If you love soft, thin pancakes with crispy edges, then you’ve found the perfect recipe! These easy English pancakes are light, delicate, and beautifully crisp on the edges while remaining soft in the centre. Best served the classic way with a generous sprinkle of sugar and a squeeze of fresh lemon juice.
What Are Traditional English Pancakes?
English pancakes are typically made with flour, sugar, eggs, milk, and a little water, with no leavening agents. This gives them a thin texture, crispy edges, and a wonderfully soft, slightly chewy centre.
What Is the Difference Between Crepes and English Pancakes?
While both are thin and have those perfect lacy edges, English pancakes are slightly thicker, softer, and have a richer taste compared to French crepes, which are ultra-thin, crispier, and often sweeter. Both are incredibly versatile and delicious in their own way!
Ingredient Notes for English Pancakes
These simple ingredients come together to create the most delicious English pancakes:
- Plain Flour – The perfect base for light, delicate pancakes.
- Eggs – Bind the batter and add moisture.
- Melted Butter – Adds richness and helps achieve crispy edges.
- Caster Sugar – Sweetens the pancakes while maintaining their softness.
- Milk – Thins out the batter for a smooth, pourable consistency.
- Salt – Enhances and balances the flavors.
- Vanilla Extract – Adds depth and a subtle vanilla aroma.
How to Make English Pancakes – Step by Step
Follow these simple steps to make perfect English pancakes every time:
- Prepare the Dry Ingredients: Sift the flour into a large mixing bowl, then stir in the salt and sugar.
- Add the Wet Ingredients: Create a well in the center of the dry ingredients. Crack in the eggs, pour in the milk, water, and vanilla extract, then whisk until the batter is smooth and lump-free.
- Incorporate the Butter: Stir in half of the melted, cooled butter and mix well. Let the batter rest for 10 minutes—this helps it thicken. It should be consistency of slightly thick single cream.
- Heat the Pan: Place a non-stick crepe or pancake pan over low heat.
- Cook the Pancakes: Use a tissue or brush to coat the pan with the remaining melted butter. Pour about half a ladle of batter into the pan, swirling it to cover the base evenly. Fill any gaps with extra batter if needed.
- Flip and Finish Cooking: Cook for 30-60 seconds until the edges start to lift and turn golden. Flip using a palette knife or thin spatula, then cook for another 30-60 seconds until fully cooked and golden brown.
- Serve & Enjoy: Repeat with the remaining batter. Serve warm with caster sugar and a squeeze of fresh lemon juice. Enjoy!
The Best Toppings for English Pancakes
If you’re looking for topping inspiration beyond the classic sugar and lemon, here are some delicious options:
- Nutella
- Biscoff
- Fresh berries
- Chopped nuts
- Golden syrup
- Chocolate sauce
- Greek yogurt & honey
- Sliced bananas
- Whipped cream
- Peanut butter
- Ice cream, etc.
Tips and Tricks for Perfect English Pancakes
- Use a non-stick crepe or pancake pan – This makes flipping easier and ensures even cooking.
- Let the batter rest for 10 minutes – This helps the pancakes become softer and slightly thicker.
- Tag @aceofspoons_ on TikTok and Instagram – If you make this recipe, share your results!
These easy English pancakes are a must-try! Whether you go for the classic sugar and lemon or experiment with fun toppings, they’re guaranteed to be a hit. Happy flipping! 🥞✨
Easy English Pancakes (Crepes)
Equipment
- Large bowl
- Whisk
- Non-stick pan / Pancake pan
Ingredients
- 120 g plain flour
- 1/2 tsp salt
- 2 tbsp sugar
- 2 eggs
- 200 ml whole milk
- 50 ml water
- 1 tsp vanilla extract
- 30 g melted butter
Instructions
- Sift the flour into a large mixing bowl, then stir in the salt and sugar.
- Create a well in the centre of the dry ingredients. Crack in the eggs, pour in the milk, water, and vanilla extract, then whisk until the batter is smooth and lump-free.
- Stir in half of the melted, cooled butter and mix well. Let the batter rest for 10 minutes—this helps it thicken. It should be consistency of slightly thick single cream.
- Place a non-stick crepe or pancake pan over low heat.
- Use a tissue or brush to coat the pan with remaining melted butter. Pour about half a ladle of batter into the pan, swirling it to cover the base evenly. Fill any gaps with extra batter if needed.
- Cook for 30-60 seconds until the edges start to lift and turn golden. Flip using a palette knife or thin spatula, then cook for another 30-60 seconds until fully cooked and golden brown.
- Repeat with the remaining batter. Serve warm with caster sugar and a squeeze of fresh lemon juice. Enjoy!
Notes
- Use a non-stick crepe or pancake pan – This makes flipping easier and ensures even cooking.
- Let the batter rest for 10 minutes – This helps the pancakes become softer and slightly thicker.
