How to Make Classic Pancakes

How to Make Classic Pancakes

Today we will talk “Pancakes”! I know, I know, there are hundreds of recipes available online instructing you on how to make them. Not another one! Well, bare with me please. This recipe has been my “go to” for years. It’s foolproof, easy and makes most delicate and light pancakes you could imagine and it’s all down to one secret ingredient. 🙂 So, how to make classic pancakes? Read on.

We do love pancakes in our house. Whether it’s classic pancakes this recipe is all about or fluffier, American style pancakes, they are generally favourited by many. It’s also quite interesting to see that the classic pancake recipe is very much an international affair. I grew up on these in Poland and have some very fond memories of my mum making them not following any recipe at all. Forget the scales or measuring jugs, it was all done on “more or less” basis and the main aim was to achieve desired consistency of single cream. It always worked and they were (and still are) delicious.

My pancake recipe is based on my mum’s method with little modification that will be revealed in a moment.

How to Make Classic Pancakes

I’ve done a bit of experimenting with pancakes to see whether there are any recipes that would beat this one but I always go back to this little classic as I genuinely find it the most foolproof and by far the tastiest. Originally, my mum’s method of making pancakes used half and half milk and water which already makes for lighter pancakes than those made with milk only which I personally find more difficult to get nice and thin. I thought that mum’s “half and half” recipe was IT, but then I read somewhere about using sparkling instead of regular water, tried it and was converted. Using sparkling water in your batter aerates it more and pancakes themselves come out lighter and more delicate, no chance of rubbery disaster. 🙂

How to Make Classic Pancakes


  • I like to add either oil or melted butter directly to my pancake batter instead of a frying pan. This way you avoid greasy pancakes but your pancakes still won’t stick to the pan!
  • Make sure you have your pan really, really hot before you start frying. Don’t try to rush and get that batter on the pan before it reaches right temperature as your pancake will fall apart and end up in the bin.
  • I know that letting your pancake batter rest for 30 min might seem like a step not worth bothering with. I can assure you, this rest gives gluten a bit more time to chill which will affect the texture of your pancakes so in my eyes well worth waiting half an hour for. Unless you don’t mind chewy pancakes?

And Couple More Tips!

  • This one is related to personal preference but I find a simple, plastic measuring jug with pouring spout that bit easier to use for pouring my batter onto the pan. However, if you prefer good, old ladle, by no means use it. It’s got to work for you! 🙂
  • As you are on a roll frying away, keep piling your pancakes up on a plate and keep them covered with a clean tea towel to prevent them from drying. You don’t need to separate them with baking paper, don’t worry, they won’t stick.

How to Make Classic Pancakes

Once you have your pancakes all piled up and ready, the hardest bit is to decide on the filling. Are you lemon and sugar, jam, Nutella person? Or perhaps you have some other preferences? For me pancakes wouldn’t be the same without my Lemon Curd which is simply perfect for pancakes. Give it a go and just lemon and sugar will no longer quite cut it! 😉

For something a bit more controversial, how about topping your pancakes with some Cranberry Compote with Rosemary?  You will be surprise how wonderful these two are together!

Pancakes are also perfect ingredients for creating some exciting desserts like these Pancakes (Crepes) with Mascarpone Cream & Cranberry Compote. Simply divine! Dessert with wow factor that will definitely impress yet is so simple to make!

How to Make Classic Pancakes

Yield: 8-10 pancakes


  • 175g plain flour
  • 3 large eggs
  • 200 mls milk
  • 200 mls sparkling water (or regular water)
  • pinch of salt
  • 3 Tbsp oil or melted butter (unsalted)
    Non-stick frying pan. I use 24cm one.


  1. Sift the flour into a mixing bowl, add pinch of salt.
  2. Follow with eggs, milk, water and oil and mix using hand held mixer or standing mixer with balloon attachment or simply a whisk until completely smooth and lump free. The batter should have consistency of single cream.
  3. Set aside for 30 minutes.
  4. Heat up the frying pan until nice and hot. There is no need for oil or butter on the pan, pancakes won't stick!
  5. 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.
  6. Fry on one side for approx 1 min until lightly browned. Flip it over with spatula and fry for another minute*
  7. Transfer pancake to a plate and cover with clean tea towel while you fry remaining ones, adding the new ones on top.
  8. Enjoy with the filling of your choice!
    *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! 🙂

Have you tried my How to Make Classic Pancakes recipe? Leave a comment at the bottom of this post, I love reading them!

