Brie-stuffed pancakes with crispy bacon

Contains pork – recipe is for non-Muslims only

Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They’re great for Pancake Day or a weekend brunch

  • Prep:10 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 632
  • fat 36g
  • saturates 16g
  • carbs 49g
  • sugars 0g
  • fibre 3g
  • protein 29g
  • salt 3.3g


  • 10 smoked streaky bacon rashers
  • 300g self-raising flour
  • 1 tsp baking powder
  • pinch of caster sugar
  • 2 medium eggs, lightly beaten
  • 300ml semi-skimmed milk
  • 2 tbsp sunflower oil
  • 25g salted butter, plus extra to serve
  • 150g brie, thinly sliced
  • 50g grated cheddar


Top these cheesy pancakes with a poached egg in addition to the bacon, and serve alongside some roasted cherry tomatoes, if you like.


  1. Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.

  2. Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

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