How to Make Perfect Pancakes

How to Make Perfect Pancakes

If you’re celebrating Shrove Tuesday this year, make it easier for yourself with our foolproof step-by-step guide to delicious, crêpe-style pancakes.

Treat this classic recipe as a blank canvas to add your favourite toppings to, or if you’re feeling adventurous, tweak the batter with different flours – swapping in wholemeal will give you a nuttier flavour, or use self-raising for thicker, fluffier American-style pancakes.


  • A balloon whisk: for super-smooth batter.
  • Large bowl: this one has a handy pouring lip, too.


1. Place 125g of plain flour and 1 pinch of sea salt into a large bowl

2. Crack in 3 large free-range eggs and pour in 250ml of milk

3. Whisk well until you get a smooth batter, or alternatively blitz it all in a liquidiser. Leave to one side for 15 minutes

4. Place a large non-stick frying pan on a medium heat. Once hot, rub a knob of butter around the pan so it melts

5. Pour in 1 ladle of the batter

6. Lift the pan off of the heat and tilt it so that the batter spreads all over the base

7. Place the pan back on the heat for 1 to 2 minutes, or until the batter starts to come away from the sides and you can remove it easily from the pan

8. Once golden underneath, flip the crêpe over and cook for a further minute until cooked through

Serve straightaway with your favourite topping, or stack your pancakes on a plate and keep warm in a low oven until you’re ready to tuck in.

The Jamie Oliver Shop Team

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The Jamie Oliver Shop Team

The Jamie Oliver Shop Team

Writer and expert