How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beetroot pancakes with eggs, bacon and maple syrup recipe?

You need 12 ingredients. The key ingredients include: 250 g (8.8oz) plain cooked (vacuum packed) beetroot, drained, 225 g (7.9oz) plain flour, 2 large eggs, lightly beaten, 30 fl oz (852.4ml) butter, melted & cooled, and more.

Is Beetroot pancakes with eggs, bacon and maple syrup recipe suitable as breakfast?

Yes, Beetroot pancakes with eggs, bacon and maple syrup recipe falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Beetroot pancakes with eggs, bacon and maple syrup recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beetroot pancakes with eggs, bacon and maple syrup

Name: Beetroot pancakes with eggs, bacon and maple syrup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) plain cooked (vacuum packed) beetroot, drained; 225 g (7.9oz) plain flour; 2 large eggs, lightly beaten; 30 fl oz (852.4ml) butter, melted & cooled; 1 tbsp baking powder; 1 pinch salt; 1 tsp sugar; 300 ml (10.6fl oz) milk; 1 cup sunflower oil for shallow frying; 12 rashers smoked streaky bacon, cooked crisply; 1 cup Maple syrup, to taste; 4 eggs, fried

Start your day right with this Beetroot pancakes with eggs, bacon and maple syrup recipe. Made with beetroot, flour, eggs and butter. Easy step-by-step …

This Beetroot pancakes with eggs, bacon and maple syrup relies on simple, everyday ingredients such as (7.9oz) plain flour, large eggs, lightly beaten, baking powder and salt. It comes together quickly and makes 4 servings, at about 7980 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

Serves 4 Breakfast

7980

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Beetroot pancakes with eggs, bacon and maple syrup recipe

Tips for the best results

Variations & substitutions

My Personal Notes

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