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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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
23rd Aug, 2015
Proportions aren't off! These were literally the perfect pancakes. I don't have scale so I used just under one cup of flour (using the spoon and level method of measuring as flour can be tricky to get the right amount without scale) and 1c plus just under 1/4 c milk. I used whole milk. Don't use olive oil - the oil will burn before you can get the pan to the right temp. I used vegetable oil as suggested but I'd also like to try coconut oil. I started on medium low and found medium high was more accurate for the 30 second per side cook time. These made a perfect, thin yet fluffy pancake which made an ideal base for endless toppings. SO GOOD!
20th Jun, 2015
The proportions of this recipe are completely off. I only used 2/3rds of the milk and already had to add more flour to get the right consistency.
catherine sue b...
28th Jun, 2015
I feel your pain doll. As you can see from my comment below I too was unhappy with this recipe. We need to spread the word so less people will have to endure the heartbreak of not making the 'perfect pancake'.
catherine sue b...
18th Jun, 2015
Dear one and all, I was totally appalled by this recipe. At first, the mixture looked horrible but I proceeded to mix the batter with utmost GOOD FAITH. The mixture began to look like danish pancakes which I felt was distracting. I applied some olive oil to the pan as a lubricant and placed some batter of pancake on the pan of freedom and whipped up the 'perfect' pancake. To my utmost horror and shock the pancake was burnt!! I dismissed of this pancake and hoped for the perfect pancake on my second try which I assure you I did not receive. When I went to make a third pancake there was no pancake mix left. This is no way to treat anybody, black or white. My dream is that everybody will receive the perfect pancakes not by the colour of their skin but the content of their mixture. I fully intend to sue as I followed the exact steps from head to toe and did not whip up the perfect pancake! Yours sincerly, Catherine Sue Bakerchef
9th Feb, 2016
Olive oil doesn't heat high enough for something like a pancake which is why they states veg or sunflower oil. Maybe that's why they burnt. Also if you used the whole mix in two goes, they would take an age to cook through. Another reason why they probably burnt. This is for a thin pancake, not fat American style pancakes.
3rd May, 2015
Love these! I added a little sugar too since we like ours sweet. This recipe makes lots of pancakes but I use half again just for my husband, me and our two year old son and they are all eaten since they are so delicious.
30th Mar, 2015
Halved the quantities for 2 of us. Served them with slightly sweetened blackcurrants - easy and delicious.


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