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Breakfast dipper pancakes

Breakfast dipper pancakes


We've taken fluffy pancakes with bacon and maple syrup, and turned them into a fun brunch dish that's great for sharing.

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2500kj 598kcal
  • Fat
    High 45%
  • Saturates
    High 60%
  • Sugar
    Med 24%
  • Salt
    High 49%

% of adult’s reference intake | Carbohydrates per serving : 57g

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  • 2 tbsp Co-op vegetable oil
  • 12 rashers Co-op British smoked streaky bacon
  • 1 Co-op British free range egg
  • 250ml Co-op semi-skimmed milk, at room temperature
  • 200g Co-op self raising flour
  • 20g Fairtrade caster sugar
  • 40g Co-op unsalted butter, melted
  • 6 tbsp maple syrup


  1. Heat 1 tbsp of the vegetable oil in a large nonstick frying pan over a medium heat and fry the bacon rashers for 3-4 mins on each side until golden and crisp — you may have to do this in batches
  2. Drain them on kitchen paper
  3. Whisk together the egg and milk in a jug
  4. Put the flour and caster sugar in a bowl and make a well in the centre
  5. Pour in the milk and egg mixture, followed by the melted butter, and stir together until you have a smooth batter, then pour it in the jug
  6. Preheat your oven to its lowest setting
  7. Wipe the pan clean using kitchen paper and heat the rest of the vegetable oil over a medium heat
  8. Put 2 bacon rashers in the pan, flattening them down with a spatula
  9. Pour some batter evenly over each rasher
  10. Cook for 1-2 mins on one side until small bubbles appear on the surface, flip and cook for a further 1-2 mins on the other side until golden
  11. Transfer to a baking tray and keep warm in the oven while you make the remaining dippers
  12. Serve warm with the maple syrup on the side for dipping