Classic Thin Pancakes
Light and delicate pancakes with a subtle sweetness, perfect for breakfast or a simple dessert. These thin, golden crepes come together in minutes with basic pantry ingredients.
Story
These thin pancakes are wonderfully versatile—you can fill them with fresh fruit, jam, or even savory ingredients like cheese and ham. The batter comes together quickly, though a few lumps are normal; just stir until mostly combined.
Ingredients
all-purpose flour
1 cup
eggs
2 large
milk
1 cup
sugar
2 tablespoons
vegetable oil
2 tablespoons, plus more for cooking
Instructions
1
Mix the batter
Crack the eggs into a large mixing bowl and add the milk, sugar, and oil. Whisk together until combined. Sift in the flour and stir until you have a smooth, pourable batter. A few tiny lumps are fine—they'll dissolve during cooking.
2
Heat the pan
Place a non-stick skillet or crepe pan over medium heat. Add a small drizzle of oil and swirl to coat the surface. The pan is ready when you feel a gentle warmth rising and a drop of water sizzles on contact.
3
Cook the pancakes
Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl to spread it into a thin, even layer. Cook for 1-2 minutes until the edges look set and the bottom turns a light golden color. Flip carefully and cook another 30 seconds. Repeat with remaining batter.
4
Serve warm
Stack the cooked pancakes on a plate. Serve immediately with your favorite toppings—fresh berries, a drizzle of honey, or a sprinkle of powdered sugar all work beautifully.
