English Pancakes are a beloved treat, enjoyed across many cultures, and they’ve become a staple in my home. These thin, round cakes, made from simple ingredients like flour, eggs, and milk, transform into golden-brown discs on the griddle. Whether served with a dusting of sugar and lemon, maple syrup, or Nutella, they offer endless possibilities for toppings, making them perfect for any occasion.
In the UK, they are traditionally made on Shrove Tuesday (or Pancake Day), the day before Lent begins, as a way to use up eggs and butter before fasting. But I believe they’re so simple and tasty that you can enjoy them all year long.
Traditional English pancakes are thin and soft, somewhat like French crêpes but slightly thicker. Made with just four ingredients, flour, eggs, milk, and salt, they are easy to whip up and cook in just a few minutes.
The best thing is that they don’t require baking powder or other leavening agents, which makes them quick and simple to make. Whether you enjoy them with sweet toppings like sugar and lemon or even savory fillings, these pancakes never fail to satisfy. Whether you’re celebrating Pancake Day or just craving a delicious treat, these simple, delightful pancakes are sure to become a favorite in your home too.
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⭐Why You'll Love This English Pancakes
- Super Easy: No tricky steps, just a few basic ingredients and a quick mix. Perfect for any day!
- Soft and Thin: These aren’t thick, fluffy pancakes. They’re light, delicate, and just the right texture for rolling or folding.
- Everyone Loves Them: Whether you’re making them for yourself or sharing, they always bring smiles.
- Great Anytime: Perfect for breakfast, a snack, or even a quick dessert. You don’t need a special occasion to enjoy them.
🧾English Pancakes Ingredients
Here’s the breakdown of what’s in this English Pancake recipe:
For the Pancakes:
- Egg: I love using an egg. It helps everything stick together and adds a little richness to the pancakes. It makes them soft, not too dry. Just make sure the egg is at room temperature. It blends better into the batter and creates a smoother texture.
- Flour: I use all-purpose flour for the right structure and lightness in the pancakes. It’s versatile and works perfectly, giving them the perfect texture.
- Salt: A little salt balances the sweetness, bringing out all the flavors and ensuring the pancakes aren’t too one-sided.
- Milk: Milk makes the batter smooth and gives the pancakes a nice, soft texture. It keeps them light and not too heavy. It’s best if the milk is also at room temperature. This helps the batter come together more easily and gives a more consistent texture.
- Butter: A bit of butter helps stop the pancakes from sticking and adds delicious richness, making them taste even better.
For the Filling:
- Sugar: A sprinkle of sugar over the pancakes gives them that sweet touch. It’s simple, but it makes all the difference.
- Lemon: I love the fresh zing of lemon juice. It cuts through the sweetness and makes everything taste bright and refreshing.
- Nutella: And when I’m in the mood for something extra special, Nutella is my go-to. It’s creamy, and chocolatey, and makes the pancakes feel like a treat.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make English Pancakes
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a bowl, beat the egg thoroughly and set it aside.
2. Sift the flour and salt into a mixing bowl, then create a well in the centre.
3. Pour in the beaten egg and mix until combined, gradually adding half the milk while beating, then whisk in the remaining milk until smooth.
4. Transfer the batter to a pitcher and let it rest for 15 minutes.
5. Heat a non-stick pan over medium heat, coat it with butter, then stir the batter and ladle a small portion into the pan, swirling to create a thin pancake.
6. Cook for about 40-50 seconds until the edges turn golden, then flip and cook the other side for 30 seconds until golden brown.
7. Slide the pancake onto a kitchen paper towel and repeat with the remaining batter to make 8-10 pancakes.
8. Serve warm, dusted with sugar and lemon juice, or rolled with Nutella.
💭Tips for Recipe Success
Room Temperature Ingredients: Always make sure your egg and milk are at room temperature. This helps the batter mix smoothly and gives the pancakes a fluffier texture.
Don’t Overmix: Mix the batter just until everything is combined. Overmixing can make the pancakes tough, and we want them light and soft.
Let the Batter Rest: Give the batter about 15 minutes to rest before cooking. This helps the flour fully hydrate, making the pancakes even fluffier.
Proper Heat: Make sure your pan is at a steady, medium heat. Too hot, and they’ll burn; too cool, and they’ll be soggy. Medium heat gives the best, even cook.
Storage: I store leftover pancakes in an airtight container in the fridge for up to two days and reheat them when I'm ready to enjoy!
🥞More Breakfast Recipes!
Here are more of my favorite breakfast recipes! Try these:
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📖 Recipe
English Pancakes
Ingredients
For Pancake:
- 1 Egg
- 100 g Flour
- ⅛ teaspoon Salt
- 235 ml Milk
- 30 g Butter
For Filling:
- 40 g Sugar
- 1 Lemon
- 50 g Nutella
Instructions
- In a small bowl, whisk the egg. Set aside.
- Sift flour and salt into a mixing bowl.
- Make a well in the centre, add the beaten egg and mix until combined.
- Slowly pour half the milk, beat well and add the rest of the milk, whisking until a smooth batter forms.
- Pour the batter into a jug and let rest for about 15 minutes. Set aside.
- Heat a non-stick pan over medium heat.
- Use a piece of butter and coat the pan.
- Stir the batter, then pour a small amount of batter into the pan, moving it around to spread and form a pancake thinly.
- Cook for approximately 40-50 seconds or until the pancake’s edges start to turn golden.
- When the pancake is golden underneath, turn it over and cook the other side for 30 seconds until golden brown.
- Slide it onto a kitchen paper towel.
- Repeat the process until all the batter is used. It should make approximately 8-10 pancakes.
- Place the pancake on a plate, sprinkle sugar and squeeze lemon juice over the sugar.
- Roll the pancake. Repeat the process with half of the pancakes.
- Place another pancake on a plate and spread Nutella. Repeat the process with another half.
- Serve the pancakes warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Delicious and super easy thanks for the recipe