Plan my Pancake Day
Plan my Pancake Day
A loose flatlay of pancake ingredients - flour, eggs, milk, butter, lemon - on a floury off-white surface

Ingredients Guide

The difference between a good pancake and a great one often comes down to ingredients - what you choose, how fresh it is, and how you handle it.

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)

Buy plain flour →

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)

Buy eggs →

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)

Buy milk →

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)

Buy butter →

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

Buy baking powder →

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)

Buy maple syrup →

Ready to Cook?

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Equipment