Cinnamon pancakes with compote & maple syrup

American-style pancakes make a special weekend breakfast. You can even make the batter the night before

  • Prep:10 mins
    Cook:25 mins
    Plus 50 mins for the compote
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 222
  • fat 11g
  • saturates 6g
  • carbs 29g
  • sugars 1g
  • fibre 1g
  • protein 5g
  • salt 0.47g


  • 140g self-raising flour
  • 1 tsp ground cinnamon
  • 3 tbsp muscovado sugar or brown sugar
  • 1 large egg
  • 300ml milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter, plus extra for frying
  • ½ quantity apple, pear & cherry compote, to serve (see 'Goes well with')


  1. First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.

  2. In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.

  3. Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.

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