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How to Make Classic Pancakes


I’m linking my How to Make Classic Pancakes post with the following pages:

Cook Blog Share hosted this week by Monika at Everyday Healthy Recipes and Eb at Easy Peasy Foodie

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Hijacked By TwinsBrilliant blog posts on Link up your recipe of the week 



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  • Reply Corina Blum

    Your pancakes look brilliant Jo! I think I’d heard the tip about sparkling water somewhere before but haven’t tried it myself yet. I’ll have to try to remember to get some. I tend to have savoury pancakes more often as they’re an easy lunch recipe and Master Spice likes them with veggies in the batter. My husband loves the traditional lemon and sugar ones and I think they’d be delicious with your homemade lemon curd. Thanks for sharing with #CookOnceEatTwice x

    February 1, 2018 at 9:45 pm
    • Reply joskitchenlarder

      Thanks Corina! Sparkling water is a true game changer and improves pancakes immensely. We do love savoury pancakes in our house too. I tend to make a big batch and make some sweet and some with some sort of savoury filling. I like the sound of veggies in the batter though. x

      February 2, 2018 at 9:31 am
  • Reply Jenny Paulin

    my OH would love you and your classic pancakes Jo. he much prefers the classic crepe style pancake to the fluffy American ones that I tend to make at home. mind you when it comes to pancakes, I will eat any type! yours look beautiful x

    February 1, 2018 at 10:23 pm
    • Reply joskitchenlarder

      Lol, thanks Jenny! 🙂 I’m with you and generally any type of pancakes will do, I’m not fussy but I do have soft spot for these crepe style ones. Might be because I literally grew up on them 🙂 x

      February 2, 2018 at 9:35 am
  • Reply Monika Dabrowski

    Who doesn’t like pancakes? My kids would have them every day. Mine are similar to yours (we are talking ‘nalesniki’ here) except I’ve never added butter or oil into the batter itself. Must try that! Thank you for bringing your lovely recipe to #CookBlogShare:)

    February 2, 2018 at 2:45 pm
    • Reply joskitchenlarder

      Thanks Monika! 🙂 That’s a good question! lol 😉 I have a feeling we would probably find an odd soul or two but hey each to their own, I’ll keep eating pancakes! 🙂 Adding oil or butter into the batter instead of the frying pan makes life so much easier and they really don’t stick which is fantastic!

      February 2, 2018 at 7:40 pm
  • Reply Midge @ Peachicks' Bakery

    Ooh love pancakes! The Peachicks are great pancake piggies too – we have to have them at least once a week although they prefer the fluffy american style ones with added extras we always have to have thin ones on pancake day! Thanks for sharing 🙂

    February 3, 2018 at 12:24 pm
    • Reply joskitchenlarder

      Thanks Midge! Pancakes are definitely crowd pleasers and kids pleasers in particular lol. We usually alternate between thin, classic ones and fluffy ones as boys love both equally. 🙂

      February 4, 2018 at 9:49 am
  • Reply Angela / Only Crumbs Remain

    What a great tip Jo! I’ve heard of sparkling water in other batters like tempura so thinking about it, it’s only logical that it would woek the same way with a pancake batter. My Mum & Grandma used to make their Yorkshire pudding and pancake batter by feel too aiming for the right consistency – and that’s how I was taught how to make them too. If somebody asked me for the quantities I’d have to make them and measure the ingredients!! And it’s definitely lemon & sugar for me – will have to try your lemon curd topping though 🙂
    Angela x
    Angela / Only Crumbs Remain recently posted…Homemade Raspberry Cream White ChocolatesMy Profile

    February 5, 2018 at 12:20 pm
    • Reply joskitchenlarder

      Thanks Angela! 🙂 Yes, I’ve seen tempura recipes using sparkling water as well. Some good old fashioned recipes are so wonderfully intuitive aren’t they especially when you grew up with them being made for you and then continued the same way 🙂 x

      February 7, 2018 at 8:32 pm

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