Delia Smith British Pancakes Recipe

Delia Smith British pancakes are thin, light, and softly golden, designed for rolling, folding, or stacking rather than fluffiness. This is the traditional UK-style pancake made for Pancake Day and everyday suppers alike, relying on a simple batter and a hot pan rather than raising agents or tricks.

The batter comes together quickly, rests briefly, and cooks in minutes. The result is a flexible pancake with crisp edges and a tender centre that works equally well with sweet or savoury fillings. Once you’ve made these a couple of times, they become second nature and endlessly adaptable.

Ingredients

• Plain flour – 110 g
• Salt – a pinch
• Eggs – 2 large
• Milk – 200 ml
• Water – 75 ml
• Butter – 50 g, melted (plus extra for frying)

How to Make Delia Smith British Pancakes Recipe

Make the Batter

Sift the flour and salt into a mixing bowl. Make a well in the centre and crack in the eggs.

Begin whisking from the centre, gradually drawing in the flour. Slowly add the milk, whisking continuously, until you have a smooth batter with no lumps.

Whisk in the water and melted butter. The batter should be the consistency of thin cream.

Rest the Batter

Leave the batter to rest for 20–30 minutes. This allows the flour to hydrate and results in softer pancakes.

Heat the Pan

Heat a non-stick frying pan over medium heat. Lightly grease with a little butter, wiping away excess with kitchen paper.

Cook the Pancakes

Pour a small ladle of batter into the pan, tilting it quickly to coat the base in a thin layer.

Cook for about 45–60 seconds until the underside is pale golden and the surface looks dry. Flip carefully and cook the other side for 30–40 seconds.

Transfer to a warm plate and repeat with the remaining batter, greasing the pan lightly as needed.

Tips

• Resting the batter improves texture and prevents tearing.
• Use a shallow pan for easier flipping.
• Keep the heat steady — too hot will scorch, too cool will dry them out.
• The first pancake is often a test run.

Healthier Version of Delia Smith British Pancakes

• Reduced butter – Use 30 g melted butter instead of 50 g.
• Wholegrain swap – Replace 40 g of plain flour with wholemeal flour.
• Lower-fat milk – Semi-skimmed milk works without affecting texture.

Ingredient Substitutions for Delia Smith British Pancakes

• Milk alternative – Use oat or almond milk for dairy-free pancakes.
• Butter swap – Use neutral oil for frying instead of butter.
• Egg-free option – Replace eggs with 2 tbsp cornflour mixed with extra water (texture will be slightly different).

Pairing Ideas: What to Serve With Delia Smith British Pancakes

• Classic – Lemon juice and caster sugar.
• Breakfast – Yogurt and fresh berries.
• Dessert – Chocolate spread, bananas, or golden syrup.
• Savoury – Ham and cheese, mushrooms, or spinach.

Storing Delia Smith British Pancakes the Right Way

Room Temperature

Stack with parchment between each pancake and use within 24 hours.

Refrigeration

Store wrapped for up to 2 days. Reheat gently in a pan.

Freezing

Freeze stacked with parchment for up to 1 month. Defrost at room temperature.

Nutrition (per pancake, approx.)

Calories: ~110 kcal
Carbohydrates: ~14 g
Protein: ~4 g
Fat: ~4 g

FAQs

Are British pancakes the same as crêpes?

They are very similar, though British pancakes are often slightly thicker.

Why are my pancakes rubbery?

The batter was overmixed or the pan was too hot.

Can I make the batter ahead of time?

Yes. It can be refrigerated for up to 24 hours.

Do I need a special pan?

No. A good non-stick frying pan works perfectly.

Should I flip or toss the pancakes?

Flip gently with a palette knife — tossing is optional.

Delia Smith British Pancakes Recipe

Recipe by Margaret CollinsCourse: Dessert, BreakfastCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic thin British pancakes made with a simple batter, cooked until lightly golden and served with lemon and sugar.

Ingredients

• 110g plain flour

• 2 large eggs

• 200ml milk

• 75ml water

• 2 tbsp melted butter (plus extra for frying)

• Pinch of salt

Directions

• Sift the flour and salt into a bowl and make a well in the centre.
• Crack the eggs into the well and begin whisking, gradually drawing in the flour.
• Slowly pour in the milk and water while whisking until you have a smooth, thin batter.
• Whisk in the melted butter, then leave the batter to rest for 10 minutes.
• Heat a small frying pan and lightly grease with butter, then pour in a little batter and swirl to coat the base thinly.
• Cook for about 1 minute until lightly golden, then flip and cook the other side briefly.
• Slide onto a plate and repeat with remaining batter, greasing the pan as needed.
• Serve immediately with lemon juice and sugar or your chosen filling.

Notes

• Resting the batter helps create smoother pancakes.
• Keep pancakes thin by swirling the pan quickly.
• Stack cooked pancakes and cover loosely to keep warm.