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Pancakes piled up on a plate.
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5 from 11 votes

How to Make Perfect Pancakes

Try this easy and foolproof recipe for perfect pancakes and you will soon start making most delicate and light pancakes imaginable and not only on Pancake Day!
Course Breakfast, Dessert
Cuisine British, French, International
Keyword Pancake Day, pancakes, Shrove Tuesday
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings 10 pancakes
Calories 125kcal
Author Jo Allison


  • 175 g plain flour
  • 3 large eggs
  • 200 ml milk
  • 200 ml sparkling water or regular water
  • pinch of salt
  • 3 tablespoon oil or melted butter unsalted

Non-stick frying pan or pancake pan. I use 24cm/9.5inch one.


    • Sift the flour into a mixing bowl, add pinch of salt and make a well in the middle. Instead of sifting you can simply give your flour a little whisk in the bowl instead. 
    • In a separate bowl or large jug mix together eggs, milk, water and oil.  
    • Pour the wet mixture onto the the centre of the flour well and start mixing using hand mixer, a whisk or balloon attachment of your standing mixer. Keep mixing until your batter is smooth, lump free and it should have a consistency of single cream. 
    • Set aside for 30 minutes.
    • Heat up the frying pan until nice and hot. There is no need for oil or butter on the pan, pancakes won't stick!
    • Using a ladle or pouring jug, pour small amount of batter onto a hot pan and swirl around until the pan is fully coated. You might need to "patch" little holes with tiny drops of batter.
    • Fry on one side for approx 1 min until lightly browned. Flip it over with spatula and fry for another minute (see notes below).
    • Transfer pancake to a plate and cover with clean tea towel while you fry remaining ones, adding the new ones on top.
    • Enjoy with the filling of your choice!



    • Nutritional information is approximate, per pancake and should be treated as a guideline only.
    • Depending on the amount of batter used per pancake and whether you prefer thin or slightly thicker ones, the frying time might differ slightly. Minute per side is for slightly thicker pancakes. Make sure you watch them and adjust the time accordingly, difference won't be huge and you will soon know when to flip! 
    • If your batter has been standing for a while or you made it in advance and kept in the fridge you might need to add a splash of milk or water to loosen it up a bit. Give it a quick mix with a fork or spoon to check the consistency first. 
    • Keep your pancakes well covered in the fridge for up to 2 days. 
    • Freezer friendly for up to 2 months. 


    Serving: 0g | Calories: 125kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 62mg | Potassium: 63mg | Fiber: 0g | Sugar: 1g | Vitamin A: 210IU | Calcium: 34mg | Iron: 1mg