Dessert · American

Easy Thin Pancakes

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 26, 2026

These are the classic thin pancakes that come together with just three core ingredients you almost always have on hand. Whisk, rest, and cook in about a minute per side, then pile them up with sugar and fresh berries. They work for a lazy weekend breakfast or a quick sweet finish to dinner.

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Easy Thin Pancakes

Why you'll love this

  • Just a handful of pantry staples.
  • Ready start to finish in about 20 minutes.
  • Works for breakfast, dessert, or a sweet snack.
  • Freezes well for grab-and-go mornings.

EveryDayMeal recipe

Easy Thin Pancakes

Prep
5m
Cook
15m
Total
20m
Serves
4
Level
Easy

Ingredients

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp, plus more for the pan sunflower oil
  • a pinch salt
  • sugar, to serve
  • raspberries, to serve
  • blueberries, to serve

Equipment

  • Large bowl or jug
  • Whisk
  • Medium frying pan or crepe pan
  • Ladle
  • Spatula

Instructions

  1. Add the flour, eggs, milk, 1 tablespoon oil, and a pinch of salt to a large bowl or jug. Whisk hard until the batter is completely smooth with no lumps, which gives you tender, even pancakes.
  2. Let the batter rest for 30 minutes if you have time, since this relaxes the flour and makes the pancakes lighter. If you are in a hurry, you can cook right away.
  3. Set a medium frying pan or crepe pan over medium heat. Dip a wad of kitchen paper in oil and carefully wipe the pan to leave a thin film, which stops sticking without making the pancakes greasy.
  4. Pour in a small ladle of batter and quickly tilt the pan so it spreads into a thin, even circle. Cook for about 1 minute until the top looks set and the underside is golden.
  5. Flip the pancake and cook the second side for about 1 minute until golden, then slide it onto a plate. Keep finished pancakes warm in a low oven while you cook the rest.
  6. Serve sprinkled with sugar and topped with raspberries and blueberries, or fold them around your favourite filling.

Tips from the kitchen

  • Rest the batter if you can; even 15 minutes makes the pancakes noticeably lighter.
  • Keep the heat at medium so the pancakes turn golden without scorching or staying pale.
  • Wipe the pan with oiled paper between pancakes rather than pouring oil in, so they cook evenly.

Estimated nutrition per serving: 180 cal · 7g protein · 24g carbs · 6g fat

Make it your own

  • Swap the berries for sliced banana and a drizzle of honey or maple syrup.
  • Add a teaspoon of vanilla or a little grated lemon zest to the batter for extra flavor.
  • Go savory with grated cheese and ham instead of sugar and fruit.

Storing & make-ahead

Stack cooled pancakes with baking parchment between each one, wrap in cling film, and freeze for up to 2 months. Reheat in a dry pan or briefly in the microwave. They also keep covered in the fridge for 2 days.

Good to know

Why is my batter lumpy?
Whisk more vigorously, or pass it through a sieve. Lumps usually mean the flour was added too fast.
Do I have to rest the batter?
No, but resting relaxes the gluten and gives lighter, more tender pancakes. Even 15 minutes helps.
Can I make these dairy-free?
Yes, swap the milk for any unsweetened plant milk. The texture stays very close to the original.
How many pancakes does this make?
About 8 to 10 thin pancakes, depending on your pan size and how thin you spread the batter.

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