Jump to Recipe

Traditional British Pancakes for Shrove Tuesday (Pancake Day) are thinner, crepe-style pancakes served on the day that falls before Ash Wednesday every year.

A time where families look forward to being able to eat pancakes for breakfast, lunch and dinner. Some people stick with tradition of the thinner version, some opt for, thick,  fluffy American pancakes.

Thin folded pancakes served with berries

Are you here to learn about the tradition of British pancakes and Shrove Tuesday, or do you already know and just want the recipe? Either way, this is as good as it gets—a recipe made the very British way that’s been a staple here since 2015, and I know you’ll love it! If you’re here looking for good old American-style pancakes, I’ve got you covered.

Table of contents


When is Shrove Tuesday (Pancake Day)?


Tuesday 4th March, 2025.

This recipe is a traditional English pancake recipe and how my mum made them for our family.

She folded them into triangles and topped them with a squeeze of lemon juice and Golden Syrup (treacle) or sometimes a sprinkle of sugar. People in the United Kingdom, Australia, Canada, and Ireland typically serve them on Pancake Day, also known as Pancake Tuesday.


What is Golden Syrup?


A UK staple since 1885, golden syrup is a light treacle with a caramel flavor. People commonly use it to sweeten pancakes or add it to baked goods, and it can substitute for honey. A darker version, made with molasses, also exists.

A can of golden syrup


Whatever your favorite pancake is, this day is steeped in tradition and marks the start of Lent, a 40-day period of fasting and repentance in the Christian tradition. It is not only a day of eating pancakes in the UK, there is also another important part of the Shrove Tuesday celebrations. Read more below.


Origins & Meaning of Shrove Tuesday Pancakes

  • Medieval Christian Tradition – The word Shrove comes from “shrive,” meaning to confess sins and receive absolution before Lent. It was a day of spiritual preparation.
  • Using Up Rich Foods – In medieval times, people needed to use up eggs, milk, butter, and sugar before Lent, leading to the tradition of making pancakes.
  • Religious Significance – It was a day of feasting before the solemn period of fasting, mirroring similar traditions like Mardi Gras (Fat Tuesday) in other countries.


Traditions in the UK

  • Pancake Eating – People celebrate by making and eating pancakes, often with a traditional topping of lemon juice and granulated/caster sugar.
  • Pancake Races – A quirky tradition where participants, often in fancy dress, race while flipping pancakes in frying pans. The most famous takes place in Olney, Buckinghamshire, dating back to 1445!
  • Church Bells – Historically, churches rang the Shriving Bell or “Pancake Bell” to call people to confession and remind them to use up rich foods.
Drizzling syrup over crepe style pancakes


Best Pan for Traditional British Pancakes for Shrove Tuesday (Pancake Day)


A good non-stick frying pan, around 10 inches (25 cm), works best. A crepe pan also does the job—and that’s what I use in my video!


Pancake Batter

Five kitchen staples and basic ingredients are all you need to make the best pancakes. The batter should be thin, like the consistency of thin cream.

  • All-purpose/plain flour
  • Salt
  • Eggs
  • Whole milk


Tips for the Best Pancakes

  • Use room temperature eggs and milk – Room temperature liquids blend more evenly with the flour, creating a smooth batter without lumps.
  • Let the batter rest – Rest it for at least 1 hour to overnight. This allows the flour to fully hydrate, the gluten to relax, and the air bubbles to redistribute, resulting in a better texture and often a lighter, fluffier final product.
  • Slowly incorporate the ingredients – Whisk and gently mix in a circular motion. Stop when the batter is just combined—a few small lumps are okay! Overmixing leads to tough, dense pancakes.
  • Add the batter to something you can pour – Use either a ladle or a measuring jug.
  • Don’t use too much butter – All you need is a little melted butter in the pan to help cook the pancakes.
  • Cook with room temperature batter – Take the batter out of the fridge and let it sit for a while before using it. This ensures the batter spreads evenly and cooks properly, as cold batter can thicken and not spread as easily in the pan.
  • Swirl the pan immediately – Swirl in a circular motion to evenly distribute the batter.


How to Prevent Lumpy Pancake Batter:

  • Sift the dry ingredients – This helps distribute the flour evenly.
  • Mix wet and dry ingredients separately first – Then slowly combine them to avoid clumps.
  • Add liquid gradually – Pour the milk in stages while whisking for a smoother mix.


