Fluffy pancakes with pancetta and maple syrup

Fluffy pancakes

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(47 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 eggs



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

  • 1 tbsp maple syrup, plus extra to serve
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 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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16th Feb, 2013
Made these pancakes for pancake day and they were delicious. I even halved the recipe and they turned out just the same, great recipe. Enjoy! 5 stars
13th Feb, 2013
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
12th Feb, 2013
First time i've tried making american style pancakes.Really easy, Really filling and lovely with syrup and bacon. This recipe is a keeper!
11th Feb, 2013
This is a great recipe - really quick and easy and they come out beautifully fluffy. Very filling too!
6th Feb, 2013
I defy anyone to eat only one of these......
17th Jan, 2013
these were quite nice, are a littke bit heavy. i thibk the blueberry pancake repcie was alot nicer mix. when i do these again i will be putting in less flour should make them lighter
xpinkiix's picture
5th Jan, 2013
These are a firm family favourite the kids love them great for a lazy sunday morning, We like to warm home made jam up and pour a bit over they are so comforting and always put a smile on the kids faces
dennylee's picture
15th Dec, 2012
Love the sound of these, will be making very soon.
29th Sep, 2012
by far the best pancakes I have ever tasted/made. So easy to add to, but mixed fruit, bacon and maple syrup is always a winner.
5th Sep, 2012
Amazing! Totally love them! I served these with blueberries and strawberries with lots of maple syrup. Yum!


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