Fluffy American pancakes
Light, fluffy pancakes served with butter and maple syrup.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 43g carbs · 9g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Caster sugarnot compared | – | £1.90 | – |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Semi skimmed milkuse 250ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £5.30 | £5.55 | £5.03 |
| Cost of what this recipe uses | £1.45 | £1.73 | £1.56 |
| Per serving | £0.36 | £0.43 | £0.39 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 200 g plain flour into a large mixing bowl and add 30 g caster sugar; whisk the dry ingredients together until evenly combined. In a separate jug, crack 2 eggs, pour in 250 ml semi‑skimmed milk and whisk lightly. Melt 50 g unsalted butter in a small saucepan over low heat, then allow it to cool for a minute before adding to the jug.
- Pour the egg‑milk‑butter mixture into the bowl with the flour and sugar. Using a balloon whisk, stir gently until just combined; a few lumps are fine – over‑mixing makes the pancakes tough. Let the batter rest for 5 minutes at room temperature; it should thicken slightly and look smooth.
- Place a non‑stick frying pan (about 20 cm diameter) on the hob over medium heat. Add 1 tbsp vegetable oil and swirl to coat the base; when the oil shimmers and just begins to smoke lightly, the pan is ready. Reduce the heat to medium‑low if the oil starts to brown quickly.
- Pour about 60 ml (¼ cup) of batter into the centre of the pan; it should spread to a 10 cm circle. Cook for 2‑3 minutes until bubbles form across the surface and the edges look set. Flip with a spatula and cook another 1‑2 minutes until golden brown and cooked through.
- Repeat the process, adding a little more oil if the pan looks dry, and stacking the cooked pancakes on a warm plate. Keep the heat at medium‑low to avoid burning; adjust as needed. You should obtain about 8‑10 pancakes from the batter.
- Before serving, taste one pancake; it should be lightly sweet, fluffy and cooked through with no raw flour taste. If desired, sprinkle a pinch of salt (from the extras) over the stack to balance the sweetness. Serve immediately while warm.
- Plate the pancakes in a stack of 2‑3 per person, drizzle with maple syrup, honey or your favourite fruit compote. Add a knob of butter on top if you like, and enjoy while still steaming hot. Store any leftovers according to the food‑safety notes below.
Tips
- For a cheaper version, use self‑raising flour and omit the caster sugar, adding a pinch of baking powder instead.
- Make the batter ahead and keep it refrigerated (covered) for up to 24 hours; give it a quick stir before cooking.
- Reheat leftover pancakes in the microwave, covered, for 30‑45 seconds until steaming hot; only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Salmon with New Potatoes, Cinnamon Rolls, Chocolate Cupcakes. - Caster sugar · about 970g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Cinnamon Rolls, Chocolate Cupcakes, Coffee & Walnut Cake. - Semi skimmed milk · about 750ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Cheesy Omelette. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Pad Thai with Chicken, Kedgeree, Cheesy Omelette.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).