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 cook. Follow our tips, tricks and recipe inspiration to ensure pancake perfection every time.

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.

Over-working 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.

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.

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. But if you don't have time, it won't make a huge difference. If, however, you're using buckwheat flour, it's best to make the batter the day before and leave in the fridge overnight. This will help lighten what can be a rubbery texture. 

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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.

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.

As well as adding a few drops of vanilla extract to batter before frying, try a little orange blossom water instead. 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.

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.

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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.

Get the recipe for buttermilk drop pancakes here

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 actually 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.

Get the recipe for cheese, ham and fig crêpes here

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.

Get the recipe for crêpes Suzette here

Once the batter is in a medium-hot pan, the surface will begin to bubble after a few minutes and you should see a little browning around the edges. Now you're ready to flip, using that palette knife we recommended.

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 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.

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.

Now you know all the tricks and tips for a perfect pancake, try our classic recipe. It's super quick and easy. Serve with fresh lemon juice and sugar, or be indulgent with chocolate spread and raspberries as a filling.

Get the recipe for classic pancakes here

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 – a filling start to the day.

Get the recipe for banana pancakes here

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

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.

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.

Get the recipe for Vietnamese crêpes here

These little pancakes are Russian blinis which contain yeast and are traditionally topped with crème fraîche or cream cheese, and smoked salmon. They freeze well so are perfect for making a big batch ahead of a party, or for brunch. Just re-heat in a hot oven when you want to serve.

Stuffed pancakes covered with a rich béchamel sauce, lots of cheese then baked in the oven until the topping is crisp, takes a simple crêpe to a main course meal. You can vary the stuffing – meat ragù, mushrooms, and spinach and ricotta are great options. The latter is the classic filling for Florentine pancakes, which as well as the béchamel sauce, has tomato passata too.

Get the recipe for Florentine pancakes here

Please don't add chocolate chips to your pancake batter! The chocolate will just burn as soon as it hits the heat. To give a chocolate flavour to pancakes, replace 1tbsp flour with 1tbsp cocoa powder. Once the pancakes are cooked, you could drizzle them with melted chocolate, some honey and toasted hazelnuts.

For more fab pancake recipes, check out our gallery here

We bet you've never thought of using classic thin pancakes 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 thinly sliced cucumber and hoisin sauce.

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 a mix of chickpea flour, water and a little olive oil. Season well with plenty of salt and pepper.

Get the recipe for savoury chickpea pancakes here