Emily’s plate-sized pancakes

Emily’s plate-sized pancakes

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(27 ratings)

Prep: 10 mins Cook: 20 mins


Makes 6
Fluffy American-style pancakes are a blank canvas for toppings like blueberries and bacon - great for breakfast in bed. Why not get the kids to help?

Nutrition and extra info

Nutrition: per serving

  • kcal251
  • fat5g
  • saturates2g
  • carbs43g
  • sugars8g
  • fibre2g
  • protein8g
  • salt1g
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  • 8 slices pancetta, to serve (optional)



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • sunflower oil and butter, for cooking
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • blueberries, to serve (optional)



    Blueberries are one of the few edibles native to North America and credited with being…

For the pancakes

  • 300g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp caster sugar
  • 2 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp maple syrup, plus extra to serve
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  1. If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.

  2. To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.

  3. Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.

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Comments, questions and tips

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Comments (33)

Laurabeno's picture

Just made this recipe as an alternative to the traditional pancake and I don't think I can go back! These are amazing-extremely filling-but so good I ended up having two!

dreamweaver's picture

My absolute favourite pancake recipe!

catherine-j's picture

Excellent. Made smaller ones, nice and fluffy. Ate with bananas, salted caramel sauce and bashed up malteasers - yum

lseastwood's picture

Foolproof recipe, low mess, perfect results - added to the permanent repertoire!

mummyellie's picture

I love these pancakes. I don't usually eat American pancakes, but I made these a few weeks ago and have been craving them ever since. They really remind me of the ones they serve in the diners. Absolutely perfect!

Nody2004's picture

I really LOVE your pancakes. Every time it want to make pancakes I use yours

Jackie G's picture

Delicious and easy to make

tummy101's picture

Great - worked perfectly thanks.

rich@angellmail.com's picture

Just had these for breakfast this morning and they were fantastic - just like eating in an American diner!

annad123's picture

Delicious! These were easy to make and came out much thicker and tastier than the average pancake.

puddle17's picture

Great recipe very easy to make- they are very filling- we had them with banana and syrup- will be our sunday treat from now on.

lizleicester's picture

Halved the quantities and found I needed more milk because the batter was too thick to pour. Nice with crispy smoked bacon lardons and a bit of honey.

hayleyfagg's picture

Pancakes came out very dense and flabby, not at all how they should have been. Ingredients were measured, so no idea what could have gone wrong.

swiftylou's picture

Forgot to rate ;)

swiftylou's picture

Just made these for breakfast, with bacon and maple syrup on top. Very easy to make and tasted delicious xxx

ggbarber's picture

I made these today and they were great. I might reduce the sugar next time though - maybe use a natural sugar substitute. I used a topping of streaked maple syrup dusted with icing sugar, with stewed fruit and a scoop of ice cream on the side - very nice but I might use cream instead of ice cream next time. I also tried them with berry sauce dusted with icing sugar, and a scoop of ice cream on the side. The basic mix is great and if you follow the instructions you get what is in the photo.

superleroy1997's picture

Made these pancakes for pancake day and they were delicious. I even halved the recipe and they turned out just the same, great recipe.


5 stars

11sk11's picture

now these are pancakes! i added blueberries to the batter and ate them smothered in maple syrup. love the way they rise up in the pan

fizzpickle's picture

First time i've tried making american style pancakes.Really easy, Really filling and lovely with syrup and bacon. This recipe is a keeper!

katdixon2012's picture

This is a great recipe - really quick and easy and they come out beautifully fluffy. Very filling too!


Questions (2)

rebecca150's picture

Hi there :D ... i was just wondering if you could add banana protein powder to make the pancakes protein filled and healthier?

goodfoodteam's picture

Hi rebecca150, thanks for your question. It should be fine to add some banana protein powder to this recipe but we haven't tested doing so in our kitchen so cannot guarantee perfect results. Do let us know how you get on. 

Tips (1)

VeganLifestyleAssoc's picture

We love American-style fluffy pancakes and these can be made dairy-free and egg-free very easily so that they're suitable for those with allergies etc. Try 150g plain flour, 250ml soya milk (oat or almond works too) and 2 tbsp baking powder. (plus a little sugar, salt and oil) You'll never know the difference!