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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dreamweaver's picture
24th Aug, 2012
the first time i made this i forgot to add the milk and then i realised! but i love that type of thick pancake and make it often :)
22nd Aug, 2012
i love this recipe soooo much its quick and easy and i love it!!! iv used chocolate chips with it be for to :) i make it for my sister and my boyfriend some times as a treat or for my friends when they sleep round after meting up for drinks and every one loves them just as much as i do :D
15th Jul, 2012
these were so quick and easy to make - turned out really well. I didn't have any syrup so added 1 tbsp extra sugar and some melted butter to the batter. so tasty.
18th Apr, 2012
OMG these were amazing!,, I didnt have maple syrup so used golden syrup. Made the mistake of covering the base of the pan not realising how much they rise, they were more like quilts then pancakes!!!. But they were delicious and dint find them dry at all
21st Mar, 2012
My daughter made these for Mother's Day. They were delicious. Lovely and light, true American style breakfast pancakes. Served with blueberries and maple syrup. Can't understand the other comment about them being dry. It was a pourable thick batter. My daughter used a ladle for putting the mixture in the pan to get the perfect size each time. Will definitely be making these again for a pleasant brunch at the weekend!!
21st Feb, 2012
I followed the recipe although I used large eggs rather than medium. They were delicious with blueberries and maple syrup, a new family favourite
21st Feb, 2012
Nice but very thick mixture, I had to add more milk for it to even come off the spoon. Also when I came to eat it, it was dry and more bread-like than a pancake. I ate it with pancetta, as suggested, and mushrooms+creme fraiche.


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