Easy pancake recipe with lemon and sugar

This easy pancake recipe is timeless and one to reach for at any time of year – you can serve it with lemon and sugar for the perfect Pancake Day treat, though we think it works any day of the year for breakfast (or even dessert!). For those with a slightly sweeter tooth, consider extra accoutrements like banana, fresh berries, cream or syrup.

What is the trick to making good pancakes?

The secret to making good pancakes – think those lacy thin crêpes – is to make the thinnest batter you can and have a very hot pan at the ready. If the batter feels too thick, add more milk until you have a better consistency – it should flow quite easily when you tip your mixing bowl. When the batter is poured into the pan, it will spread easily to form a delicate film, and you can aid this by turning the pan from side to side to help move the batter evenly around the surface. It’s also helpful to let the batter rest for at least half an hour if you can; if you want you could make it the day before and keep it in the fridge overnight. Just give it a good stir before using, adding a little water if it has thickened slightly.

Can you use any flour for pancakes?

In short, yes. While plain flour is the usual go-to you can get pancakes made from buckwheat flour like this Breton galettes with ham, cheese and fried egg or rice flour like you can find in this Gluten-free pancakes with blueberry compote.

This recipe will give you a European-style thinner crêpe-like pancake; if you’re looking for a smaller, fluffier version, check out our American pancakes recipe.

Find more delicious pancake recipes here.