Doughnut Pancakes

Sweet tempting doughnuts collide with soft fluffy pancakes to make one unbelievable breakfast (or dessert)!

Key Details

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Difficulty: Easy


  • 200g self-raising flour
  • 1 ½ tsp baking powder
  • 1 tbsp caster sugar
  • 3 large, free-range eggs
  • 30g unsalted butter, melted
  • 1 tsp vanilla extract
  • 100ml whole milk
  • 4 tbsp of Bonne Maman Conserve or Jam of your choice (I chose Blackcurrant)
  • vegetable oil, for cooking

Combine the flour, baking powder and sugar in a bowl. Make a well.

Whisk the egg, melted butter, vanilla extract and milk together in a separate bowl and slowly mix into your dry ingredients until smooth. Your batter will be thicker than most and won’t need to be set aside – wohoo!

Heat a nonstick pan on a low-medium heat, wipe over a little butter with a drizzle of oil (the oil will stop your butter from burning). Spoon on two tablespoons of pancake mix into the centre of your pan, and spread out into a circle, creating a small dip in the centre. Spoon one teaspoon of Bonne Maman jam onto the centre of your batter and then gently top with a little more pancake mix to cover the jam completely.

When the underside is golden, flip with a spatula and cook the reverse until golden, too. Tah dah!

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