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.
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 Bailey's & Tiramisu pancakes. They are incredible and really luxurious too.
Frequently Asked British Pancake Questions
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.
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.
Yes, just swap in any alternative milk you’d like for the dairy milk and continue as usual.
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PrintBritish Pancakes
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 Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Makes 6 pancakes 1x
- Category: Brunch
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 110g plain flour
- 1 tsp caster sugar
- pinch of sugar
- 1 egg + 1 egg yolk
- 2 tbsp melted butter
- ½ 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.
- Grease a nonstick frying pan (I use this one) 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.
Lancelot says
Perfection!