If you’re looking for a fun breakfast idea, you’ve got to try these Jam Doughnut Pancakes. They’re a blend of fluffy pancakes and sweet jam, making a treat that’s so satisfying.
This recipe solves how to make fast, kid-friendly breakfasts, prevents dry pancakes, avoids messy fillings, and uses jam creatively for even sweetness and easy portioning.
Sometimes, I want something that feels a bit indulgent but doesn’t take forever to make. These pancakes solve that issue. Plus, they satisfy both my cravings and those of my family with gluten allergies.
The best part is how quickly they come together. You can whip them up in just 20 minutes! You get fluffy pancakes with warm jam surprises inside, all without any yeast or deep frying.
If you want a brunch idea that feels special, these pancakes are a must-try. If you’re in the mood for something different, check out my Red Velvet Pancakes for another delicious option.
Table of contents
Why You Will Love This Recipe
- Sweet and Fruity Flavor The combination of fluffy pancakes and your favorite jam creates a sweet surprise in every bite, making breakfast feel extra special.
- No Frying Needed Forget about messy oil or deep frying; these pancakes come together easily on the stovetop, saving you time and hassle for a delicious morning treat.
- Convenient Storage You can prepare the batter in advance and store it for up to 48 hours, allowing for a quick breakfast option during busy mornings.
- Coated in Sugar The finishing touch of sugar adds a lovely sweetness, making each pancake feel indulgent and satisfying while still being super easy to whip up.
Jam Filled Pancakes Recipe
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 Pancakes 1x
- Category: Breakfast
- Method: Griddling
- Diet: Vegetarian
Description
Fluffy pancakes filled with jam for a delightful breakfast treat.
Ingredients
Scale
- 1 cup (120g) plain, all purpose or light spelt flour
- 1 tablespoon (14g) baking powder
- 1/41/2 teaspoon (1.5g) salt
- 2 tablespoons (28g) light butter or coconut oil, melted and cooled slightly
- 1 large egg
- 1 tablespoon (15ml) vanilla extract
- 3/4 cup (180ml) low fat/skim or almond milk
- 101/2 teaspoons (50g) jam of choice
- 1/4 cup (50g) caster sugar
- 4 tablespoons (60g) jam (for syrup)
- 3 tablespoons (45ml) boiled water
Instructions
- Heat the Pan: Start by heating your skillet over low heat. You want a gentle warmth to create fluffy pancakes without burning them. It should start to feel warm, but not smoking. Rushing this step can lead to pancakes that are not cooked through.
- Prep the Batter: Whisk your pancake batter until it is thick and smooth. This combo creates a perfect canvas for your jam. If it seems too thin, just add a little more flour. A common mistake is making the batter too runny, which can cause the jam to escape.
- Pour & Layer: Spoon some batter into the pan, enough to cover the surface. It should sizzle lightly upon contact. This is your base, which keeps the jam from oozing out. Do not skimp on the batter or the jam will leak everywhere.
- Add the Jam: Use a1/2 teaspoon to add jam right in the center of the pancake. It should sit snugly in the batter. If you add too much, it might spill out while cooking. Less is definitely more here.
- Cover with More Batter: Spoon another layer of batter over the jam, ensuring it is sealed in. You want the edges to meet, keeping that jam tucked away. Failing to seal properly can lead to messy pancakes, so take your time with this step.
- Flip with Care: After a few minutes, check for bubbles forming on the surface; that is your cue to flip. Gently lift the pancake with a spatula. If it is not golden brown yet, give it more time. Rushing the flip can leave you with soggy centers.
- Cook Until Golden: Let the pancake cook on the other side until it is golden brown and puffed up. This should take a couple more minutes. The smell of cooking pancakes will be heavenly, but do not get distracted; burning them is a real possibility!
- Serve & Enjoy: Once golden and cooked through, stack your pancakes on a plate. They will be warm and inviting, with the sweet jam surprise inside. Drizzling a little light syrup can add a nice touch, but use it sparingly to keep things balanced. Enjoying them while they are fresh is a must!
Notes
- Storage Tips: Batter can be made in advance and stored in an airtight container for up to 48 hours before cooking.
