English pancakes are thin, soft, and easy to make with a simple batter. They're perfect with lemon and sugar or Nutella, especially for Pancake Day or a quick homemade treat.
Why You'll Love It
- Thin and Soft Texture: Light, delicate pancakes that are easy to roll and never heavy.
- Simple and Reliable: Made with basic ingredients and comes together quickly with consistent results.
- Classic Lemon & Sugar Option: A traditional flavour that balances sweet and fresh in the simplest way.
I remember making these on quiet afternoons when everything felt simple. Just flour, egg, and milk coming together into something warm and familiar. The first pancake was never perfect, but it didn't matter; it was always the start of something everyone was waiting for. On days when I wanted to make the table feel a little more special, I'd sometimes add a spoonful of Strawberry Jam or serve them alongside my Waffle for an easy homemade breakfast spread.
Now I still make them the same way, letting the batter rest and cooking them one by one. The smell is always the same, lightly buttery, warm, and comforting. I usually split them between lemon and sugar and Nutella, because it never feels right choosing just one. And if I want to change them up a little, I sometimes add a bit of Homemade Applesauce or serve them after something light like my Lemon Curd Dessert Cups when I'm putting together a simple brunch or sweet table.
Key Ingredients for English Pancakes
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Simple Pancake Batter: Flour, egg, milk, and a pinch of salt create a smooth, light batter that gives these traditional English pancakes their thin texture.
- Butter for Cooking: I use a little butter in the pan so the pancakes cook evenly and get a light golden colour.
- Classic & Sweet Fillings: Sugar and fresh lemon are the traditional way to serve English pancakes, while Nutella adds a richer option.
How to Make English Pancakes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Batter Base: Beat the egg in a small bowl and set it aside. Sift the flour and salt into a mixing bowl, then make a well in the centre. Pour in the beaten egg and mix gently.
2. Mix and Rest the Batter: Gradually add half the milk while beating. Whisk in the remaining milk until you have a smooth, lump-free batter, then transfer it to a pitcher and let it rest for 15 minutes.
3. Cook the Pancakes: Heat a non-stick pan over medium heat and lightly coat it with butter. Give the batter a quick stir, pour in a small ladleful, and swirl the pan so it spreads into a thin, even pancake. Cook for 40-50 seconds, until the edges begin to turn golden, then flip and cook the other side for about 30 seconds more.
4. Finish and Serve: Slide the pancake onto kitchen paper towel and repeat with the remaining batter until you have 8-10 pancakes. Serve warm with sugar and lemon juice, or roll them up with Nutella.
How English Pancakes Are Different From American Pancakes
Traditional English pancakes are much thinner than American pancakes. The batter is lighter and doesn't include raising agents, which means they cook flat and flexible rather than thick and fluffy.
They're closer to crêpes in texture, but slightly softer and more delicate. Instead of stacking them, they're usually rolled or folded with simple fillings like lemon and sugar, which is what makes them so classic.
Best Toppings for English Pancakes
The most traditional way to serve English pancakes is with lemon and sugar. The sharpness of the lemon balances the sweetness perfectly, and it's the combination most people expect on Pancake Day.
If you want a bit of variety, I also like:
- Nutella for a richer option
- Fresh fruit with a sprinkle of sugar
- A spoon of Small Batch Strawberry Jam Without Pectin
- A drizzle of caramel sauce
Keeping the toppings simple works best because the pancakes themselves are light and delicate.
Why Rest the Batter
Letting the batter rest for about 15 minutes helps the flour fully absorb the liquid and relax. This makes the pancakes smoother, easier to cook, and less likely to tear when flipping.
It's a small step, but it makes a noticeable difference in texture.
My Tips for English Pancakes
Use the Right Pan Size: I like using a medium-sized pan so the batter spreads easily without becoming too thin or breaking. It gives you more control, especially for the first few pancakes.
Adjust the Batter if Needed: If the batter feels too thick after resting, I add a small splash of milk to loosen it. A slightly runny batter is what gives that classic thin English pancake texture.
Keep Pancakes Soft While Cooking: As I cook them, I stack the pancakes and cover them loosely with a plate. This keeps them warm and prevents them from drying out while finishing the batch.
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!
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Recipe
Traditional English Pancakes
Ingredients
For the Pancakes:
- 1 egg
- 100 g flour
- ⅛ teaspoon salt
- 235 ml milk
- 30 g butter
To serve:
- 40 g sugar
- 1 lemon
- 50 g nutella
Instructions
- In a small bowl, whisk the egg and set it aside. Sift the flour and salt into a mixing bowl, make a well in the centre, then add the beaten egg and mix until combined.
- Slowly pour in half of the milk and beat well. Add the remaining milk and whisk until you have a smooth batter. Pour the batter into a jug and let it rest for about 15 minutes.
- Heat a non-stick pan over medium heat and coat it with a little butter. Pour in some batter and swirl the pan so the base is covered in a thin, even layer.
- Cook until the pancake is golden underneath, then turn it over and cook the other side for about 30 seconds, until golden brown. Slide it onto kitchen paper and repeat with the remaining batter. You should get about 8-10 pancakes.
- To serve, place a pancake on a plate, sprinkle with sugar, and squeeze lemon juice over the top, then roll it up. Repeat with half of the pancakes. Spread Nutella over the remaining pancakes, roll them, and serve 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