English Pancakes Recipe

If you’re searching for a breakfast or dessert that just oozes nostalgia, look no further than English Pancakes. These thin, delicate wonders are a classic for a reason: with their golden edges, buttery flavor, and delightful versatility, they bridge the gap between crêpes and American pancakes. Whether you roll them up with sugar and lemon or stuff them full of jam, making a batch brings a touch of British tradition to your kitchen—every bite is pure joy.

Ingredients You’ll Need

When it comes to English Pancakes, the magic really lies in their simplicity. Just a handful of kitchen staples transform into something delicious, so each ingredient earns its place and truly impacts the final flavor and texture. Here’s what you’ll need, along with why they matter.

• Plain flour: The backbone of the batter, plain flour creates just enough structure for pancakes that are delightfully tender and thin.
• A small pinch of salt: Salt sharpens the flavor and brings out the subtle sweetness of the batter—don’t skip it!
• Caster sugar (1 tablespoon, optional): For those with a sweet tooth, this sugar is so fine it dissolves instantly, adding gentle sweetness without being overwhelming.
• Large eggs (3): Eggs lend richness, golden color, and give the pancakes that soft, flexible texture that makes them perfect for rolling or folding.
• Sunflower, vegetable oil, or melted butter (1 tbsp): A touch of fat makes the batter smooth and helps the pancakes cook up with gorgeous, slightly crispy edges.
• Milk (500 ml): Milk thins the batter to just the right consistency—think single cream—for those signature whisper-thin pancakes.
• Butter (about 25g, for the pan): Fresh butter in the pan ensures every English Pancake is golden, flavorful, and slips out easily.

How to Make English Pancakes

Step 1: Combine the Dry Ingredients

Start by grabbing your largest mixing bowl and measure in the plain flour and a small pinch of salt. Sift or whisk them together for good measure. Now, make a little well in the center—think of it as the nest for your wet ingredients—this step helps create a smoother batter later.

Step 2: Mix the Wet Ingredients

In a measuring jug, beat the three eggs together with the tablespoon of oil or melted butter. This is your flavor booster! Pour this mixture gently into the flour well. At the same time, pour the 500 ml of milk into your measuring jug, ready for action.

Step 3: Whisk to a Smooth Batter

Begin by adding about half the milk to your flour and egg mix. Grab a whisk and, starting from the center, draw the flour into the wet ingredients, whisking well to avoid lumps. Once you have a lovely, thick, smooth paste, slowly add the rest of the milk while whisking constantly. Soon you’ll have a gorgeous, lump-free batter, thin and silky—think pourable cream!

Step 4: Rest the Batter

Let your batter take a 30-minute rest at room temperature. This isn’t just tradition—the rest allows the flour to fully hydrate and results in pancakes that are soft, flexible, and cook evenly.

Step 5: Prepare the Pan

Heat a large nonstick frying pan over a medium flame. Drop in a small knob of butter and let it melt, swirling to coat the base. Wipe out any extra with a paper towel so you get golden, not greasy, pancakes.

Step 6: Cook the First English Pancake

With the batter rested and pan ready, ladle in just enough batter to coat the bottom. Swirl the pan immediately so it forms an even, thin layer. Cook for 2 to 3 minutes until the bottom is deep golden and the edges look set.

Step 7: Flip and Finish

Use a spatula to flip the pancake (or a confident toss if you’re feeling brave) and cook for another minute or so on the other side. The first English Pancake is famously never perfect—consider it a tasty chef’s treat while you get your technique just right!

Step 8: Repeat and Stack

Continue with the rest of your batter, greasing the pan lightly as needed. Stack the finished pancakes loosely on a warm plate and cover them loosely with foil to keep them soft until serving.

How to Serve English Pancakes

Garnishes

Traditionally, English Pancakes shine with just a sprinkle of caster sugar and a generous squeeze of fresh lemon juice, but you can absolutely go wild. Dust them with powdered sugar, smear them with Nutella, or drizzle over golden syrup. The real fun is in assembling your own mini toppings bar, letting everyone pick their favorites right at the table.

Side Dishes

If you’re serving these pancakes for brunch, pair them with crispy bacon, sausages, or even a handful of fresh berries on the side. For a more luxurious twist, add whipped cream or thick Greek yogurt. The pancakes’ mild flavor makes them a wonderful canvas for both sweet and savory accompaniments.

Creative Ways to Present

For a stunning breakfast spread, try rolling English Pancakes with jam and stacking them high, layering them with fruit, or folding into triangles with a surprise filling inside. For parties, you can even slice rolled pancakes into bite-sized pinwheels and serve with cocktail sticks—impossibly fun and utterly British!

Make Ahead and Storage

Storing Leftovers

Leftover English Pancakes keep surprisingly well. Layer cooled pancakes between sheets of parchment or baking paper, then cover and store in the fridge for up to two days. This prevents them from sticking and makes reheating a breeze!

Freezing

For longer storage, English Pancakes freeze beautifully. Stack them with parchment between each one, slip the stack into a freezer bag, and freeze for up to two months. Thaw overnight in the fridge or gently at room temperature before rewarming.

Reheating

To revive that just-cooked magic, reheat pancakes in a preheated oven at 160°C/320°F covered loosely with foil for about 10 minutes. If you’re in a hurry, the microwave works in short, 10-second bursts to keep them soft—just don’t overdo it as they can become rubbery.

FAQs

Why are my English Pancakes chewy?

Overmixing the batter or overcooking the pancakes can make them a bit tough. Whisk just until smooth, rest the batter, and cook over moderate heat for the best texture.

Can I make the batter the night before?

Absolutely! In fact, resting the batter overnight in the fridge allows the flour to fully hydrate, making even softer pancakes. Just give it a quick whisk before using.

What’s the difference between English Pancakes and crêpes?

While similar, English Pancakes are usually a smidge thicker and traditionally served with a sprinkle of sugar and lemon juice, rather than filled and folded like French crêpes.

Can I make English Pancakes gluten-free?

Yes! Simply swap the plain flour for your favorite gluten-free blend. The result will be just as delicious, though you might need to adjust the milk slightly to get that perfect ‘single cream’ consistency.

How do I prevent the pancakes from sticking to the pan?

Use a good-quality nonstick pan, keep it at a medium heat, and don’t forget to add a little butter between pancakes. Wiping excess butter helps too—too much can make pancakes greasy and uneven.

Final Thoughts

If you’ve never tried your hand at making English Pancakes, now is the moment to start a new delicious tradition. They’re quick, comforting, and endlessly customizable, so gather your favorite toppings and make a stack to share—trust me, you’ll be converted after the first bite!

Print