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Classic Pancakes


Don't forget Pancake Day on 12th February. Serve this basic pancake recipe with traditional lemon and sugar.

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Rate this recipe 2.7/5 (3 Votes)


  • 125g plain flour
  • Pinch of salt
  • 2 large free-range eggs
  • 350ml semi-skimmed milk
  • 1 tbsp sunflower oil, plus extra for greasing
  • Caster sugar and lemons, to serve


Level of difficulty Average
Cost Average budget


Step 1

Sift the flour and salt into a large bowl and make a hole in the centre. Break the eggs into the hole and add 75ml of the milk and the oil. Whisk the eggs, milk and oil using a wire whisk. Gradually draw in the flour, whisking all the time until you have a thick, smooth batter.

Step 2

Gradually add the rest of the milk, whisking gently, until you have a smooth batter.

Step 3

Crumple up a piece of kitchen paper and soak the end in oil. Use this to grease a small nonstick frying pan. Heat the pan, then pour in just enough batter to thinly coat the base of the pan, swirling it around to completely cover it.

Step 4

Cook for about 30 seconds. Flip the pancake using a fish slice and cook the other side until golden. Slide onto a plate.

Step 5

Repeat until all of the batter is used up, greasing the pan a little when needed.

Step 6

Serve immediately with lemon juice and caster sugar

Step 7

Classic Pancakes - Step 7

Reheating tip: Stack them on an ovenproof plate and cover with foil. Reheat in the oven at 180C/160C Fan/Gas 4 for 10 minutes. Or cover the plate with clingfilm and reheat in the microwave on high for 1 minute.


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