Batter recipe

(2051 ratings)

Make pancakes, Yorkshire puddings or toad-in-the-hole with this classic batter recipe. It’s simple, easy and perfect for all your family favourites

Batter recipe
(Image credit: Getty Images/Tetra images RF)
  • healthy
Preparation Time10 mins plus standing time
Cooking Time10 mins plus standing time
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories141 Kcal7%
Sugar4 g4%
Fat3 g4%
Salt0.2 gRow 3 - Cell 2
Protein7 g14%
Carbohydrates21 g8%
Salt0.2 gRow 6 - Cell 2

Make this basic batter with just a few store cupboard ingredients and in three simple steps.

This basic batter recipe can be used in several sweet and savory dishes, from pancakes and fritters to Yorkshire pudding and toad-in-the-hole. We've tried and tested this recipe to guarantee a smooth, lump-free batter every time. The trick is to sieve the flour thoroughly and to add the milk gradually whisking with a balloon whisk for the perfect silky texture.


  • 100g plain flour
  • 1 large egg
  • 300ml milk




  1. To make this simple batter recipe, start by sifting the flour into a large mixing bowl and make a well in the center. Drop the egg into the well and beat with a balloon whisk, gradually drawing some of the flour into the mixture.
  2. Slowly pour in the milk, whisking all the time, and continuing to draw in the flour until you have a smooth batter. It should be the consistency of single cream.
  3. Cover the bowl and leave the batter to stand in a cool place for about 30 mins – this allows the starch grains in the flour to soften and give a lighter batter. If after standing, the batter has thickened too much add a splash of milk to thin it down.  

Watch how to make batter

Top tips for making batter

To achieve a smooth, lump-free mixture, it’s essential to slowly draw the flour into the liquid – if you beat everything together in one go, some of the flour will remain in tiny lumps suspended in the mix.

The quantity of milk in this recipe makes a pourable batter, so to make it thicker, use about 150ml of milk. You can flavour it with citrus zest, chopped herbs, or a little mustard for savoury dishes. When making it for Yorkshire puddings (opens in new tab), add an extra egg yolk and replace half the milk with water. This will give you extra rich and crispy results every time.

You might also like…

Classic pancake recipe (opens in new tab)

Banana fritters (opens in new tab)

Toad in the hole (opens in new tab)

Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.