The foolproof guide to perfect pancakes, which recipe is best, received from Saga, 2026 02 17

[Colin Howard]

Greetings,

I've always enjoyed pancakes, looks as though I'm missing out this Pancake
day as we have no lunch club where we last year, had one each with lemon and
sugar for desert.

Of course, being type 2 diabetic, means I must be sparing in what I have.
My mum, particulary when I was a young child, often used to make them,
usually thin and fairly crisp, the way I like them. I like the idea but to
date have not tried, pancakes with mushrooms, bre and broccoli, wonder if
asparagus spears would be equally delicious?

Let's be hearing of your pancake experiences.

We tested the most popular recipes and asked chefs to share their top tips
for stress-free Shrove Tuesday pancakes.
By Jayne Cherrington-Cook | Published - 12 Feb 2026

With around 65% of Brits getting involved in Shrove Tuesday each year and
nearly three-quarters choosing to make pancakes from scratch, you'd think we'd
have this pancake business nailed, wouldn't you? After all, the ingredients
are about as simple as it gets: eggs, flour and milk, yet, every year, the
same frustrations crop up, lumpy batter, pancakes which won't flip and the
first one never quite makes it to the plate.

Pancakes are practically a food group in my house. We make them not just on
Shrove Tuesday, but to mark birthdays and back-to-school days and even for
the occasional 'just because' dessert. I've even invested in a dedicated
pancake pan. I'm confident with the basics and usually get good results,
thin, golden pancakes which disappear fast.

Still, there's always room to improve, so to see whether some recipes really
are more reliable than others and to find out what actually makes the
difference at the hob, I put some to the test.

I tried several classic pancake recipes (yes, even with the same three
ingredients, there are subtle differences) and asked some top chefs for
their tips on the best ways to get pancakes right, every time.
We tried four classic pancake recipes, here's what happened

I quickly realised everyone has their own go-to pancake recipe for Shrove
Tuesday. The differences are often small, but do they really matter?

To find out, I cooked four popular recipes side-by-side, with my family
stepping in as the ultimate taste testers.

Pancake recipe 1, Delia Smith

A golden crepe style pancake in a pan made using Delia's recipe
Jayne Cherrington-Cook

Delia is the pancake god in our house. We've always used her basic pancake
recipe, so I felt completely at ease making these. The batter is a little
thicker than some, which means it can take a bit more confidence to swirl it
evenly around the pan, but the results are reliably good.

I particularly like the fact melted butter is added directly to the batter,
which helps the pancakes cook evenly and makes them easier to flip. Delia
also suggests wiping the remaining butter around the pan with kitchen paper,
so that you lightly grease it without overdoing the fat, no greasy edges or
soggy pancakes here.

As with most pancake recipes, the first one is hit-and-miss, but once you're
into your rhythm, the rest turn out thin, golden and dangerously moreish.

Overall verdict: These get a clear thumbs-up from the family, perhaps partly
out of loyalty, but mostly because they're dependable, well-balanced and
hard to fault.

Pancake recipe 2, Mary Berry

Three golden pancakes made using Mary Berry's recipe, folded in half on a
patterned plate
Jayne Cherrington-Cook

Next up is the queen of baking herself. Mary Berry's pancake recipe is
similar to Delia's, but with one key tweak: instead of two eggs, you use one
whole egg and one extra yolk. The result is a noticeably thinner batter,
which makes it much easier to pour into the pan and swirl evenly,
particularly if you're aiming for those classic, lacy edges.

Mary suggests cooking the pancakes in oil, but I stuck with butter here,
purely out of habit. Aside from the small change, I followed the recipe
closely. These pancakes cook very quickly and, unusually, the first one came
out well, no sacrificial pancake required.

Overall verdict: These were my son's clear favourite. He polished off four
in one sitting and announced that this should be our go-to recipe from now
on. Coming from a teenager who only usually communicates in grunts, high
praise indeed.

Pancake recipe 3, The top Google search

If you Google "pancake recipe", this is the one you're most likely to land
on. The version from BBC Good Food is straightforward and, like Delia's
recipe, includes added fat mixed into the batter, sunflower oil, in this
case.

The recipe is easy to follow, the batter behaves well in the pan and the
pancakes cook quickly, making them simple to flip. But side-by-side with
Delia's and Mary's, these felt as though they were missing a little
something. The texture is fine, but the flavour doesn't quite have the same
richness or depth.

Overall verdict: Effortless to make but slightly underwhelming on their own.
Once loaded with lemon, sugar or chocolate spread, they're perfectly
pleasant. But compared with the others, they're not the ones you'd rush back
to make again.

Pancake recipe 4, The easy one

Two golden pancakes made with blueberries using Jamie Oliver's recipe on a
plate with raspberries and cream garnish
Jayne Cherrington-Cook

What if you don't have scales to hand? This is where Jamie Oliver's one-cup
pancake recipe comes into its own. Instead of weighing ingredients, you
simply use a mug, adding equal amounts of flour and milk, plus an egg. It's
about as easy as pancake making gets.

Jamie's original recipe uses self-raising flour, which produces a thicker,
fluffier pancake, closer to an American style than a traditional British
crępe. We added blueberries as suggested, but, while the results were
undeniably tasty, they didn't quite hit the classic Shrove Tuesday brief.
The batter was also noticeably thick.

To bring it closer to a traditional pancake, I tried adapting the recipe
using plain flour instead. The batter remained fairly thick, similar to
Delia's, but the pancakes themselves were thinner and closer to a crępe.

