Pancakes in various guises are loved all around the world, from savoury to sweet, wafer-thin to thick, small to large. With just a few basic ingredients, they're quick to whip up and endlessly customisable. Whether you make a hefty stack for brunch every weekend or you're a complete novice, our tips, tricks and recipe ideas will ensure pancake perfection every time.

Click or scroll through our gallery to discover the foolproof pancake hacks you’ll use again and again, counting down to the most game-changing of them all.

For light, dreamy pancakes, you need to incorporate as much air as possible in the mixing process by sifting all your dry ingredients. It can be tempting to skip this step of a recipe if you're in a hurry, but it makes a world of difference. Sift flour and salt from a good height into a large bowl to give the flour a good airing. Make a well in the centre for your beaten eggs, then gradually add the milk. Any lumps will disappear as you whisk. Finally, run a rubber spatula around the bowl to find any bits of flour lurking at the edge.

A recipe will often say to rest the batter for 20 minutes before cooking. This enables the starch grains in the flour to expand, giving a lighter batter. If you don't have time, it won't ruin your pancakes, but it's worth it for better results. If, however, you're using buckwheat flour, it's best to make the batter the day before and leave it in the fridge overnight. This will help lighten what can be a rubbery texture. 

There's no crime in buying a pre-made batter, but adding just half a teaspoon of vanilla extract will take it up a notch. Vanilla balances flavour, like salt or lemon juice, so it's just enough to add something a little special. 

Japanese soufflé pancakes taste as lovely as they look. Egg whites are beaten until stiff, then folded in before cooking. These pancakes are usually sweet – the egg whites are whisked with sugar like a meringue – but there's no reason you can't make them savoury. Try sprinkling with grated Parmesan just before serving. The soufflé appearance is achieved by frying them in a metal ring mould placed in the frying pan.

As well as adding a few drops of vanilla extract to batter before frying, try a little orange blossom water too. Or grate the zest of a lemon or orange over the pancakes once cooked. You could add half a teaspoon of spice too – cinnamon works well. If you're making savoury pancakes, you could stir in half a teaspoon of dried oregano, mint or mixed herbs. 

Just as every cook needs a great knife, every pancake maker needs a decent pan. Cast iron is great but heavy, and the handle can get very hot. A good quality, non-stick pan is the one to go for. While you're at it, buy a palette knife to flip your pancakes over rather than going down the potentially messy route of tossing.

The wafer-thin, savoury pancakes you find in France are the traditional Breton-style, made with buckwheat flour. Buckwheat is not wheat flour at all, but a member of the rhubarb family. Pancakes made with 100% buckwheat can be a bit rubbery, so it's best to mix in some plain flour and rest the batter to lighten it.

Because crêpes are so thin and delicate, you shouldn’t casually flip them in the same way you would a thicker, more robust American-style pancake. The secret is to slip a thin-bladed spatula under the crêpe to loosen it from the pan and gradually ‘roll and turn’ instead of flipping it. Some cooks even recommend foregoing the spatula and flipping crêpes by hand. With your fingers, pull the pancake towards you, grab it quickly and turn it upside down. This way you’re less likely to tear the crêpe – just keep your fingers away from the hot pan.

You can also make pancakes without any flour. Instead, use mashed bananas, oats, eggs and a touch of baking powder to lighten the mixture. Simply whizz up all the ingredients in a blender and top with fried bananas, nuts and honey – they make a wholesome and filling start to the day.

Banh xeo are super-thin and deliciously crispy Vietnamese pancakes made with rice flour, coconut milk and turmeric, which give them their gorgeous golden colour. Stuff with prawns, chicken, bean sprouts and herbs, and dip into soy or your favourite dipping sauce.

You can still make great pancakes without eggs or milk. Mix a ripe banana, 1 tbsp sunflower oil, a squeeze of lemon juice, 3.5oz (100g) plain flour, 1 tsp of baking powder and 14fl oz (400ml) plant-based milk (coconut, almond, soya or oat – it's up to you) in a blender. Cook as you would any American-style pancake. To top them, try a dollop of coconut yogurt, a few handfuls of blueberries and a squeeze of maple syrup.

Blinis are small, fluffy Russian-style pancakes traditionally made with wheat or buckwheat flour and yeast. Often served with savoury toppings like smoked salmon, caviar or sour cream, they can also be enjoyed with sweet accompaniments such as jam or honey. They freeze well so are perfect for making ahead of a party, or for brunch. Just reheat in a hot oven when you want to serve.

