Breakfast · American

Easy Thin Pancakes with Berries

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 2, 2026

These thin, tender pancakes come together with just a handful of pantry staples and cook in about a minute per side. They are perfect for a lazy weekend breakfast, dusted with sugar and piled with fresh berries. No special skills required, just a bowl, a whisk, and a hot pan.

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Easy Thin Pancakes with Berries

Why you'll love this

  • Made from basic pantry staples you already have.
  • Cooks in about a minute per side.
  • Works for breakfast, brunch, or an easy dessert.
  • Freezer-friendly for make-ahead mornings.

EveryDayMeal recipe

Easy Thin Pancakes with Berries

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

Ingredients

  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 tablespoon sunflower oil (plus more for the pan)
  • 1 pinch of salt
  • to taste granulated sugar, for serving
  • 1/2 cup fresh raspberries, for serving
  • 1/2 cup fresh blueberries, for serving

Equipment

  • Large mixing bowl or pitcher
  • Whisk
  • Medium nonstick or crepe pan
  • Spatula

Instructions

  1. Add the flour, eggs, milk, 1 tablespoon oil, and a pinch of salt to a large bowl or pitcher, then whisk until the batter is completely smooth with no lumps, which keeps the pancakes tender.
  2. Let the batter rest for 30 minutes if you have time, so the flour fully hydrates and the pancakes turn out silkier, or start cooking right away if you are in a hurry.
  3. Set a medium nonstick or crepe pan over medium heat and wipe it with an oiled paper towel so the pancakes release cleanly without sticking.
  4. When the pan is hot, pour in a thin layer of batter and swirl to coat the bottom, then cook for about 1 minute until the edges lift and the underside is golden.
  5. Flip and cook the second side for about 1 minute more until spotted and golden, then slide onto a plate and keep warm in a low oven while you finish the rest.
  6. Serve warm, sprinkled with sugar and topped with fresh raspberries and blueberries, or roll them up around your favorite filling.

Tips from the kitchen

  • Let the batter rest if you can, even 30 minutes makes the pancakes noticeably more tender.
  • Keep the pan just lightly oiled with a wiped paper towel so the pancakes brown evenly instead of frying.
  • The first pancake is often a test run, so do not worry if it is not perfect.

Estimated nutrition per serving: 210 cal · 8g protein · 28g carbs · 7g fat

Make it your own

  • Swap the berries for sliced banana and a drizzle of maple syrup.
  • Add a squeeze of lemon and a dusting of sugar for a classic finish.
  • Fold in a splash of vanilla for a sweeter breakfast version.

Storing & make-ahead

Stack cooled pancakes between sheets of parchment paper, wrap tightly, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a warm pan or microwave until heated through.

Good to know

Do I have to rest the batter?
No, but resting for 30 minutes gives you smoother, more tender pancakes. You can cook right away if pressed for time.
Why are my pancakes sticking?
The pan likely needs more heat or a light wipe of oil. A hot, lightly oiled nonstick pan releases pancakes cleanly.
Can I make these dairy-free?
Yes, substitute your favorite unsweetened plant milk and the batter will work the same way.
How thin should the batter be?
It should be pourable and coat the pan in a thin layer, similar to heavy cream. Add a splash more milk if it seems thick.

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