Perfect pancakes

Perfect pancakes

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(111 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 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. 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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18th Aug, 2016
Actually these are pancakes what you are talking about are america pancakes. crepes are made slightly different to this in a more traditional way.
28th May, 2016
These are definitely pancakes, thick fluffy ones are American style.
10th Feb, 2016
Amazing pancakes, probablob the best damn pancakes in all the town.
10th Feb, 2016
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!
9th Feb, 2016
Fantastic recipe, easy to follow and get perfect pancakes.
9th Feb, 2016
Pancake Day ... what a disaster! Recipe measurements are wrong. Very unhappy children!
9th Feb, 2016
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!!
9th Feb, 2016
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.
10th Feb, 2016
I totally agree!
17th Jan, 2016
quick, easy recipe. works every time for me


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