British Pancakes (perfect for pancake day...and beyond!)

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This easy British pancake recipe will give you the perfect result every time, and it uses minimal ingredients too. It’s great for breakfast, for pancake day or whenever you fancy. Since there is no baking powder used, you are likely to have the ingredients already.

british pancakes on plate with lemon halves

This recipe for British pancakes makes the thin kind that aren’t quite crepes. The recipe includes all the basic ingredients you would expect to find in pancakes: plain flour, eggs, butter, milk a small amount of sugar and no baking powder.

If you need a vegan recipe, these fluffy banana pancakes are delicious and thick. You would enjoy these even if not vegan but they do happen to be egg-free so perfect if you’ve just run out. For some topping inspiration, try Tiramisu pancakes. They are incredible and really luxurious too. For ones a little thicker, not as thin as these, these Easy Pancakes (No Baking Powder) are a great choice and delicious served with lemon curd.

Frequently Asked British Pancake Questions
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British Pancakes Recipe

Frequently Asked British Pancake Questions

What is the trick to making good pancakes?

A good non-stick pan is crucial to making good pancakes. Alongside the non-stick pan, make sure you grease the pan well with some butter. Wipe it on with some kitchen roll to spread it evenly.

Can you make pancake batter the night before?

Yes you can make this batter the night before. Cover it well and leave it in the fridge overnight and then when ready, give it a good stir and let it sit out at room temp for 20 minutes or so before cooking just so it loosens again. It may be too thick to spread in the pan if it’s straight out of the fridge.

Can I use dairy-free milk?

Yes, just swap in any alternative milk you’d like for the dairy milk and continue as usual.

Why does my pancake batter have lumps?

I always use a blender to make this pancake batter as it’s the only way to get it really smooth. Using a whisk does work and you will still have great pancakes but the blender really does just make it totally lump-free. If doing by hand, once the dry ingredients are in the bowl, add the eggs and whisk really well until as smooth as possible. Then add the milk, a little at a time, only once it’s as smooth as possible. That gives you the best chance of getting rid of lumps.

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British Pancakes

By: Margie

This is a classic pancake recipe, making a thin, crepe-style pancake. These are with all the ingredients you’d expect: plain flour, eggs, milk, a little butter, and a little sugar, with no baking powder!

Prep: 5

Cook: 10

Total: 15

Servings: 6 pancakes

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Ingredients

110 g plain flour
1 tsp caster sugar
1 egg
1 egg yolk
2 tbsp melted butter
280 ml 1/2 pint milk
extra butter for greasing the pan

Instructions

Simply mix together the flour, sugar and salt. Make a well in the centre and crack in your eggs. Add the melted butter. Add the milk and whisk well to bring it all together. Or add all ingredient to a blender and blitz together. I always use a blender as I find that the only way to really get it totally smooth.
Heat a nonstick frying pan over medium-high heat and then grease with butter using a scrunched-up bit of kitchen paper. I use a ladle to get the right amount of batter in the pan, but this is a bit of trial and error. Remember that the first pancake never turns out right – it’s a scientific fact, so don’t stress and then just enjoy it as a chef’s perk.
Cook for 30 seconds or so without touching it, then loosen the edges and flip! Cook for another 30 seconds or so until it’s a lovely colour and then slide onto a plate.
If you want to do these ahead of the game, just stack them up using a little greaseproof paper between each pancake to stop them sticking and then they reheat well in a low oven.

Notes

To store: Cool and transfer to a plate with sheets of greaseproof paper in between each one. Then clingfilm tightly and place in the fridge for 2 days.

To reheat: Any leftover crepes can be reheated in a pan over medium-low heat. Flip over once until heated through, it shouldn’t take more than a minute or so. Otherwise, heat in the microwave in 20 second bursts until hot.

To freeze: Cool then stack up with sheets of greaseproof paper in between each crepe. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil).Place in the freezer for up to 3 months.

Make ahead: You can store crepe batter in the fridge for up to 2 days in an airtight container. But I would use it in the first 24 hours when it’s at its best. You can also freeze crepe batter for up to 2 months. When ready to use, defrost overnight until it’s liquid and then give it a good whisk to bring it together.

Using a blender: you can be team blender or team elbow grease – both work well! Blender makes it super smooth and makes it super easy. But elbow grease with a whisk is also a good technique too. The trick is that once the dry ingredients are in the bowl, add the eggs and whisk really well until as smooth as possible. Then add the milk, only once it’s as smooth as possible. That gives you the best chance of getting rid of lumps.

Non-stick pan: I would really recommend using a non-stick pan here as it means you avoid any sticking mishaps.

When to flip: After 30-60 seconds, the edges should slightly curl up. Once they do that, that means they are ready to flip. The edges will be darker and slightly loosened.