Jam Pancakes

These Jam Filled Pancakes take your favorite jam-filled donut and turn it into a stack of golden, fluffy pancakes with sweet jam tucked right inside. a reliable part? They taste like warm, bakery-fresh donuts, but you can make them at home in less than 20 minutes. Each bite bursts with jam and soft, pillowy batter that feels indulgent yet totally breakfast-appropriate.

If you've ever craved a jelly donut first thing in the morning, these pancakes are your excuse to make it happen. No deep fryer, no fuss, just simple, jam-oozing comfort you can drizzle with extra syrup for good measure.

What Makes This Recipe So Good

These Jam Filled Pancakes combine two breakfast favorites, donuts and pancakes, without needing yeast or frying oil. The batter is thick enough to seal in the jam, so it melts just right instead of seeping out or burning.

The trick is coating them while still warm, letting the sugar cling to the surface like a classic jam donut. With a drizzle of warm jam syrup on top, you get that good mix of fluffy, sticky, and sweet that makes everyone ask for seconds.

What Goes Into Jam Filled Pancakes

• All-Purpose Flour: The base that keeps the pancakes soft but sturdy enough to hold the jam inside without leaking.
• Baking Powder: The secret behind their donut-like lift. Use a full tablespoon to get that bakery-style rise.
• Raspberry Jam (or any favorite flavor): Adds that fruity surprise in the center and doubles as a drizzle when thinned into syrup.
• Caster Sugar: Used for coating, it mimics that sugary donut crust and adds an irresistible sparkle to every bite.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Mix Batter: Whisk together flour, baking powder, and salt. Create a well in the center and add melted butter, egg, vanilla, and milk. Whisk until smooth and lump-free.

1. Heat the Pan: Warm a nonstick pan or griddle over low to medium heat. Lightly grease with butter or oil using a paper towel for an even, thin layer.

1. Fill with Jam: Pour a little less than ¼ cup of batter onto the pan and spread into a round. Spoon 1 teaspoon of jam in the center, then cover it completely with a bit more batter. Seal the edges gently.

1. Flip and Cook: Once the underside turns golden, flip carefully with a spatula and cook until both sides are evenly golden and puffed. Repeat with remaining batter and jam.

1. Coat: Prepare a dish with caster sugar. While each pancake is still warm, press both sides into the sugar to coat evenly.

1. Make the Syrup: Whisk together jam and a little boiled water until it forms a glossy syrup. Drizzle over pancakes before serving.

These pancakes are already indulgent on their own, but pairing them with something bright and refreshing makes the meal even better. We love serving them with a bowl of Honey Lime Fruit Salad on the side because the citrusy sweetness cuts through the jam and balances all that cozy donut flavor.

Kitchen tip

• Keep the batter nice and thick so the jam stays tucked inside where it belongs.
• A small teaspoon of jam per pancake is plenty. Too much and you'll end up with jam trying to escape.
• Cook them low and slow so they stay fluffy and golden without burning the jam.
• Flip gently once the edges look set and tiny bubbles appear on top. Trust your instincts here.
• Coat the pancakes in sugar while they're still warm. That's when it sticks best and gives you that donut-shop sparkle.

Recipe FAQ's

Absolutely. Raspberry, strawberry, blueberry, or even apricot all work beautifully. Just make sure to use a smooth jam so it spreads easily and seals well.

Use only a small spoonful of jam and cover it completely with batter, sealing the edges gently. A thicker batter also helps keep everything contained.

They'll still taste good, but they won't have that classic golden crust. If you bake, use a well-greased muffin tin and keep an eye on them so the jam doesn't bubble over.

What you need

• 1 cup plain, all purpose or light spelt flour
• 1 tablespoon baking powder – yes, that much! Helps them rise like donuts!
• 1/4 teaspoon salt
• 2 tablespoons light butter or coconut oil melted and cooled slightly
• 1 large egg
• 1 tablespoon vanilla extract
• 3/4 cup low fat/skim or almond milk
• 10 teaspoons Jam of choice we used Raspberry
• 1/4 cup caster sugar
• 4 tablespoons Jam
• 3 tablespoons boiled water

Method

1. Combine together flour, baking powder and salt in a large-sized bowl. Make a well in the centre and add the melted butter/oil, egg, vanilla and milk. Slowly whisk well until smooth. Set aside.
2. Heat a nontick pan or griddle over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than ¼ cup of batter onto the pan and spread out gently with the back of your spoon/ladle into a round shape. Spoon 1 teaspoon of Jam onto the centre of the batter and then gently pour a little pancake batter evenly over the top to cover the jam completely. (You can gently seal it with the back of your spoon to ensure no jam touches the pan, or your jam can burn or stick).
3. When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and jam.
4. Prepare a wide shallow dish with the sugar and immediately place each pancake onto the sugar while they're still warm. Evenly coat both sides and place onto a serving dish. (Optional: Melt 1 tablespoon butter to brush onto the pancakes before coating in the sugar to help the sugar stick better).
5. Combine the jam and water in a serving jug, and whisk until a syrup forms.
6. Drizzle the jam syrup over the top to serve!