How to Make Pancakes from Scratch

There is something wonderfully universal about pancakes. Whether they arrive thick and fluffy on a Saturday morning plate or paper-thin and folded with lemon and sugar on Shrove Tuesday, pancakes are comfort food at its most versatile. They evoke memories of family kitchens, childhood traditions or indulgent brunches after a long lie-in. But while they may seem simple, the secret to perfect pancakes lies in understanding your ingredients, your pan and your patience.

From the classic crêpe to the soft American stack, this guide will walk you through the essentials of making pancakes from scratch with no packet mix in sight. It also offers insights into how to elevate them with seasonal ingredients, flavour twists and useful chef techniques.

What Exactly Is a Pancake?

A pancake, in its most basic form, is a batter made of flour, eggs and milk cooked in a hot pan until golden on both sides. But beyond this humble base lies a world of variations. In the UK, we tend to think of pancakes as thin and lacy, similar to French crêpes, while across the pond they favour tall and pillowy versions often lifted with baking powder. Then there are Dutch baby pancakes, drop scones, oatcakes and even savoury galettes made with buckwheat flour. At its heart, a pancake is about technique, texture and topping.

A Brief History of Pancakes

Pancakes have ancient origins. Archaeological evidence suggests people were making pancake-like flatbreads over 5,000 years ago. In medieval Europe, pancakes were a way to use up perishable ingredients before Lent, which is how we arrived at the tradition of Shrove Tuesday or Pancake Day. Today, the tradition continues with enthusiasm, but pancakes have also found their place as a brunch and breakfast favourite throughout the year.

Key Ingredients and Preparation Tips

At its simplest, a British-style pancake batter uses plain flour, whole milk, eggs and a pinch of salt. There is no sugar needed in the mix, as sweetness comes later from the toppings. The golden ratio is usually 100g flour to 2 eggs and 300ml milk, but some prefer to make a thinner batter by adding a little more milk.

For fluffier American-style pancakes, self-raising flour or plain flour with baking powder gives lift, and a spoonful of caster sugar is often added to the mix. Some chefs, like Nigella Lawson, recommend buttermilk for its slight tang and tenderness.

Let the batter rest for at least 20 minutes. This allows the flour to absorb the liquid and the gluten to relax, leading to more tender pancakes. For extra flavour, a few drops of vanilla extract or the zest of a lemon can add a little something special without overpowering the overall taste.

The Cooking Technique: Crêpe or Fluffy Stack?

For traditional British pancakes, use a non-stick frying pan or crêpe pan on medium-high heat. A small amount of butter or oil helps the batter spread evenly and gives a golden edge. Swirl the batter in the pan immediately after pouring to achieve that signature thinness. It should only take a minute or so per side. Look for the edges curling slightly and a light browning underneath.

For thicker pancakes, pour the batter in rounds onto a lightly greased frying pan or griddle. Cook over a slightly lower heat to allow the centre to cook without burning the outside. Flip when bubbles form and the edges begin to set. Patience is key here. If you try to flip too early, the pancake will tear or deflate.

Chef Insights and Pancake Wisdom

Raymond Blanc, a champion of simple but perfect technique, swears by adding a small knob of melted butter into the batter itself to lend a more delicate texture. Ravneet Gill, pastry chef and author of Sugar, I Love You, suggests adding cardamom or nutmeg for a lightly spiced twist. Jamie Oliver is known to add mashed banana into his pancake batter for natural sweetness and extra softness, which is perfect for children and adults alike.

Avoiding Common Mistakes

Overmixing is a common pitfall. Too much whisking develops the gluten in the flour and leads to tough pancakes. Mix just until combined, even if a few small lumps remain. Another trap is using a pan that is too hot, which scorches the outside before the inside has cooked properly. If the first pancake is a bit of a disaster, do not worry. It is often the one that seasons the pan.

Serving Suggestions and Creative Pairings

The classic lemon juice and sugar never fails, especially with thin pancakes, but the possibilities are endless. Seasonal fruits like berries or stewed rhubarb work beautifully in spring. In autumn, try caramelised apples with a pinch of cinnamon. For savoury versions, thin pancakes can be rolled with creamy mushrooms or ham and cheese, while thicker ones are perfect with maple syrup and crispy bacon.

You can also fold crêpes with whipped cream and fruit for dessert or layer American-style pancakes with yoghurt and nuts for a lighter breakfast. Pancakes are a blank canvas and can be adapted to suit every season or occasion.

Dietary Variations

Pancakes are remarkably adaptable. For gluten-free versions, buckwheat or a blend of gluten-free flours works well. Vegan pancakes can be made using plant milk, mashed banana or flaxseed as an egg replacement. Oat milk and almond milk both offer a mild sweetness that complements the batter nicely. Just remember to add a little oil or melted vegan spread to replace the fat from eggs or dairy.

Sustainability and Seasonal Thinking

Making pancakes is a lovely way to use up ingredients and reduce waste. Use slightly overripe bananas in the batter or repurpose the last few spoonfuls of jam or compote as toppings. Choosing free-range eggs and organic milk where possible also supports more sustainable farming practices. For toppings, lean into the seasons with summer strawberries, autumn pears or winter citrus. Even savoury options like wilted wild garlic or roasted squash can transform pancakes into a delicious main course.

Final Flip: Why Pancakes Deserve a Spot in Your Repertoire

Making pancakes is one of those rare kitchen rituals that blends simplicity with satisfaction. Whether you are after a crisp-edged crêpe with a squeeze of lemon or a towering stack of syrup-drenched fluffiness, pancakes bring joy to the table. With a few tips, a bit of practice and your own creative touches, they can be made in minutes yet feel like a real celebration. Keep this versatile dish in your cooking repertoire and you will always have something to look forward to.