Earl Grey Pancakes – light and fluffy

Stacks of fluffy earl grey pancakes on pink plates with raspberries and blueberries.

You may never want to go back to plain pancakes after trying these. Light and fluffy yet deliciously satisfying. This recipe for earl grey pancakes will definitely enhance your Pancake Day (which is on 21 February). Best enjoyed with a good cuppa too.


Makes 4 standard pancakes

  • 120g self-raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 1tsp earl grey tea
  • 100ml milk
  • 1 large egg, separate the egg white and yolk
  • 2 tbsp vegetable oil (+1 tsp for cooking)


  1. Sift the flour, baking powder, tea powder and salt in a mixing bowl, give it a little stir.
  2. Add the milk, egg yolk, oil into the flour mixture, stir well.
  3. Beat the egg white in a separate bowl, add the caster sugar gradually and beat until it can form a peak.
  4. Gently fold in the egg white into the batter until they are mixed evenly.
  5. Heat a non-stick frying pan in medium heat and add 1 tsp cooking oil.
  6. Add a ladle of batter to the pan. (It is a thick batter so you may need to use the back of the ladle to spread out the batter a bit on the pan), the batter should be at about 1cm thick.
  7. Wait until the top of the pancake begins to bubble (may take 2-3 mins), then turn it over and cook until both side are golden.
  8. Repeat until you used up all the batter.
  9. Serve with blueberries, raspberries, honey/syrup or any toppings you fancy!
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