Pancake Recipe: A Lyle's Classic

There’s nothing like a tasty pancake recipe to get your morning off to a flippin’ great start! Delicious homemade pancakes with extra breakfast smiles courtesy of Lyle's Golden Syrup.

Prep Time
Cook Time
15 pancakes
  • 110g (4oz) plain flour
  • 275ml (10floz) full fat milk
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp vegetable oil, plus butter for frying
  • Lyle's Golden Syrup, to serve
  • 1 lemon, cut into 8 wedges, optional

Just a quick step-by-step guide to breakfast magic, Lyle's style:

1. Sift the flour in a large bowl and make a well in the centre - then pour the vegetable oil, egg yolk, milk and egg into a jug and lightly beat together. Gradually add this to the well in the flour, whilst whisking and slowly drawing in the flour until you have a smooth batter. Then pour the mixture back into the jug.

2. Cook the pancakes with a 18cm (7”) non-stick frying pan. Pop it on a medium-high heat until it produces a slight haze. Melt a small amount of butter in the pan and pour in about 2 tablespoons of batter, then swirl in a circle to make sure the batter evenly coats the pan.

3. Fry for about 20-30 seconds – until the batter is set, giving a golden-brown pancake. Loosen the edges, then give the pan a little shake. Now flip and cook the pancake for a further 20 seconds.

4. Fold the pancakes loosely onto a plate and drizzle with Lyle’s Golden Syrup - serve with lemon wedges for a citrus kick or fresh blueberries for a sweet aftertaste. 

Lyle’s Golden Syrup: the perfect pancake topping

The gorgeous, caramelised flavours of our famous Lyle’s Golden Syrup are irresistible. Add the perfect finishing touch to your pancake recipe and grab one of our classic Golden Syrup tins before you start baking!  


•  If the thought of flipping pancakes fills you with fear, shake the pan to loosen the pancake and use a spatula to carefully flip it over. Also, make sure you have enough melted butter in the pan before you add the batter. 


•  Want to make them ahead of time? Stack pancakes between small squares of parchment paper as you make them and leave them to cool completely. Then reheat briefly in a non-stick frying pan set over a medium heat for a few seconds and enjoy. 


•  You can freeze pancakes for up to two months. All you have to do is cook your pancakes and make sure they are fully cooled down. Then you can store leftover pancakes in the freezer and simply reheat and enjoy whenever you like! 


•  Get creative with your toppings; add some fruit, ice cream, or even some chocolate – whatever takes your fancy! The great thing about this pancake recipe is you can consistently create delicious homemade pancakes, so don’t be worried about experimenting to find your favourite tasty topping. 


•  If you want to make pancakes without eggs then we’ve got you covered. You can use mashed banana or unsweetened apple sauce as they are both great alternatives. ¼ of a cup is equivalent to one large egg – use the rest of the dry ingredients as stated above.