golden pancake in a frying pan

Perfect pancakes recipe

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(196 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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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Ingredients

  • 100g plain flour
  • 2 eggs
    Eggs

    Egg

    egg

    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

Method

  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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samaughton
28th Feb, 2017
5.05
I have been using this recipe for a number of years now, its perfect every time and my 3 boys love it
cathbond
21st Dec, 2016
When I was cooking mine, I poured the mix in to the hot pan, then poured off any excess liquid back in to my jug. This gives lovely thin pancakes. I judged when to flip the pancakes by the edges cooking and lifting away from the sides of the pan. Happy children having a treat for Christmas holiday breakfast!!
sophiebrown91
10th Dec, 2016
1.05
Never had such a disgusting thing made from this website!!!! First the batter was way too thin even though I used the right amount (300ml) when I was cooking it, the mixture started to burn on the bottom and was stuck even though I followed the recipe . It turned a horrible yellow colour and was slimy and gungy. I tasted a bit and it tasted like milk and flour mixed together. I have no idea how people made it so nice. I 100% followed the recipe . It was a waste in the end I just poured the watery substance down the plug hole. If u are looking for a nice pancake recipe then just leave this one . I wish there was a choice to give it no stars. AWFUL!!!
Hester Davies's picture
Hester Davies
1st Jul, 2018
You did give it no stars. you need to mix it better-your mixing skills need improving. Put oil on the pan to stop it sticking If it burns it is because you had it on a too high heat or you left it too long-pancakes are quick to cook. If its too thin add more flour and MIX IT WELL
Nancypants 1
28th Feb, 2017
5.05
Mine were slimy and gungy too when I first started coming them but I soon realized the pan wasn t hot enough and as soon as I turned the heat up I got the most wonderful pancakes ever. My daughter, who loves pancakes but who is very picky about them, said these were the best she ever had! I ll definitely be saving this recipe!
Ben796
17th Dec, 2016
I have a feeling you may have done something slightly wrong. I always make crepes and this recipe is the best to follow. This recipe is for the thin crepe so there should not be a lot of mixture in the pan. You weren't trying to make an American pancake using this recipe by any chance?
helenavisser's picture
helenavisser
23rd Oct, 2016
Absolutely perfect! Yummy! And thank you - I could never make pancakes before and now I think I can.
jennypiccolo
17th Jul, 2016
5.05
Best recipe I've come across for pancakes. Trouble free perfect pancakes
huldu
14th Jul, 2016
30 seconds and a flip?! Are you doing your pancakes on the back of a jet engine under full throttle? I could come nowhere near that 30 seconds, the closest I got to was 45 on very high temperatures. In my opinion the "moderate heat" could be explained a bit better because moderate heat and 30 seconds doesn't make any sense to me. Using moderate heat on my stove and it would take almost 2 minutes before one side got golden brown.
grimcooking
26th Nov, 2016
Maybe you didn't preheat the pan before you started cooking?

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