Classic pancakes

Classic pancakes

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(43 ratings)

Ready in 20-30 minutes


Makes 8 pancakes
You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal117
  • fat7g
  • saturates4g
  • carbs12g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.2g


  • 100g plain flour
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • oil or melted butter, for frying


  1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.

  2. Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.

  3. Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.

  4. If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

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Comments, questions and tips

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22nd Aug, 2012
made a very nice breakfast :)
22nd Aug, 2012
Very nice and cooked very fast, but the mix only made 7 :)
24th Mar, 2012
I made these with soy milk to accommodate my allergies, and they were very good, but I doubled the recipe and it didn't yield 16 by a long shot. I also had to add a bit more flour because the batter seemed far too thin. Perhaps our "medium" pans are different. Good, nonetheless!
mother_ship's picture
21st Feb, 2012
Just made 3 batches worth of this batter, about 60 pancakes in my pan, and it's perfect (I don't understand all these recipes that have more egg). Happy Pancake Day!
11th Feb, 2012
These pancakes looks delicious. My latest post is a wonderful version of Crepes, which use a special soaking method to reduce Phytic acid present in all whole grains (this method makes whole grains much more digestible) Check it out: Natasha
18th Jul, 2011
My pancakes are anything but round, what is the secret?
9th Mar, 2011
Made them just as the recipe suggested and my hubby and I really enjoyed them. Wont be waiting for Shrove Tuesday next year before I make them again.
9th Mar, 2011
great simple recipe made these last night and they were fab i like thin ones and my hubby likes thicker ones and it worked great for both!!
9th Mar, 2011
I added 1 teaspoon of cinnamon to this and served them with pineapple with lime and vanilla syrup (also on this site) for pancake night
22nd Feb, 2011
Just finished making and eating them and they are the best i've ever made and eaten! lovely and soft, just perfect! Its a shame i had to share them with the rest of the family!


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