Gordon Ramsay Pancakes That Never Fall Flat

The first time I tried the Gordon Ramsay Pancakes recipe, I was convinced I had it down. I mean, how hard could pancakes be? Well… the first batch was pale, rubbery, and weirdly salty — like a kitchen sponge with an identity crisis.

But once I followed Gordon’s actual method — mixing wet and dry separately, letting the batter rest, using just enough heat — my pancake game changed. I got those golden, lacy edges with fluffy, custardy centers. Now I make them on Sundays with my daughter, and we stack them high with warm berries and a mess of maple syrup.

These pancakes aren’t diner-style. They’re lighter, more elegant, and they hold their shape without being dense. Whether you want a proper British crepe-style pancake or a fluffier American hybrid, this recipe gives you range.

Why Gordon Ramsay Pancakes Work & Where Most Go Wrong

• They overmix the batter. Gordon barely mixes — lumps are okay. Overmixing = chewy.
• The pan’s too cold or too hot. Medium heat is perfect. It should sizzle gently.
• They use cold milk. Ramsay uses room temp ingredients — helps the batter stay smooth.
• No rest time. Letting the batter rest gives it structure and softness.
• Wrong fat. Butter adds flavor, but Gordon often cooks with oil for an even, golden cook.

What Gordon Ramsay Says About Pancakes

Gordon’s all about control — he whisks dry and wet separately, combines them quickly, then rests the batter before cooking in a hot, lightly oiled pan. For sweet pancakes, he loves lemon zest, vanilla, or even Greek yogurt for richness. But the biggest secret? Confidence. Flip them once and never press down.

How I Make Gordon Ramsay Pancakes My Way

I follow Gordon’s technique pretty closely — separate mixing bowls, rest the batter, hot pan — but I’ve made a few small tweaks to make these pancakes more weekend-brunch-friendly.

My go-to additions? A touch of vanilla, a bit of lemon zest, and when I’m feeling fancy — Greek yogurt folded into the batter for extra tang and tenderness. It makes them feel a bit like lemon cheesecake pancakes. So good.

Also, if I’m making these for kids or guests, I always warm the maple syrup. It’s a tiny step, but it makes a huge difference. Warm syrup on a hot pancake = instant comfort food.

And I always use neutral oil in the pan, not butter — because Gordon’s right. Butter burns fast, and these pancakes deserve a perfect golden brown.

Ingredients For Gordon Ramsay Pancakes (with my notes)

• 1 cup all-purpose flour
• 1 tbsp sugar (optional, more for sweeter pancakes)
• 1 ½ tsp baking powder
• Pinch of salt
• 1 cup milk (room temperature!)
• 1 egg
• 1 tbsp melted butter (plus oil for the pan)
• ½ tsp vanilla extract (my add-in)
• ½ tsp lemon zest (optional but fresh)

Optional toppings:

• Warm maple syrup
• Fresh berries or sliced bananas
• Greek yogurt or whipped cream

🥞 If you want extra fluff, separate the egg and whip the white, then fold it in — it’s an extra step, but it makes clouds.

How To Make Gordon Ramsay Pancakes Step By Step

1. Whisk dry ingredients. In a large bowl, combine flour, sugar, baking powder, and salt.
2. Mix wet ingredients separately. In a smaller bowl, whisk together milk, egg, melted butter, vanilla, and lemon zest.
3. Combine and mix gently. Pour the wet ingredients into the dry and whisk just until combined. It’s okay if there are lumps — do not overmix.
4. Let the batter rest. Cover and let the batter sit at room temp for 10–15 minutes.
5. Heat the pan. Use a nonstick skillet or griddle and heat over medium. Add a little oil (not butter).
6. Cook the pancakes. Pour about ¼ cup of batter for each pancake. Cook until bubbles form and edges look dry, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
7. Serve hot. Stack them up and top with warm syrup, berries, or whatever makes your morning better.

🥄 Mini confession: I used to press my pancakes with the spatula. Don’t. That just flattens them and ruins the fluff.

What I Got Wrong (And How I Fixed It)

• Mistake: Cold milk straight from the fridge. It made the butter clump in the batter.
  Fix: I now let my milk and egg sit out for 15–20 minutes before mixing.
• Mistake: Butter in a hot pan. Burnt edges, smoky kitchen.
  Fix: I switched to oil for cooking, butter only in the batter.
• Mistake: Overmixed until smooth. The result? Flat, chewy pancakes.
  Fix: Now I mix just enough and walk away.

Pro Tips That Change The Game For Gordon Ramsay Pancakes

• Room temp ingredients = better texture. Cold milk can mess with the batter and butter.
• Rest your batter. Even just 10 minutes lets the flour hydrate for fluffier results.
• Don’t crowd the pan. Give each pancake space to breathe and brown evenly.
• Only flip once. If you flip too soon or too often, they deflate and get rubbery.
• Oil, not butter, in the pan. Butter burns fast — use oil and finish with butter after cooking if you want flavor.

Variations That Actually Hold Up For Gordon Ramsay Pancakes

• Lemon Ricotta Pancakes: Add ½ cup ricotta and 1 extra tsp lemon zest.
• Banana Pancakes: Mash 1 ripe banana into the wet ingredients.
• Blueberry Version: Add fresh blueberries right after pouring batter into the pan.
• Savory Twist: Skip the sugar and top with smoked salmon and crème fraîche.

How To Store & Use Leftover Pancakes

• Fridge: Store in an airtight container for 2–3 days. Reheat in a dry skillet or toaster.
• Freezer: Stack with parchment in between and freeze in a zip bag for up to 2 months.
• Leftover ideas:
  • Use as a sweet sandwich with Nutella and banana
  • Cut into strips and serve as finger food for toddlers
  • Make mini pancake skewers with fruit for brunch platters

FAQs

What makes Gordon Ramsay’s pancakes different?

He uses a precise balance of flour, baking powder, and melted butter with room-temp milk, and he never overmixes the batter. Texture and technique are everything.

Can I make this pancake batter ahead of time?

Yes — but store it covered in the fridge and use within 24 hours. Stir gently before using.

Why are my pancakes rubbery?

Most likely overmixed batter or too-low heat. Stir just until combined and make sure the pan is preheated.

Can I make them dairy-free?

Yep — use plant-based milk and oil instead of butter. They’ll still be fluffy and golden.

Do I need a nonstick pan?

Highly recommended. A good nonstick or seasoned cast iron pan will give you those perfect, lacy edges without sticking.

From My Kitchen To Yours

If you’ve ever had pancakes turn out dense or bland, this method flips that story. Light, golden, and restaurant-worthy — every single time.