Jelly pancakes with the jelly inside makes a great grab and go breakfast
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Jelly Pancakes, Muffins or Doughnuts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
It's like eating a stack of pancakes at your dining room table, only you are walking and noshing at the same time!
Servings: 36 Pancakes
Ingredients
  • 1 1/2 Cups Unbleached All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 4 Tablespoons Sugar
  • 1/2 Teaspoon Kosher Salt
  • 1 Whole Egg
  • 1 1/4 Cup Milk
  • 1 Teaspoon Vanilla Optional
  • 2 Tablespoons Butter Melted
  • 1 Cup Strawberry Jelly or favorite jelly or jam
  • 1/4 Cup Maple Syrup
Instructions
Easy Baked Pancakes - Option #1
  1. Melt butter and let cool slightly or the pancakes will be lumpy.
  2. Mix the dry ingredients together, flour, baking powder, sugar and salt.

  3. In another bowl mix the wet ingredients, egg, milk, vanilla, melted butter and syrup.  Room temperature milk is best so that it doesn't combat with the warm melted butter, you can microwave for about 30 seconds if needed.

  4. Gently pour the wet ingredients into the dry. Mix with a fork until combined, do not over mix or the pancakes will be dense.

  5. Pour a tablespoon of pancake batter into the muffin top tin inserts, if needed use the back of the spoon to spread the batter. Bake for 2 minutes to set the pancakes so that you can add the filling without it dropping to the bottom of the pancake Do the same for the mini muffins or doughnuts.

  6. Remove from oven, gently spread a tablespoon of jelly on each pancake.  Then pour a tablespoon of pancake batter over the Jelly. Return to oven and bake an additional 6 minutes for pancakes or 10 minutes for mini muffins or doughnuts. The top of the pancakes, mini muffins and doughnuts will NOT turn a golden brown, so don't rely on the typical visual for pancakes. You can use a toothpick pricked in the pancake, if it comes out clean then the muffins or doughnuts are done.

  7. Eat immediately or freeze for later.
Making Traditional Pancakes on the Griddle - Option #2

  1. Follow instructions 1-5 above.  Then heat a griddle over medium heat, pour 1/4 Cup batter onto griddle, drop a tablespoon or two of jelly onto the center of the pancake batter and quickly pour another 1/4 Cup batter on top of the jelly.  To keep a neater pancake you will want to do this quickly, otherwise the second pour of batter will run wider than the bottom layer, just makes for a messier pancake.

  2. Flip pancake and cook until golden brown on both sides.

Recipe Notes

-Pancakes will keep for 5 days in the refrigerator.  To freeze, place pancakes on a parchment lined baking sheet in a single layer and freeze, once frozen you can put the pancakes in a resealable bag marked with recipe name and date frozen.  Reheat in microwave for 30 seconds and enjoy.  Preferred method is to reheat the pancakes straight from the freezer to the oven at 425 degrees for about 10 minutes.

-Option:  Add peanut butter to the par-baked pancake, then top with jelly for a classic peanut butter and jelly sandwich/pancake.