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Cinnamon pancakes with compote & maple syrup

Cinnamon pancakes with compote & maple syrup

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 50 mins for the compote
  • Easy
  • Serves 6

American-style pancakes make a special weekend breakfast. You can even make the batter the night before

Nutrition: per serving
low insalt0.47g


  • 140g self-raising flour
  • 1 tsp ground cinnamon
  • 3 tbsp muscovado sugar or brown sugar
  • 1 large egg
  • 300ml milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter , plus extra for frying
  • ½ quantity apple , pear & cherry compote, to serve (see 'Goes well with')


  • STEP 1

    First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.

  • STEP 2

    In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.

  • STEP 3

    Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.

Recipe from Good Food magazine, March 2010

Goes well with


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A star rating of 4.8 out of 5.8 ratings

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