Pancake Day 2026: 10 Tips For The Perfect Pancakes (According To A Chef)

I’ve said it before, and I’ll say it again: Pancake Day (which falls on 17 Feb) is the best holiday of the year.

It involves no fiddly etiquette, no obscure hints as to what your loved ones really want, and no £50+ pressies: the rules are to make pancakes, eat them, and then, maybe, make more.

But for all the welcome simplicity of the holiday, the actual food can be hard to perfect. Mine all too often end up a little rubbery (though I have learned some tricks for fluffier, crispier American kinds).

Still, it’s a good thing chef Paul Foster of Michelin-starred restaurant Salt has shared some tips for pro-level pancakes.

The culinary legend, who’s paired with British Lion eggs, said: “By following some simple guidelines, anyone can make perfect pancakes.”

Here are his top 10 tips:

This makes gluten build up, which creates “tough, chewy pancakes”.

This makes the batter runnier, which allows it to “spread further and thinner” in the pan, Foster said. “The extra protein will help the pancake to set, so it is a better option than adding more milk.”

This helps to “achieve a smoother batter when hand mixing”.

Once you’ve mixed the batter, leave it to rest for 20-30 minutes, “as this will allow the flour to absorb the moisture from the egg and milk, so you achieve the desired consistency”.

It can also help your pancakes to cook more evenly, as the ingredients are better incorporated.

Usually, the more fat, the better when it comes to flavour. But for pancakes, Foster noted if you use too much oil “the batter will fry, and not brown properly”.

“It should be almost like a dry bake in the pan.”

It might sound obvious, but this “will help you achieve evenly cooked pancakes, as well as it not sticking”.

A high heat will “give a darker colour and bitter flavour”, while medium heat ensures an even cook, advised the chef.

A pinch of salt in your batter can transform its flavour, said the pro. “It won’t make it savoury, but will help to balance the flavour.”

One of the main reasons many people find flipping so tricky, Foster said, is that they don’t wait long enough to allow one side to set.

“Wait until there is no more liquid on top before flipping – or just turn them with a spatula for a safer option!”

Even chefs face the first pancake curse, apparently.

But this doesn’t have to be a bad thing: Foster said you should see it as a tester.

“This is the best way to gauge the correct temperature of the pan. It also means that the cook gets the first taste for doing all the hard work!”