This tasty chickpea flour pancake snack is popular in southern France where it's called socca and in Italy, where it's farinata. It couldn't be easier to make – just mix together chickpea flour (also known as gram flour), water and a little olive oil in a bowl and fry. Season well with plenty of salt and pepper. It's perfect for dipping into hummus or to have alongside vegetable stew or soups.

If you're making a big batch of pancakes, the recipe might say to keep them warm while you make the rest. What's the best way to do it? We suggest placing a wire cooling rack inside a baking tray and keeping it in a low oven. Place cooked pancakes in a single layer on the rack so the air can circulate and they don't go soggy. This technique works best for thick, American-style pancakes.

Stuffed pancakes covered with a rich béchamel sauce, lots of cheese then baked in the oven until the topping is crisp, makes a simple crêpe into a main course meal. You can vary the stuffing – spinach and ricotta, meat ragù and creamy mushrooms are all great options.

We bet you've never thought of using classic thin crêpes to serve with your crispy Chinese-style duck. For an easy, better-than-takeout dinner, just make the pancakes and buy ready-prepared crispy duck, plus all the trimmings like sliced cucumber and hoisin sauce.

You’ll know it’s time to flip pancakes when bubbles start forming on the surface, and the edges begin to look set or dry. Wait until the bubbles burst and leave small holes. The underside should be golden brown. If the pancake lifts easily with a spatula and the bottom is firm, flip it gently. The cooking time is usually about two to three minutes per side, depending on the heat.

Another thing we love about pancakes, apart from the eating of course, is that they freeze brilliantly. Layer cooked pancakes between pieces of baking paper then wrap in cling film. They'll keep for a month. When you want to eat them, thaw at room temperature and warm through in a low oven. 

Butter will add more flavour than oil to your pancake making. Melt it first then dip in some kitchen towel and coat your pan with it. You want the pan to be just coated – you're not shallow-frying. Butter burns more easily than oil so keep an eye on it. If you prefer to use oil, plump for a flavourless one such as sunflower or peanut oil. Get the pan hot then turn down to medium before adding the batter.

Mixing chocolate chunks directly into your pancake batter isn’t the best idea. The chocolate will often just burn as soon as it hits the heat, leaving you with a bit of a mess. To give a chocolate flavour to pancakes, replace 1 tbsp flour with 1 tbsp cocoa powder. Once the pancakes are cooked, you could drizzle them with melted chocolate and honey, and scatter toasted hazelnuts on top.

However, if you really are keen to risk adding extra ingredients to your pancakes, there’s one simple way to reduce the risk of your chocolate chips or blueberries burning. Don’t add them to the batter – sprinkle them on top of the batter as it cooks, then spoon some additional batter on top to seal them in.

Shop-bought buttermilk is simply milk with lactic acid cultures, making it tangy and acidic, in a good way. It helps a mixture rise when making scones, for example. In a pancake batter, it adds lightness and gives a creamy texture. Make your own by adding a squeeze of lemon juice to skimmed milk and leaving it to curdle.

Don't panic if your first thin pancake ends up in a soggy mess. It always takes the first one to get your pan at the correct temperature and to judge the correct amount of batter. It happens to the best of cooks, so don't let one burnt pancake put you off.

Ladling out multiple batches of pancake batter can get a bit messy, but there’s a quick fix to keep your kitchen counter clean and tidy. Simply take an empty plastic sauce bottle (just make sure it’s spotlessly clean), fill it with batter and use it to squeeze out perfect circular pancakes. You can even get creative by using the bottle to make animals, shapes or numbers out of the batter.

When you're making super-thin pancakes, such as for the classic dessert crêpes Suzette, less is more when adding the batter to the pan. With less batter, you're more likely to end up with beautifully thin pancakes. You can always spoon in a bit more batter to fill any gaps.

Overworking the pancake mixture too much can result in a heavier batter. Our top tip? Mix using an electric hand whisk which will do the job in no time. Still have lumps? Strain the batter through a fine sieve rather than ploughing on with the mixing. It might seem like a bit of a faff, but it's crucial if you want your pancakes to have a nice smooth texture.

Adding sparkling water to your batter will make it light and crisp, just like a Japanese tempura batter. The bubbles create pockets of air which expand with the heat, giving a lighter texture. You could even use a fizzy drink like ginger beer in place of plain sparkling water to add an extra dimension – the flavours would also work beautifully alongside maple syrup, lemon or cinnamon. Delicious!

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Last updated by Natasha Lovell-Smith.