English pancakes are thin, flexible pancakes made from flour, eggs, and milk, cooked in a lightly buttered pan and often served with lemon and sugar. They are a familiar British Shrove Tuesday dish, though toppings and family methods vary; the simple batter rests briefly so the flour hydrates and the pancakes cook up tender and easy to fold.
Ingredients
- 1 cup (125 g) all-purpose flour
- ⅛ teaspoon (0.7 g) fine salt
- 2 large eggs (about 100 g without shells)
- 1¼ cups (300 ml) whole or 2% milk
- 2 tablespoons (30 ml) water, plus up to 1 tablespoon (15 ml) more if needed
- 1 tablespoon (14 g) unsalted butter, melted and cooled slightly
- 1 tablespoon (14 g) unsalted butter, for greasing the pan as needed
- 1 lemon (about 2 tablespoons / 30 ml juice), cut into wedges, for serving (optional)
- 2 tablespoons (25 g) granulated sugar, for serving (optional)
Instructions
- Mix the dry ingredients. Put the flour and salt in a large mixing bowl and stir briefly to distribute the salt. Make a well in the center. This gives the eggs somewhere to sit and makes it easier to draw in the flour gradually, which helps prevent dry pockets and lumps.
- Start the batter. Crack the eggs into the well and add about half of the milk. Whisk in the center, gradually pulling flour into the egg mixture until you have a thick, smooth paste. Starting with less liquid is more reliable than trying to chase lumps through a full bowl of thin batter.
- Thin and enrich it. Whisk in the remaining milk, the water, and the melted butter. The finished batter should be quite fluid, similar to heavy cream, and should run off a spoon in a steady stream. If it looks unusually thick, whisk in the optional extra tablespoon of water. A few tiny bubbles are fine; large flour lumps are not.
- Rest the batter for 20 minutes. Cover the bowl and leave it at room temperature. This short rest lets the flour absorb the liquid and relaxes the gluten formed during mixing, which makes the pancakes more tender and less likely to spring back or tear. If the batter separates slightly while resting, whisk it once before cooking.
- Heat the pan. Set an 8-inch (20 cm) nonstick or well-seasoned skillet over medium heat. Give it a few minutes to warm evenly. Melt a small piece of the reserved butter in the pan, then wipe or swirl it around so the surface has a thin sheen rather than a pool. The first pancake is useful for checking the heat and batter thickness.
- Cook the first side. Lift the pan from the burner and pour in about ¼ cup (60 ml) of batter. Immediately tilt and rotate the pan so the batter spreads into a thin, even round. Return it to the heat and cook for about 45–60 seconds, until the surface looks set rather than wet and the edge begins to lift and turn lightly golden.
- Flip and finish. Loosen the edge with a thin spatula, slide it underneath, then turn the pancake in one confident motion. Cook the second side for about 20–30 seconds, until lightly spotted and cooked through. Egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer; a thin pancake should also have no wet, raw-looking batter in its center.
- Repeat and serve. Transfer the pancake to a plate and continue with the remaining batter, adding a little butter whenever the pan looks dry. Stack the cooked pancakes to keep them soft, or lay them separately if you prefer the edges to stay drier. The batch should make about eight pancakes; serve warm with lemon and sugar, or use one of the suggestions below.
Tips
- Use a whisk or sieve for lumps. Whisking the eggs into a thick flour paste before adding all the milk is usually enough. If you still see stubborn lumps, pass the batter through a fine sieve or give it a short blend with an immersion blender. Avoid prolonged high-speed blending, which can make the batter foamy.
- Adjust the heat, not just the cooking time. A pancake that turns dark before its top sets is cooking over too-high heat; lower the burner and let the pan settle before making the next one. If it stays pale and takes well over a minute to set, raise the heat a little. Medium heat is a starting point, since burners and pans vary.
- Keep the pan lightly greased. Too much butter can make the batter slide around and fry unevenly, while a completely dry pan may cause sticking, especially with a stainless-steel skillet. Add a small dab between pancakes if needed, then wipe away excess with a folded paper towel held in tongs.
- Make a test pancake before changing the whole batch. If it is too thick to spread before setting, whisk a tablespoon of water into the bowl. If it breaks because it is very thin or delicate, let the batter rest a few more minutes and make sure the pan is not too hot. Small adjustments are easier to judge after seeing one pancake cook.
