Breakfast pancakes Recipe

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03 min


10 min

Nutrition per portion

Calories 350 kCal 18%
Fat 14g 20%
  -  Saturates 4g 20%

These all-day breakfast pancakes use a basic pancake recipe that is simple and delicious. Served with succulent bacon, a gooey egg, fresh cherry tomatoes and chestnut mushrooms, this mouth-watering dish is perfect come breakfast time or brunch. The pancakes work really well with the sweet and savoury combination. If you want to add a little more sweetness to the dish drizzle with maple syrup.


  • For the 
  • :
  • 90g plain flour
  • 1½ level tsp baking powder
  • Pinch of salt
  • 3 med eggs
  • 100ml skimmed milk
  • Spray oil
  • For the topping:
  • 2 bacon medallions
  • 100g chestnut mushrooms, sliced
  • 175g cherry tomatoes, halved
  • 1-2 tbsp freshly shredded basil
  • Salt and ground black pepper


  • To make the pancakes: tip the flour, baking powder and salt into a bowl. Break 1 egg into the milk and mix. Gradually whisk into the flour to give a smooth batter.

  • Heat a non-stick frying pan and spray lightly with oil. Drop 3-4 dessertspoonfuls of the mixture into the pan and spread out to give rounds about 7cm in diameter. Cook for 1-2 mins, then turn them over and cook for 1- 2 mins more, until lightly golden on both sides. Remove from the pan and cook the remaining mixture, keeping the first batch warm.

  • Spray oil in the pan and cook the bacon for 1-2 mins on both sides. Push to one side of the pan and add 1 spray of oil to the clear area. Add the mushrooms and cook for 1-2 mins. Add the tomatoes and cook until they start to soften, then stir in the basil and seasoning.

  • Poach the remaining 2 eggs. Divide the pancakes between 2 plates and top each with a piece of bacon. Spoon on the tomato and mushroom mixture and top with poached eggs. Grind over a little black pepper and serve.

More Recipe Ideas

Top Tip

If you don't eat red meat, swap the bacon medallions for turkey rashers instead