Pancakes
A simple and delicious pancake recipe for the whole family.
Allergens: contains eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 20g carbs · 2g 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 Aldi, Lidl, Asda, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Plain flouruse 125g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Semi skimmed milkuse 300ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each | £2.10£0.35 each |
| Caster sugarnot compared | – | £1.90 | – |
| Unsalted butterpack 250g · use 1 tbsp | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £5.60 | £5.55 | £5.33 |
| Cost of what this recipe uses | £1.32 | £1.47 | £1.39 |
| Per serving | £0.33 | £0.37 | £0.35 |
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 3 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 125g plain flour into a large mixing bowl and add 1 tbsp caster sugar. Crack in 2 eggs and measure 300ml semi skimmed milk beside the bowl. Check you have 1 tbsp unsalted butter for cooking. This prep takes about 2 minutes and all ingredients should be at room temperature.
- Make a well in the flour and pour in the eggs and about half the milk. Whisk with a balloon whisk for 1 minute until smooth, then slowly whisk in the remaining milk. The batter should be thin like single cream with no lumps. Rest 5 minutes while you heat the pan.
- Place a 24cm non-stick frying pan on the hob over medium heat. Add 1 tbsp unsalted butter and let it melt for 30 seconds until foaming but not browned. The pan is ready when a drop of batter sizzles gently. Wipe excess butter with kitchen paper if needed.
- Pour 60ml batter into the centre of the hot pan and swirl quickly to coat the base in a thin even layer. Cook 1-2 minutes over medium heat until the edges look set and small bubbles appear on the surface. Flip with a spatula and cook the other side 1 minute until golden. Taste a corner and add a pinch of salt to the remaining batter if needed.
- Transfer the cooked pancake to a warm plate and cover loosely with foil. Add a little extra butter or 1 tsp vegetable oil to the pan for each new pancake to prevent sticking. Cook the remaining batter in 60ml batches, about 2-3 minutes per pancake. Keep cooked pancakes warm in a low oven at 100°C while you work.
- Check each pancake is cooked through with no raw pale patches and both sides are golden brown. The centre should spring back lightly when pressed. Stack them on a serving plate as they finish. This batch makes about 12 small pancakes for 4 people.
- Serve the pancakes immediately hot with your favourite toppings such as maple syrup, fruit or yoghurt. Drizzle a little melted butter over the top for extra richness. Enjoy straight away while crisp at the edges and soft inside.
Tips
- Swap semi skimmed milk for whole milk or water mixed with a little oil to make it cheaper, and use standard granulated sugar instead of caster.
- Batch-cook the full batter and cook all pancakes, then cool and put them in the fridge or freezer within 1-2 hours; eat fridge leftovers within 48 hours.
- Reheat pancakes in a hot dry pan for 1 minute each side until steaming hot throughout, and reheat only once for food safety.
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 1.375kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Semi skimmed milk · about 700ml 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, Banana muffins. - Caster sugar · about 988g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 236g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
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).