Searching for an easy pancake recipe for Shove Tuesday? Then look no further.

In the UK, pancakes are traditionally served on Shrove Tuesday, originally as a way to use up foods such as eggs and milk before Lent – the 40 days of fasting that run up to Easter. Yet pancakes are so quick and easy to make – and so versatile with either sweet or savoury fillings – that they make the perfect dessert or snack at any time of year. 


A classic way to serve pancakes is to fold them into quarters, with a squeeze of lemon juice and a sprinkle of caster sugar. Of course any number of fillings and toppings are possible – from chocolate and banana or strawberries and cream to cheese and ham or smoked fish.

Try our easy pancake recipe.


Print Recipe
Nutrition Facts
Easy British pancakes
Amount Per Serving
Calories 85 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 24mg8%
Sodium 24mg1%
Potassium 73mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 90IU2%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Easy British pancakes

A delicious sweet or savoury treat
Prep Time5 mins
Cook Time10 mins
Resting time30 mins
Total Time15 mins
Course: Dessert, Snack
Cuisine: British
Servings: 8
Calories: 85kcal


  • Bowl
  • Large frying pan or crêpe pan


  • 120 g  plain flour
  • 300 ml milk
  • 1 large egg
  • Pinch of salt
  • Butter for frying


  • Sift the flour and salt into a large bowl, then make a well in the centre. Break the egg into the well and begin to mix it with the flour using a whisk or a wooden spoon. Slowly add the milk in a steady stream while continuing to whisk the mixture. Whisk until all the flour is incorporated and the resulting batter is smooth with the consistency of single cream.
  • Let the pancake batter rest for 30 minutes. If it thickens while resting, add a little more milk to return it to the right consistency otherwise you may find it difficult to evenly coat the frying pan when cooking.
  • Lightly grease a large frying pan or crêpe pan with melted butter and place it over a medium heat until it is shimmering with heat.
  • Pour a ladleful of pancake batter into the pan, tipping the pan quickly so the mixture runs across the bottom to form a thin even layer.
  • Cook the pancake for around 40 seconds – the edges should start to curl upwards. Using a palette knife or spatula, lift the edge of the pancake up carefully to check if the underside is light brown.
  • Flip the pancake onto the other side. If you want to try the traditional pancake toss, lift the pan from the heat and holding the pan handle in both hands, quickly flip the pancake up into the air to turn it over, then return the pan to the heat.
  • Cook for another 30-40 seconds until the pancake moves freely around the pan. Then transfer it to a serving plate.


TIP: It's best to eat pancakes as soon as they are cooked, but you can make them in advance and then reheat them. After cooking, place each pancake on a sheet of greaseproof paper and stack on top of each other. You can then reheat the stack in a low oven. Alternatively, microwave one at a time for a few seconds.


Calories: 85kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 24mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Calcium: 48mg | Iron: 1mg

Must-have tools for pancake lovers

Mixing bowl

Set of Five Stainless Steel Mixing Bowls, Amazon


OXO Good Grips Balloon Whisk, Amazon

Pancake pan

Colourworks Non-Stick Pancake Pan, Amazon


Joseph Joseph Nylon Ladle, Amazon


Brabantia Large Spatula, Amazon

Sugar shaker

Flyglobal sugar shaker, Amazon

Electric pancake maker

Quest 34400 2-in-1 Popcorn & French Crêpe Pancake Maker, Amazon

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