Classic American Pancake

Classic American Pancake with berries syrup

Thick and fluffy American pancake, best to serve with sweet berries syrup and crispy bacon!

Pancake day or what they called it as Shrove Tuesday is the last day before Lent for many Christian. It usually falls close to the annual Mardi Gras Festival helds in Sydney. This tradition has run many years as pancake is believed to be a dish that could used up perishable foods such as egg, fat and milk.

My pancake day is always a Sunday! I like to serve pancake as brunch along with some sweet and savoury dishes to balance out each others. This week I’m making the Classic American Pancake, the thick and fluffy pancake that usually serve with bacon and maple syrup.

In this recipe, I substitute maple syrup with berries syrup so you get the sweetness from the berries with a tiny bit of sourness for an extra flavour. For savoury component, crispy bacon is surely a must with some scramble eggs for additional protein intake. This pancake recipe can make 15 pancakes to serve 4 adults.

This American Pancake is made from:

  • self- raising flour – for thickness and fluffiness
  • baking powder – to lighten the texture
  • eggs – add fat and extra structure to rise
  • coconut milk -substitute cow milk for a healthier version
  • plain Greek yogurt – for protein and probiotic intake
  • sugar – for sweetening ( I only add 2 tsp in this recipe)
  • ground cinnomon – for extra flavour
Teddy’s pancake for the kids


Preparation Time: 10 minutesCooking Time : 30 minutesServe : 4
Pancake batter
– 2 1/2 cups, 320g self-raising flour
– 2 tsp baking powder
– 2 large eggs
– 1 1/3 cup, 300ml coconut milk
– 1/2 cup, 140g plain Greek yogurt
– 2 tsp sugar
– 1/4 tsp ground cinnamon
– 2 tbsp olive oil
Berries syrup
– 1 cup berries of any type
– 2 tbsp sugar
– 1 tbsp water
– 8 Short cut bacon (less fat)
– 4 large eggs
– Fresh strawberries and blueberries for serving


  • In a big bowl, mix in all the pancake ingredients including the oil and whisk to combine. Let the batter rest for 30 minutes.
  • In a non stick pan, pour pancake batter on the hot pan surface on medium low heat. 2-3 tbsp for each pancake, leave some gap between each pancake. Cook for 1-2 minutes until you see bubbles on the surface, flip the pancake and continue to cook for another minute or two until lightly brown. Repeat until you finish the batter. Transfer pancakes to a plate and cover with foil while you prepare the syrup.
  • To make berries syrup, in a small saucepan, add berries, sugar and water turn on heat and wait for it to boil, reduce to low heat once boil and simmer for 2-3 minutes until liquid is thicken. Turn off heat and cover up with lid to keep warm.
  • To make bacon and eggs: In a bowl, whisk in eggs and set aside. Use the same non-stick pan you cooked the pancake, lightly oil the pan with heat on, once pan is hot, place bacon on one side to sear and cook the scramble eggs on the other side of the pan. Flip the bacon after 1-2 minutes or when its brown and cook the next side until crispy but not burn. Transfer eggs and bacon to a serving plate.
  • Place 3-4 pancakes on each plate, drizzle with berry sauce then top with bacon and eggs and berries. Serve warm and enjoy!

You can refer to below for more of my pancakes recipe:

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook if you have an Instagram account. I love seeing your creations!



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