Recipe of the Week: Buttermilk Pancakes with Bacon & Maple Syrup

Buttermilk Pancakes with Bacon & Syrup recipe

It’s the weekend – treat yourself to a rather special breakfast.

Buttermilk Pancakes with Bacon & Syru

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 367 per portion
Fat 18g (7.7g sat) per portion


  • Plain flour 110g (4oz)
  • Baking powder 2 tsp
  • Bicarbonate of soda ½ tsp
  • Caster sugar 1 tbsp
  • Salt ½ tsp
  • Eggs 2 large, beaten
  • Buttermilk 284ml pot
  • Butter 25g (1oz), melted, plus extra for frying
  • Streaky bacon 8 rashers
  • Maple syrup to serve


  1. Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt. Whisk in eggs, buttermilk and butter, taking care not to over-whisk.
  2. Heat a non-stick frying pan and add a small amount of butter. Pour in a ladleful of batter and cook for 2-3 minutes, until bubbles appear and edges start to turn dry. Flip and cook for 1 minute more, until golden underneath. Keep warm. Repeat until batter is used up.
  3. Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 5-6 minutes, turning halfway through, until crisp.
  4. Serve pancakes topped with bacon rashers and drizzled with maple syrup.

A Dairy Diary recipe.







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