Overall verdict: A brilliant option if you don't have scales or want
something a little more relaxed and forgiving. Best suited to those who
prefer a thicker pancake, or who want an easy way to use up fruit such as
blueberries or raspberries that are past their best.

Thinking of sharing with your dog?

If you want your pup to get in on the pancake fun, don't give them the
traditional recipe as it can contain ingredients which can upset dogs'
stomachs, including milk, butter and sugar and offers little nutritional
value for them. Instead, try this recipe from Blue Cross for a yummy,
dog-friendly treat.

Expert tips to make perfect pancakes

To help you get pancakes right every time, chefs share their most reliable,
no-fuss tips.

1. Create a lump-free batter

It's tempting to throw everything into a bowl and start whisking, but a
little preparation makes all the difference. Vittoria Veltri, a
Leith-trained chef, recommends sifting the flour first to avoid lumps
forming in the batter.

"If lumps do appear, pass the batter through a fine-mesh sieve or give it a
quick blitz with a hand blender," she advises.

2. Rest your batter

"Flawless pancakes start with a properly balanced, rested batter," advises
Dean Harper, chef at Harper Fine Dining.

"Rest the mixture for 30 to 60 minutes for crępes and 10 to 20 minutes for
thicker styles, to allow the gluten to relax and the starch fully hydrates.
This will deliver even colour, lacy edges and no chew."

3. Choose the right pan

If you're serious about pancakes, the pan matters more than you might think.
I can vouch for this, my pancakes have definitely improved since I invested
in a pan with low sides. According to Veltri, this style of pan works better
for two simple reasons.

"A low-profile pan allows steam to escape instantly, ensuring your crępe
stays crisp and lacy rather than steaming itself into a rubbery mess," she
explains.

"Plus, it lets you slide right to the centre of the crępe without the handle
of your tool snagging on the edge. A low-walled pan allows for a steeper,
faster tilt, making your 'wrist flick' more fluid and the resulting layer
much thinner."

4. Always do a heat test

Preheating the pan is essential, but judging the right temperature by eye
alone isn't always easy. Harper recommends using the first pancake as a
simple guide.

"Use the first pancake as your heat test," he suggests. "If it's pale and
rubbery, nudge the heat up and if patchy or smoky, lower the heat and
lightly wipe the pan."

5. Use cold butter

The pan should be hot, but the fat you use for greasing shouldn't be.

"Make sure the butter you use for greasing is cold when it touches the pan;
this prevents it from burning before the batter arrives," says Veltri.

Award-winning chef Aldo Zilli prefers olive oil to butter and has a clever
way of applying it evenly.

"Peel a potato, cut it in half, dip it into the oil and use it to grease the
pan," he says. "It creates a naturally non-stick surface and helps you avoid
using too much fat."

6. Flip once and don't rush it

Patience pays off. Veltri suggests waiting until the surface of the pancake
looks matte, the edges start to dry and lift and small bubbles appear before
flipping.

"Hold the pan steady with your left hand," she says. "Using a flat, wide
turner in your right hand, push it all the way to the middle of the crępe
before you lift (reverse if you're a lefty!). Flip in one confident motion."

If there's someone who knows a thing or two about flipping, it's Zilli. He
holds the Guinness World Record for flipping a pancake 117 times in one
minute and once tossed one more than three metres into the air!

His advice for flipping? "Leave for about 30 seconds, wait for the pancake
to turn golden underneath and bubbles to appear, then flip!" he says.

7. Wipe the pan between each pancake

To ensure an even, golden finish, Veltri recommends wiping the pan between
each pancake.

"Use a piece of kitchen towel to clean away the old butter, then use a brush
to apply a fresh, tiny amount for the next one," she suggests.

8. Keep pancakes warm

Once cooked, stack pancakes directly on top of each other rather than
separating them.

"The residual steam actually helps them stay soft and pliable," says Veltri

Simple twists to try next

Once you've nailed the basics, you can have some fun with your pancakes.

"If you have a sweet tooth, you can replace three tablespoons of flour with
cocoa powder, or add flavourings like vanilla, cinnamon or orange zest,"
suggests Veltri.

Zilli says, while you can't go wrong with lemon and sugar as a topping, it's
fun to try something different.

"You could add some poppy seeds and spiced pear, or whatever sweet toppings
take your fancy," he says. "Or go for a savoury option. Being a huge
mushroom fan, I love to add mushrooms, spinach, chives and parsley along
with a little creme fraiche. Delicious!"

If you're making gluten-free or vegan pancakes, Harper advises on a few
tweaks to make the most of the batter.

"For gluten-free mixes, stir gently and rest longer for cohesion. And for
vegan or high-protein batters, adjust the hydration and cook a touch lower
and longer, because plant sugars and dairy proteins brown faster, keeping
the texture tender and evenly coloured," he says.

Ready to up your pancake game? Try these other recipes

Gluten-free banana pancakes

Big chocolate chip pancake

Garlic, mushroom and brie pancakes

Written by: Jayne Cherrington-Cook

Jayne cut her online journalism teeth 24 years ago in an era when a dialling
tone and slow page load were standard. During this time, she's written about
a variety of subjects and is just at home road-testing TVs as she is
interviewing TV stars.
A diverse career has seen Jayne launch websites for popular magazines,
collaborate with top brands, write regularly for major publications
including Woman&Home, Yahoo! and The Daily Telegraph, create a podcast and
also write a tech column for Women's Own.


Colin Howard, living in Southern England.