- Expert Tips: If the batter is too runny, simply mix in an extra tablespoon of flour to achieve the right consistency for holding the jam.
- When cooking, use only a1/2 teaspoon of jam for each pancake to prevent leakage and maintain that delightful surprise.
- For fluffy pancakes, keep the heat low while cooking, allowing them to rise without the risk of burning.
- If you notice browning happening too quickly, try turning the heat down to gently cook each pancake through.
- When filling pancakes, ensure the jam is completely covered with batter and the edges are well sealed to avoid any leaking.
- Reheating Instructions: Reheat pancakes in a nonstick pan over low heat for about 1-2 minutes per side until warmed through.
- Serving Suggestions: Serve with honey lime fruit salad for freshness. Top with coconut whipped cream for indulgence. Pair with a glass of white peach iced tea for a café vibe.
- Recipe Variations: Swap raspberry jam for strawberry or blueberry for a different flavor. Add chocolate chips to the batter for sweetness. Serve with whipped cream and fresh berries.
- Ingredient Notes: When selecting jam, pick your favorite kind for filling those pancakes, but just a1/2 teaspoon for each to avoid overflow. You can use skim for a lighter touch or almond milk for a dairy-free option. If you do not have caster sugar, you can blend granulated sugar until it is finer.
Nutrition
- Serving Size: 1 Pancake
- Calories: 133
- Sugar: 12g
- Sodium: 238mg
- Fat: 2g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 19mg
Ingredient Notes
- Flour: This is your base for those pancakes! You can go with all-purpose for a classic taste or light spelt for something a little different.
- Baking powder: It’s what gives those pancakes their fluffy lift. Fresh is best for keeping your pancakes light and airy, so check the date on the package.
- Butter or coconut oil: It adds richness to your batter. If you’re going for coconut oil, make sure it’s melted and cooled a bit to mix well.
- Egg: This little guy binds everything together and keeps those pancakes nice and fluffy. Make sure it’s at room temperature for the best results!
- Vanilla extract: A splash of this sweet nectar adds a lovely depth of flavor. Go for pure vanilla if you can, it’s so worth it!
- Milk: You can use skim for a lighter touch or almond milk for a dairy-free option. Either way, it helps keep the batter nice and smooth.
- Jam: This is the star of the show! Pick your favorite kind for filling those pancakes, but just a teaspoon for each to avoid overflow.
- Caster sugar: A bit of sweetness in the batter is key. If you don’t have caster sugar, you can blend granulated sugar until it’s finer.
- Boiled water: It’s used to create that sweet syrup with jam, don’t skip this! Just let it cool a bit before mixing the jam for the syrup.
- Additional jam: You’ll need it for drizzling on top. Use whatever kind you love, and don’t be shy with it! More jam, more fun!
Recipe Tips
- If the batter is too runny, simply mix in an extra tablespoon of flour to achieve the right consistency for holding the jam.
- When cooking, use only a teaspoon of jam for each pancake to prevent leakage and maintain that delightful surprise.
- For fluffy pancakes, keep the heat low while cooking, allowing them to rise without the risk of burning.
- If you notice browning happening too quickly, try turning the heat down to gently cook each pancake through.
- When filling pancakes, ensure the jam is completely covered with batter and the edges are well sealed to avoid any leaking.
Serving Suggestions
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a heartier texture. Light spelt flour is another excellent alternative.
- Add 1 teaspoon cinnamon or 1/2 teaspoon nutmeg to the batter for warming spice notes. A pinch of cardamom can also add interest.
- If using fruit for sweetness, add 1/2 cup of mashed bananas or 1/2 cup of pureed pumpkin. Either option complements the jam nicely.
- To make more pancakes, double the ingredient amounts: use 2 cups of flour and 1½ cups of milk for a larger batch.
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How to Store?
To keep your jam doughnut pancakes fresh, follow these storage tips:
Room Temperature: Store cooked pancakes in an airtight container at room temperature for up to 2 days after cooking.
Refrigeration: For longer storage, refrigerate pancakes in an airtight container for up to 1 week. Reheat in a skillet.
Freezing: Wrap each pancake in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or reheat directly from frozen.
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