Pancake recipes for 1 liter of milk

pancake recipes
pancake recipes

Pancakes are the property of the national Russian cuisine and the main symbol of the outgoing winter. Round, ruddy and hot, like the sun, they always take pride of place on the table. Pancakes are served both as a dessert for tea and as an appetizer for strong drinks. This is an amazing treat with a rich history. In the old days, people believed – the more pancakes they bake, the higher the chance to receive the blessing of the gods. Thin and fluffy, sweet and salty, yeast and yeast-free, with water or milk, with or without filling – there are recipes for every taste. If you have a liter of milk, a few eggs and some flour, then we will show you how to make a stack of delicious pancakes.

Classic milk pancake recipe

For the preparation of classic and any other pancakes, use only fresh, high-quality products. This is important if you want to get good results. Butter, milk and eggs should be at room temperature. Choose wheat flour of the highest grade – it contains the most gluten, thanks to which the dough quickly acquires the desired consistency. Also, the flour must be sifted. This will saturate it with oxygen, eliminate solid particles and prevent lumps from forming when kneading the dough. 


  • wheat flour – 300–320 g (2 cups of 250 ml each)
  • milk 3.2% fat – 1 l
  • refined vegetable oil – 40 ml
  • chicken eggs – 4 pcs.
  • sugar – 45–50 g
  • salt – 5 g

Cooking method:

  1. Crack the eggs into a deep bowl. Add the indicated amount of salt and sugar to them. Whisk vigorously.
  2. To make the dough homogeneous without any extra effort, divide 1 liter of milk that you prepared for pancakes into 2 parts. First, pour 300 ml into the eggs and mix. 
  3. Enter the sifted flour, mix again. Pour the remaining milk into the dough. Add 40 ml vegetable oil. Mix thoroughly. Leave the dough for 15 minutes at room temperature. 
  4. Heat the pan well and grease with vegetable oil. Pour the batter into a thin layer. To evenly distribute it, gently tilt the pan in different directions.
  5. Bake pancakes over medium heat. You need to turn them over at the moment when the edges are browned. 
  6. So that the finished pancakes remain elastic and soft even when cold, immediately after baking, generously grease them with soft butter. 

Yeast fluffy pancakes per 1 liter of milk

If you want to enjoy lush and airy pancakes, you will need yeast for cooking. They must be mixed with warm milk to make dough. When kneading the dough, keep in mind that it should be similar in consistency to thick kefir. The dough must be allowed to rise properly so that it is filled with air. Thanks to this, the pancakes will turn out soft and tender. Our grandmothers were especially fond of baking fluffy pancakes with holes, served them with melted butter and homemade jam.


  • milk 3.2% fat – 1 l
  • wheat flour – 4.5-5 cups
  • chicken eggs – 3 pcs.
  • refined vegetable oil – 30 ml
  • dry yeast – 5-6 g
  • sugar – 3-4 tbsp. l.
  • salt – 0.5 tsp

Cooking method:

  1. Separate the whites from the yolks. Add sugar and a pinch of salt to a bowl with yolks, mix well. 
  2. Warm the milk slightly on the stove or in the microwave. Pour into bowl with yolks. 
  3. Put in the resulting mixture of yeast. Gradually add flour. Do not stop stirring everything intensively so that lumps do not form. 
  4. Pour vegetable oil into the dough, then send it to rest for at least 35 minutes at room temperature. Cover the bowl with a towel.
  5. Proteins, which all this time remained aside, beat with a mixer until foam forms. Then send them to the dough. Stir gently. 
  6. Get a heavy bottomed pan. Warm it up, grease with vegetable oil. Bake pancakes over medium heat on both sides.

Pancakes prepared according to this recipe are very satisfying. Serve them with tea with jam, jam, chocolate paste or condensed milk. Yeast pancakes are also good in combination with unsweetened fillings: fatty sour cream, caviar, red fish.

