Fluffy pancakes with pancetta and maple syrup

Fluffy pancakes

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(55 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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…


  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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Jackie G
12th Mar, 2014
Delicious and easy to make
4th Mar, 2014
Great - worked perfectly thanks.
4th Mar, 2014
Just had these for breakfast this morning and they were fantastic - just like eating in an American diner!
annad123's picture
11th Jan, 2014
Delicious! These were easy to make and came out much thicker and tastier than the average pancake.
21st Jul, 2013
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.
2nd Jul, 2013
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.
22nd May, 2013
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.
13th Apr, 2013
Forgot to rate ;)
13th Apr, 2013
Just made these for breakfast, with bacon and maple syrup on top. Very easy to make and tasted delicious xxx
10th Mar, 2013
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.


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