Pancakes on a plate with lemon wedges

Easy pancakes

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(218 ratings)

Prep: 10 mins Cook: 20 mins Plus optional standing


Makes 12

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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Dan Guest's picture
Dan Guest
6th Feb, 2020
I make this recipe often for my kids and they love it. 1 ladle equals 1 thin pancake on a regular sized, oiled, hot pan. I always double up on the recipe though, as the first pancakes always a "test one" and the quantity given doesnt yield many pancakes.
Adam Parry's picture
Adam Parry
6th Feb, 2020
takes over ten minutes to make so it a scam. also its literal water.
Leo W's picture
Leo W
17th Jan, 2020
For those struggling, this makes British style pancakes (a little thicker than a crepe, but nothing like the thick US pancakes). The recipe will make 12 tiny pancakes, but if you're looking for what many would consider a more standard size (1 large ladle of batter per pancake) then the recipe will make approx 4 pancakes. If done with the ratios given and using no more than just enough batter to thinly coat the bottom of whatever pan you're using, they will turn out perfectly. I can only imagine that those commenting that they are 'watery' have either got the ratios wrong, or are using way too much batter for the size of their pan
Kimberley Hermon's picture
Kimberley Hermon
9th Jan, 2020
I doubled the recipe and it still only made approx 10x thin side plate size pancakes. Must say they were very yummy though.the kids were asking for more!
Marco Ellis's picture
Marco Ellis
3rd Jan, 2020
Excellent basic pancake recipe. Basic and simple is always better. I always use full fat milk, and increase the flower by 15% to the same volume of milk if I'm making italian fritters with apple, banana or pear. Delicious!
Rhiannon Boylan's picture
Rhiannon Boylan
25th Nov, 2019
Made about 8 small pancakes for me. It's a good recipe to introduce kids to cooking but they come out rubbery if you leave it for as long as a minute.
27th Oct, 2019
So watery it was impossible to cook them!
Marco Ellis's picture
Marco Ellis
3rd Jan, 2020
Don't use water. Use full fat milk.
27th Oct, 2019
Ok, to be fair, I’ve not actually made the pancakes yet but the comments on this recipe are so hilarious that I have to give five stars just for making me laugh.
25th Oct, 2019
Great recipe and very quick and easy to do for any time of day, sweet or savoury. Add or reduce milk for a thicker pancake or thinner crepe.


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 '?
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
goodfoodteam's picture
3rd Mar, 2017
Thanks for your question. For this traditional type of pancake you need to use plain flour. Self-raising flour is used in American-style pancakes which have more volume, baking powder is also added in this instance:


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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