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    Classic Fluffy Pancakes with Optional Pancetta & Blueberries

    clock-icon25 minutes
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    Pixicook editorial team

    A delightful breakfast treat of classic fluffy pancakes that can be served with crispy pancetta and fresh blueberries, drizzled with maple syrup.

    Ingredients for Classic Fluffy Pancakes with Optional Pancetta & Blueberries

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Pancetta, baked

    slices

    Substitute chevron-down

    Sunflower Oil

    as needed

    Substitute chevron-down

    Unsalted Butter

    as needed

    Substitute chevron-down

    Blueberries, fresh

    as needed

    Substitute chevron-down

    Self-Raising Flour

    0 oz

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Caster Sugar

    tablespoons

    Substitute chevron-down

    Eggs

    each

    Substitute chevron-down

    Maple Syrup, plus extra for serving

    tablespoons

    Substitute chevron-down

    Milk

    0.25 fluid ounces

    Substitute chevron-down

    Salt

    pinches

    Substitute chevron-down

    How to Make Classic Fluffy Pancakes with Optional Pancetta & Blueberries

    1. Pancetta Preparation (Optional)

    Preheat your oven to 200C/180C fan/gas 6. Prepare a baking tray by lining it with parchment paper. Arrange the pancetta slices in a single layer on the prepared tray. Cover with another parchment sheet and place a second baking tray on top. Bake for 12-15 minutes until the pancetta reaches desired crispness.

    2. Combine Dry Ingredients

    In a large mixing bowl, whisk together the self-raising flour, baking powder, caster sugar, and a small pinch of salt.

    3. Mix in Wet Ingredients

    Crack the eggs into the bowl with the dry mixture. Whisk until they are fully integrated and the mixture is smooth. Continue whisking while gradually adding the maple syrup and milk to form a consistent batter.

    4. Cook the Pancakes

    Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan over medium heat until sizzling. Pour spoonfuls of batter into the pan to form pancakes of your preferred size. When bubbles form on the surface, flip the pancakes and cook the other side until golden brown. Serve immediately or keep them warm in a low oven as you prepare the rest.

    Variations

    Berry Pancakes

    Add fresh or frozen blueberries, raspberries, or sliced strawberries to the batter. To ensure even distribution, sprinkle them on each pancake right after you pour the batter onto the griddle.

    Lemon Ricotta Pancakes

    Fold in ricotta cheese and lemon zest for light and fluffy pancakes with a zesty, creamy twist.

    Pumpkin Spice Pancakes

    Add pumpkin puree and a mix of spices like cinnamon, nutmeg, and ginger to the batter for a fall-flavored pancake.

    Chocolate Chip Pancakes

    Fold in chocolate chips or chunks into the batter for a sweet treat. You can use dark, milk, or white chocolate depending on your preference.

    Citrus Zest

    Add zest from an orange, lemon, or lime to your pancake batter for a refreshing twist. This will brighten the flavor profile without overwhelming the pancakes' inherent taste.


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