Fixing Lumpy Pancake Batter


Incorporating the wet ingredients into the dry while whisking should prevent lumps, but sometimes they are inevitable. To remove the lumps, run the batter through a sieve. You can also run it through a blender, but don’t overmix.


Storing Leftover Pancake Batter


Refrigerating Pancake Batter (Best for 1-2 Days)

  • Pour the batter into an airtight container or cover the bowl tightly with plastic wrap.
  • Store in the refrigerator for up to 24-48 hours.
  • Before using, give it a gentle stir. If it’s too thick, add a splash of milk or water to loosen it.
Pancakes on a pewter plate from overhead with raspberries and blackberries


Freezing Pancake Batter (Best for Up to 2 Months)

  • Pour the batter into a freezer-safe zip-top bag or an airtight container.
  • Label with the date and freeze for up to 2 months.
  • When ready to use, thaw overnight in the refrigerator and stir before cooking.


Alternative: Freeze Cooked Pancakes


If you think you won’t use the batter in time, consider cooking the pancakes, then freezing them! Just separate them with parchment paper and store them in a freezer bag for a quick breakfast.


Toppings for British Pancakes

  • Lemon and Golden Syrup – The tart lemon cuts through the sweetness of the syrup and really is the tastiest flavor combination.
  • Lemon and Sugar – A simple, traditional favorite. Squeeze fresh lemon juice over the pancakes and sprinkle with sugar.
  • Maple Syrup – Sweet, rich syrup that pairs perfectly with pancakes.
  • Fresh Berries – Blueberries, strawberries, or raspberries add a fresh, fruity touch.
  • Nutella – A creamy, chocolate-hazelnut spread for a sweet indulgence.
  • Whipped Cream – Light and fluffy cream for a classic topping.
  • Bananas – Sliced bananas are a great, natural addition.
  • Jam or Honey – For a sweeter touch, spread your favorite jam or honey.
  • Ice Cream – A fun, indulgent choice if you’re in the mood for something extra special!
  • Chopped Nuts – Add some crunch with toasted almonds, hazelnuts, or pecans.

If you’ve made these Traditional British Pancakes for Shrove Tuesday (Pancake Day), please leave a star rating in the recipe.

Yield: 4

Traditional British Pancakes for Shrove Tuesday (Pancake Day)

Thin pancakes on a plate served with syrup and fruit

Thin crêpe-style European pancakes that I like to serve with golden syrup and lemon. 

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • ¾ cup (100 grams) all-purpose/plain flour
  • ⅛ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (236 ml) whole fat milk
  • 2 teaspoons unsalted butter
  • Lemon wedges
  • Golden syrup

Instructions

  1. To a mixing bow, sift the flour and salt. Make a well in the center of the flour and whisk in the eggs one at a time, while incorporating a little flour. Add ⅓ of the milk and continue whisking in more flour.
  2. Add the rest of the milk and whisk incorporating the rest flour. Scrape the sides and whisk until smooth and the consistency of thin cream, don’t overmix. If there are any lumps, you can press it through a sieve.
  3. Allow to rest for 30 minutes at room temperature. You can also cover and refrigerate overnight. Bring the batter to room temperature before cooking.
  4. Heat your oven to warm and place ovenproof plate or pan in the oven.
  5. Add a ½ teaspoon of butter to a non-stick 10-inch (25 cm) sauté/frying or crepe pan melt the butter over medium heat.
  6. Measure 5 tablespoons of batter into a measuring cup, or ladle. When the butter is melted, pour batter to the center of the pan allowing the batter to spread in an even circle, tilting the pan as needed until the pancake has coated the pan evenly. 
  7. Cook for 2 minutes or until you see the top no longer shiny. Lift the edge to see if the bottom is golden brown. Flip the pancake using a spatula and cook for a minute or so until lightly browned. Remove and place in the oven to keep warm.  Repeat until all the batter is used placing each in the oven to keep warm.
  8. Serve warm either folded into a triangle, or rolled. Squeeze lemon wedges and drizzle with golden syrup.
  9. Serve warm either folded into a triangle, or rolled. Squeeze lemon wedges and drizzle with golden syrup.
  10. These are my traditional toppings, you can serve with maple syrup, powdered sugar, jam, marmalade anything you would add to pancakes.

Notes

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 221Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 103mgSodium 140mgCarbohydrates 35gFiber 1gSugar 12gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: British Recipes