Which Flour Makes the Best Pancakes?

Most pancake recipes call for plain flour without explaining why. Here is what the different options actually do — and when it is worth switching.

Plain (all-purpose) flour

The standard for British pancakes and crêpes. It has a moderate protein content — enough structure to hold the batter together, not so much that the pancake becomes tough. If you want thin, tender, flexible pancakes, plain flour is correct.

It does not lift or leaven, so you will get a flat, thin result. This is exactly what you want for a British pancake. It is the wrong choice if you are after American-style height and fluffiness.

Self-raising flour

Self-raising flour contains baking powder, which provides lift. It is what makes American-style pancakes rise and puff. Use it — or plain flour plus baking powder at roughly one teaspoon per 100g — when you want a thicker, fluffier result.

Do not use self-raising flour for crêpes or traditional British pancakes. You will end up with something thicker and spongier than intended. The recipe is not wrong; the flour is wrong for that recipe.

Buckwheat flour

Buckwheat flour is the traditional flour for French galettes — the savoury crêpe. Despite the name, buckwheat is not a wheat and it is entirely gluten-free. The flavour is earthy and slightly nutty, darker in colour than wheat, and distinctly different.

For savoury pancakes — ham and cheese, mushroom and spinach — it is excellent. For sweet pancakes, the flavour is strong enough to divide opinion. Worth trying at least once, especially for the galette complète.

Wholemeal flour

Wholemeal flour can replace up to half the plain flour in a British pancake recipe without significantly changing the texture. It adds a nuttier flavour and slightly more chew. Using more than half wholemeal will make the batter denser and the pancake noticeably heavier. Up to 50:50 is the sensible limit.

Gluten-free flour blends

Dedicated gluten-free flour blends — Doves Farm, Bob's Red Mill, FREEE — work as straight swaps in most pancake recipes, but they require a slightly longer batter rest (15–20 minutes) to let the starches fully hydrate. They also tend to absorb more liquid, so check the consistency after resting and loosen with a splash of milk if needed.

The verdict

For thin British pancakes: plain flour. For American stacks: self-raising, or plain flour with baking powder. For savoury galettes: buckwheat. For gluten-free: a commercial blend or pure buckwheat. There is no single best flour — the right choice depends on the pancake you are making, not some absolute ranking.