The Best Crêpe Pancakes
By Rebecca St.Clair
These soft and thin crêpe pancakes are warm and tender with the perfect flavour. These pancakes are protein packed with eggs which gives them a wonderful texture, while leaving the very outside to get beautifully toasty!
This pancake batter is perfect for stuffing with all sorts of diced fruit, chocolate, or nuts. Or, since the pancakes are so thin and soft, you can use them as a breakfast wrap and roll up your favourite toppings for a decadent and hearty pancake breakfast!
I have been making these crêpe pancakes for years! They are halfway between a crêpe and a pancake. Since they are thinner, the edges crisp up slightly giving them an amazing flavour and texture! My kids having been requesting these on repeat for years!
Why You’ll Love This Recipe
Simple Ingredients – Made with only a handful of kitchen staples. You probably already have everything you need to make this recipe.
Versatile – Perfect for filling with fruits, nuts, or chocolate. These pancakes can be customized to any preference.
Sweet and Light – While soft and fluffy pancakes are great these thin, light pancakes wont weigh you down.
Thin and Crispy – A crispy and crispy outer edge for the perfect texture and flavour.
Freezer Friendly – These freeze really well for quick and easy weekday breakfasts.
Kid Approved! – Always a favourite warm breakfast for kids and adults alike. They can even help mix the batter!
Storage
Pancakes are a great breakfast that you can make ahead of time and store away for a quick homemade breakfast any day of the week.
Fridge
To store crêpe pancakes in the fridge,
- Allow them to cool to room temperature.
- Place the pancakes in an airtight container, or covered completely in plastic wrap.
- If you are worried about your pancakes sticking together, place a square of parchment paper in between the layers.
- Store in the fridge for up to 3 days.
Freezer
Crêpe pancakes freeze extremely well. This is my favourite way to store a big batch to enjoy all throughout the week.
To freeze crêpe pancakes,
- Allow them to cool to room temperature.
- Place in a single layer on a baking sheet and freeze for 1 hour.
- Place in an airtight container or freezer bag.
- Store in the freezer for up to 3 months.
- To reheat these pancakes, pop them directly in a toaster, toaster oven, or in the microwave, until heated through.
How to serve crêpe pancakes
These pancakes are best served fresh and warm with a generous drizzle of real maple syrup on top.
For a hearty breakfast, serve them with a side of fresh fruit and any breakfast meat like sausage, bacon, or ham for the perfect weekend meal.
For a decadent Parisian-style snack, spread on some Nutella and wrap up with sliced banana!
How to achieve the perfect tender pancake texture
Pancakes should be soft, super tender, and melt in your mouth. To achieve this you need to do as little as possible to the batter. That’s right, less is more when it comes to pancakes.
Mix your batter until it just comes together, no more. If there are still a few lumps and bumps in the batter, that is fine!
The more you mix the batter, the more gluten will develop which means a tough and chewy pancake.
Ingredients
Milk – Use either milk or butter milk in this recipe.
Lemon juice – Sours the milk if not using buttermilk. This will help activate the baking powder in the recipe.
Eggs – Full of richness and protein.
Oil – Makes a tender pancake and keeps the pancakes from sticking to the pan.
Baking powder – A leavener to give the pancakes lightness.
Baking Soda – A leavener that is activated by acid, giving a soft and light texture.
Salt- Adds flavour.
All-purpose flour – Can be swapped out with other flours. You may have to add more or less to reach the same batter consistency.
Method
- In a large bowl, stir in the milk and lemon juice. Set aside for the milk to sour. (about 5 minutes)
- Preheat pans or a griddle to medium-low heat.
- In a separate bowl, add all of the dry ingredients. Mix to combine.
- In your soured milk bowl, mix in the eggs and oil.
5. Combine your wet and dry ingredients, as well as your choice of add-ins. Mix until just combined. (Overmixing will create chewy, stiff pancakes a few lumps is fine)
6. To your preheated pans, grease the bottom lightly with butter and add ¼ to ½ cup of batter.
7. Cook for 2 minutes or until you see the edges are set and bubbles are starting to break on the surface of the batter.
8. Flip and cook 1 minute more.
9. Serve warm with maple syrup.
Soft and Thin Pancakes
Warm and tender, half crêpe half pancake. Protein packed with eggs which gives them a wonderful soft texture, while leaving the very outside to get beautifully toasty!
Ingredients
- 2 cups milk 500 ml
- 2 Tablespoons lemon juice (or vinegar) 30 ml
- 3 eggs
- 2 Tablespoons oil 30 ml
- 1 teaspoon baking powder 5 ml
- ½ teaspoon baking soda 2.5 ml
- ½ teaspoon salt 2.5 ml
- 1 ¾ - 2 cups flour (depending on how thin you want them) 260 - 300 g
- (optional) Add-ins (blueberries, bananas, chocolate chips, fruit purées)
Instructions
- In a large bowl, stir in the milk and lemon juice. Set aside for the milk to sour. (about 5 minutes)
- Preheat pans or a griddle to medium-low heat.
- In a separate bowl, add all of the dry ingredients. Mix to combine.
- In your soured milk bowl, mix in the eggs and oil.
- Combine your wet and dry ingredients, as well as your choice of add-ins. Mix until just combined.
- To your preheated pans, grease the bottom lightly with butter and add ¼ to ½ cup of batter.
- Cook for 2 minutes or until you see the edges are set and bubbles are starting to break on the surface of the batter.
- Flip and cook 1 minute more.
- Serve warm with your favourite toppings.
Notes
Mix your batter until it just comes together, no more. If there are still a few lumps and bumps in the batter, that is fine!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 98Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 60mgSodium 213mgCarbohydrates 3gFiber 0gSugar 3gProtein 4g
Nutrition information isn’t always accurate.
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