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Traditional English pancakes recipe made simply with eggs, flour and milk. Make the batter for this easy recipe in just 5 minutes and enjoy perfectly thin and light, English style pancakes on Pancake day. For more pancake inspiration see: 5 Easy Recipes for Pancakes.
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👩🏻🍳 Why make this recipe
In the UK, English pancakes are traditionally eaten on Shrove Tuesday at the start of lent. A tradition we all love, although pancake making can be seen as quite a tricky business. How to make the batter, how to make thin pancakes, how to stop pancakes sticking to the pan, how to toss without disaster......it can all be quite stressful.
Fear not, this recipe is all about making the most perfect English pancakes in the easiest way possible. No lumpy batter and no pancakes on the ceiling (or floor). This recipe ensures a super smooth batter in just 5 minutes and although flipping pancakes is all part of the fun, its definitely not required here.
🍽 Equipment notes
Useful bits of equipment for making these British pancakes:
- Sieve
- Large mixing bowl
- Whisk
- 9 inch pancake pan or frying pan
- Ladle
- Spatula
🥘 Ingredients
To make this English pancakes recipe at home you will need:
Ingredient notes
Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.
Milk:Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.
Flour:This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.
Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel to spread the butter and remove any excess.
Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.
🔪 Step by step instructions
- Start by sifting flour into a large mixing bowl.
- Make a well in the flour and crack in two eggs.
- Add a quarter of the milk to the eggs then start to whisk into the flour.
- Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
- Once all the milk is whisked in, leave to stand for 30 minutes
- Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the pan base remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
- Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
- Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
- Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
- Repeat steps 6-9 until all the batter is used up.
💭 Expert tips
- As this is an English pancake recipe the batter should be thin and similar to the consistency of single cream.
- Don't over mix the batter. Mix enough to just combine, then leave to rest for 30 minutes.
- If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.
❓ Frequently asked questions
What is the difference between English and American pancakes?
Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.
What is the difference between English pancakes and crepes?
The french version of pancakes are very similar to British pancakes except they are larger and thinner. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.
What topping to serve with pancakes?
The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.
Can you reheat pancakes?
In my opinion pancakes are best eaten straight from the pan. This was always the tradition in my house. My mum would stand dutifully by the stove cooking off pancakes as fast as we could eat them.
However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.
🥞 Other Pancake recipes
- American Blueberry Pancakes
- American Pancakes
- Healthy Pancakes Recipe (with Banana and Oats)
- Scotch Pancakes Recipe
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below.I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
📖 Recipe
English Pancakes Recipe
By: Debbie Jones
Traditional English pancakes recipe made simply with eggs, flour and milk. Make the batter for this easy recipe in just 5 minutes and enjoy perfectly thin and light English style pancakes on Pancake day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 35 minutes mins
Cook Time 10 minutes mins
Total Time 45 minutes mins
Course Breakfast, brunch, Dessert
Cuisine British, English
Servings 6 Pancakes
Calories 111 kcal
Equipment
Sieve
Large mixing bowl
Whisk
9 inch pancake pan or frying pan
Ladle
Spatula
Ingredients
- 110 g plain flour all purpose flour
- 2 large eggs
- 275 ml semi skimmed 2% milk
- Knob of butter for cooking
- Lemon juice and sugar for topping
Instructions
Start by sifting flour into a large mixing bowl.
Make a well in the flour and crack in two eggs.
Add a quarter of the milk to the eggs then start to whisk into the flour.
Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
Once all the milk is whisked in, leave to stand for 30 minutes
Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the base of the pan and remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
Repeat steps 6-9 until all the batter is used up.
Nutrition
Serving: 1pancake | Calories: 111kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Notes
Milk:Semi skimmed milk is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.
Flour:This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.
Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.
Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.
What is the difference between English and American pancakes?
Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.
What is the difference between English pancakes and crepes?
The french version of pancakes are very similar to British pancakes except they are larger and thinner. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.
What toppings to serve with pancakes?
The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.
Can you reheat pancakes?
In my opinion pancakes are best eaten straight from the pan and this was always the tradition in my house. My mum would stand dutifully by the stove cooking off pancakes as fast as we could eat them.
However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.
More Breakfast
- 5 Easy Recipes For Pancakes
- Healthy Banana Bread
- Healthy Pancakes Recipe (with Banana and Oats)
- Scotch Pancakes Recipe (Drop Scones)
Reader Interactions
Comments
Kim Potter
Can these pancakes be made in advance and frozen?
Reply
Debbie Jones
Hi Kim,
This isn't something I've tried, but I would say that pancakes are best made fresh. You could make earlier in the same day you plan to eat them, wrap in foil and then when ready to eat, remove foil and reheat on low heat in
the pan or oven. Hope this helps. Thanks,Debbie xReply
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