These pancakes are easy to make and have a simple and delicious lemon and sugar topping.
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Rating
4.6 stars (20 reviews)
Keywords
pancakes, pancakes with lemon, sweet crepes
Ingredients
3/4 cup all purpose flour (plain flour)
1 pinch salt
1 cup whole milk
2 eggs ((large))
1/2 tbsp butter (for cooking (approx))
Categories
Dessert
Snack
Cuisine
British
Steps
Sift together the flour and salt into a bowl. Add the milk and eggs and whisk well. The batter should flow but not be overly thin. Set aside for a few minutes.
Warm a wide skillet/frying pan or crepe pan over a medium-high heat. Melt a little butter and spread around the pan - I usually just use the end of the stick on the pan and melt and spread it at the same time.
Reduce the heat slightly and add around 1/4 cup (60ml) of the pancake batter to the pan. Tilt the pan slightly as you add the batter and swirl a little so the batter spreads out a bit, but it doesn't need to be as thin as a crepe typically is.
Let the pancake cook until the edges start to curl up and the top is dry - a couple minutes. If you lift up the edge, you should see a slight browning on the bottom. Flip the pancake over and cook a minute more on the other side. You may need to press the top down slightly with a spatula if it puffs up.
Remove the pancake from the pan once the other side gets a few brown spots and keep warm while you cook the rest. Sprinkle each pancake with sugar, squeeze over some lemon juice, then either fold in half and again (ie so in quarters), or roll up. Best served warm.
Nutitrion
Serving Size: 1 serving
Calories: 181 kcal
Carbohydrates: 24 g
Protein: 8 g
Fat: 6 g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 92 mg
Sodium: 80 mg
Sugar: 3 g
Unsaturated Fat: 3 g
Reviews
Claire on 2026-05-25 (5 stars): Good recipe, works every single time. Just add lemon juice and sugar, roll up and eat. Delicious.
Hiro on 2026-04-14 (5 stars): I tried to make these for the first time. User error haha, I thought the batter was a little thick. But I actually liked it. I think next time I'll use a little milk to loosen the batter. But they tasted amazing. I prefer these to American pancakes. I would be 100% making this recipe again.
bla on 2026-04-03 (1 stars): Far too much milk, also incorrectly translated into metric. Beware.
Corinne Guest on 2025-10-24 (5 stars): Have not had pancakes Brit style in years but just fancied them here in Chicago. No recipe book and yours was the first I found online, Perfect, 10 out of 10. Sugar, lemon, yum.
Lewinna on 2025-03-10 (5 stars): These are fantastic and just like my mum's! Thank you so much for putting your recipe out there! Bless you!
My English granny and half-English mummy moved here to the US and would cook these for my brother and me. We kids would sit at the counter near the stove while my mum acted as a short-order cook serving them to us right when they came off the fire whilst my brother and I put golden syrup on them, rolled them up, and sprinkled powdered sugar on them.
I couldn't get the exact recipe amounts from my mother, because she cooked by sight. All she told me was flour, milk, and whole eggs.
I tried another recipe first that called for a yolk, but it wasn't right. Your recipe is perfect. (I omitted the salt, because Mummy didn't use it.) You saved me a lot of trial and error. Now I can make these myself. Thank you, thank you!
Mark on 2025-03-05 (5 stars): Thank you for bringing back great memories: I'm British-born and live in the U.S. My mother would make these and spoon on a generous helping of Lyle's Golden Syrup. Delicious!
Freya on 2025-03-04 (5 stars): Works so well on an Aga and a seasoned pan. Very good. Made it on Shrove Tuesday 2025 with excellent results. Not using my own kitchen however, which is a gas stove.
Nancy Mcwilliam on 2024-10-20 (5 stars): These made perfect pancakes! Super easy to make takes about 5 minutes. Kids were very happy, thank you ☺️
