American Pancakes

American Pancakes

Fluffy american pancakes served with crispy bacon and maple syrup!  What’s not to love?

Whilst we’ve served them with bacon cooked on the Big Green Egg, you could stack the pancakes, tumble over some fresh fruit (Mrs Meat Smoke Fire loves blueberries and raspberries) and drizzle with maple syrup or honey.  Maybe even add a dollop of greek yoghurt.

Pancakes have gained increasing popularity and are now not just eaten on Pancake Day but are a popular breakfast or brunch staple.  These american style pancakes are a hit with our nieces and nephews.

Pancakes are easy to make and work well on the Big Green Egg.

Cooking surfaces

Cast iron pan
Plate setter icon

BBQ Temperature



For the pancake batter

  • 135g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg
  • 30g melted butter, extra for cooking

For the bacon

  • 10 rashers of streaky bacon
  • 2 tbsp light brown sugar
  • maple syrup, for drizzling



For the pancake batter

  1. Put the flour, baking powder, salt and sugar in a mixing bowl.
  2. Put the milk and eggs in a separate bowl and whisk together.  Add the melted butter and whisk until combined.
  3. Add the wet ingredients to the dry ingredients and whisk, with a fork, until you have a smooth batter.
  4. Leave the batter to rest for 30 minutes if you can.

For the bacon

  1. Set up your Big Green Egg for a direct cook to 180°C with the stainless steel grid.
  2. Line a pan with 10 pieces of streaky bacon and sprinkle over about 2 tbsp brown sugar.
  3. Place your pan in the Egg and cook for about 15 minutes until the bacon has crisped up a little bit and the sugar has melted.  Set aside whilst you cook the pancakes.

To cook the pancakes

  1. Put a frying pan in the Egg to heat up.  Once the pan is hot, take a piece of butter and wipe the bottom of the pan with the butter, until it’s just coated.
  2. Once the butter is melted and hot, use a spoon or ladle to add the pancake batter to the pan.  Cook for about 3 minutes, the top of the pancake starts to bubble and the edges begin to set. Then flip it and cook for about 2 minutes.  Both sides of the pancake should be golden brown and the pancake has risen to about 1cm.
  3. Remove from the pan and stack on a plate.
  4. Repeat the process until you’ve used up all your batter.

To assemble the pancakes

  1. We placed one pancake on a plate, followed by a couple of rashers of bacon, placed another pancake on top of the bacon and then finished with some back on the top of the stack.  You can assemble as you wish.
  2. Drizzle with as little or as much maple syrup as you like and serve hot.
  3. We also tried drizzling with hot honey, which was delicious.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg