Pancakes recipes

Pancakes recipes

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Pancakes recipes

Pancakes are simple to make, delicious to eat and a little bit different all over the world.

From the flat crepe style of Europe to the thick American breakfast pancake, to the super-fluffy Japanese variety, there’s a pancake to suit all tastes. 

A traditional way to use up any leftover eggs you have, pancakes are a great way to treat yourself to a nutritious and filling weekend breakfast. 

We've got simple recipes for British pancakes, American pancakes and Japanese pancakes for you to choose from. Just be sure to use RSPCA Assured milk and RSPCA Assured eggs to make your weekend pancakes higher welfare.

Traditional British pancakes


  • 120g plain flour
  • pinch of salt
  • 2 RSPCA Assured eggs
  • 250ml RSPCA Assured milk 
  • Butter


Add the milk and flour to a large mixing bowl and form a well in the centre with the back of a spoon, then stir in the eggs and milk to create a smooth batter with the consistency of thin cream. 

Heat a pan then reduce the temperature and melt in enough better to cover the base.

Pour in two ladlefuls of your pancake batter and swirl it around to make sure it is flat and even. Ensure your pancake remains unstuck then give it a flamboyant flip and catch to cook it one the other side.

Plate up and serve with lemon and sugar or the topping of your choice.


American pancakes


  • 200g self-raising flour
  • 1 RSPCA Assured eggs
  • 200ml RSPCA Assured milk
  • 8g baking powder
  • 15g caster sugar
  • 25g melted butter

Mix the flour, baking powder and caster sugar together with a pinch of salt in a large bowl. Create a well in the centre and add the eggs, melted butter and milk and whisk together to form a smooth batter.

Heat a little oil in a non-stick pan over a medium heat and pour enough batter to form 8cm pancakes. Cook the pancakes for about 1-2 mins or until tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. 

Serve your pancakes stacked up on a plate with a drizzle of maple syrup and your favourite toppings.

American Pancakes

Japanese Pancakes


  • 120g self-raising flour
  • 200ml RSPCA Assured milk
  • 2 RSPCA Assured eggs
  • 5g baking powder


Separate your egg yolks from your egg whites. 

Add your flour and baking powder to a mixing bowl and form a well in the centre. Then mix in your eggs yokes and milk slowly to avoid forming lumps. 

In a separate bowl, use an electric whisk to mount your egg whites into stiff peaks (about 3 mins on full power).

Carefully fold the egg whites into the batter.

Ladle one pancake’s worth of your mixture into a pre-heated, non-stick pan on low heat and cover for 2 to 3 minute. Then turn your pancake over and cook on the other side for two minute.

Japanese Pancakes

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