golden pancake in a frying pan

Perfect pancakes recipe

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(200 ratings)

Prep: 5 mins Cook: 25 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • pinch salt


  1. Put 100g plain flour and a pinch of salt into a large mixing bowl.

  2. Make a well in the centre and crack 2 eggs into the middle.

  3. Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then 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.

  4. 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.

  5. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.

  6. 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 the mixing bowl, return the pan to the heat.

  7. Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

  8. 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.

  9. 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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James Howell's picture
James Howell
3rd Aug, 2020
Recipe works fine but who on earth cooks their crepes in vegetable oil?!?! Butter all day every day unless you want hell to pay!
VanillaSpice81's picture
5th Jun, 2020
Great recipe. It seems a lot of milk but just try it as per recipe then you can adapt it next time depending on your results. I use 1.5 x the flour and milk, but stick to two eggs and add a tsp of cinnamon. I get about 10 medium size pancakes. Delicious with drizzle of maple syrup.
26th May, 2020
Have done this recipe at least 10 times....and I find it excellent. I add cinnamon to the flour....and the waft is beautiful!!!
26th Feb, 2020
Perfect recipe. I made the crepes and used half for the smoked ham and gruyere cheese recipe (BBC) and half for Crepe Suzette (BBC). Delicious
Julie Marsland's picture
Julie Marsland
25th Feb, 2020
We have just had these for lunch, I followed the recipe exactly and they were perfect.
23rd Feb, 2020
Worked well - use expecting thin crepe-like pancakes not thick fluffy ones, the key is to keep it thin in the pan. However it drives me up the wall when recipes list ingredients in a random order, why not list in the order you use them? Makes it way easier to follow.
15th Dec, 2019
In my opinion this is a crêpe recipe (no pun intended). I used 200 ml of milk and even that resulted in quite a thin batter. My advice would be to add the milk gradually until you get the consistency you want.
Karen Bush's picture
Karen Bush
23rd Nov, 2019
I think the quantity of the flour is wrong in this recipe, I could only use about half of the milk and the batter was still really runny, Maybe it needs to 150g or 200g
9th Oct, 2019
this was a lovely recipe. whole family enjoyed it.
Roger Watts
6th Mar, 2019
To make pancakes you use flour, milk and an egg. Done. A Recipe isn't really essential and I don't use one. Pancakes are versatile and personally I don't mind pancakes of different textures and thickness. I simply add more milk to get my batter to a consistancy I feel I like and job done.


1st Feb, 2019
How far in advance can you make these please?
goodfoodteam's picture
4th Feb, 2019
Thanks for your question. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
29th Sep, 2016
How big should the pan be?
goodfoodteam's picture
13th Oct, 2016
Hi there, thanks for your question. We'd suggest using whatever size of non-stick frying pan you have. It's easier to manage flipping the pancakes if you don't make them too big, even if the pan is large.
13th Feb, 2016
You never specified weither to use a raw egg or a fried egg. Which do I use?
goodfoodteam's picture
28th Apr, 2016
Thanks for your question. We use raw eggs in pancakes.
Stardust Wolf's picture
Stardust Wolf
4th Jun, 2020
i just made these, and they were amazing! i used the exact flour, milk and eggs, but left out the oil and they worked really well. dont expect thick american pancakes as the batter is supposed to be runny so they are more thin and larger
3rd Sep, 2017
I come back here several times a year for the measurements! As already said you don't need the vegetable oil in the mix, and the salt is optional too. I always used to use mum's recipe until it got lost in a move and now use this - that had no salt and oil, they taste the same with or without. Only real tips to add are for method: I find its best when making this or any batter & whisking by hand, not to add any milk until all of the egg and flour has been mixed smooth. The egg/flour ratio here shouldn't become too tight that you couldn't use a whisk.Then gradually loosen it by adding a splash of milk until it becomes runny then add the rest of the milk. Adding milk before the flour and egg are mixed smoothly makes it a lot easier to get lumps, and much harder to whisk them out. Finally remember the 1st pancake is for the chef, so it makes slightly less than you expect, and that a pancake fresh out of the pan will steam. If you want to make a stack and eat later, allow each pancake to cool on a rack, then stack separated by kitchen towel to avoid the steam making them soggy. When you want to eat them, just pop them one by one into a hot dry frying pan for a few seconds. Note, this is for large eggs. If you only have X-large eggs in the house, make it 110g flour & 340ml milk. Medium eggs is 90g flour, 260ml milk. Note also that these are closer to the French style crêpe in taste, if it's the classic English Shrove Tuesday pancake you want, check out Delia Smith's recipe on the otheR BBC recipe site.
20th Jul, 2015
Makes 6
21st Jul, 2014
I am in love with this recipe: absolutely delicious. Best part is you can make double/triple batter and store in fridge (in airtight container with lid) to use whole week - (use long-life milk).
4th Mar, 2014
Excellent recipe but I omitted the vegetable oil and it worked perfectly without, then cooked with lashings of melted butter!
2nd Oct, 2013
Very nice. I knew I wanted sweet crêpes so I added a tbsp of Demerara sugar. I also like adding a tbsp of Whiskey, Rum or Cointreau to add a bit of taste. Yummy.
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