Alice Rose A good thin pancake depends on a batter that’s properly rested and a pan that’s genuinely hot before the first ladleful goes in, and both of those are easy to get right once you know why they matter.
This recipe gives you the classic thin, British-style pancake, with just enough batter to coat the pan evenly and the kind of slightly crisp, lacy edges that come from cooking over proper heat rather than a lukewarm pan.
It takes about fifteen minutes from start to finish, once the batter’s had its brief rest.
Why Resting the Batter Makes a Noticeable Difference to the Texture
Pancake batter mixed and used immediately tends to produce slightly tougher, chewier pancakes, since the gluten in the flour hasn’t had any time to relax after being worked by whisking.
Resting the batter for at least 15 minutes allows that gluten to settle, which results in a more tender pancake with a better, more delicate texture.
A properly hot, well-buttered pan is equally important for getting thin, even pancakes with a bit of colour and crisp edges.
A pan that’s too cool cooks the batter slowly and unevenly, often leaving pale, slightly rubbery pancakes rather than the lacy, golden ones a hot pan produces almost immediately.
Ingredients for Gordon Ramsay Pancake
- 150g plain flour
- Pinch of salt
- 2 large eggs
- 300ml whole milk
- 50ml water
- 25g unsalted butter, melted, plus extra for the pan
- Lemon wedges and caster sugar, to serve
How to Make Gordon Ramsay Pancake — Step by Step
Step 1 — Make the Batter
Whisk the flour and salt together in a large bowl. Make a well in the centre and crack in the eggs. Gradually whisk in the milk and water, drawing in the flour from the sides, until you have a smooth, thin batter.
Step 2 — Add the Butter
Whisk in the melted butter.
Step 3 — Rest
Cover and rest the batter for at least 15 minutes.
Step 4 — Heat the Pan
Heat a small amount of butter in a non-stick frying pan over medium-high heat until foaming.
Step 5 — Cook the First Pancake
Pour in a small ladleful of batter, tilting the pan immediately to coat the base thinly and evenly. Cook for 1–2 minutes, until the edges start to lift and turn golden.
Step 6 — Flip
Flip or toss the pancake and cook for a further 30–45 seconds on the other side.
Step 7 — Repeat
Slide onto a plate and repeat with the remaining batter, adding a little more butter to the pan between pancakes as needed.
Step 8 — Serve
Serve immediately with a squeeze of lemon juice and a sprinkle of caster sugar, rolled or folded.
My Top Tips for the Best Gordon Ramsay Pancake
Rest the batter for at least 15 minutes, as this relaxes the gluten and gives a noticeably more tender pancake.
Get the pan properly hot before the first pancake goes in, as a lukewarm pan gives pale, slightly rubbery results rather than golden, lacy ones.
Use a thin layer of butter each time, wiping out any excess with kitchen paper if it starts to pool, as too much butter can make the pancakes greasy.
Tilt the pan immediately after pouring in the batter, working quickly so it spreads thinly and evenly before it starts to set.
Keep cooked pancakes warm, stacked between sheets of baking paper, if making a batch to serve all at once.
Serving Suggestions
Serve the classic way with lemon juice and caster sugar, rolled up. Golden syrup, Nutella, or fresh berries with whipped cream are all good alternatives depending on preference.
How to Store Gordon Ramsay Pancake
In the fridge: Store cooled pancakes stacked with baking paper between them in an airtight container in the fridge for up to 2 days.
In the freezer: Freeze well, stacked with baking paper between each one, for up to 2 months. Reheat from frozen in a dry pan or the microwave.
Gordon Ramsay Pancake Recipe
Ingredients
Method
- Whisk flour and salt, add eggs, gradually whisk in milk and water.
- Whisk in melted butter.
- Rest batter at least 15 minutes.
- Heat butter in a pan until foaming.
- Pour in batter, tilting to coat thinly, cook 1–2 minutes.
- Flip, cook 30–45 seconds more.
- Repeat with remaining batter.
- Serve with lemon juice and sugar.
Notes
Frequently Asked Questions About Gordon Ramsay Pancake
Why are my pancakes tough rather than tender?
This is usually from skipping the resting stage, which gives the gluten in the flour time to relax after mixing. Rest for at least 15 minutes before cooking.
Can I make the batter ahead of time?
Yes — it can be made up to 24 hours ahead and kept covered in the fridge, which some people find gives an even better texture.
Why is my first pancake always a bit of a disaster?
This is fairly normal, as the pan is often not quite at the right temperature yet for the first one. Don’t worry if it’s not perfect — the rest usually come out much better once the pan has settled into the right heat.
Can I make these pancakes dairy-free?
Yes — substitute the milk with a plant-based alternative and use a dairy-free butter or oil for cooking.
