Few things rival the comforting simplicity of warm, golden pancakes crowned with fresh strawberry jam. The soft, delicate crumb of the pancakes paired with the bright, luscious fruit creates a breakfast that feels both cozy and refreshing. Perfect for lazy weekends or spontaneous brunches, this combination turns an ordinary morning into a sweet occasion.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

Crafting the perfect stack begins with humble, essential ingredients, each bringing its own character to the final dish.

Eggs, milk, and oil work in harmony to create a rich, silky foundation for the batter. Eggs lend structure and tenderness, milk provides moisture and a smooth consistency, while a small measure of oil keeps the pancakes supple and prevents them from drying out.

Flour and baking powder are at the core of achieving airy, light pancakes. The flour forms the base, while the baking powder ensures a gentle lift, resulting in pancakes that are fluffy without feeling heavy.

A touch of sugar balances the savory notes, giving just enough sweetness to complement the jam without overpowering it. The pinch of salt sharpens all the flavors, preventing the batter from tasting bland.

The quick strawberry jam is a standout, transforming fresh or frozen berries into a vibrant, fruity topping. The berries break down into a luscious compote, with sugar enhancing their natural sweetness and starch helping to thicken the sauce to the perfect spreadable consistency.

For variations, different fruits like raspberries or blueberries can easily be substituted for strawberries, and adding a dash of vanilla extract or a sprinkle of lemon zest can offer an aromatic twist to the batter or jam.

Step-by-Step Preparation Guide

Start by whisking the eggs with sugar and salt until the mixture is slightly frothy. This early aeration gives the batter a lighter structure. Incorporating oil next helps to emulsify the ingredients, creating a smooth base before gradually mixing in the milk to achieve a fluid, cohesive batter.

Once the liquids are blended, baking powder and flour are added. Using a mixer ensures the batter is lump-free and smooth, thin enough to spread on the pan but thick enough to hold together when flipped.

Heating a non-stick pan to the right temperature is crucial. A light brush of oil prevents sticking without making the pancakes greasy. Pour a ladleful of batter and gently swirl or spread it to an even layer. Cook until bubbles form and the edges set, then flip carefully to achieve a golden finish on both sides. If the batter tears easily, a small spoonful of flour can adjust its thickness for sturdier pancakes.

The quick strawberry jam comes together effortlessly. Fresh strawberries are pressed slightly to release their juices before simmering with a splash of water to prevent scorching. Sugar sweetens the fruit, and a slurry of starch and water is stirred in gradually, thickening the jam to the perfect consistency. Adjust with extra water or starch as needed for your preferred texture.

Serve the pancakes stacked high, with generous spoonfuls of warm jam cascading over the sides for an inviting, rustic presentation.

Recipe Tips

Ensuring the batter has the right thickness for easy flipping:
The batter should coat the back of a spoon but flow gently off it. Adjust with a tablespoon of flour or milk as needed.

How to prevent pancakes from sticking or tearing:
Lightly oil the pan and ensure it’s properly heated before pouring the batter. Flip only when bubbles appear and the edges firm up.

Controlling jam consistency with water and starch adjustments:
Add starch slowly and stir continuously to avoid clumping. For a looser jam, add small amounts of water after thickening.

Keeping pancakes warm and soft before serving:
Stack pancakes between layers of parchment paper and cover loosely with foil in a low oven (around 200°F/95°C) until ready to serve.

What to Serve With This Recipe

Complement the warm pancakes with a dollop of whipped cream or a scoop of thick Greek yogurt, both adding a creamy counterpoint to the fruitiness of the jam. A light dusting of powdered sugar offers a simple, elegant finish.

Serve alongside a bowl of fresh berries or slices of banana to bring added freshness and color to the plate. These fresh sides enhance the natural sweetness and texture contrast of the meal.

Pair with a steaming mug of rich coffee, a glass of freshly squeezed orange juice, or a delicate fruity herbal tea to complete the breakfast or brunch spread with refreshing balance.

Creative Variations

For extra depth of flavor, add a splash of vanilla extract or a pinch of cinnamon to the pancake batter. These subtle additions add warmth and aroma, making the pancakes even more inviting.

Swap out the strawberries for raspberries, blueberries, or a mixed berry medley in the jam to keep things seasonal and vibrant. Each fruit offers a slightly different sweetness and tartness profile, keeping the dish exciting.

For a more decadent take, layer the pancakes with fillings like Nutella, cream cheese, or lemon curd before folding or rolling them into crepes for a dessert-style presentation.

Frequently Asked Questions

Can I make the batter ahead of time and refrigerate it overnight?
Yes, you can prepare the batter a few hours ahead or overnight. Just whisk it gently before using as some separation may occur.

Is it possible to use store-bought jam instead of homemade?
Absolutely. While fresh jam has a unique brightness, a good-quality store-bought jam can save time and still deliver great flavor.

How do I reheat leftover pancakes without drying them out?
Reheat gently in a low oven, covered loosely with foil, or microwave briefly with a damp paper towel over them to retain moisture.

Can I freeze the pancakes for later use?
Yes, allow them to cool completely, then layer with parchment paper and freeze in a sealed container. Reheat from frozen in a toaster or warm oven.

Pancakes with strawberry jam are a delightful way to transform simple ingredients into a breakfast that feels special. Soft, golden pancakes paired with vibrant, fresh jam bring warmth and joy to the table, making any morning feel like a celebration worth savoring.

Ingredients

2 eggs
500 ml milk
200 g all-purpose flour
2 tablespoons oil
2 teaspoons baking powder
1 tablespoon sugar
Pinch of salt

For the quick strawberry jam:

200 g strawberries, fresh or frozen
2 tablespoons sugar
1 tablespoon starch
Water, as needed

Instructions

Begin by cracking the eggs into a large mixing bowl. Add the sugar and a pinch of salt, and whisk until the mixture is slightly frothy.

Pour in the oil, stirring to incorporate, then gradually add the milk, mixing well after each addition to ensure a smooth base.

Sprinkle the baking powder over the mixture, followed by the flour. Using a mixer, blend the ingredients until a smooth, liquid batter forms. It should be pourable but not too thin.

Heat a non-stick pan over medium heat and lightly brush it with oil. Using a ladle, pour a portion of the batter onto the pan—adjust the amount based on the desired size of your pancakes. Allow the pancake to cook until the edges begin to set and the bottom turns golden yellow. Flip carefully and cook the other side for a few seconds until equally golden. If the batter is too thin and the pancakes tear, add a small amount of flour to thicken it before proceeding.

For the quick strawberry jam, prepare the strawberries by washing if fresh. Press gently to release some juice, then place the strawberries and their juice into a saucepan with a splash of water to prevent burning. If using frozen strawberries, simply add them straight into the saucepan.

Add the sugar to the pan, stir to combine, and heat over medium until the mixture reaches a gentle boil.

While the strawberries cook, dissolve the starch in a small amount of water. Gradually pour the starch mixture into the boiling strawberries, stirring constantly. Adjust the consistency to your preference—add more water if it becomes too thick, or more starch if you prefer a thicker jam. Let the mixture boil gently for about one minute, then remove from heat.

Serve the pancakes warm, accompanied by generous spoonfuls of the freshly made strawberry jam.