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A plate of English pancakes.
5 from 1 vote

English Pancakes

English pancakes are essentially crepes topped with melted butter, lemon juice, and sugar. These make for a delicous breakfast, brunch, or even dessert!
prep time 5 mins
cook time 25 mins
total time 30 mins
servings: 16 English pancakes
calories: 150kcal
author: Whitney Wright


  • 8 large eggs
  • 1 cup all purpose flour
  • 2 cups milk
  • 6 tablespoons butter cold


  • 4 tablespoons melted butter
  • lemon juice (use as much or as little as you'd like)
  • granulated sugar use as much or as little as you'd like


  • In a large bowl add the eggs. Using a hand mixer beat the eggs for 1 minute on medium speed, or until well combined. *
  • Add the flour to the eggs. Mix until combined.
  • Add the milk to the eggs and flour. Mix until combined.
  • Either set the batter in the fridge to let rest for 15-30 minutes while you prep the skillet and topping ingredients, or continue on without the "batter resting" phase.**
  • Warm a cast iron skillet over medium to medium-low heat. (You'll want to finagle with your stove top settings to get a feel for what the best temperature for you will be).
  • Butter the skillet (I like to use a fresh cube of butter and fold down the top of the butter wrapper. I then just grab the wrapped end of the cube and quickly swoosh the butter stick over the skillet.) Holding the skillet in one hand (with a hot pad on!!) pour 1/3 cup of the batter into the skillet while rotating the skillet around in a circle so that the batter dribbles across the entire pan.
  • Place the pan on the burner and let cook for 1 minute or until lightly golden brown. Use a rubber spatula and flip the pancake over and continue to cook the other side until lightly golden.
  • Transfer the cooked English pancake to a plate. Continue this process until all of the batter has been used up.

Topping the Crepes

  • Lay a single crepe on a large plate. Using a pastry brush lightly brush some melted butter overtop of the crepe.
  • Next, squeeze fresh lemon juice overtop, about 1 1/2 teaspoons worth or more to your liking.
  • And lastly, sprinkle a nice dosage of granulated sugar over the lemon juice.
  • Starting on one end, roll the crepe up until it sort of resembles a log.
    Top with additional lemon juice and sugar, if desired! Serve warm.


*With this being a family recipe, I usually make it how my grandmother did... with mixing everything in 3 steps. However, you can add the eggs, flour, and milk to the bowl and mix everything together at once. But, for keepsake purposes I'm writing the recipe as it was given to me from my grandma. 
**It's said that allowing the batter to rest will reduce the amount of tear that happens in crepes. I've let the batter rest and I've also made the crepes without the rest period. I don't get a lot of tear-age in either circumstance. So you can do whatever you wish!
nutrition facts do not include lemon juice and sugar in the calculation.
Calories: 150kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 127mg | Sodium: 116mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 421IU | Calcium: 54mg | Iron: 1mg
Course: Breakfast
Cuisine: American
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