Pancakes on a plate with lemon wedges

Easy pancakes

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(302 ratings)

Prep: 10 mins Cook: 20 mins Plus optional standing


Makes 6

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time - elaborate flip optional

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per pancake

  • kcal61
  • fat2g
  • saturates1g
  • carbs7g
  • sugars1g
  • fibre0g
  • protein3g
  • salt0.1g
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  • 100g plain flour
  • 2 large eggs
  • 300ml milk



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

  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • lemon wedges, to serve (optional)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • caster sugar, to serve (optional)


  1. Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

  2. Set aside for 30 mins to rest if you have time, or start cooking straight away.

  3. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

  4. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

  5. Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

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Comments, questions and tips

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Eoghan Leahy's picture
Eoghan Leahy
24th May, 2020
really bad recipe not enough flour and very bad intsructions do not try this recipe
Frankie Cox's picture
Frankie Cox
23rd May, 2020
Looked like scrambled eggs and wouldn’t set. Ended up throwing my mixture in the bin and having toast for breakfast instead. Would not recommend.
Bhavesh Madaan's picture
Bhavesh Madaan
7th May, 2020
Best pancake recipe i have ever seen so far. It is really great pancake recipe. Also this recipe is so simple that everyone can make it. Also sharing here a fluffy vegan pancake recipe:•-the-healthy-foodie/
6th May, 2020
:0! I ended up having the same problem as a few of the other commenters. My pancakes wouldn't set properly and looked like scrambled eggs! It might have been the enamel pan I was cooking with. Anyway if you have the same problem and need to make your batter more robust just add in a bit more flour to the remaining mixture and a teaspoon of baking powder. You'll salvage your batter and the pancakes will still be delicious.
28th Apr, 2020
Absolute RUBBISH! Honestly the first recipe I used on this website, and kind of convincing me not to use it anymore. Pancakes were like scrambled egg, could not even flip-absolute waste of ingredients.
Ian Jones's picture
Ian Jones
21st May, 2020
Seems you just like to get angry. Calm down.
Logan Fyfe's picture
Logan Fyfe
25th Apr, 2020
Very good. In mine and my family’s opinion there better than the store bought pancakes
18th Apr, 2020
These taste amazing I like to melt chocolate on top of them whilst they’re cooking.
Amanda Jayne Blackburn's picture
Amanda Jayne Bl...
15th Apr, 2020
Made this lots of times now and kids and husband all love them.
12th Apr, 2020
Thick horrible batter couldn’t even flip the pancake looked like scrambled egg. Do not waste your time and ingredients.


25th Feb, 2020
I like this simple recipe. Anybody know why the first side is nice and evenly golden but the second side is 'spotty '?
Barney Good Food's picture
Barney Good Food
26th Feb, 2020
Hi, That's the way it is with pancakes. The bubbles that are created when you first ladle the batter in the pan come into closer contact with the pan when you flip the pancake making leopard print patterned spots. Hope that explains it. Barney
Natasha Bailie's picture
Natasha Bailie
18th Apr, 2019
I have tried to make pancakes a few times before and I've just tried with this recipe, and every time I try to make them they don't cook properly. They start to burn before they become a solid disk and can be flipped. I've had this with two different hobs, different pans to cook them in and different recipes and I can't work out why they won't cook. Anyone have any ideas why?? Thanks
goodfoodteam's picture
19th Apr, 2019
We're sorry to hear that. Make sure the pan is well heated over a medium heat before adding your batter. You also need to use less batter for each pancake than is often thought. Add a small amount to the pan and swirl it around to cover the base. If the mixture is too thick, you won't get the light texture. Often the first pancake doesn't turn out as well as the ones that follow - a strange law of pancakes! We hope this helps.
5th Mar, 2019
Do we think the batter will keep a couple of days in the fridge?
goodfoodteam's picture
7th Mar, 2019
Thanks for your question - yes, it will.
Inaaya Mughal Vlogs's picture
Inaaya Mughal Vlogs
10th Nov, 2018
What shall I do my pancakes mixture is too runny???
goodfoodteam's picture
14th Nov, 2018
If all the ingredients are weighed out as above, the consistency will be just right. However, if you do need to thicken your pancake batter, simply add more flour.
24th Feb, 2017
Urgent!: will this recipe still work the same if I used self raising flour instead?
5th Mar, 2019
Some difficulty


Laura Burnett's picture
Laura Burnett
4th Apr, 2020
The calories and nutrition are wrong - the total mix has about 800 kcal in, so if you make 6 pancakes they are 133 kcal each.
Lewis White's picture
Lewis White
11th Mar, 2020
do not put a pinch of salt in put 2 in
Lewis White's picture
Lewis White
11th Mar, 2020
do not put a pinch of salt in put 2 in
XxKitKatxX's picture
21st Nov, 2019
If you let the pan heat up first before you start cooking it makes your first one perfect
29th Sep, 2019
great easy every body loved them makes 4 regular pancakes or 12 small pancakes
5th Mar, 2019
I'd recommend having 2 frying pans on the go to 'double up' cooking and halve the time it takes to cook.
Tom Pullar-Strecker's picture
Tom Pullar-Strecker
16th Jun, 2018
Not surprised people are having difficulties. This recipe would make genuinely thin crepes if you used a half/half mix of water and milk instead of all milk. Also you only need 1 egg for this volume of batter to get the pancakes to hang together. 1 egg would still be OK if you doubled the volume (which I would do). The batter needs to be really pretty thin. Also, you can forget the salt. I use about 55% water with normal milk (if you use skim milk might differ) and reckon that gives perfect consistency. Don't bother putting in a blender; just mix it well by hand and then sieve it - saves time & washing up. You will need teaspoon of butter to stop pancakes sticking even in non-stick pan + replace every couple of pancakes. They will seem to stick at first but as they cook they will loosen when you shake the pan and that's the signal to turn over/flip. Best to use a pretty high heat. My measures: 2 cups flour, 2.5 cups milk/water mix, 1 egg + if you reckon it's still a fraction thick you can add a small splash of water any time.
Souffle12's picture
18th Feb, 2015
Unless you are cooking in large portions or for many people, I suggest halving the recipe, as you get a lot of pancakes if you like them a bit smaller :)
11th Nov, 2017
OK ! That's really helpful thanks very much.
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