Breakfast · American

Easy Thin Pancakes with Fresh Berries

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 1, 2026

These thin, tender pancakes come together in one bowl with pantry staples you already have. Whisk, rest, and cook: each one takes about two minutes in the pan. Pile them with sugar, raspberries, and blueberries for a breakfast or dessert that feels special without any fuss.

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Easy Thin Pancakes with Fresh Berries

Why you'll love this

  • Just one bowl and pantry basics.
  • Ready in about 20 minutes start to finish.
  • Thin, tender, and endlessly customizable.
  • Batter and cooked pancakes both freeze 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 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 measuring jug. Whisk until the batter is completely smooth with no lumps, so your pancakes cook up even and tender.
  2. Let the batter rest for 30 minutes if you have time. This relaxes the flour and gives you softer, less rubbery pancakes, but you can cook right away if you are in a hurry.
  3. Set a medium nonstick or crepe pan over medium heat. Fold a paper towel, dip it in a little oil, and wipe the pan so it has just a thin film of grease.
  4. When the pan is hot, pour in a small ladle of batter and swirl to coat the bottom in a thin, even layer. 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, until golden. Slide onto a plate and keep warm in a low oven while you cook the rest, oiling the pan lightly between pancakes.
  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 pancakes, but skip it if you are pressed for time.
  • Keep the pan lightly oiled, not greasy. A wiped-on film gives you golden, evenly cooked pancakes.
  • The first pancake is often a test run, so do not worry if it looks uneven. The pan hits its stride after that.

Estimated nutrition per serving: 180 cal · 7g protein · 22g carbs · 7g fat

Make it your own

  • Swap the berries for sliced banana and a drizzle of maple syrup or honey.
  • Add a squeeze of fresh lemon and extra sugar for a classic finish.
  • Fill with Nutella or jam and roll them up for an easy dessert.

Storing & make-ahead

Store cooled pancakes in an airtight container in the fridge for up to 2 days. To freeze, layer between sheets of parchment, wrap well, and freeze up to 2 months. Reheat in a warm pan or a low oven until heated through.

Good to know

Why is my batter lumpy?
Whisk the eggs and milk in first, then add the flour a little at a time. If lumps remain, keep whisking or pour the batter through a fine strainer.
Can I make these ahead?
Yes. Cook them fully, cool, and refrigerate or freeze. Reheat gently before serving so they stay soft.
Can I use a different milk?
Any milk works, including whole, low-fat, or unsweetened plant milk. The texture stays close to the same.
My pancakes tore when flipping. What happened?
They may need a few more seconds before flipping. Wait until the edges lift cleanly and the underside is golden, then slide your spatula fully under before turning.

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