Mary Berry American Style Pancakes

These pancakes have become a bit of a weekend tradition in my house, especially when I want something indulgent but still manageable before that second cup of tea. The first time I tried Mary’s version, I made the rookie mistake of skipping the egg white step—don’t do that. They turned out flat as crêpes and not nearly as satisfying.

Once I followed the recipe properly—whisking those whites into soft snowy peaks—the difference was night and day. Light, airy pancakes with just enough structure to stack high and soak up the maple syrup. Add salty bacon on top and, well, it’s one of those “don’t talk to me, I’m eating” moments.

WHY THIS ONE WORKS SO WELL

It’s all about the folding. Whisking the egg whites separately and folding them in at the end is the not-so-secret trick to getting that classic American pancake puff—soft inside, golden outside, and airy all the way through.

Plus, the batter’s thick enough to hold its shape but light enough to cook through evenly. Combine that with a hot pan and streaky bacon for contrast, and you’ve got a breakfast that feels like a diner dream (minus the queue).

INGREDIENTS + WHY THEY MATTER

Streaky bacon (12 rashers) – Classic salty contrast to the sweet pancakes. Grill for crispiness.
Plain flour (200g) – Gives the pancakes structure without being too heavy.
Baking powder (2 tsp) – For lift. Make sure it’s fresh—old powder means sad, flat pancakes.
Caster sugar (55g) – Just enough to sweeten. Don’t overdo it—maple syrup’s doing the rest.
Eggs (3 large, separated) – Yolks enrich, whites aerate. The separation makes all the difference.
Milk (200ml) – Binds everything into a pourable batter.
Sunflower oil – Neutral and good for high-heat frying. Butter burns too fast.
Maple syrup – Real maple syrup if you can. It’s worth it.

MAKING IT YOURS (WITHOUT RUINING IT)

No bacon? Try with fresh berries, Greek yoghurt, or even a dollop of Nutella.
Gluten-free? I’ve tested this with a 1:1 GF flour blend—works beautifully, though slightly denser.
No maple syrup? Honey or golden syrup works in a pinch, but they’re sweeter and heavier.
Dairy-free? Use plant milk (I’ve done oat and almond)—just make sure it’s unsweetened.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pancakes didn’t rise	Old baking powder or skipped egg whites	Use fresh powder, and whisk whites until stiff
Pancakes too tough	Overmixed the batter	Stir until just combined—lumps are fine
Undercooked centres	Pan too hot	Stick to medium heat and watch the bubbles

HOW TO MAKE MARY BERRY’S AMERICAN STYLE PANCAKES

1. Cook the Bacon
   Preheat grill to high. Line the pan with foil, arrange bacon in a single layer. Grill 5–8 minutes, turning once, until crispy. Drain on kitchen paper and keep warm.
2. Make the Pancake Batter
   In a bowl, mix flour, baking powder, and sugar. Make a well. Add egg yolks and a bit of milk. Whisk until smooth, then gradually add remaining milk.
3. Whisk the Egg Whites
   In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold into the batter without knocking out the air.
4. Fry the Pancakes
   Heat a little oil in a non-stick frying pan over medium heat. Spoon in 3–4 tbsp batter per pancake. Cook 1–2 minutes until bubbles appear, then flip. Cook another 1–2 minutes until golden.
5. Serve Immediately
   Stack warm pancakes, top with crispy bacon, and drizzle with maple syrup. Eat straight away for best texture.

TIPS FROM MY KITCHEN

• I always test the first pancake—like the first crêpe, it’s never perfect.
• I use a rubber spatula to fold in the egg whites gently—don’t overmix.
• I keep finished pancakes warm in a low oven (100°C) while I finish the rest.

STORAGE + SERVING

Fridge: Store pancakes in an airtight container for up to 2 days.
Freeze: Layer with parchment and freeze for up to 1 month.
Reheat: Microwave 20–30 seconds or warm in a dry pan or low oven.
Serve with: Bacon and syrup, berries and yoghurt, or lemon and sugar (yes, it works!).

FREQUENTLY ASKED QUESTIONS

Q: Can I make the batter ahead of time?
A: Not really—the egg whites lose volume. Make and cook immediately for fluffiest results.

Q: Can I make these without separating the eggs?
A: You can, but they’ll be flatter and less airy. Whisking the whites makes a big difference.

Q: What’s the best pan for pancakes?
A: A non-stick frying pan or flat griddle with a smooth base works best. Medium heat is key.

Q: How do I know when to flip the pancakes?
A: Look for bubbles on the surface and edges that start to set. Then flip gently.

Q: Can I double the recipe?
A: Absolutely. Just cook in batches and keep them warm in a low oven.

Try More Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Cinnamon Crepes
• Mary Berry Cinnamon Biscuits