Thin tender pancakes

Traditional thin pancakes are a very popular and delicious treat. You can bake them on Shrovetide week, and on any other day – they are always relevant. About 20-25 neat thin pancakes will be obtained from 1 liter of milk.


  • milk 2.5-3.2% fat – 1 l
  • sugar – 35–40 g
  • wheat flour – 400 g
  • chicken eggs – 4 pcs.
  • refined vegetable oil – 25 ml
  • baking powder – 5 g
  • salt – ¼ tsp

Cooking method:

  1. Crack 4 eggs into a deep bowl. Add sugar and salt to them. You can beat the resulting mixture with both a conventional whisk and a hand mixer.
  2. Pour milk into beaten eggs. Then gradually add flour, stirring constantly. 
  3. Add vegetable oil to the dough. 
  4. Mix again and leave the container with the dough for 10-12 minutes at room temperature. In the meantime, heat a frying pan and brush it well with melted butter or vegetable oil. 
  5. Bake on medium heat. Thin pancakes melt in your mouth! They can become the basis of a pancake cake and other desserts.

Thin openwork pancakes: recipe for 1 liter of milk

Pancakes with holes are often called openwork. Ruddy, appetizing, with a crispy crust around the edges: eating them is a pleasure! Many believe that holes can only be obtained if boiling water is added to the dough. But it is not so. One of the main secrets of openwork pancakes is soda, as well as vinegar and intense stirring. The resulting air bubbles will burst in the hot pan and form the intricate lacy pattern many people love. 


  • milk 2.5% fat – 1 l
  • wheat flour of the highest grade – 300-310 g
  • sugar – 60–70 g
  • baking soda – 1.5 tsp
  • chicken eggs – 4 pcs.
  • refined vegetable oil – 50 ml
  • table vinegar 9% – 15-20 ml 
  • salt – to taste

Cooking method:

  1. Add salt, sugar and eggs to room temperature milk. Stir vigorously with a whisk until smooth. 
  2. Pour soda into flour. Stir. Add the resulting mixture to milk one spoon at a time. Keep stirring to avoid the formation of lumps.
  3. Pour in the vinegar and vegetable oil. Mix thoroughly and you will see small bubbles form on the surface of the dough.
  4. Cover the bowl with the dough with a clean kitchen towel and let it rest for 15-20 minutes. During this time, the gluten contained in the flour will combine with other ingredients, so that delicate openwork pancakes will not tear when turned over.  
  5. Grease a well-heated frying pan with vegetable oil. Pour the dough into a thin layer, spread it evenly. As soon as the edges of the pancake are slightly dry, turn it over. Bake on high heat. 

Pancakes for stuffing: a step by step recipe

If you have 1 liter of milk idle in the refrigerator, put it on pancakes. And not on simple ones, but on those intended for stuffing. Thin, elastic and pliable pancakes are suitable for any filling: sweet and savory. For breakfast or as a dessert for tea, you can cook stuffed pancakes with cottage cheese, banana or boiled condensed milk. And for lunch or dinner – with minced meat, mushrooms, ham or cheese. 


  • wheat flour – 350 g
  • large chicken eggs – 7 pcs.
  • refined vegetable oil – 30 ml
  • milk 3.2% fat – 1 l
  • sugar – 1-2 tbsp. l.
  • salt – 0.5 tsp

Cooking method:

  1. Break the eggs into a deep bowl. Add salt and desired amount of sugar. If you plan to wrap sweet fillings in pancakes, then take 2 tablespoons. For savory fillings, use less sugar.
  2. Whisk the eggs thoroughly.
  3. Pour in 400 ml of milk. Add sifted flour. Stir until smooth. The dough should come out without lumps.
  4. Pour the remaining milk and vegetable oil into the pancake dough. Stir everything again. 
  5. Heat up the pan and grease with oil. Pour in the dough. Cook pancakes over medium heat for about 30-40 seconds on each side. Pancakes should not be very baked, so as not to crumble when folding. 

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