Dessert · American

Easy Thin Pancakes with Fresh Berries

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 1, 2026

These thin, tender pancakes come together with pantry staples and one whisk. The batter takes about five minutes to mix, and each pancake cooks in just a couple of minutes. Pile them with sugar and a handful of raspberries and blueberries for a treat that works for breakfast or dessert.

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Easy Thin Pancakes with Fresh Berries

Why you'll love this

  • Just five simple ingredients you already have.
  • Each pancake cooks in about 2 minutes.
  • Thin and tender, great for sweet or savory fillings.
  • Batter freezes and pancakes reheat beautifully.

EveryDayMeal recipe

Easy Thin Pancakes with Fresh 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 whole milk
  • 1 tablespoon sunflower oil (plus more for the pan)
  • 1 pinch salt
  • granulated sugar, to serve
  • fresh raspberries, to serve
  • fresh blueberries, to serve

Equipment

  • Large mixing bowl or measuring jug
  • Whisk
  • Medium nonstick or crepe pan
  • Small ladle
  • Spatula

Instructions

  1. Add the flour, eggs, milk, 1 tablespoon oil, and a pinch of salt to a large bowl or a big measuring jug. Whisk hard until the batter is completely smooth with no lumps, which keeps the pancakes tender and even.
  2. Let the batter rest for 30 minutes if you have time. Resting relaxes the flour so the pancakes cook up more tender, but you can start right away if you are in a hurry.
  3. Set a medium nonstick or crepe pan over medium heat. Dip a folded paper towel in a little oil and wipe the pan, leaving just a thin film so the pancakes brown instead of sticking.
  4. Pour in a small ladle of batter and swirl the pan so it spreads into a thin, even round. Cook about 1 minute, until the edges lift and the underside turns golden.
  5. Flip and cook the second side about 1 minute more, until golden. Slide onto a plate and keep warm in a low oven (about 200F) while you cook the rest, wiping the pan lightly with oil between pancakes.
  6. Serve warm, sprinkled with granulated sugar and topped with fresh raspberries and blueberries.

Tips from the kitchen

  • Let the batter rest 30 minutes when you can, the pancakes turn out noticeably more tender.
  • Keep the oil film thin, just a wipe. Too much oil makes the pancakes greasy and blotchy.
  • Your first pancake is the tester. Adjust the heat and batter amount, then the rest come out perfect.

Estimated nutrition per serving: 190 cal · 7g protein · 24g carbs · 7g fat

Make it your own

  • Swap the berries for a squeeze of lemon and a dusting of sugar for a classic finish.
  • Spread with chocolate hazelnut spread and sliced bananas for dessert.
  • Roll them around a savory filling like ham and cheese for lunch.

Storing & make-ahead

Layer cooled pancakes between sheets of parchment, wrap tightly, and refrigerate up to 3 days or freeze up to 2 months. Reheat in a warm pan or briefly in the microwave.

Good to know

Why is my batter lumpy?
Whisk longer, or push the batter through a fine sieve. Lumps usually mean the flour was not fully broken up at the start.
Can I make these without resting the batter?
Yes. Resting helps, but you can cook right away and still get good results.
What pan works best?
A nonstick or crepe pan is ideal because the pancakes are thin and need a slick, even surface to release cleanly.
How do I keep them warm while cooking?
Stack them on an ovenproof plate in a low oven, around 200F, until you are ready to serve.

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