Pancake Batter Calculator

Thin pancakes (crepe-style) use a runny batter with more liquid and no raising agent. They are cooked in a very thin layer and can be rolled or folded. Thick pancakes (Scotch/American-style) use a thicker batter with baking powder to give them a fluffy, risen texture.

For thin pancakes, yes — rest the batter for at least 30 minutes (up to overnight in the fridge). This lets the flour fully hydrate and the gluten relax, giving smoother, more flexible pancakes. For thick pancakes, use the batter straight away while the baking powder is still active.

For thin pancakes, allow about 3 per person as a main course (e.g. with lemon and sugar for Shrove Tuesday). For thick pancakes, allow 2-3 per person. Appetites vary, so adjust to suit.

Make sure the pan is properly hot before adding batter. Use a small knob of butter or a light wipe of oil between each pancake. Non-stick pans work best. For thin pancakes, swirl the batter quickly to coat the base thinly and evenly.

Yes. Thin crepe batter actually improves when made ahead — cover and chill it for up to 24 hours, then give it a quick whisk before cooking (it may thicken slightly, so loosen with a splash of milk if needed). Thick batter with baking powder is best mixed just before cooking, as the raising agent starts working on contact with the liquid and loses lift if it sits too long.