Stuffed pancakes are a common offering at pancake houses, diners and coffee shops, but their stuffed pancakes usually consist of two pancakes stacked together with some kind of fruit preserves or pie filling in between. How boring is that? It’s time to add a new twist, or a new fold, to the stuffed pancake, which we lovingly call jam packed pancakes.
Unlike the recipes normally seen in our blog, first we are going to provide the instructions for making a generic pancake batter. Next, we’re going to give you one really fantastic recipe for Jam Packed Pancakes. Last, we’ll give you some ideas for batter mix-ins, fillings, and toppings to inspire you to create your own combinations for Jam Packed Pancakes. So scrutinize, analyze, and then get your bad self into the kitchen and improvise!
Prepare pancake batter from a mix, from your favorite recipe, or use ours:
Basic Pancake Batter
- 1 ½ cups all-purpose flour
- 2 Tbs sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups buttermilk
- 2 eggs
- 1 tsp vanilla
- 2 Tbs vegetable oil
Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl. Combine the buttermilk, eggs, vanilla and oil in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not over mix. Fold in any add-ins, such as chocolate chips, chopped nuts, fresh, pureed, or dried fruit, etc.
Jam Packed Pancakes in Paradise
- 1 recipe of pancake batter
- 1 can pineapple tidbits, drained
- 1 cup flaked unsweetened coconut, divided
- 1 cup mango, diced
- ½ cup macadamia baking pieces, divided
- 15oz Cream of Coconut
- Amoretti Coconut Cream syrup
- Confectioner’s sugar, optional
Mix up the pancake batter according to your recipe or the recipe above and fold the pineapple tidbits and ¼ cup of the macadamia baking pieces into the batter. Allow the batter to rest for 10 to 30 minutes.
While the batter rests, preheat a griddle and coat it with cooking spray.
Combine the cream of coconut, ½ cup of the flaked coconut and the diced mango in a medium bowl.
Place ½ cup of the flaked coconut in a skillet and toast over medium heat, stirring frequently, until the flakes are golden brown. Place the toasted coconut, ¼ cup of macadamia baking pieces and ½ cup of Amoretti Premium Coconut Cream syrup into a serving bowl and stir to combine.
Pour 4-inch circles of the pancake batter on the griddle. Allow the batter to cook until bubbles form on the surface of the pancake, break, and leave indentations.
Spoon a small amount of the cream of coconut mixture on half of the pancake, making sure to leave a ¼-inch edge. A little filling goes a long way and it will spread as you fold over the pancake, so don’t overfill it. Fold the pancake over the filling with the edges of each side touching and allow it to continue to cook and seal itself, flipping it as needed to keep the browning even. You may put an aluminum pie pan over the pancakes to help them cook through if necessary.
Place two jam packed pancakes per plate, add the coconut syrup mixture and dust with confectioner’s sugar if desired.