Dessert · American

Easy Thin Pancakes with Fresh Berries

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 1, 2026

These thin, golden pancakes come together with five basic ingredients you probably already have. The batter takes minutes to whisk, and each pancake cooks in about two, so a stack is ready before the coffee finishes brewing. Top with sugar and a handful of fresh berries and you have a treat that works for lazy weekend mornings or a quick dessert.

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Easy Thin Pancakes with Fresh Berries

Why you'll love this

  • Only five core ingredients you likely already have.
  • Each pancake cooks in about two minutes.
  • Works for breakfast, brunch, or a light dessert.
  • Easy to batch and freeze for later.

EveryDayMeal recipe

Easy Thin Pancakes with Fresh Berries

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

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

Equipment

  • mixing bowl or large jug
  • whisk
  • medium frying pan or crepe pan
  • spatula

Instructions

  1. Add the flour, eggs, milk, 1 tablespoon of oil, and a pinch of salt to a large bowl or jug. Whisk until the batter is completely smooth with no lumps, so your pancakes cook evenly and thin.
  2. Let the batter rest for 30 minutes if you have time. This relaxes the flour and gives you a more tender pancake, but you can cook right away if you are in a hurry.
  3. Set a medium frying pan or crepe pan over medium heat and wipe it lightly with oiled kitchen paper. You want just a thin film so the pancakes brown rather than fry.
  4. Pour in enough batter to thinly coat the base, tilting the pan so it spreads evenly. Cook for about 1 minute until the edges lift and the underside is golden.
  5. Flip and cook the other side for about 1 minute more until golden. Slide onto a plate and keep warm in a low oven while you cook the rest, wiping the pan with oil between batches.
  6. Serve warm, sprinkled with sugar and topped with fresh raspberries and blueberries.

Tips from the kitchen

  • Let the batter rest 30 minutes for the most tender results, but same-day cooking works fine too.
  • Keep the heat at medium: too hot and the pancakes scorch before the center sets.
  • Wipe the pan with just a thin film of oil each time so pancakes brown cleanly instead of frying.

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

Make it your own

  • Swap in lemon wedges and sugar for a classic finish.
  • Fill with chocolate spread or sliced banana for a heartier treat.
  • Use half wholemeal flour for a nuttier flavor.

Storing & make-ahead

Cool fully, then layer pancakes between sheets of baking parchment, wrap in cling film, and freeze for up to 2 months. Reheat in a warm pan or briefly in the microwave.

Good to know

Do I have to rest the batter?
No, but a 30 minute rest gives more tender pancakes. If you are short on time, cook straight away.
Why are my pancakes tearing?
The batter may be too thin or the pan too hot. Add a little more flour and keep the heat at medium.
Can I make these dairy free?
Yes, use any unsweetened plant milk in place of the dairy milk with the same result.
How many pancakes does this make?
About 8 to 10 thin pancakes, depending on your pan size.

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