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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19th Feb, 2009
This has been the standard way of making pancakes for the last 50 years at least! Why change the recipe now, using so many eggs - good though they may be for us - but we all need to cut down on our food consumption. I use pancakes both sweet and savoury - chicken, mushrooms and leeks with a little sauce or of course a fish pie mix is also good!
31st Jan, 2009
not bad but i found them not thick enough (living in Switzerland and noticed the difference)!
9th Feb, 2008
Made these on Tuesday. I don't care for pancakes, but my husband loves them and ate 4 in one sitting !!! I froze the remainder, but expect they will have a very short freezer-life !!
6th Feb, 2008
Great recipe I have been making them this way for years however I mostly make them with water or half and half. I wondered about the calorie contect? it says 117 per serving and never what size a serving is based on the recipe? does anyone know is that for one 2 / 3 or more. thanks JB
3rd Feb, 2008
Forget all those packets of pancake mix - make them according to this recipe and you are in for a treat! I used three tablespoons of mixture at a time in my pan because I prefer them slightly thicker, and I popped some oil in a cup and used a pastry brush to quickly oil the pan between pancakes, finding this a quick, easy and clean method (probably uses less fat this way too). These pancakes stack and keep in the fridge very well. I wrapped them in foil and put them in the hot oven whilst we ate our main course and they were piping hot and absolutely delicious - they did not stick together either which was a relief. Thank you Good Food for the best pancake recipe ever!


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