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    Home » Recipes » British Recipes

    British Pancakes

    Published: Feb 25, 2022 by Andrea

    Jump to Recipe
    Traditional British Pancakes served with lemon and sugar. Image with text for Pinterest.

    These traditional British pancakes are perfect to celebrate Shrove Tuesday (Pancake day), and they call for super simple ingredients.

    Traditional British pancakes are thin and folded pancakes, usually topped with lemon juice and caster sugar.

    They're a classic recipe made on Shrove Tuesday, aka Pancake day, but they're also great to make as a snack or for breakfast all year round!

    Tradtitional British Pancakes served with lemon wedges and sugar.
    Jump to:
    • SHROVE TUESDAY PANCAKES ORIGIN
    • DIFFERENCE BETWEEN AMERICAN AND ENGLISH PANCAKES
    • INGREDIENTS
    • HOW TO MAKE BRITISH PANCAKES
    • PANCAKE FILLINGS
    • TIPS FOR THE BEST PANCAKES
    • RECIPE FAQs
    • Ingredients

    SHROVE TUESDAY PANCAKES ORIGIN

    Shrove Tuesday is the traditional feast celebrated the day before the start of Lent on Ash Wednesday.

    It's also known as Pancake day in the United Kingdom, Fat Tuesday in Italy, or Mardi Gras in the US.

    The main reason why pancakes became a traditional food on Shrove Tuesday is that it was the last opportunity to use up rich foods such as eggs, dairy, and fats before embarking on the Lenten fast.

    And British pancakes are the perfect way of using up these ingredients!

    Fun fact: On Pancake Day, "pancake races" are held in villages and towns across the United Kingdom.

    The tradition dates back to 1445 when a housewife late for Shriving service was so busy making pancakes, that she raced out of the house to church while still carrying her frying pan and pancake, flipping it to prevent it from burning.

    DIFFERENCE BETWEEN AMERICAN AND ENGLISH PANCAKES

    The main difference is that American pancakes are thick and fluffy, and they usually have baking powder as part of their ingredients.

    British pancakes are thin and larger, and they're usually rolled up or folded into triangles.

    They're very similar to French crepes, just slightly thicker and a bit smaller.

    INGREDIENTS

    For this simple Shrove Tuesday pancake recipe you need basic ingredients you probably have in your pantry already:

    British pancakes ingredients: flour, eggs, milk, butter, sugar and lemon.
    • Eggs: Go for medium-sized eggs at room temperature, preferably free-range.
    • Milk: Fresh full-fat milk is the best option, but semi-skimmed milk would also work.
    • Butter: You just need a little butter for this recipe, and you can substitute it with a light olive oil.
    • Sugar: You can use caster sugar or raw cane sugar (my favourite!). Although not traditional, you can most definitely use maple syrup if you like!
    • Lemon: Sounds a bit strange, but lemon juice goes amazingly well with this English pancakes. Don't skip it!

    HOW TO MAKE BRITISH PANCAKES

    This easy English pancake recipe doesn't call for any special equipment and is ready in just 10 minutes.

    Here's how to make them in just 4 simple steps:

    Scroll down until the end of the post for the full printable recipe.

    step-bystep- british pancakes recipe: first image shows batter in a bowl, second image shows pancake ready to be flipped in a pan, third image shows pancake flipped in a pan, fourth image shows prepared pancake served with lemon and sugar.

    STEP 1 - Make the batter. Whisk all the ingredients together until you have a smooth batter, then let it rest in the fridge for 15- 30 minutes.

    STEP 2 - Cook the pancake. Heat a pan and brush it with a little butter. Pour just enough batter to cover the pan, and cook the pancake until the bottom is set.

    STEP 3 - Flip the pancake. Pour just enough batter to cover the pan, and cook the pancake until the bottom is set. Flip it on the other side and let it cook for a further minute.

    STEP 4 - Top with lemon and sugar. Serve the pancakes drizzled with a little lemon juice and sprinkle with a little sugar on top.

    Traditional British Pancake served with lemon on the side.

    PANCAKE FILLINGS

    Traditional British pancakes are served with freshly squeezed lemon juice and caster sugar on top.

