Puddle Pancakes

8 Rating(s): Rating(s):
Prep Time: 20 minutes
Yield: 9 pancakes
Freezing: excellent


  • 1 3/4 cups (425 mL) buttermilk
  • 2 eggs
  • 1/4 cup (50 mL) vegetable or canola oil
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Butter for frying
  • Long wooden skewer
  • 2 cups (500 mL) Smucker’s Pure Strawberry Jam or Pure Apricot Jam
  • Icing sugar, optional


  1. Combine first 5 ingredients in large bowl. Add remaining ingredients and mix until incorporated (there will be small lumps). Melt butter in large frying pan. Drop about 1/3 cup (75 mL) pancake batter into hot skillet and using a long wooden skewer, immediately drag it through the batter to make holes. Let cook until bubbles appear on the surface – turn and cook on remaining side until golden. To serve, drop jam about 1 tablespoon at a time on the plate – so that the jam lines up with the holes in the pancake. Place pancake over jam and press down so that jam comes up through the holes to form puddles. Sprinkle with icing sugar.