apr, 2016
Thanks for your question. We use raw eggs in pancakes.
3rd Sep, 2017
I come back here several times a year for the measurements! As already said you don't need the vegetable oil in the mix, and the salt is optional too. I always used to use mum's recipe until it got lost in a move and now use this - that had no salt and oil, they taste the same with or without. Only real tips to add are for method: I find its best when making this or any batter & whisking by hand, not to add any milk until all of the egg and flour has been mixed smooth. The egg/flour ratio here shouldn't become too tight that you couldn't use a whisk.Then gradually loosen it by adding a splash of milk until it becomes runny then add the rest of the milk. Adding milk before the flour and egg are mixed smoothly makes it a lot easier to get lumps, and much harder to whisk them out. Finally remember the 1st pancake is for the chef, so it makes slightly less than you expect, and that a pancake fresh out of the pan will steam. If you want to make a stack and eat later, allow each pancake to cool on a rack, then stack separated by kitchen towel to avoid the steam making them soggy. When you want to eat them, just pop them one by one into a hot dry frying pan for a few seconds. Note, this is for large eggs. If you only have X-large eggs in the house, make it 110g flour & 340ml milk. Medium eggs is 90g flour, 260ml milk. Note also that these are closer to the French style crêpe in taste, if it's the classic English Shrove Tuesday pancake you want, check out Delia Smith's recipe on the otheR BBC recipe site.
20th Jul, 2015
Makes 6
21st Jul, 2014
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).
4th Mar, 2014
Excellent recipe but I omitted the vegetable oil and it worked perfectly without, then cooked with lashings of melted butter!
2nd Oct, 2013
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.