Belgian Pancakes

Belgian pancakes are thin, soft, and tender, with a hint of sweetness. They’re great for stacking and rolling.

📝 Ingredients

• 250 g all-purpose flour
• 3/4 teaspoon baking powder
• 3 large eggs
• 600 g milk (plus more if needed to thin the batter)
• 12 g granulated sugar
• 45 g butter (melted)
• 1/4 teaspoon salt
• oil or butter

👨‍🍳 Instructions

1. 1Add the flour, eggs, melted butter, baking powder, sugar, salt, and milk in a large bowl. Whisk together until it's a smooth and runny batter. You can use an immersion blender if you have it, to make it extra smooth, or run the batter through a sieve. 250 g all-purpose flour, 3/4 teaspoon baking powder, 3 large eggs, 600 g milk, 12 g granulated sugar, 45 g butter, 1/4 teaspoon salt
2. 2Let the batter rest for 15 minutes. If you find your batter too thick, add extra milk as needed. It should be the consistency of thin pourable cream. The batter should be runny enough to spread immediately when you tilt the pan.
3. 3Heat a flat, low-sided crêpe pan, carbon steel, or well-seasoned cast iron over medium heat. A heavy bottom helps prevent hot spots. Non-stick is forgiving and easy to use, but it can produce paler pancakes with less flavor compared to steel or iron.
4. 4The pan is ready when a drop of batter sizzles immediately but doesn't smoke. Lightly grease with butter or oil.
5. 5Pour around 1/4-1/3 cup of batter into the centre of the pan, then immediately lift and tilt in a circular motion to spread it thin before it sets. Cook until the top looks dry and matte with edges lifting slightly, around 1–2 minutes. Loosen the edges with a thin spatula, then flip. Cook the second side until golden, around 30–60 seconds, depending on your pan heat. The first pancake is always a test and you can adjust your heat from there.
6. 6Repeat with the remaining batter and stack the cooked pancakes on a plate.