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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(134 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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19th Feb, 2016
Anyone who says the recipe doesn't work hasn't looked at the picture. It's not American pancakes. It's "real" pancakes. I am terrible at any baking and American pancakes are especially a fail for me. But these pancakes (or to keep the Americans happy) - crêpes, are foolproof! delicious and easy if you just follow the instructions. Definitely saving this to my list
dannybroadbent's picture
14th Feb, 2016
Me and my fiancee followed these ingredients using a scale and measuring jug to ensure we got the correct amounts, we used a medium sized pan and used some kitchen roll to rub on the veg oil to the pan (so you don't have thick oil in areas of the pan). This recipe gave us the best partially thick pancake (pretty much perfect), not to thin and not to thick, we didn't follow the 30 seconds as everyones hob/aga is different (nor can you easily define the temperature to cook at), ours did take a little long than 30 seconds each side, but if your wanting the pancake to be the best you need to be a bit wiser when cooking and actually judge this yourself from what you can see, if your burning it you clearly got the heat up too high or left if too long. All in all this recipe worked perfectly for us and will continue to use it.
14th Feb, 2016
This recipe is very good but I'd like to point out that these are not pancakes, they're crépes. Pancakes are thick, small and fluffy and crépes are large, thin and delicate
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!!


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