Plain flour
The standard choice for classic British pancakes and French crepes. Low protein content gives a tender, thin result. Sift before use to remove lumps.
Swaps & alternatives
- →Self-raising flour (adds lift — good for thicker American-style stacks)
- →Buckwheat flour (nuttier flavour, naturally gluten-free, traditional for galettes)
- →Oat flour (mild, good for vegan recipes)
TipPlain flour gives you the most control. Self-raising adds unpredictable rise.
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Eggs
Eggs bind the batter and add richness. Room temperature eggs incorporate more evenly than cold ones. One large egg is the standard for a four-serving batch.
Swaps & alternatives
- →2 tbsp vegetable oil + 50ml extra milk (vegan swap)
- →Flax egg: 1 tbsp ground flaxseed + 3 tbsp water
- →Aquafaba: 3 tbsp per egg (works well in American-style stacks)
TipTake eggs out of the fridge 20 minutes before you start.
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Whole milk
Full-fat milk gives the richest batter and best browning. Skimmed milk works but produces slightly paler, less flavourful pancakes.
Swaps & alternatives
- →Oat milk (mild, good for vegan recipes — use barista blend for best results)
- →Almond milk (slightly thinner batter — add a touch more flour)
- →Buttermilk (for American stacks — reacts with baking powder for extra lift)
TipFor thinner crepes, replace a quarter of the milk with water.
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Butter
Unsalted butter added to the batter adds flavour and reduces sticking. Use a small amount in the pan between pancakes — too much causes uneven browning.
Swaps & alternatives
- →Coconut oil (vegan, adds subtle flavour)
- →Vegetable oil (neutral, slightly less flavour)
- →Vegan butter block (works well in batter)
TipMelt the butter and let it cool slightly before adding to batter — hot butter can start to cook the eggs.
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Baking powder
Essential for American-style stacks and Japanese souffle pancakes. Not used in classic British or French crepe recipes. Creates the lift and fluffiness.
Swaps & alternatives
- →Bicarbonate of soda + an acid (buttermilk or lemon juice) for American pancakes
TipCheck the expiry date — old baking powder loses its lift.
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Maple syrup
The finishing touch for American stacks. Use real maple syrup — the difference in flavour versus maple-flavoured syrup is significant. Grade A Dark is the richest.
Swaps & alternatives
- →Golden syrup (British classic, sweeter and more treacly)
- →Honey (floral, pairs well with ricotta pancakes)
- →Agave (neutral sweetness, vegan-friendly)
TipWarm the maple syrup gently before serving — it spreads more evenly.
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