    Here are a few favorite alternative pancake fillings for Pancake day:

    • Chocolate spread: You can't go wrong with chocolate! Homemade hazelnut-chocolate spread is super easy and so much better than store-bought.
    • Marmelade: Store-bought or homemade jam or marmelade is always a delicious filling. Try orange marmelade, apricot jam or strawberry jam.
    • Lemon curd: lemon curd or orange curd make such a delicious filling for pancakes!
    • Banana and peanut butter: A match made in heaven! Sliced banana and peanut butter make such a simple and nutritious pancake filling.
    • Ricotta or mascarpone cheese: Try homemade ricotta or homemade mascarpone cheese whipped together with a little sugar for a high-protein pancake filling. And top with your favourite fruit!
    British pancakes served with lemon wedges and sugar.

    TIPS FOR THE BEST PANCAKES

    1. Preheat the skillet. Heat the skillet on medium-low heat, to avoid burning the pancake.
    2. Don’t add too much batter. Pour just enough pancake batter to cover the pan.
    3. Don't flip the pancake too early. Flip the pancake when the bottom is all set and little bubbles start popping up, it usually takes 90 seconds.
    4. Flip it very carefully. Pancakes are thin and delicate. Once the bottom is set, they're easy to flip just by tilting the pan, or you can use a silicone spatula.
    5. Keep the pancakes warm. Pile the cooked pancakes on top of each other while you cook the rest of the batter to keep them warm.

    RECIPE FAQs

    Can you make the pancakes ahead of time?

    They're best enjoyed straight away, but you can make up the batter the night before so they are ready to cook in the morning.
    Leftover pancakes will keep well for a day or two.
    Place them on a plate and cover with plastic wrap, or store them in an airtight container and keep them in the refrigerator until needed.
    You can then reheat them in the microwave for a few seconds before serving.

    Do you need to chill the batter?

    Yes! Try to always rest your pancake batter for at least 15 minutes.
    Resting the batter allows the flour to absorb the moisture from the milk and result in more flavourful pancakes.
    If you don't chill the batter, your pancakes will probably be a bit dry and tough.

    Traditional English pancakes served with lemon and sugar.

    MORE TRADITIONAL BRITISH RECIPES TO TRY

    • The Original Coronation Chicken
    • Traditional Shepherd's Pie
    • Easy Cottage Pie
    • British Baked Beans
    • Creamy Tuna Pasta Bake

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

    Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

    Traditional British Pancakes served with lemon wedges and caster sugar.
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    5 from 4 votes

    British Pancakes

    Prevent your screen from going dark
    These traditional British pancakes are perfect to celebrate Shrove Tuesday (Pancake day), and they call for super simple ingredients.
    Prep Time5 mins
    Cook Time5 mins
    Resting time30 mins
    Course: Breakfast
    Cuisine: British
    Serving: 6 pancakes
    Calories: 129kcal
    Author: Andrea Soranidis

    Ingredients

    • 100 g all-purpose flour
    • 2 eggs
    • 300 ml milk
    • 1 tablespoon melted butter, plus a little extra for frying
    • lemon wedges, optional
    • caster sugar , optional

    Instructions

    • Place milk, eggs and butter in a large bowl and whisk until combined. Add in the flour sifted through a sieve and whisk until you have a smooth, lump-free batter.
    • Let the batter rest in the fridge for 15-30 minutes if possible, or start cooking straight away.
    • Heat a medium non-stick frying pan over medium heat, and gently brush it with a little melted butter.
    • When the pan is hot, pour a ladle of batter over the bottom of the pan and cook your pancake for 1 minute or until golden. Flip the pancake carefully using a silicone spatula, then cook a further 1 minute on the other side. Gently transfer the prepared pancake onto a warm plate and repeat the process until you have finished up the batter.
    • Serve with lemon wedges and caster sugar on the side, or your favourite filling.

    Video

    Notes

    • British pancakes are best enjoyed straight away, but you can make up the batter the night before so they are ready to cook in the morning.
    • Leftover pancakes will keep well for a day or two.
    • Place them on a plate and cover with plastic wrap, or store them in an airtight container and keep them in the refrigerator until needed.
    • You can then reheat them in the microwave for a few seconds before serving.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 129kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 59mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 219IU | Calcium: 68mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Lauren says

      March 01, 2022 at 8:05 am

      5 stars
      Today is Shrove Tuesday and I was looking for a classic British pancakes recipe, I found yours and just made them, absolutely delicious!

      Reply

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