Delia Smith British Pancakes Recipe

This classic British pancake recipe is light, delicate, and beautifully soft, with crisp edges and a tender centre. Made with just a handful of everyday ingredients, it delivers a clean, comforting flavour that works equally well with sweet or savoury toppings. The method is straightforward and beginner-friendly, taking around 20 minutes from start to finish, making it ideal for Shrove Tuesday or a relaxed weekend breakfast.

Inspired by the timeless approach of, these pancakes focus on balance, simplicity, and proper technique.

Ingredients

For the pancake batter

110g plain flour
2 large eggs
200ml whole milk
75ml water
Pinch of salt
30g unsalted butter, melted, plus extra for frying

To serve

Caster sugar
Fresh lemon juice

How to Make British Pancakes

Prepare the pan: Place a non-stick frying pan over medium heat and lightly brush with butter. Allow it to heat until hot but not smoking.
Make the batter: Sift the flour and salt into a bowl. Make a well in the centre, crack in the eggs, and whisk while gradually adding the milk and water to form a smooth, thin batter.
Add the butter: Whisk in the melted butter. This helps prevent sticking and gives the pancakes a delicate flavour.
Cook the pancakes: Pour a small ladle of batter into the hot pan, tilting to coat the base thinly. Cook for about 30–45 seconds until lightly golden underneath, then flip and cook the other side.
Keep warm and serve: Slide onto a warm plate and repeat with the remaining batter. Serve immediately with lemon juice and a sprinkle of sugar.

Tips for Perfect British Pancakes

Why are my pancakes sticking to the pan?

Make sure the pan is properly heated and lightly greased before each pancake. A cold or dry pan is the most common cause of sticking.

How thin should the batter be?

The batter should be the consistency of single cream. If it feels thick, whisk in a tablespoon or two of water.

Do I need to rest the batter?

Resting for 15–20 minutes can improve texture, but it is not essential if you are short on time.

Serving Suggestions

Classic lemon juice and caster sugar
Golden syrup or honey
Fresh berries and yoghurt
Savoury fillings like ham and cheese

Storage

Room temperature

Pancakes are best eaten fresh, but they can sit at room temperature for up to 2 hours if kept covered.

Refrigerator

Stack cooled pancakes with baking paper between each, cover, and refrigerate for up to 2 days. Reheat gently in a pan or microwave.

Freezing

Freeze pancakes in a sealed container with parchment between layers for up to 1 month. Defrost fully before reheating.

Nutrition

Calories: 150 per pancake
Carbohydrates: 18g
Protein: 5g
Fat: 6g
Saturated fat: 3g
Sodium: 90mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be made up to 24 hours in advance and kept covered in the refrigerator. Whisk well before using.

Why are my pancakes rubbery?

Overcooking or using a batter that is too thick can cause rubbery pancakes. Keep the batter thin and cook briefly.

Can I use self-raising flour instead?

Plain flour is best for traditional British pancakes. Self-raising flour will make them thicker and less delicate.

Are British pancakes the same as crepes?

They are very similar, though British pancakes are usually slightly thicker and softer than French crepes.