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    Traditional English Pancakes

    08/02/2013 by thebakingexplorer 29 Comments

    Jump to Recipe Jump to Video Print Recipe

    These pancakes are one of my favourite memories of childhood. My mum made them every year for Shrove Tuesday - or as you may know it Pancake Day! She used an old Be-Ro recipe book for the recipe that was handed down from my grandmother. I've modernised the recipe by changing it from ounces to grams and I've also added some sugar to create these delicious Traditional English Pancakes. These days I make them for my family!

    Traditional English Pancakes

    Be-Ro (originally called Bells-Royal) is one of the first popular brands of self-raising flour in the North of England. Plain flour was most commonly used, until the 1920s when Be-Ro used these recipe books to market the product and show how useful self-raising flour was. The recipe books helped the brand to become famous and are still being produced now, with the 41st edition published August 2011.

    The edition I used is their 19th edition and was published in 1956. The entire book is in black and white, including all the photos. Nothing like the recipe books today! The book is full of some brilliantly old school tips and phrases, such as "The woman who can cook well and bake well has every reason and every right to be proud of her cooking" - something which is definitely still true today! And for men too!

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Traditional English Pancakes

    To make the batter, weigh out the flour and sugar in a bowl, stir them together, then whisk in the eggs. Then add the milk slowly and whisk until a smooth batter forms. Heat up a frying pan and before cooking each pancake, put a spritz of oil in the pan or a small knob of butter. Measure the batter out using a ladle, add to the pan and cook for 3-4 minutes until bubbles form on the surface.

    Then flip the pancake over and cook for a few more minutes on the other side.

    Traditional English Pancakes

    Can the pancakes be made with plain or all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to recipes and some don't, so I'll leave that up to you as it won't affect the pancakes. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can these pancakes be made gluten free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 + ¾ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture.

    Can these pancakes be made dairy free?

    Yes, all you need to do is use a dairy free milk and the pancakes will be dairy free. Please do check the labels of everything you use in case of cross contamination.

    What can you serve the pancakes with?

    • Lemon juice and sugar
    • Blueberries and maply syrup
    • Strawberries and whipped cream
    • Nutella, Biscoff, or any other sweet spread
    • Ice cream
    • Jam and peanut butter
    • OR omit the sugar from the batter and serve them savoury with cheese, eggs, spinach, baked beans... it's up to you!

    Recommended Equipment and Ingredients*

    • Whisk
    • Pancake frying pan
    • Maple syrup
    • Ladle
    • Mixing bowls
    • Kitchen scales

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More pancake recipes...

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      Chocolate Orange Pancakes
    • Easy Oreo Pancakes
      Easy Oreo Pancakes
    • Buttermilk Pancakes
    • Vegan Pancakes
    • Pancakes with Caramelised Bananas & Homemade Nutella
      Pancakes with Caramelised Bananas & Homemade Nutella
    Traditional English Pancakes

    Traditional English Pancakes

    Classic British pancakes, perfect for weekend breakfasts
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: British
    Keyword: Pancakes
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 6 Pancakes
    Author: thebakingexplorer

    Ingredients

    For the pancakes

    • 285 g Self raising flour
    • 2 Eggs large
    • 570 ml Milk cow's or plant milk will both work
    • 50 g Caster sugar

    For the toppings

    • Lemons
    • Caster sugar
    • Blueberries
    Metric - US Customary

    Instructions

    • Put a frying pan on the hob to heat up at a low-medium heat
    • In a mixing bowl stir the flour and sugar together
    • Add the eggs and whisk in
    • Then add the milk bit by bit, whisking between each addition until you have a smooth batter
    • Spritz a little oil or add a knob of butter to the frying pan, then add a ladle full of batter
    • Cook the pancake for about 4 minutes, then flip it over and cook for a further 3 minutes
    • Serve immediately with a good squeeze of lemon juice, a generous sprinkling or sugar and fresh fruit like blueberries too if you like!
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Nutrition

    Calories: 283kcal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 63mg | Potassium: 193mg | Fiber: 1g | Sugar: 13g | Vitamin A: 234IU | Calcium: 123mg | Iron: 1mg

    If you like this, check out more of my Pancake recipes!

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    Reader Interactions

    Comments

    1. Victoria Lee

      February 08, 2013 at 2:49 pm

      What a lovely lovely post! I'm a lemon juice and golden syrup traditionalist if I'm honest, but I also make an extra batch to make cannelloni with - my dad always made cannelloni with pancakes when I was little. I love that you're using a Be-Ro book passed down through the generations, they just don't make 'em like that any more!!! x
      The Pantry Door

      Reply
      • Kat (The Baking Explorer)

        February 08, 2013 at 6:38 pm

        Wow I didn't know you could make cannelloni with pancakes! I will have to try that out. It sounds pretty tasty!

        Reply
      • Victoria Lee

        February 08, 2013 at 8:20 pm

        It is! I don't know whether the Italians would approve, but it always worked for us - plus it freezes really well without the cheese sauce, and then you can just take it out and pop it in the oven 🙂

        Reply
      • Kat (The Baking Explorer)

        February 10, 2013 at 8:35 pm

        Would love if you could send me the recipe!

