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The Perfect Pancake Recipe

Eva Lewis
This will make about 6-8 bread and butter plate sized pancakes.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 -8


  • 250 g plain flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 2 eggs
  • 2 tbsp sugar
  • 50 g unsalted butter melted plus extra for the frypan
  • 300 ml milk


  • Combine the flour, baking powder and cream of tartar in a bowl.
  • Make a well in the middle of the flour mixture and add the eggs and sugar.
  • Cream the eggs and sugar with a hand mixer and add the melted butter at the end, mixing it through.
  • While gradually adding the milk, continue beating the mixture with the hand mixer on high until it forms a thick mixture and all ingredients are combined.
  • Add a small amount of butter to a fry pan and heat on medium heat. Don't have the element up too high <g class="gr_ gr_407 gr-alert gr_gramm gr_run_anim Punctuation multiReplace" id="407" data-gr-id="407">otherwise</g> it will burn the pancakes and they won't be cooked properly in the middle.
  • Pour the mixture into the pan until you reach your preferred size, gently tilting the pan with the handle to spread the mixture out a little if needed.
  • Cook until you can see the bubbles in the pancake start to pop, this is when it's ready to flip.
  • Cook for a further 30-40 seconds.
  • Transfer to a plate and keep covered until ready to serve.