Traditional English Pancakes

Traditional English Pancakes

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.


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!

How to make Traditional English Pancakes…

To make the batter I weighed out the flour and sugar in a bowl, then whisked in the eggs. Then I added the milk slowly and whisked until a smooth batter formed.

I heated up a frying pan and before cooking each pancake I put a spritz of oil in the pan. I measured the batter out using a ladle, and cooked it for a few minutes until bubbles formed on the surface.

Then I cooked it for a few more minutes on the other side.

Traditional English Pancakes

I served the Traditional English Pancakes warm with classic lemon and sugar. I also really love blueberries with pancakes! Really you can serve anything you like with these pancakes, from fresh fruit like strawberries with whipped cream, or warm some Nutella and drizzle it over and top with ice cream! You can also even go savoury and add melted cheese, just omit the sugar from the batter if you’re going for a savoury pancake feast.

Recommended Equipment and Ingredients*

Whisk Pancake frying pan Maple syrup
Ladle Mixing bowls Kitchen scales

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Traditional English Pancakes

Traditional English Pancakes

Classic British pancakes, perfect for weekend breakfasts
5 from 1 vote
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Course: Breakfast
Cuisine: British
Keyword: Pancakes
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6 Pancakes
Author: thebakingexplorer


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


  • 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!


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!

Traditional English Pancakes

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21 comments / Add your comment below

  1. 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

    1. 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 🙂

  2. 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!).

  3. 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!

  4. 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.

  5. 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!!

  6. 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!

  7. 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!

  8. 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

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