        Reply
    2. Lauren Roffey

      February 09, 2013 at 11:26 am

      Ah what great sounding pancakes! I have always been dubious about savoury pancakes but am planning to try some out next week.

      I also have a hand-me-down copy of the Be-Ro cookbook inherited from my Granny that I use all the time (including the notes she has pencilled in!).

      Reply
      • Kat (The Baking Explorer)

        February 09, 2013 at 6:55 pm

        Just don't put any sugar in your pancake batter and they will be totally versatile for sweet or savoury toppings 🙂

        Reply
    3. Kim

      February 09, 2013 at 11:53 am

      OMG I have that book! I inherited my Grandma's cookbooks and this was one of them. I love the old school phrases in it, too!

      Reply
      • Kat (The Baking Explorer)

        February 09, 2013 at 6:56 pm

        Awh that's brilliant! Have you used it yet?

        Reply
    4. Angela Darroch

      February 09, 2013 at 2:33 pm

      I had a clear out quite a few years ago and got rid of all my old recipe books - how I regret doing that now. There is so much nostalgia attached to the older books especially if they have been passed down to you. Lovely post.

      Reply
    5. Kat (The Baking Explorer)

      February 09, 2013 at 6:57 pm

      Oh that's a shame, but now you can start a new collection to pass onto your children!

      Reply
    6. cupcake girl

      February 10, 2013 at 7:19 pm

      hiya, your pancakes look yum! my fave is the toffee +icecream.
      I have a blog if you fancy checking out:)

      Reply
      • Kat (The Baking Explorer)

        February 10, 2013 at 8:37 pm

        Just had a look at your blog, keep up the good work!

        Reply
    7. Miss C Flash

      February 10, 2013 at 7:56 pm

      Wow Kat, you certainly have been trying out all the pancakes recipes! I certainly like the pancakes with ice-cream 🙂 x

      Reply
      • Kat (The Baking Explorer)

        February 10, 2013 at 8:39 pm

        They were all so yummy 🙂 ice cream is so good on them.

        Reply
    8. Sarah Barnes

      February 10, 2013 at 8:27 pm

      My nan had one of those Be-Ro books! She made the best puff pastry ever. Brings back memories seeing it again 🙂 Your pancakes are perfect and the toppings look fab...the ice cream and toffee sauce...yum!!

      Reply
      • Kat (The Baking Explorer)

        February 10, 2013 at 8:40 pm

        Thanks Sarah! Glad to have brought back some happy memories for you 🙂

        Reply
    9. Laura Loves Cakes

      February 10, 2013 at 9:05 pm

      A great recipe for pancakes...and I love the Be-Ro book! I'm definitely a sweet pancake person, my filling of choice is lemon juice, sugar, golden syrup and sultanas...excessive I know! 😉 Your pancakes are making me hungry...I'm all ready for Tuesday now!

      Reply
    10. Kat (The Baking Explorer)

      February 10, 2013 at 9:27 pm

      That sounds delicious! I forgot to have a golden syrup pancake, got so distracted by the chocolate spread and bananas! Enjoy your pancake feast on Tuesday!

      Reply
    11. emma lockett

      March 09, 2013 at 8:06 am

      I have this book, passed down to me by my Nan. It is what set me off on my cake journey. I also have the modern day version as well......in amongst the hundreds of other baking and decorating books i have 🙂 x

      Reply
      • Kat (The Baking Explorer)

        March 09, 2013 at 11:38 pm

        That's amazing that you have both the old and new generations of books 🙂 I bet is in interesting to compare the different wording and phrases.

        Reply
    12. Monika Dabrowski

      February 23, 2019 at 1:03 pm

      5 stars
      These look delicious, I'd have them for dessert, with lots of lemon juice!

      Reply
    13. Swanniecat

      January 18, 2022 at 10:42 am

      5 stars
      Tried the recipe and the pancakes were delicious, thanks!

      Reply
      • thebakingexplorer

        January 18, 2022 at 12:39 pm

        I'm so happy you liked them!

        Reply
    14. Kiran

      April 02, 2022 at 9:57 am

      5 stars
      Always my go to, fail safe pancakes. So yummy!

      Reply
    15. Soraya

      August 21, 2023 at 2:10 pm

      This recipe looks great! Can I add a scoop of vanilla protein powder in this? Also I'd like to used plant based coconut milk should I use sweetened or unsweetened?

      Reply
      • thebakingexplorer

        August 22, 2023 at 6:09 pm

        Hi Soraya, I've never tried adding protein powder but I think it would probably be ok. It's up to you if you want to use sweetened or unsweetened coconut milk, the only difference will be in the taste.

        Reply
    16. Soraya

      August 21, 2023 at 2:33 pm

      5 stars
      Sorry I forgot but could I also use coconut flour instead?

      Reply
      • thebakingexplorer

        August 22, 2023 at 6:10 pm

        Hi Soraya, I've never made these using coconut flour so I don't know if it would work. Coconut flour does tend to need more liquid as it absorbs a lot, it also doesn't contain a raising agent like the self raising flour does, so you'd need to add some baking powder to account for that. If you are changing the recipe a lot and substituting several ingredients, then you will not get the same results as I have. I hope that helps, but let me know if you have any other questions!

        Reply
    17. Soraya

      August 23, 2023 at 9:34 am

      Thank you so much! I'll give it a try.

      Reply

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