golden pancake in a frying pan

Perfect pancakes recipe

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(184 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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5th Mar, 2019
This recipe made the most delicious pancakes. Used all the quantities suggested and resulted in a lovely smooth batter. Didn't overfill my pan with batter and they were perfect, every one of them. Definitely saving this one!
5th Mar, 2019
I think that this recipe does contain more milk than necessary for what many feel is the British pancake. I don’t think there’s any need for those who love them to criticise others that they must have been expecting American pancakes as those individuals were also not expecting something resembling The French Crepe. What I always remember regarding the British pancake from the ones my grandmother made along with the ones you could buy from bakeries at the time (non chain bakeries) is that they do have a certain thickness to them which these don’t have. It all a matter of opinion and mine is that these are more French than British.
13th Feb, 2018
I use this recipe every year and always use the full 300 mls of milk. The batter is very thin but makes perfect wafer thin crepes. I think the reviewers below who are complaining there is too much milk in the recipe were either expecting to be making scotch/american pancakes or just panicked when they saw how thin the batter is!!! Follow the recipe to the T and you'll get beautiful crepes, i've just eaten 4 with lemon juice and sugar!!!
13th Feb, 2018
Excellent recipe, makes perfect pancakes. As others have said, people who say it’s too thin are obviously expecting American style pancakes, not traditional British ones.
13th Feb, 2018
Perfect traditional British pancakes. Followed recipe to the letter, and they turned out to be the best I’ve ever made.
mantaforce's picture
13th Feb, 2018
I read both the bad and good reviews before making these. I’m a complete novice at cooking/baking but found using a little common sense helped. I got the flour, eggs etc in the bowl and when it came to pouring in the milk in I found I didn’t need the whole lot. I think if I had used it all it would have been too watery. So I think it’s maybe just a case of slowly pouring the milk in, whisking and checking the consistency and adding more if needed until you have a batter as described in the recipe. I had some of my family over and everyone enjoyed these with some Nutella. Will definitely be saving this recipe.
13th Feb, 2018
I followed this recipe very precisely but the measurements definitely need to be changed, there’s no where near enough flour. When I made the batter it was really watery.
Hester Davies's picture
Hester Davies
1st Jul, 2018
Then add more flour.
13th Feb, 2018
300mls milk?!! it must be a mistake! I tried them for pancake day but I only needed about 1/3 of the milk suggested in the recipe to reach "slightly thick single cream" constituency. I didn't add any more milk and the pancakes were ok. Not "perfect" but acceptable and edible. It's also worth noting that the perfect pancake formula on this website suggests 100ml milk for 2 eggs and 70 grm flour. I think the GF team should check the recipe. I won't be trying again.
Lauren Harrison's picture
Lauren Harrison
13th Feb, 2018
The recipe is perfect for crepes/British pancakes. They're supposed to be thin. I also didn't add any oil to the mix and just put a little in the pan and they came out perfectly


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