Serving Suggestions
The classic simple topping is lemon juice and a light sprinkle of granulated sugar. Add the lemon just before eating so the sugar begins to dissolve into a bright, slightly crisp-edged syrup. For a less tart plate, use only a little lemon, or put lemon wedges and sugar on the table so everyone can season their own pancake. A dusting of powdered sugar also works, though it does not give quite the same grainy texture.
For a more substantial breakfast or dessert, serve the pancakes with fresh berries, sliced banana, yogurt, or a spoonful of jam. They can be folded into quarters, rolled around a filling, or stacked with toppings between them. For a savory meal, skip the lemon and sugar and fill a warm pancake with sautéed mushrooms, wilted spinach, grated cheese, or cooked ham. Keep fillings modest so the thin pancake folds without splitting.
Variations
Vanilla-scented pancakes: Whisk ½ teaspoon (2.5 ml) vanilla extract into the milk. This gives the pancakes a gentle dessert-like aroma without making them noticeably sweet, so lemon and sugar still work well.
Whole-wheat version: Replace up to half of the all-purpose flour with whole-wheat flour, using ½ cup (60 g) of each. Whole-wheat flour absorbs more liquid and has a nuttier flavor, so allow the batter to rest and add another tablespoon or two of water if it thickens too much. Using all whole-wheat flour makes a heartier pancake that may be less delicate.
Dairy-free option: Use an unsweetened oat or soy drink in place of the milk and a neutral vegetable oil in place of the melted butter, using the same measured amounts. The flavor and browning will differ slightly; oat drink can taste sweeter, while soy drink tends to make a more neutral-tasting pancake. Check the batter after its rest and thin it with water if necessary.
Filled pancakes: Cook the pancakes as directed, then add a thin layer of jam, lemon curd, or a savory filling and roll them up. If adding cheese or another filling that needs to melt, return the filled pancake to the pan over low heat for a minute or two, turning carefully. Keep the filling cooked and hot before adding it, and avoid overfilling so the pancake stays intact.
Storage and Reheating
Let leftover pancakes cool, then refrigerate them within 2 hours of cooking in an airtight container or a covered plate. Place a piece of parchment between pancakes if you want to separate them easily. They keep for 3–4 days in the refrigerator. For longer storage, freeze them in a sealed freezer-safe bag with parchment between each pancake; use within 2 months for the best texture. Thaw in the refrigerator or reheat from frozen.
Warm a single pancake in a skillet over low heat for about 30–60 seconds per side, or heat a small stack, covered, in the microwave in short intervals until hot. A low oven can also warm several pancakes at once: cover them with foil and heat at 300°F (150°C) until hot, checking after about 10 minutes. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center of a stack with a food thermometer. Avoid overheating, which can dry the thin edges.
Frequently Asked Questions
Are English pancakes the same as American pancakes?
No. English pancakes are thin and flexible, closer in style to French crêpes, and are made without a raising agent in this recipe. American pancakes are usually thicker and fluffier because they typically contain baking powder or another leavener. The thin English style is easy to roll or fold around sweet or savory fillings.
Why did my pancake tear when I tried to flip it?
It may have been flipped before the first side had set, the pan may have been too hot, or the pancake may have been spread so thin that it became fragile. Wait until the surface no longer looks wet and the edge lifts easily, then loosen the pancake all the way around before turning it. If the batter seems watery, rest it a little longer or whisk in a small spoonful of flour.
Can I make the batter ahead?
Yes. Cover the bowl and refrigerate the batter for up to 24 hours. It may thicken while chilled, so whisk it smooth and add water a teaspoon or tablespoon at a time until it runs easily from a spoon. For the best results, cook the pancakes shortly before serving, though cooked pancakes can also be chilled or frozen as described above.
Do I need a special crêpe pan?
No. A clean 8-inch nonstick skillet is convenient, but any shallow skillet with a smooth, intact cooking surface can work. A lighter pan is often easier to tilt and rotate while spreading the batter. Use a thin spatula to loosen the pancake, and make sure the pan is evenly warm before pouring in each portion.
Can I make these pancakes without eggs?
Eggs help bind the batter and give the pancakes their flexible texture, so an egg-free version may be more fragile and will not behave exactly like this recipe. A commercial egg replacer can be used according to its package directions, but results vary by product. Cook a small test pancake first and handle it gently; a recipe designed specifically to be egg-free is the more dependable option if eggs must be avoided.
Related
- Roti Jala with Potato Curry: A Malaysian Recipe
- Welsh Rarebit: Delia Smith-Style Recipe
- Sago Pudding in the Air Fryer: A Creamy, Easy Method
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).