Dessert

Fluffy American Pancakes with Cherry-Berry Syrup, Bacon, and Mascarpone Recipe

Name: Fluffy American Pancakes with Cherry-Berry Syrup, Bacon, and Mascarpone Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 350g self-raising flour; 2 tsp baking powder; ¼ tsp ground cinnamon; 2 tsp caster sugar; 2 large eggs; 150g buttermilk or plain yogurt; 325ml milk; 200g fresh or frozen blueberries; 150g frozen or canned pitted cherries; 1 tsp cornflour; 2 tbsp caster sugar; 1 vanilla pod or 1 tsp vanilla bean paste or extract; 1 tbsp water; 200g thick-cut smoked streaky bacon; Flavourless oil (vegetable or sunflower) for frying; 200g mascarpone; Maple syrup, to serve

ByJake Silas February 4, 2026February 4, 2026

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Introduction

Fluffy American pancakes topped with a vibrant cherry-berry syrup make for a delightful breakfast or brunch treat. Paired with crispy smoked bacon and creamy mascarpone, this recipe balances sweet and savory flavors for a memorable meal.

The image shows two white plates on a white marbled surface, each holding a stack of three golden-brown pancakes. Between the pancake layers is white whipped cream, topped with dark purple blueberries and a drizzle of dark red syrup that pools around the stack. On top of the pancakes are two strips of crispy reddish-brown bacon placed diagonally. Next to the plates, there is a cup of black coffee and a small bottle of syrup. A silver fork rests beside one of the plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g self-raising flour
2 tsp baking powder
¼ tsp ground cinnamon
2 tsp caster sugar, plus 2 tbsp
2 large eggs
150g buttermilk or plain yogurt
325ml milk
200g fresh or frozen blueberries
150g frozen or canned pitted cherries
1 tsp cornflour
1 vanilla pod, or 1 tsp bean paste or extract
200g thick-cut smoked streaky bacon
Flavourless oil, such as vegetable or sunflower, for frying
200g mascarpone
Maple syrup, to serve

Instructions

Step 1: In a bowl, mix the self-raising flour, baking powder, ground cinnamon, 2 teaspoons of caster sugar, and a pinch of salt with a whisk. Add the eggs, buttermilk or yogurt, and milk, then whisk together until the batter is smooth. Cover and chill if making up to a day in advance.
Step 2: In a saucepan, combine the blueberries, cherries, cornflour, 2 tablespoons of caster sugar, and the vanilla pod or extract. Add 1 tablespoon of water and cook over high heat, stirring frequently, until the mixture thickens into a syrup but the berries still hold their shape. Set aside to cool and remove the vanilla pod if used.
Step 3: Preheat the grill to medium-high. Arrange the bacon on a foil-lined baking tray and set aside. If you have a separate oven, preheat it to a low setting (50°C or 30°C fan, gas mark ½) with a baking tray inside to keep the cooked pancakes warm.
Step 4: Heat a small amount of oil in a large, heavy frying pan. Use kitchen paper to spread the oil evenly, leaving only a fine coating. Transfer the batter to a jug for easy pouring.
Step 5: When the pan is hot but not smoking, pour batter to make 7-8 cm wide pancakes, leaving space between them (about three can fit at a time). Cook over moderate heat until the underside is golden and bubbles form on top, about 2 minutes. Flip carefully with a fish slice and cook another 2 minutes. Transfer cooked pancakes to the warm oven tray. Repeat with remaining batter to make about 12 pancakes.
Step 6: When halfway through cooking the pancakes, place the bacon under the grill and cook for 4-5 minutes on each side until crispy. For a sticky, sweet finish, brush the bacon with maple syrup while cooking, turning regularly to avoid burning.
Step 7: To serve, stack pancakes with dollops of mascarpone, bacon, and cherry-berry syrup between layers. Serve with extra maple syrup on the side.

Tips & Variations

For perfectly round pancakes, pour the batter from a jug held above the pan and swirl gently to form circles.
Brush bacon with maple syrup as it cooks for a delicious maple bacon twist.
Use buttermilk or yogurt to add tanginess and fluffiness to your pancakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying them out. Keep the cherry-berry syrup refrigerated separately and warm it slightly before serving.

How to Serve

The image shows two white plates each with a stack of three golden-brown pancakes. Between the pancake layers is a thick spread of white cream, topped with dark purple cherries and shiny cherry syrup dripping over the edges. On top of the pancakes, two crispy strips of red-brown bacon are placed diagonally. The plates sit on a white marbled surface, with one plate closer to the camera accompanied by a beige cup of black coffee and a silver fork resting on the edge of the plate. Behind them, a small clear glass jar of syrup and a silver espresso maker are visible, with a folded striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with plain yogurt or regular milk, but buttermilk or yogurt will give the pancakes a lighter, fluffier texture and a slight tang.

How do I know when the pancakes are ready to flip?

Look for bubbles forming on the surface and the edges starting to set. The underside should be golden brown before flipping to cook the other side evenly.